"P.F. Chang's Authentic Mongolian Beef Recipe

By RoketJSquerl

Ingredients

• 12 oz sliced beef tenderloin
• 1 Tbsp soybean oil (or peanut, canola, safflower oil)
• 1/2 tsp fresh garlic finely chopped
• 2 fl oz low sodium soy sauce (see note 1)
• 2 Tbsp white sugar
• 1 tsp rice wine
• 2 oz green onions green part only, cut 3" long
• 1/2 tsp sesame oil

Details

Adapted from topcopycatrecipes.com

Preparation

Step 1

Instructions
Heat the oil in a saute pan over high heat. Add the sliced beef and cook for 30-60 seconds, or until the beef if lightly browned around the edges and no longer pink throughout the rest of the surface.
Add the garlic and toss with the beef.
Add the rice wine, soy sauce, and sugar, and bring to a boil. Cook the beef until the sauce has thickened enough stick to the meat and no longer pools at the bottom of the pan.
Add the green onion sticks and toss to mix with the beef. A few tosses are all that's needed - the onions do not need to be wilted.
Add the sesame oil and toss the beef.
Transfer the beef to a serving platter and enjoy with your favorite side dish (e.g. steamed rice or noodles)
Recipe Notes
Note 1 - the original recipes does not specify which soy sauce they use but I find that the low sodium one produces the best results.