P.F. Changs Mongolian Beef Copycat
P.F. Changs Mongolian Beef Copycat
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| P.F. Changs Mongolian Beef Copycat |
Our copycât P.F. Chângs Mongoliân Bééf is pân friéd ând coâtéd in â délicious swéét ând sâvory sâucé. It tâstés just liké thé réstâurânt ât â frâction of thé pricé!
INGREDIENTS
- 4 tsp. vegetable oil
- 2 tsp. ginger minced
- 2 Tbsp. garlic minced
- 1 c. soy sauce
- 1 c. water
- 1 c. brown sugar packed
- 1 c. vegetable oil for frying *see notes above
- 2 Lb. flank steaks
- ½ c. cornstarch
- 3 large green onions
INSTRUCTIONS
- Make the sauce by heating 4 tsp. vegetable oil in a medium saucepan over medium/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 medium and boil the sauce 2-3 minutes or until sauce thickens a little bit. Remove sauce from heat.
- Slice the flank steak against the grain into 1/4 inch slices.
- Tilt the blade of your knife at about a 45 degree angle to the top of the steak so you get wider cuts. Dip the steak pieces into cornstarch to apply a very thin dusting to both sides of each piece of beef.
- Let the beef sit about 10 min. so the cornstarch sticks.
- As the beef sits, heat up 1 c. oil in a wok (or skillet). Heat the oil over medium heat until its hot, but not smoking. Add the beef to the oil and saute for just 2 minutes, or until beef just begins to darken on the edges. Stir the meat around a little bit so that it cooks evenly.
- After a few minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour most of the oil out of the skillet. Put the pan back over the heat, add the meat back into it 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 can discard the sauce (this is what P.F. Chang's does) OR save the extra sauce and serve it over rice with the beef.
