P.F. Chang’s Mongolian Beef

Mongolian Beef, a P.F. Chang’s copycat, made with flank steak that is simmered in a sweet soy sauce mixture and served atop a bed of rice.

P.F. Chang's Mongolian Beef | www.diethood.com | Mongolian Beef, a P.F. Chang's copycat, made with flank steak that is simmered in a sweet soy sauce mixture and served atop a bed of rice. | #recipe #chinesefood



Hi Friends! *waving* Happy Happy Sunday!!

In order:

1. Kim Kardashian is on the cover of Vogue. What the what?! So much for the sophisticated, most exclusive fashion mag of the world, right? I’m not alone in this thought, am I?!

2. If Kim can do that, then I’m applying for the position of President. OF the U.S.A. I don’t care if I wasn’t born  here. I mean, obviously, rules were meant to be broken.

3. I have nothing against Kim the K. Sometimes, I even click over to E! and watch her show. She’s a businesswoman and I get it. But, Vogue? THAT, I don’t get.

4. Where’s the plane?!

5. I know, I know. Stick to Food.

Before we venture any further, I should tell you that I am really getting into these restaurant “copycat” recipes. Maybe I should just apply for their executive chef position. Not!

P.F. Chang's Mongolian Beef | www.diethood.com | Mongolian Beef, a P.F. Chang's copycat, made with flank steak that is simmered in a sweet soy sauce mixture and served atop a bed of rice. | #recipe #chinesefood

Truth of the matter is, and contrary to what these copycats may imply, I actually don’t like going out to eat. I really don’t. I can count on both hands exactly how many times I go out to eat in one year. For reals. I really don’t care for restaurant food. That is the only reason why when I do go out, I savor and study every bite – I’ve written down notes, too – so that I can come home and recreate it.

Other times, I go to Mr. Google and modify the trillion recipes that come up for every and any copycat recipe. Including this one.

Seriously though, chinese food is awesome! And you know this because I’ve told you about my obsession with my man, P.F. Chang.

This recipe is the closest thing to P.F. Chang’s very popular Mongolian Beef. What’s more attractive about this recipe is that there are no fancy ingredients here. I won’t make you go out and pick up a bottle of rice wine or soy bean oil. We’re gonna do this the easy way, ’cause, let’s be real, that’s the only way I know how.

P.F. Chang's Mongolian Beef | www.diethood.com | Mongolian Beef, a P.F. Chang's copycat, made with flank steak that is simmered in a sweet soy sauce mixture and served atop a bed of rice. | #recipe #chinesefood

I want you to get in on this recipe right.now. You only need like thirty-ish minutes to make it. Git’er done!

ENJOY!

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P.F. Chang’s Mongolian Beef
 
Prep time
Cook time
Total time
 
Mongolian Beef, a P.F. Chang's copycat, made with flank steak that is simmered in a sweet soy sauce mixture and served atop a bed of rice.
Serves: Serves 4
Ingredients
  • 1-pound flank steak, thinly sliced across the grain on a diagonal
  • ¼ cup cornstarch
  • 2 teaspoons vegetable oil
  • ½ teaspoon fresh ginger, minced
  • 1 tablespoon garlic, minced
  • ½ cup soy sauce
  • ½ cup water
  • ½ cup dark brown sugar
  • 1 cup vegetable oil, for frying
  • 2 green onions, green parts only, sliced on the diagonal into 2 inches
  • 4 cups cooked white rice
Instructions
  1. Place cornstarch on a shallow plate.
  2. Dip steak slices into the cornstarch, applying it on both sides of each slice of beef.
  3. Let stand for 10 minutes.
  4. In the meantime, prepare the sauce.
  5. In a saucepan, heat 2 teaspoons vegetable oil over medium-low heat.
  6. Add ginger and garlic to the pan.
  7. Stir in soy sauce and water.
  8. Add brown sugar; cook while stirring until sugar dissolves.
  9. Set to medium heat and cook the sauce until it thickens; about 3 minutes.
  10. Remove from heat and set aside.
  11. Place vegetable oil in a separate saucepan and heat over medium heat until hot.
  12. Add previously prepared steak slices to the oil and cook for 2 minutes, or until cooked through.
  13. Remove meat from oil and drain on paper towels.
  14. Discard oil.
  15. Return saucepan to stove and heat over medium heat.
  16. Add steak slices and cook for 1 minute.
  17. Gently stir in previously prepared sauce; continue to cook and stir for a minute.
  18. Stir in green onions and cook for 1 to 2 minutes, or until heated through.
  19. Remove from heat.
  20. Serve immediately over white rice.
Notes
RECIPE SOURCE: DIETHOOD

Adapted from Food.com

Comments

  1. Lisa O says

    Is this pic with the recipe of when you made it? It appears to have other veggies in it (looks good!) But none in recipe. What veggies did you add?

    • says

      Hi Lisa!!

      The green that you see is green onions – I cut them long so that they would be more noticeable in the pictures. I also added slices of yellow onion – again, for the sake of better, more textured pictures. :-D

  2. says

    We have only a handful of restaurants we like to go to. Other than that, I cook at home. I find that my food is usually tastier. This recipe looks so saucy and so good. Love! Psht, Kim K. I have no words for that mess.

  3. says

    Since I’ve never been to P.F. Chang’s I’ve never had it Mongolian Beer, but I’m sure yours is 100 times better. It looks delicious and something I would scarf up quite quickly.

  4. Rose says

    I ‘ve heard of this place, but never been there Kate! I checked the web site, it doesn’t look like one of these ordinary strip mall Chinese eateries :P Gotta check it out!
    However your Mongolian Beef looks great!

  5. says

    I’m not a Kim K. fan at all….pretty worn out seeing/hearing about her. This Mongolian beef however, looks so saucy and flavorful! This should be on the cover of Vogue. :)

  6. says

    I have never ever been able to go to PF Changs and have always wanted to. Now however, I can at least try what looks like an amazing copycat recipe! YAY!!

  7. says

    I think it’s unbelievable that in this day and age you can actually lose a whole plane?!.. And about eating out, I rarely ever do that too, but when I go out I like to make a treat of it and taste something I wouldn’t normally make at home. Speaking of dishes, this one looks incredible!

  8. says

    I don’t go out often (my last visit to an all you can eat sushi restaurant is memorialized in lots of pics on my LJ) and making this dish at home would probably be my preferred choice … not that we have a PF Chang in town.

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