P.F. Chang’s Mongolian Beef: A Flavorful Copycat Recipe
Have you ever found yourself craving the savory flavors of P.F. Chang’s Mongolian Beef? This dish is a fan-favorite, with its juicy and tender slices of beef stir-fried with onions, scallions, and a sweet and tangy sauce. But who wants to wait for a reservation or battle traffic to enjoy this delicious dish? That’s why we’ve put together a copycat recipe for P.F. Chang’s Mongolian Beef that you can make right in your own kitchen.
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π₯ Ingredients
Ingredients:
β’ 1 pound of flank steak
β’ 1/2 cup of cornstarch
β’ 1/4 teaspoon of salt
β’ 1/4 teaspoon of black pepper
β’ 2 tablespoons of vegetable oil
β’ 1/2 cup of thinly sliced onions
β’ 1/2 cup of sliced scallions
β’ 1/4 cup of soy sauce
β’ 1/4 cup of hoisin sauce
β’ 1/4 cup of water
β’ 2 tablespoons of brown sugar
β’ 2 tablespoons of rice vinegar
β’ 1 tablespoon of minced garlic
β’ 1 teaspoon of minced ginger
πͺ Instructions
Instructions:
Cut the flank steak into thin slices, about 1/4 inch thick.
In a large bowl, mix the cornstarch, salt, and black pepper together.
Add the sliced beef to the bowl and toss to coat.
In a large skillet or wok, heat the oil over medium-high heat.
Add the coated beef slices to the skillet and stir-fry until browned, about 3 minutes.
Remove the beef from the skillet and set aside.
In the same skillet, add the onions, scallions, soy sauce, hoisin sauce, water, brown sugar, rice vinegar, garlic, and ginger.
Stir-fry for 2-3 minutes, until the sauce has thickened.
Add the beef back to the skillet and toss to coat in the sauce.
Serve over steamed rice.
π Top tip
The Secret to Perfect Mongolian Beef:
β’ The key to a great Mongolian Beef dish is to make sure the beef is sliced thin and coated in a mixture of cornstarch, salt, and pepper. This gives the beef a crispy texture and helps to thicken the sauce.
β’ Be sure to stir-fry the beef quickly and over high heat, so that it cooks evenly and stays tender.
β’ The combination of soy sauce, hoisin sauce, water, brown sugar, rice vinegar, garlic, and ginger creates a sweet and tangy sauce that perfectly complements the juicy beef.
Making P.F. Chang’s Mongolian Beef at home is a great way to enjoy this delicious dish without leaving the comfort of your own kitchen. With a few simple ingredients and a few easy steps, you can recreate this classic dish in no time. So why not give it a try and enjoy the flavors of P.F. Chang’s Mongolian Beef in your own home!
π Recipe
P F Changs Mongolian Beef Copycat Recipe
INGREDIENTS
- 1 pound flank steak
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1/2 cup thinly sliced onions
- 1/2 cup sliced scallions
- 1/4 cup soy sauce
- 1/4 cup hoisin sauce
- 1/4 cup water
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
INSTRUCTIONS
- Cut the flank steak into thin slices, about 1/4 inch thick.
- In a large bowl, mix the cornstarch, salt, and black pepper together.
- Add the sliced beef to the bowl and toss to coat.
- In a large skillet or wok, heat the oil over medium-high heat.
- Add the coated beef slices to the skillet and stir-fry until browned, about 3 minutes.
- Remove the beef from the skillet and set aside.
- In the same skillet, add the onions, scallions, soy sauce, hoisin sauce, water, brown sugar, rice vinegar, garlic, and ginger.
- Stir-fry for 2-3 minutes, until the sauce has thickened.
- Add the beef back to the skillet and toss to coat in the sauce.
- Serve over steamed rice.
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