P.F. Chang’s Mongolian Beef Copycat Recipe
- Posted on
- 41 Comments
2 teaspoons vegetable oil
½ teaspoon ginger, minced
1 tablespoon garlic, chopped
½ cup soy sauce
½ cup water
¾ cup dark brown sugar
vegetable oil , for frying (about 1 cup)
1 lb flank steak
¼ cup cornstarch
2 large green onions, chopped
Directions:
Sauce:
Heat 2 tsp. of vegetable oil in a medium saucepan over medium/low heat. Don’t get the oil too hot.
Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
Dissolve the brown sugar in the sauce, then increase the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.
Beef:
Slice the flank steak against the grain into 1/4″ thick bite-size slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). Heat the oil over medium heat until it’s nice and hot, but not smoking. Add the beef to the oil and sauté until brown. Stir the meat around a little so that it cooks evenly. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels. Dab excess oil off meat with a paper towel and add to medium saucepan with the sauce in it. Put the pan back on the oven over medium/low heat. Add chopped green onions and let sauce simmer until warm. Serve over rice.
This sounds perfect!
Oh, I think the kids and I will be trying this out this weekend! I remember this place in college that we used to get Mongolian Beef almost weekly, sometimes more than that! Probably where we gained our freshman 15!
~Amy
I agree – could eat Asian cuisine EVERY day! This looks delish!
Can’t agree with you more that you can never have enough Asian cuisine! And this looks delicious.
That looks amazing. Must try this.
This looks soooo yummy!!!! Thanks for sharing!
Congrats! You’ve been given the Green Blend Award!! Go to my blog for more details!!
Great page!!!
Can’t wait to come back and browse when I have more time ♥
This is amazing. I skipped the ginger and green onions (kids), used London Broil and tossed with steamed broccoli. Wow! Everyone loved it and said they want it again tomorrow!
This is mostly word for word from Food.com. http://www.food.com/recipe/P-F-Changs-Mongolian-Beef-66121. I wouldn’t really say you “adapted” it in anyway.
I worked at PF Changs all through college and this recipe sounds about right
Who cares, Jen? Get a life. I made this for my husband and son and it got demands for a repeat!
Lots of people care, giving credit is a pretty big deal in the blogosphere. I’m glad they linked to the original.
We made this last night, it was delish! Some notes: The sauce didn’t thicken, so we added a few tablespoons of cornstarch. Also, we cooked the beef ’till it was kind of crispy. Yum!!
Thanks for posting my recipe! I posted it on Recipezaar (Now Food.com) a long time ago. It’s awesome to see that everyone is still enjoying it
Made this tonight with venison sirloin. DELICIOUS! Like another person said, about 1/4 of corn starch is needed to thicken up the sauce. Other than that, everything was spot-on. Thank you!
So good i like your Blogspot and i have blog to talking about Articles4Recipes and a lot of thing related to recettes de cuisine as recettes de cuisine simple,recettes de poisson,recettes de cuisine facil,recettes de cuisine marmiton,recettes de desserts,recettes de cuisine rapide,recettes de cuisine italienne,recettes de cuisine marocaine and thanks a lot again admin ,,, Articles4recipes.Info
the real recipe has corn starch and a 1/2 teaspoon of sesame oil. . . try it next time! it makes it much more like the real thing
Thanks. This will improve the flavor a bit. It’s a bit greasy. I also suggest reducing the amount of oil to fry in to just enough to stir fry the beef, using peanut oil. Same great taste, not as much fat.
I use flat iron steak since I find it’s usually more tender than flank steak (at least that I can find in our area). I’ve been making this for about 4months & it’s a hit with adults to kids (the under 10 year old crowd). It does take a little time, but the results are ALWAYS worth it.
OMG. This was delicious! I’ve tried many online recipes that were supposed to be fab and were big disappointments, but not this one. I’m making it tonight (a double batch!) and look forward to it.
Awesome!! I will make this again and again! ITs fabulous. I will try the suggestion of adding cornstarch and sesame oil too. Thanks!
I’ve been making this recipe from food.com for a long time but I like to add thinly sliced onions along with the green onion. Also my fiance prefers his Mongolian Beef over puffed rice noodles which makes for a great alternative to steamed rice. Plus it gives it a little crunch!
