Mongolian Beef (PF Changs copycat)
If you’re a fan of Asian cuisine, the chances are you’ve savored the delightful flavors of Mongolian Beef, particularly the version from PF Chang’s. This dish features tender beef, a savory sauce, and a hint of sweetness, making it a staple for many. Today, we’re recreating that iconic dish in your own kitchen with this Mongolian Beef (PF Changs copycat) recipe. Gather your ingredients and prepare for a culinary experience that will transport your taste buds straight to the bustling streets of Mongolia.
Why It’s Crowd-Pleasing
Mongolian Beef is a dish that never fails to impress. The tender strips of flank steak are coated in a luscious sauce that strikes the perfect balance between sweet and savory. The addition of green onions adds a fresh crunch, while the optional red pepper flakes provide a hint of heat. This dish pairs beautifully with steamed rice or noodles, making it a fantastic choice for family dinners, gatherings, or date nights. Whether you’re cooking for two or a crowd, Mongolian Beef is sure to be a hit.
What You’ll Need
- 1 tablespoon Vegetable oil
- 1-2 teaspoons minced ginger
- 1 tablespoon minced garlic
- 1/2 cup soy sauce
- 1/2 cup water
- 3/4 cup dark brown sugar
- 1 cup Vegetable oil (for frying)
- 1 1/2 pounds flank steak
- 1/2 cup cornstarch
- 1/4 teaspoon red pepper flakes (optional)
- 1 bunch green onions, cut on diagonal into 2-inch pieces
Tools & Equipment Needed
- Large skillet or wok: For frying the beef.
- Mixing bowl: To combine the marinade ingredients.
- Meat tenderizer or mallet: To tenderize the flank steak if needed.
- Whisk: For mixing the sauce ingredients.
- Knife and cutting board: For slicing the beef and chopping the vegetables.
Mongolian Beef (PF Changs copycat): Step-by-Step Guide
Step 1: Prepare the Beef
Start by slicing the flank steak into thin strips against the grain. This will ensure the beef is tender and easy to chew. If you find it challenging to cut, placing the steak in the freezer for 30 minutes can make it easier to slice.
Step 2: Marinate the Beef
In a mixing bowl, combine the soy sauce, water, minced ginger, and minced garlic. Add the sliced beef to the marinade and let it sit for at least 15 minutes to absorb the flavors.
Step 3: Coat the Beef
After marinating, drain the beef and discard the marinade. In another bowl, coat the beef strips with cornstarch evenly. This will create a crispy outer layer when fried.
Step 4: Heat the Oil
In a large skillet or wok, heat 1 cup of vegetable oil over medium-high heat. Once the oil is hot, carefully add the beef strips in batches, making sure not to overcrowd the pan.
Step 5: Fry the Beef
Fry the beef for about 2-3 minutes on each side until golden brown and crispy. Use a slotted spoon to remove the beef and place it on a paper towel-lined plate to drain excess oil.
Step 6: Make the Sauce
In the same skillet, remove excess oil, leaving about 1 tablespoon. Add the dark brown sugar and stir until it begins to dissolve. Then, add the remaining marinade (soy sauce mixture) and bring it to a simmer.
Step 7: Combine and Serve
Once the sauce is slightly thickened, return the fried beef to the skillet. Toss to coat the beef in the sauce. If you like a little heat, sprinkle in the red pepper flakes at this stage. Finally, add the green onions and stir-fry for an additional minute before serving.
Healthier Substitutions
- Low-sodium soy sauce: For a healthier alternative, consider using low-sodium soy sauce to reduce sodium intake.
- Honey or agave syrup: Substitute dark brown sugar with honey or agave syrup for a natural sweetener.
- Lean cuts of beef: Use sirloin or tenderloin for a leaner option instead of flank steak.
- Steamed vegetables: Add steamed broccoli or bell peppers for a nutrient boost and extra color.
Things That Go Wrong
- Overcooking the beef: Make sure to fry the beef just until crispy to avoid it becoming tough.
- Too much sauce: If the sauce is too thick, add a little water to reach your desired consistency.
- Uneven cooking: Fry the beef in batches to ensure even cooking and crispness.
- Gummy texture: If you skip the cornstarch coating, the beef may turn out gummy rather than crispy.
Freezer-Friendly Notes
Mongolian Beef can be a great make-ahead meal. To freeze, allow the cooked beef to cool completely, then transfer it to an airtight container. It can be stored in the freezer for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm it up in a skillet over low heat, adding a splash of water or broth to prevent drying out.
Top Questions & Answers
Can I use a different cut of beef?
Yes! While flank steak is traditional for Mongolian Beef, you can also use sirloin or tenderloin for a tender and flavorful option.
Is the sauce too sweet?
The sauce has a sweet and savory balance. If you prefer it less sweet, simply reduce the amount of dark brown sugar to your taste.
Can I make this dish vegetarian?
Absolutely! Substitute the beef with tofu or tempeh, and use soy sauce or tamari for the marinade. Adjust cooking times accordingly.
What should I serve with Mongolian Beef?
Mongolian Beef pairs wonderfully with steamed rice, fried rice, or lo mein noodles. You can also serve it with a side of steamed broccoli or mixed vegetables for a complete meal.
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Final Bite
Mongolian Beef (PF Changs copycat) is not only a delicious dish but also a simple one to recreate at home. With just a few ingredients and steps, you can enjoy this restaurant favorite in the comfort of your own kitchen. The crispy beef, rich sauce, and fresh green onions come together to create a meal that will have everyone asking for seconds. So roll up your sleeves and get ready to impress your family and friends with this flavorful dish!
As you savor each bite of this Mongolian Beef (PF Changs copycat), remember that cooking is all about experimenting and enjoying the process. Don’t hesitate to make this dish your own by adding your favorite vegetables or adjusting the flavors to suit your palate. Whether it’s a cozy weeknight dinner or a special occasion, Mongolian Beef is sure to be a memorable addition to your recipe repertoire. Happy cooking!
Mongolian Beef (PF Changs copycat)
Ingredients
Equipment
Method
- Start by slicing the flank steak into thin strips against the grain. This will ensure the beef is tender and easy to chew. If you find it challenging to cut, placing the steak in the freezer for 30 minutes can make it easier to slice.
- In a mixing bowl, combine the soy sauce, water, minced ginger, and minced garlic. Add the sliced beef to the marinade and let it sit for at least 15 minutes to absorb the flavors.
- After marinating, drain the beef and discard the marinade. In another bowl, coat the beef strips with cornstarch evenly. This will create a crispy outer layer when fried.
- In a large skillet or wok, heat 1 cup of vegetable oil over medium-high heat. Once the oil is hot, carefully add the beef strips in batches, making sure not to overcrowd the pan.
- Fry the beef for about 2-3 minutes on each side until golden brown and crispy. Use a slotted spoon to remove the beef and place it on a paper towel-lined plate to drain excess oil.
- In the same skillet, remove excess oil, leaving about 1 tablespoon. Add the dark brown sugar and stir until it begins to dissolve. Then, add the remaining marinade (soy sauce mixture) and bring it to a simmer.
- Once the sauce is slightly thickened, return the fried beef to the skillet. Toss to coat the beef in the sauce. If you like a little heat, sprinkle in the red pepper flakes at this stage. Finally, add the green onions and stir-fry for an additional minute before serving.
Notes
- For a healthier option, use low-sodium soy sauce.
- Try honey or agave syrup instead of dark brown sugar for a natural sweetener.
- To freeze, allow the cooked beef to cool completely, then store in an airtight container.
