Prep 10 mins
Cook 20 mins
This is the actual recipe of the mongolian beef at PF Changs--enjoy! Found on PF Chang's website: http://www.pfchangs.com/chefscorner/recipes/gluten_free_mongolian_beef_recipe.pdf
- 12 ounces sliced beef tenderloin
- 1 tablespoon soy bean oil
- 1⁄2 teaspoon garlic
- 2 fluid ounces soy sauce
- 2 tablespoons sugar
- 1 teaspoon rice wine
- 2 ounces green onions, sticks- 3-inch long green only
- 1⁄2 teaspoon sesame oil
- 1. Heat oil in a sauté pan. Add the beef and cook for 30-60 seconds or until cooked.
- -Beef should be lightly browned around the edges and gray throughout the rest of the surface.
- 2. Add your garlic and toss.
- 3. Add the rice wine, soy sauce, and sugar. Bring to a boil.
- 4. Cook and reduce the sauce around the beef until all sauce has caramelized onto the beef.
- -The sauté pan should be "dry" (no flowing sauce) before proceeding onto the next step.
- 5. Add the green onion sticks and toss to incorporate into the beef.
- A few tosses are all that are needed; do not wilt the green onion sticks!
- 6. Finish with sesame oil.
- 7. Place on a plate over cooked rice and enjoy!
This was great. I did modify it some. I added sesame oil (1/4 c) and I added some vegies (broccoli, onions, and jalapenos). I used flank steak cut across the grain, so it was fall apart tender after frying it up without marination. We will make this again and again.
Whether this recipe tastes good or not, I can't say because I have not tried it. But I want to correct the misimpression given by the previous reviewer. This IS the Mongolian Beef recipe from P.F.Chang's website. However, the recipe as published there is gluten-free, and uses gluten-free soy sauce, so it may not be the version that is served in the restaurant.
I just made it and all my family said It just taste like the one at P.F. Chang's. Thanks!