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PF Chang’s Mongolian Beef (Copycat Recipe)

by cherly July 7, 2022

Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Servings: 6

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I love this PF Chang’s Mongolian Beef. This simple copycat is so easy to make and tastes exactly like our favorite takeout!

Ingredients

Beef:

½ c. vegetable oil

2 lbs NY strip steak (ribeye steak or flank steak)

½ c. cornstarch

Sauce:

4 cloves garlic (minced)

2 tbsp vegetable oil

1 c. brown sugar

1 c. low-sodium soy sauce

2 tbsp ginger (minced)

1/2 tsp red pepper flakes

3 green onions (thinly sliced)

1 c. water

1 tbsp rice wine vinegar

How to make PF Chang’s Mongolian Beef (Copycat Recipe)

Step 1: In the freezer, place the beef for about 15 minutes before starting to firm the beef up before slicing. Against the grain, slice the beef into thin, bite-sized strips (around 1/4-inch thickness).

Step 2: To a Ziploc bag, add the cornstarch followed by the meat. Seal the bag and shake until the meat is well coated in flour. Into a strainer or colander, pour the beef and shake the excess cornstarch off.

Step 3: Add 2 tablespoons of oil, soy sauce, brown sugar, garlic, ginger, water, rice wine vinegar, and red pepper flakes in a small saucepan. Stir well and cook for about 15 to 20 minutes over medium-high heat until the sauce has thickened. Remove from the heat and set aside when done.

Step 4: In the meantime, heat half a cup of oil in a large skillet over medium-high heat. Add some of the beef in a single layer in the skillet once the oil is hot and cook until no longer pink. Do this in batches to prevent overcrowding the pan. On a plate lined with a paper towel, transfer browned beef and cover with foil.

Step 5: To the skillet, place all the browned beef and pour the sauce over it. Stir well and continue to cook for a few minutes more.

Step 6: Remove from the heat when done and serve the Mongolian beef right away over rice garnished with some green onions. Enjoy!

Nutrition Facts:

Calories: 745 kcal | Carbohydrates: 50g | Protein: 33g | Fat: 45g | Saturated Fat: 27g | Cholesterol: 120mg | Sodium: 1512mg | Potassium: 632mg | Sugar: 36g | Vitamin A: 110IU | Vitamin C: 1.7mg | Calcium: 80mg | Iron: 3.5mg

PF Chang’s Mongolian Beef (Copycat Recipe)

cherly Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Servings: 6 Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin I… General Recipes PF Chang’s Mongolian Beef (Copycat Recipe) European Print This
Serves: 6 Prep Time: 15 mins Cooking Time: 30 mins 30 mins
Nutrition facts: 745 calories 45 fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Beef:
  • ½ c. vegetable oil
  • 2 lbs NY strip steak (ribeye steak or flank steak)
  • ½ c. cornstarch
  • Sauce:
  • 4 cloves garlic (minced)
  • 2 tbsp vegetable oil
  • 1 c. brown sugar
  • 1 c. low-sodium soy sauce
  • 2 tbsp ginger (minced)
  • 1/2 tsp red pepper flakes
  • 3 green onions (thinly sliced)
  • 1 c. water
  • 1 tbsp rice wine vinegar

Instructions

Step 1: In the freezer, place the beef for about 15 minutes before starting to firm the beef up before slicing. Against the grain, slice the beef into thin, bite-sized strips (around 1/4-inch thickness).

Step 2: To a Ziploc bag, add the cornstarch followed by the meat. Seal the bag and shake until the meat is well coated in flour. Into a strainer or colander, pour the beef and shake the excess cornstarch off.

Step 3: Add 2 tablespoons of oil, soy sauce, brown sugar, garlic, ginger, water, rice wine vinegar, and red pepper flakes in a small saucepan. Stir well and cook for about 15 to 20 minutes over medium-high heat until the sauce has thickened. Remove from the heat and set aside when done.

Step 4: In the meantime, heat half a cup of oil in a large skillet over medium-high heat. Add some of the beef in a single layer in the skillet once the oil is hot and cook until no longer pink. Do this in batches to prevent overcrowding the pan. On a plate lined with a paper towel, transfer browned beef and cover with foil.

Step 5: To the skillet, place all the browned beef and pour the sauce over it. Stir well and continue to cook for a few minutes more.

Step 6: Remove from the heat when done and serve the Mongolian beef right away over rice garnished with some green onions. Enjoy!

Remember it later

Like this recipe! Pin it to your favorite board NOW!

Pin

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