PF Chang's Mongolian Beef Copycat Recipe

 
This copycat recipe is as good, if not better than the original! 
 
Ingredients:
 
Sauce
2 t. vegetable oil
3/4 cup brown sugar
1 t. chopped ginger
1 T. chopped garlic
1/2 cup soy sauce
1/2 cup water
 
Mix all ingredients in a small saucepan over medium heat.  Bring to a simmer and let the sauce thicken slightly.  Remove from heat and set aside.
 
Beef
1 cup vegetable oil
1 lb. flank steak
2 green onions chopped
1/4 cup corn starch

Slice flank steak against grain into1/2 inch strips.  Dredge the strips in cornstarch until coated.  I put it all in a plastic bag and mix it around until the steak is well coated.  Place in fridge for a few minutes to set while you prepare the saute pan.  Heat up 1 cup of oil in a large skillet or wok.  Add the beef to the oil and cook for 2-3 minutes per side until brown and cooked through.  Remove beef and set aside.  Pour out oil from skillet and return to heat.  Add beef and sauce and saute for 3-4 minutes.  Add the green onions and saute for one minute.  Serve over cooked white rice and garnish with some chopped green onions.  Delish!!!!!

Comments

  1. LisaJanuary 10, 2013 at 4:04 PM

    Just made this for dinner and it is super yummy!

    ReplyDelete
  2. Baked In The SouthJanuary 18, 2013 at 6:30 AM

    yay! glad you liked it!

    ReplyDelete
  3. Nicole HarlingMarch 15, 2013 at 3:30 PM

    Looks delicious! Fabulous photography too! This is now on my "must-try" list!

    ReplyDelete
  4. AnonymousMarch 16, 2013 at 4:41 AM

    How many people does this recipe feed?

    ReplyDelete
  5. Ericka BreedloveMarch 17, 2013 at 7:52 PM

    I like PF Chang's Mongolian Beef so I'd love to try to make it at home! Thanks for sharing on Foodie Friends Friday!

    ReplyDelete
  6. AnonymousApril 10, 2013 at 3:29 PM

    I hope the 1 cup of oil is a typo. :)

    ReplyDelete
    Replies
    1. AnonymousApril 12, 2013 at 12:30 AM

      you must have a lot of oil in the pan, otherwise the cornstarch that you coated the beef with will cause 2 problems: 1) it will stick to the pan and cause a big ugly mess. 2) if it is stuck to the pan it will not be available to thicken the sauce as intended. DUUHHHHHHH!!!!!!!

      Delete
  7. Jasmine PazApril 26, 2013 at 7:05 PM

    Just made this dish this evening for dinner and it was amazing!! A little time consuming, but SSSOOO worth it :) Thanks for sharing!

    ReplyDelete
  8. LittleJLo07July 7, 2013 at 6:35 PM

    Ok, for the sauce, is that 2 tablespoons or 2 teaspoons of oil? 1 tablespoon or teaspoon of ginger? 1 tablespoon or teaspoon of garlic? I'm used to seeing the abbreviations TBSP for tablespoon and tsp for teaspoon. I want to assume if it's a under-case 't' that it's teaspoon and a capital 'T' is tablespoon, but I'm double-checking!

    ReplyDelete

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