Love PF Changs Mongolian Beef? This easy copycat PF Changs Mongolian Beef recipe tastes just like the original – tasty crispy beef served in a deliciously flavored sweet soy sauce. And it can be on the table in about 30 minutes!
Crispy Mongolian Beef
I’m so excited! It’s time for our November Secret Recipe Club, where a group of fantastic food bloggers get together once a month and prepare and share a recipe from a fellow blogger’s site. This is all done in secret until all is posted on reveal day. It’s one of my favorite groups and I have found some fantastic new food bloggers/friends and got to try delicious recipes that I might not have found otherwise.
This month I was happy to receive Patricia’s blog, ButterYum. Patricia is a wife, mom and self taught cook. She taught herself so well that she now teaches cooking classes of her own. What better way to learn how to cook than with someone who has done it herself?!
When I first visited her website, I loved looking through the array of food photos and found myself drooling over so many of them. It was really difficult to choose what to make. I am definitely going to try her Mozzarella Sticks, sounds like inspiration from her Italian side, for our big football game Saturday, and I am certainly not going to miss her Glazed Acorn Squash, which would be perfect for the Thanksgiving table.
But what did I choose to make today – her copycat recipe for PF Chang’s Mongolian Beef. Why? Because it’s one of my favorite dishes when I eat at PF Changs. (And who could pass up all that tasty looking crispy beef?) Now you are probably wondering if it tasted like the restaurant version – well, it was pretty darn close!
I just made a few changes in the recipe as we don’t like too much sugar in our diet, so I reduced the sugar by 1/4 cup and found that 1/2 cup vegetable oil worked fine for frying meat. If you like PF Chang’s, you will love this recipe. And don’t miss checking out more great SRC recipes at the end of this post. Enjoy!
More Asian Deliciousness
Chicken Stir Fry with Plum Sauce
Thai Beef with Carrot Basil Salad
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- 2 teaspoons vegetable oil
- 1/2 teaspoon minced fresh ginger root
- 1 Tablespoon minced garlic
- 1/2 cup soy sauce (use Tamari for gluten-free)
- 1/2 cup water
- 1/2 cup light brown sugar, reduced from 3/4 cup
- 1/2 cup vegetable oil, reduced from 1 cup
- 1 pound flank steak, cut into bite sized strips (cut against grain while still partially frozen)
- 1/4 cup cornstarch
- 2 green onions or scallions, sliced thin
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Heat 2 teaspoons oil in a large skillet over medium-high heat.
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Add ginger, garlic, soy sauce, water and brown sugar and simmer for about 20 minutes or until mixture thickens slightly. Remove from heat and set aside.
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Place flank steak in a large ziploc bag and toss with cornstarch until well coated.
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Heat 1/2 cup oil in a clean skillet and fry steak in batches until meat is browned and getting crispy. Remove to paper towels to drain.
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When steak is finished cooking, add to sauce and stir to coat. Place back on heat and cook until heated through.
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Place into serving bowl and garnish with green onions.
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