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Recipe for Pf Changs Mongolian Beef

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Why eat out when you lot tin can make this copycat P.F. Chang's Mongolian beef recipe: tender and juicy strips of beef cooked in a sweet/salty/tangy/garlicky rich sauce you won't exist able to become enough of!

For more delicious Asian-inspired meals, endeavor my recipes for 30-Minute Shrimp Pad Thai, Gummy Asian Grilled Chicken, and Slow Cooker Broccoli Beef.

I beloved getting my Asian nutrient ready without touching a single foldable take-out box or trading my slippers for shoes. If yous've even been to P.F. Chang's y'all know that it'south so worth it to give up the slippers, but if y'all're not feeling up for a car ride and justneed that tender, juicy Mongolian Beef pronto, I've got you covered! This recipe was then piece of cake then crazy succulent! If you lot oasis't tried P.F. Chang'due south Mongolian Beef, give it a get tonight with this simple copycat recipe.

up close view of beef strips with green onions and rice topped with sesame seeds

Why This Recipe Works

Piece of cake – Information technology might be no piece of cake feat to become your family in the car and go on them entertained at a nice restaurant just to satisfy your cravings. Merely information technology IS piece of cake to make this PF Chang'southward copycat recipe! Just marinate the beef overnight and brand the sauce and cook it in 35 quick minutes for dinner!

Pantry ingredients – You can make this finger-licking-good sauce with uncomplicated pantry ingredients like soy sauce, garlic, ginger, oil, brown sugar, corn starch, and water.

The sauce – I've already mentioned how much I honey this sauce and consume information technology on manner more than only this Mongolian beef recipe. The ingredient quantities I list make way more yous need. So you'll actually have besides much of a adept matter, which is a practiced thing if you enjoy this sauce every bit much as I do! Use the leftovers for a salad dressing, for dip, for a sauce over other Asian-inspired recipes, yous name it!

Dandy for leftovers – Not only will you have leftover sauce, but if you accept any of that beef left over, it makes great protein for salads, wraps, over noodles, or even Asian-inspired tacos.

sauteed beef and onions in sauce with serving spoon in skillet

Here'southward How You Brand It

ingredients for mongolian beef

Marinate the beef

  1. Put all the marinade ingredients together in a small basin and so mix them till combined.
  2. Pour the marinade into a Ziplock bag. Add together the beef strips, seal, and put in the fridge overnight. When you're fix to melt, drain the marinade and fix the beef aside.

Brand the sauce

  1. Combine the sauce ingredients in a saucepan over medium-high oestrus. Stir until the brown sugar dissolves.
  2. In a pocket-sized bowl, whisk together the cornstarch and h2o until the cornstarch dissolves and you accept created a slurry.
  3. Bring the sauce to a boil, reduce to medium-high heat, stir in the slurry.
  4. Permit the sauce thicken slightly and accept off the rut.

Cooking the beef and putting it together

  1. Dark-brown the beef strips over medium-loftier estrus till they are cooked through, about v-8 minutes. Turn them once in a while to get them cooked evenly on all sides. Turn the heat to medium.
  2. Add the sauce to your own personal sense of taste (saucier or drier – yous decide). Stir the sauce with the beef and allow it cook 1-2 minutes longer.
  3. Serve the Mongolian beef and sauce over rice with dark-green onions and sesame seeds as a garnish if you like.
mongolian beef and white rice in bowl with chopsticks

Customizations

  • I like to serve this PF Chang's Mongolian beef recipe over white rice, but you could also employ brown rice; soba, udon, or ramen noodles; wide egg noodles; or another pasta you lot like.
  • I love to add together steamed broccoli to this Mongolian beef recipe. Steam information technology on the side and add it to the beef when you add the sauce and stir for a couple minutes. Perfection!
  • For a low-carb meal, serve this beef with a veggie of your choice over cauliflower rice, zucchini noodles, or spaghetti squash.

