P.F. Chang’s Mongolian Beef (Copycat Recipe)
We don’t go to P.F.Chang’s all that often but when we do, this is a family favorite.
And now I can make it at home. I love it when I can recreate a restaurant dish and make it taste as good at home, if not better, and it’s this one is extremely easy. A win-win.
It’s loaded with rich Asian flavors from the ginger, garlic, sesame, and soy.MY OTHER RECIPES
It’s ready in 20 minutes making it perfect for busy weeknight dinners. Or picky eaters if you happen to have one.
Rather than frying the beef in a wok with excess oil, I seared it off in a skillet with just a bit of oil. The beef is wonderfully tender thanks to the tenderizing properties of cornstarch and so juicy from all the sauce. I had the butcher slice the steak for me which made the recipe even faster and easier.
The sauce tastes so authentic and is where it’s at with this dish. It’s so simple but really is the star of the show for me at home. You’ll likely have extra and it’s great over rice.
I garnished with green onions, sesame seeds, and served it with rice (try this fried rice) but you could add sugar snap peas, snow peapods, or broccoli in the final few minutes of cooking the beef if you want to turn this into more of a ‘beef with broccoli’ type dish.
P.F. Chang's Mongolian Beef (Copycat Recipe)
It’s extremely easy to make this restaurant favorite at home and it’s loaded with rich Asian flavors from the ginger, garlic, sesame, and soy. It’s ready in 20 minutes making it perfect for busy weeknight dinners. The beef is wonderfully juicy and tender. The simple sauce tastes so authentic and is where it’s at with this dish.
- 1 pound flank steak, sliced with the grain in 1/4 to 1/2-inch thick bite-sized pieces (you want the strips to stay intact so you slice it with the grain rather than against like you would for a stew)
- 1/4 cup cornstarch
- 3 tablespoons olive oil, divided
- 2 tablespoons sesame oil, divided
- 3 to 4 cloves garlic, pressed or finely minced
- 1 to 2 teaspoons fresh ginger or to taste, finely minced
- 1/2 cup soy sauce (I used lite)
- 1/2 cup water
- 3/4 cup dark brown sugar, packed (light may be substituted)
- 1 or 2 green onion, sliced into thin rounds for garnishing
- sesame seeds, optional for garnishing
- To a large ziptop bag, add the steak slices, cornstarch, seal, and toss to coat. Set aside while preparing the sauce.
- To a medium saucepan, add 1 tablespoon olive oil, 1 tablespoon sesame oil, garlic, ginger, and heat over medium-high for about 1 minute, or just until garlic is fragrant, taking care not to scorch it.
- Add the soy sauce, water, brown sugar, and stir until the sugar has dissolved. Bring to a boil and allow it to boil for about 2 to 3 minutes. Then reduce the heat to low and simmer for about 5 minutes, or until slightly thickened and reduced. While it simmers, sear the steak.
- To a large skillet, add the remaining 2 tablespoons olive oil, 1 tablespoon sesame oil, and steak. Cook over medium-high or high heat until steak is cooked through, about 5 to 7 minutes, flipping the pieces intermittently to ensure even cooking.
- Add the soy sauce mixture, noting it will bubble up. Toss meat to coat it evenly with the sauce. Allow the sauce to simmer for about 3 minutes at medium-high heat before reducing heat to low and simmering for 3 to 5 minutes, or until sauce has reduced and thickened to taste. Give mixture a final stir to coat all pieces evenly.
- Evenly garnish with the green onions, sesame seeds, and serve immediately. Beef is best warm and fresh but will keep airtight in the fridge for up to 5 days.
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