{Copycat Recipe} P.F. Chang's Mongolian Beef

Pin It

I have to admit that I have NOT tried this recipe. Not like me at all, I know. But I wanted to share because of all the good reviews it has received on Food.com AND because this is my husband's favorite dish at P.F. Chang's. The closest P.F. Chang's to us is either in Boise or Salt Lake City so we don't get to eat it very often. If I can master making this at home he's going to worship me forever. From the looks of it this recipe doesn't seem too difficult. All a matter of getting the ingredients prepped and measured, then taking it step by step.

{Copycat Recipe} P.F. Chang's Mongolian Beef
Food.com
Makes 2 servings

• 1 lb. flank steak
  
• 2 tsp. vegetable oil
• 1/2 tsp. ginger, minced
• 1 tsp. garlic, chopped
• 1/2 c. soy sauce
• 1 c. water, separated into halves
  
• 3/4 c. dark brown sugar
• 1 c. vegetable oil, for frying
• 1/4 c. cornstarch
• 2 large green onions

Directions

1. Make the sauce by heating 2 teaspoons of vegetable oil in a medium saucepan over medium/low heat. Be careful not to get the oil too hot. Add ginger and garlic to the pan and quickly add the soy sauce and 1/2 c. water before the garlic gets all crazy and scorches.
2. Dissolve the brown sugar in the sauce, then raise the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.
3. Slice the flank steak against the grain into 1/4" bite-size slices. Dip the steak pieces into the cornstarch to get a very thin dusting on both sides. Let it sit for 10 minutes so the cornstarch will stick.
   
4. While the beef is sitting, heat up one cup of oil in a wok or skillet. Heat the oil over medium. Add the beef to the oil and saute for 2 minutes, or until the beef just begins to darken on the edges. You may want to stir it around a little so it cooks evenly.
5. Use a large slotted spoon to take the meat out of the wok or skillet and place it on paper towels. Then carefully pour the oil out of the wok or skillet.
6. Put the pan back over the heat, add the last 1/2 c. water, put the meat back in and simmer for 1 minute. Add the sauce and cook for one minute, stirring. Then add the green onions.
7. Continue to cook it for another minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate. You can use the extra sauce on your meat, or make a side of rice to go with the meat and pour the sauce over that.