This Mongolian beef could too easily turn into a chicken or pork dish. Utilize boneless, skinless chicken breasts or pork tenderloin sliced into strips and cook every bit directed.

Expert Tips

  • The sauce makes more than enough for this PF Chang'due south copycat recipe. If you lot desire less, halve the recipe, but for more than double it. I think you lot'll find that making information technology as directed the first time is perfect (enough for the recipe, plus some to snack on subsequently). And maybe the subsequent times you brand this Mongolian beef, you lot'll desire to double it.
  • I purchase flank steak or stir-fry beef strips already cut in the meat department, just yous can purchase whole steak and cut it into strips yourself. I recommend near 1-inch strips for uniformity and even cooking.
  • Any leftover Mongolian beef volition keep in the fridge for up to four days. Sauce will continue in an airtight container for upwards to 2 weeks.
up close beef and green onions in sauce

More than Asian-Inspired Dishes Y'all'll Love

  • Grilled Tri-Tip with Tiger Sauce
  • Mandarin Spinach Salad with Teriyaki Dressing
  • All-time Teriyaki Sauce (Always!)
  • Chickpea Back-scratch
  • Gluey Sesame Chicken

Did you make this copycat P.F. Chang'due south Mongolian Beef recipe? YAY! Please rate the recipe below!

up close view of beef strips with green onions and rice topped with sesame seeds

Prep Time: 15 minutes

Melt Time: 20 minutes

0 minutes

Total Time: 35 minutes

Servings: iv servings

  • 1-2 pounds beef - cut into strips, (suggestion: flank steak or stir fry beef strips)
  • 4 green onions - chopped

Marinade

  • ½ teaspoon baking soda
  • 1 teaspoon carbohydrate
  • 1 tablespoon corn starch
  • 1 tablespoon soy sauce
  • 1 teaspoon rice vinegar
  • two tablespoons oil

Sauce

  • four teaspoons oil
  • 1 ½ teaspoons footing ginger
  • 2 tablespoons minced garlic
  • ane cup soy sauce
  • 1 loving cup water
  • one ⅔ cup dark-brown sugar
  • 3 tablespoons cold water
  • 1 ½ tablespoons corn starch
  • sesame seeds, rice for serving

  • Combine all marinade ingredients in a smal bowl and whisk until combined. Pour into a cypher-lock back with beef strips, seal and chill 1 60 minutes or overnight. Drain marinade from zip-lock and set beefiness bated.

  • To make the sauce, in a medium sauce pan whisk together oil, ginger, garlic, soy sauce, water, and brown sugar. Stir and heat over medium high heat until brown sugar has dissolved.

  • While sauce is cooking, whisk together corn starch and water in a small bowl until corn starch is dissolved.

  • Bring sauce to a boil, then reduce heat to medium depression and stir in corn starch-water mixture. Allow sauce to thicken slightly, so remove from heat.

  • In a large pan or skillet, cook beef strips over medium high heat until cooked through (5-8 mins) turning strips over throughout to ensure fifty-fifty cooking, reduce heat to medium.

  • Add 1/2-1 cup of sauce (depending on how "saucy" you want your beef). Stir and melt one-2 minutes longer.

  • Serve over rice with dark-green onions and sesame seeds if desired. Enjoy!

This recipe makes a large batch of the sauce, more than you will need for your beef! Y'all may half the recipe if you'd like, or nosotros similar to use the extra over rice!

Calories: 751 kcal , Carbohydrates: 101 k , Protein: 30 thousand , Fat: 27 g , Saturated Fat: 8 k , Trans Fat: i grand , Cholesterol: 69 mg , Sodium: 3717 mg , Potassium: 584 mg , Fiber: i g , Sugar: 91 1000 , Vitamin A: xviii IU , Vitamin C: ane mg , Calcium: 107 mg , Iron: 4 mg

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Source: https://www.lecremedelacrumb.com/copycat-p-f-changs-mongolian-beef/