P.F. Chang’s Mongolian Beef Copycat Recipe
I could eat Chinese food everyday and still enjoy it. I just can’t get enough! The addiction only worsens when I’m pregnant. I decided to try and make my own Asian inspired meal and home and it was FABULOUS!
P.F. Chang's Mongolian Beef Copycat Recipe
15 minPrep Time 15 minCook Time
30 minTotal Time
2 teaspoons vegetable oil 1/2 teaspoon ginger (minced) 1 Tablespoon minced garlic 1/2 cup soy sauce 1/2 cup water 3/4 cup brown sugar
1 pound flank steak 1/4 cup cornstarch 1 1/2 cups vegetable oil 2 green onions (chopped) 3 cups cooked rice
Heat vegetable oil in a medium saucepan over medium/low heat. Don't get the oil too hot. Add ginger and garlic to the pan then 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 from heat.
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 beef sit for about 10 minutes so that the cornstarch sticks. As the beef sits, heat up 1 1/2 cups of oil in a skillet. 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 around a little so that it cooks evenly. After a couple minutes, use a large slotted spoon to take meat out and place on 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.
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