This was very flavorful, but the sauce was too thin… I also didn’t get the crispy coating on the beef strips to stay on them. They came off on the sauce (I did wait 10 minutes before I fried)… I used London broil, but they were not as tender as I hoped (tried to save a few bucks
)… but even with the bad parts, I still love it. Next time I make it, I think I’ll not coat the beef strips with cornstarch at all… and I’ll definately thicken the sauce with cornstarch. I’ll use a more tender beef like skirt steak or top sirloin.
Thank so much for sharing this recipe. I made it with an organic boneless sirloin which was super tender and infused the sauce nicely! There was a perfect salty sweet flavor blend!
for those that attempt this recipe and don’t get a crispy beef…you need to turn the heat up a bit in your pot and cook a smaller amount of beef at a time. You may have to do a few batches. Also, if you use a cheaper cut of beef, pound it down a bit or use a natural tenderizer…or cook the beef and sauce then put in the crock pot for a few hours to make the meat tender. You can def use a less expensive beef, but just need to change your method a bit to make it equally as tender for ya!
Having worked at PF Chang’s, I can tell you they use potato flour to coat their meats before frying, not cornstarch – that might be why some of you are not getting the crispyness. It can be hard to find, but Bob’s Red Mill makes it.
Also disappointed that the author here does not give credit to the food.com recipe which was obviously her inspiration as the first half of this recipe has been copied word for word.
She did though…it’s under the title.
Yum yum! Can’t wait to make it…
Also if your looking for a much more healthy version try frying the meat in coconut oil, so much better on those inflamed arteries …xoxo
Just made this recipe and it is phenomenal! I am in love with PF Changs Mongolian Shrimp, but decided to give this beef a try… my boyfriend and I have died and gone to Mongolian heaven! I crave their sauce at least 3 times a month so this is a perfect quick home recipe
for half the price!
Made this for dinner tonight and it was a huge hit! Served it with egg-rolls and it’s now the husbands favorite! Thanks for sharing this recipe!
Wow made this last night after I found it on pinterest, delicious. Thank you!
Made this tonight and hubby LOVED it! Will definitely make it again! Anyone have any ideas on how to make this a little “lighter”? I would love to try a healthier version!
This was delish! It’s on my Pinterest Top 10!
http://coconutxoxo.blogspot.com/2012/10/top-10-pinterest-recipes-tested-and.html
I actually tried it exactly as it says and everyone loved it!!
I made this tonight. But I didnt add Ginger and the green onions. I steamed broccoli and mixed it in. served on top of brown rice. My kids loved it. my son text his friend and said he missed the best dinner ever.
Ok, after the third try on this recipe, I finally got this dish perfect. This is what I did different: I used thin sirloin steak instead, (because flank steak is too expensive here) and marinated it for 3 hours in the sauce. I used potato starch instead of cornstarch – it is what a lot of high end restaurants use and in asian cuisine. I found it at an asian market. I added about 1 tbl sesame oil. At the end, I needed a little more sauce so i added 1/4 cup water and 1/4 cup chicken broth. It was too thin and too salty, so I added about a tablespoon of cornstarch, 2 tbl butter and a squeeze of lemon.
Perfecto!
I made this over the weekend and it was delicious! I added bamboo shoots, water chestnuts, straw mushrooms, and sprouts. Thanks for the recipe!
I tried this in the crock pot! I just didn’t add all the oil (instead, 1 tsp sesame seed oil) and didn’t add the cornstarch until the meat was done and then took the meat out, added in the cornstarch to thicken the sauce up, and added the meat back in. It was soooooo yummy!! thank you!
I’ve tried this recipe multiple times. It always comes out really greasy and way too sweet. I’ve tried cutting down on the sugar and the oil but that doesn’t seen to help. Personally, I don’t think it’s a good recipe at all.
This was a super yummy recipe that my whole family adored. I just had to post about it, but don’t worry, I linked back to you a few times over!
Thanks for the copycat recipe! Cheers!
Tried this tonight! Wasn’t disappointed a bit! I used flat iron and didn’t have any problem with the meat getting crispy (I was actually surprised that it got that crispy) or thickening the sauce (I cooked it quite a bit longer than suggested). The only change I would make is using low sodium soy sauce…ours turned out a little salty. Will definitely make again and again and again, and I will try the sesame oil next time!