Best 4 Pf Changs Mongolian Beef Recipes

PF CHANG'S MONGOLIAN BEEF COPYCAT RECIPE

Steps:

• In a medium bowl, whisk together soy sauce, brown sugar, garlic, ginger, 2 teaspoons vegetable oil and 1/2 cup water. Heat soy sauce mixture in a medium saucepan until slightly thickened, about 5-10 minutes; set aside. In a large bowl, combine flank steak and cornstarch. Heat 1/2 cup vegetable oil in a large saucepan. Add beef and fry until browned and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil. Add beef and soy sauce mixture to the saucepan over medium heat and cook until sauce thickens, about 2-3 minutes. Stir in green onions. Serve immediately.

ACTUAL PF CHANG'S MONGOLIAN BEEF RECIPE

Steps:

• 1. Heat oil in a sauté pan. Add the beef and cook for 30-60 seconds or until cooked.
• -Beef should be lightly browned around the edges and gray throughout the rest of the surface.
• 2. Add your garlic and toss.
• 3. Add the rice wine, soy sauce, and sugar. Bring to a boil.
• 4. Cook and reduce the sauce around the beef until all sauce has caramelized onto the beef.
• -The sauté pan should be "dry" (no flowing sauce) before proceeding onto the next step.
• 5. Add the green onion sticks and toss to incorporate into the beef.
• A few tosses are all that are needed; do not wilt the green onion sticks!
• 6. Finish with sesame oil.
• 7. Place on a plate over cooked rice and enjoy!

P.F. CHANG'S MONGOLIAN BEEF (GLUTEN FREE)

Steps:

• Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
• Don't get the oil too hot.
• Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
• Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
• Remove it from the heat.
• Slice the flank steak against the grain into 1/4" thick bite-size slices.
• Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
• Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
• Let the beef sit for about 10 minutes so that the cornstarch sticks.
• As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
• Heat the oil over medium heat until it's nice and hot, but not smoking.
• Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.
• You don't need a thorough cooking here since the beef is going to go back on the heat later.
• Stir the meat around a little so that it cooks evenly.
• After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
• Put the pan back over the heat, dump the meat back into it and simmer for one minute.
• Add the sauce, cook for one minute while stirring, then add all the green onions.
• Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
• Leave the excess sauce behind in the pan.

PF CHANG'S MONGOLIAN BEEF

Steps:

• Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat. Don't get the oil too hot. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat. Slice the flank steak against the grain into 1/4" thick bite-size slices (Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts). Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). Heat the oil over medium heat until it's nice and hot, but not smoking. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges. You don't need a thorough cooking here since the beef is going to go back on the heat later. Stir the meat around a little so that it cooks evenly.