Beef Stir Fry Pf Changs Mongolian Beef

Our copycat P.F. Chang'southward Mongolian Beef is pan fried and coated in a delicious sweet and savory sauce. Information technology tastes simply like the Mongolian beef entree at the eating place, simply at a fraction of the price!

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P.F. Chang's Mongolian Beefiness Copycat

Mongolian Beef is one of my favorite dishes in the world! And with this recipe you tin make v times the amount for the aforementioned prices equally one gild of Mongolian Beef from the pop eatery. I love P.F. Chang's but it can exist a trivial pricey for what you actually get. Don't get me incorrect, I will be the first to tell you lot that I Dear dining out at fun restaurants. It'south nice to have someone else practice the cooking for me once in a while. But this dish is so like shooting fish in a barrel to make from home and one that the whole family enjoys. I have been making this recipe for years now and I ever get rave reviews. Most people who accept it say they actually like it MORE than P.F. Chang's. It really does taste just like P.F. Chang's Mongolian Beef!

Tips for this Mongolian Beef Recipe

• You tin can serve it how P.F. Chang's does by draining the backlog sauce and serving it but coated in the sauce. Or you lot can reserve the excess sauce and spoon information technology over some rice.
• P.F. Chang'southward Mongolian beef is sparse sliced and pan fried, as is the beef in this copycat recipe. Just for a lighter version we have marinated the beef in the sauce and skipped the cornstarch coating. Then just melt the beefiness in the sauce in a pan over the stove. It all the same tastes wonderful, only won't take that crisp blanket on the outside. Skipping the frying process is also a fourth dimension saver.
• Add together some veggies to the pan. Frequently after the beefiness is cooked, I will remove the beefiness from the pan, wipe clean, and then saute upwards some broccoli, pea pods, shredded carrots, blood-red peppers, onions or baby corn and throw the beef back in. Then I will stir the sauce in with the beef and the veggies. This is a swell way to get some added vitamins and increase your vegetable intake for the solar day.
• Mongolian Beefiness freezes beautifully! I like to freeze it in the sauce, and so thaw completely in the refrigerator before heating. Just heat it in a pan on the stove until hot, but not simmering, as y'all don't desire to risk your meat getting tough.

What to Serve with Mongolian Beefiness

Serve Mongolian beef alone with our Restaurant-Style Fried Rice or Panda Express Chow Mein or pair it with one or more than of our favorite Asian fashion recipes for a huge Asian banquet:

• Coconut Curry Craven
• General Tso's Chicken
• Panda Express Orange Craven
• Asian Cucumber Salad
• Beef Stir Fry with Noodles
• Hawaiian Beef Teriyaki

How to Brand P.F. Chang'southward Mongolian Beefiness

P.F. Chang's Mongolian Beef Copycat

Our copycat P.F. Chang's Mongolian Beefiness is pan fried and coated in a succulent sweet and savory sauce. It tastes just similar the eating house at a fraction of the price!

• Stove Top

• Fry Pan/Skillet

• ▢ iv tsp. vegetable oil
• ▢ 2 tsp. ginger minced
• ▢ 2 Tbsp. garlic minced
• ▢ 1 c. soy sauce
• ▢ 1 c. water
• ▢ 1 c. brown carbohydrate packed
• ▢ one c. vegetable oil for frying *see notes in a higher place
• ▢ 2 Lb. flank steaks
• ▢ ½ c. cornstarch
• ▢ 3 big green onions

• Make the sauce by heating iv tsp. vegetable oil in a medium saucepan over medium/low rut. Don't get the oil as well hot. Add ginger and garlic to the pan and apace add the soy sauce and water earlier the garlic scorches. Deliquesce the chocolate-brown saccharide in the sauce, then raise the heat to medium and boil the sauce 2-3 minutes or until sauce thickens a lilliputian bit. Remove sauce from heat.

  

• Slice the flank steak against the grain into ¼ inch slices. Tilt the blade of your knife at most a 45 caste angle to the peak of the steak so you lot get wider cuts. Dip the steak pieces into cornstarch to utilise a very sparse dusting to both sides of each piece of beef. Let the beefiness sit well-nigh 10 min. so the cornstarch sticks.

  

• As the beef sits, rut up 1 c. oil in a wok (or skillet). Heat the oil over medium oestrus until its hot, but not smoking. Add the beef to the oil and saute for simply ii minutes, or until beefiness just begins to darken on the edges. Stir the meat around a lilliputian bit and then that information technology cooks evenly. After a few minutes, employ a big slotted spoon to take the meat out and onto paper towels, then pour nearly of the oil out of the skillet. Put the pan dorsum over the heat, add the meat back into information technology and stir-fry for 1 more minute. Add the sauce to the pan and stir the meat around in the sauce until it is fully coated.

  

• Then remove the beef from the sauce with a slotted spoon or tongs onto a plate for serving and sprinkle on some sliced green onions. You tin can discard the sauce (this is what P.F. Chang's does) OR salve the extra sauce and serve it over rice with the beef.

  

Calories: 627 kcal Carbohydrates: 46 g Protein: 28 1000 Fat: 38 chiliad Saturated Fatty: 28 g Cholesterol: 68 mg Sodium: 1725 mg Potassium: 535 mg Cobweb: i g Saccharide: 29 1000 Vitamin A: 95 IU Vitamin C: ii.nine mg Calcium: 68 mg Iron: ii.ix mg

Recipe adjusted from Height Secret Recipes.

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an chaser, and her beautiful three girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

More almost Erica Walker

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Source: https://www.favfamilyrecipes.com/mongolian-beef/

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