1/54 Photos of P. F. Chang's Mongolian Beef
This copycat recipe is as good as the original! I originally got this from a recipe adapted from Todd Wilbur's on (and modified it again until I thought I had it right) www.TopSecretRecipes.com
My Private Note
Units: US | Metric
- 1Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
- 2Don't get the oil too hot.
- 3Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
- 4Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
- 5Remove it from the heat.
- 6Slice 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).
- 7Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
- 8Let the beef sit for about 10 minutes so that the cornstarch sticks.
- 9As 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).
- 10Heat the oil over medium heat until it's nice and hot, but not smoking.
- 11Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.
- 12You don't need a thorough cooking here since the beef is going to go back on the heat later.
- 13Stir the meat around a little so that it cooks evenly.
- 14After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
- 15Put the pan back over the heat, dump the meat back into it and simmer for one minute.
- 16Add the sauce, cook for one minute while stirring, then add all the green onions.
- 17Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
- 18Leave the excess sauce behind in the pan.
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Nutritional Facts for P. F. Chang's Mongolian Beef
Serving Size: 1 (490 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 847.3
- Calories from Fat 211
- Total Fat 23.4 g
- Saturated Fat 8.4 g
- Cholesterol 154.2 mg
- Sodium 4175.5 mg
- Total Carbohydrate 103.0 g
- Dietary Fiber 1.5 g
- Sugars 81.9 g
- Protein 56.6 g