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.
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 ¼ cup and found that ½ cup vegetable oil worked fine for frying meat. If you like PF Chang's, you will love this recipe.
More Asian Deliciousness
Chicken Stir Fry with Plum Sauce
Chinese Chicken Casserole
Thai Beef with Carrot Basil Salad
Find more easy dinner recipes on 2CM!
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Air Fryer Mongolian Beef
Ingredients
- 2 teaspoons avocado or vegetable oil
- 1 Tablespoon minced garlic
- ½ teaspoon minced fresh ginger root
- ½ cup soy sauce (use Tamari for gluten-free)
- ½ cup water
- ½ cup light brown sugar
- 1 pound flank steak, cut into thin, bite-sized strips (cut against grain while still partially frozen)
- ¼ cup cornstarch
- Oil spray (I like to use avocado oil)
- Garnish: green onions or scallions, sliced thin
Instructions
- Heat 2 teaspoons oil in a large saucepan over medium-high heat.
- Add minced garlic and sauté for 30-60 seconds.
- Add ginger, soy sauce, water and brown sugar and bring to a boil. Turn heat down to a slow boil and cook for 12 minutes, stirring often, until it reduces slightly. Remove from heat and set aside.
- Once sauce is simmering, heat air fryer to 400°F.
- Slice flank steak thinly against grain. Easiest to do if partially frozen. Place the steak in a large bowl or zip-loc bag and toss with cornstarch until well coated.
- Spray the air fryer basket with oil spray and add coated steak. Make sure it is in a single layer for the best crispness. I had to do mine in 2 batches.
- Spray steak with oil spray. Air fry for 8-10 minutes, tossing every couple of minutes. Spritz with additional oil as you toss the steak halfway through cooking time. This will help the crispiness.
- When steak is finished cooking, add to sauce and stir to coat. Let simmer for 1-2 minutes for meat to absorb flavor.
- Place into serving bowl and garnish with sliced green onions or sesame seeds.
