It’s been some time since I posted a Beef recipe, right? Well, here is one of our fav Beef recipes. Every time we go to PF Chang’s restaurant, we order this Mongolian Beef and Dynamite Shrimp without fail.
Though I’m the Beef lover of the two of us, Jose loves this dish more than me. The flavors of this dish burst out, there is nothing subtle about it. I guess that’s what makes it stand out. It’s too salty and sweet at the same time and somehow it balances out ;)
Jose has been asking me for ages to make this at home and finally, I gave in the other day! I followed the recipe as such (apart from a few minor adjustments in the measurements & of course you need to buy some good quality beef) and he loved it very much! He has been talking about it to all our friends ;)
So, here you go with the recipe for Mongolian Beef. You can have it with plain white rice or fried rice. Have you tried this Mongolian Beef at PF Chang’s before?
Please read the “notes” section before making the recipe!
Here is the recipe…
Recipe from here
Mongolian Beef Recipe (PF Chang’s Copycat)Print
- 1 tbsp Vegetable oil
- 1-2 tsp minced ginger
- 1 tbsp minced garlic
- 1/2 cup soy sauce I used low sodium soy sauce
- 1/2 cup water
- 3/4 cup dark brown sugar I used light brown sugar and I used only 1/2 cup
- Vegetable oil for deep frying
- 1 1/2 pounds flank steak
- 1/2 cup cornstarch
- 1/4 tsp red pepper flakes optional
- 1 bunch green onions cut on diagonal into 2-inch pieces, I used only 2-3 stalks
- Make the sauce. Heat 1 tablespoon Vegetable oil in a medium saucepan over medium heat. Add ginger and garlic and stir for 30 seconds.
- Add soy sauce, water, and brown sugar. Bring to a boil and simmer until thickened some, 10 to 15 minutes.
Slice flank steak against the grain into 1/4-inch slices with the knife held at a 45 degree angle. Cut the really long pieces in half to make them more bite-sized.
- Toss flank steak with cornstarch and let sit 10 to 15 minutes.
Heat Vegetable oil, for deep frying, in a large pan over medium-high heat.
Add beef (I cooked it in 2 batches) and cook 2-3 minutes, until brown and crispy, flipping pieces over to cook both sides.
- Remove meat with a slotted spoon and discard cooking oil. Place meat back in pan along with sauce and cook over medium heat for 1 minute, stirring to coat meat.
- Add red pepper flakes and green onions and remove from heat.
- Serve over rice.
If you want to cut the saltiness, I recommend using the low sodium soy sauce or you can reduce the qty of soy sauce a bit. But there should be a balance between the saltiness and sweetness of the recipe.
You can use Sirloin steak, instead of flank steak if you wish. It’s better to get it cut from the butcher itself, according to the instructions given in the recipe.
Make sure you don’t overcrowd the pan while frying, otherwise you’ll lose the crispiness of the beef.
You can adjust the consistency of the sauce to suit your requirements. If you prefer a little gravy, do not reduce the sauce too much.