Beef · Dinners

P.F. Chang’s Knock Off Mongolian Beef

When my husband took a bite of this dinner, he proclaimed it one of the best things I’d ever made.  My year and a half year old son, who seems to just be a natural born vegetarian (if I hadn’t given birth to him myself, I wouldn’t believe he was ours) never eats meat, ate an entire plate of it.

If you enjoy P.F. Chang’s mongolian beef, which is, in my opinion, their best dish, then you will love this copycat version.  This is super easy to make, and also much healthier (The P.F. Chang’s version is fried.)

The recipe calls for Flank steak, but I just grabbed some stir-fry steak that was on sale at the grocery store and it was excellent.  I also added about 3 more tablespoons of sugar to the sauce and a lot more green onions, and I thought it tasted perfect.  Taste as you go!

Hope you enjoy!

Recipe from Pink Bites

1 lb of flank steak, thinly sliced crosswise *see note above
1/4 cup of cornstarch
3 teaspoons of canola/vegetable oil
1/2 teaspoon of grated ginger (about 1/2 inch piece)
1 tablespoon of chopped garlic (about 2 -3 large cloves)
1/2 cup of water
1/2 cup of soy sauce (I use low sodium)
1/2 cup brown sugar *see note above
1/2 teaspoon of red pepper flakes
3 large green onions, sliced crosswise into thirds

Prepare the meat:

First, make sure the steak slices are dry (pat them dry) and mix them with the corn starch. Using your hands or a spoon, move them around to make sure all pieces are coated. Place beef slices in a strainer and shake off excess corn starch (see picture bellow).

Make the sauce:

Heat half of the oil in a large wok at medium-high and add the garlic and ginger. Immediately add the soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl. Don’t worry if the sauce doesn’t look thick enough at this point. The corn starch in the beef will thicken it up later.

Cook the meat and assemble dish:

Turn the heat up and add the remaining oil to the wok. Add the beef and cook, stirring until it is all browned (this is a quick thing). Pour the sauce back into the wok and let it cook along with the meat. Now you can choose to cook it down and reduce the sauce or leave it thinner. Add the green onions on the last minute so the green parts will stay green and the white parts crunchy.

Serve it hot with rice.


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