Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Servings: 6
I love this PF Chang’s Mongolian Beef. This simple copycat is so easy to make and tastes exactly like our favorite takeout!
Ingredients
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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
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!
