Copycat PF Chang's Mongolian Beef

Name: Copycat PF Chang's Mongolian Beef (Standard)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 lb Flank Steak-thinly sliced against the grain; 2 tbsp Soy Sauce; 1 tbsp Cornstarch; 1 tbsp Shaoxing Wine-or dry sherry; 1 tsp Ginger-grated; 1/2 cup Soy Sauce; 1/4 cup Brown Sugar-packed; 2 tbsp Hoisin Sauce; 1 tbsp Rice Vinegar; 1 tsp Sesame Oil; 1/2 tsp Red Pepper Flakes; 1 Onion-sliced; 2 Green Onions-chopped, separate white and green parts; 2 tbsp Vegetable Oil; 1 tbsp Sesame Seeds

⏱45 min

👥4

🔥650 cal

Easy

🍽️Chinese

🥗Dairy-Free

A classic Mongolian Beef recipe, replicating the popular PF Chang's dish with readily available ingredients. This version focuses on ease of preparation and familiar flavors.

1 lb Flank Steak-thinly sliced against the grain

2 tbsp Soy Sauce

1 tbsp Cornstarch

1 tbsp Shaoxing Wine-or dry sherry

1 tsp Ginger-grated

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⏱45 min

👥4

🔥650 cal

Easy

🍽️Chinese

🥗Dairy-Free

A classic Mongolian Beef recipe, replicating the popular PF Chang's dish with readily available ingredients. This version focuses on ease of preparation and familiar flavors.

#Beef #Stir-fry #Asian #Dinner

Instructions

In a bowl, combine all Marinade ingredients. Add the sliced Beef and marinate for at least 20 minutes.
In a separate bowl, whisk together all Sauce ingredients and set aside.
Heat 1 tablespoon of Vegetable Oil in a large skillet or wok over high heat. Add the marinated Beef and stir-fry until browned, about 3-5 minutes. Remove the beef from the skillet and set aside.
Add the remaining 1 tablespoon of Vegetable Oil to the skillet. Add the Onion and white parts of the Green Onions and stir-fry until softened, about 2 minutes.
Pour the Sauce into the skillet and bring to a simmer, stirring constantly until slightly thickened, about 1-2 minutes.
Return the Beef to the skillet and toss to coat with the sauce. Cook for another minute until heated through.
Garnish with the green parts of the Green Onions and Sesame Seeds. Serve immediately with rice.

Ingredients

Beef
1 lb 450 g Flank Steak-thinly sliced against the grain
Marinade
2 tbsp 30 mL Soy Sauce
1 tbsp 15 mL Cornstarch
1 tbsp 15 mL Shaoxing Wine-or dry sherry
1 tsp 5 mL Ginger-grated
Sauce
1/2 cup 120 mL Soy Sauce
1/4 cup 60 mL Brown Sugar-packed
2 tbsp 30 mL Hoisin Sauce
1 tbsp 15 mL Rice Vinegar
1 tsp 5 mL Sesame Oil
1/2 tsp 2.5 mL Red Pepper Flakes
Vegetables
1 150 g Onion-sliced
2 100 g Green Onions-chopped, separate white and green parts
Other
2 tbsp 30 mL Vegetable Oil
1 tbsp 15 mL Sesame Seeds

Equipment

Large skillet or wok
Mixing bowls
Whisk

Instructions

In a bowl, combine all Marinade ingredients. Add the sliced Beef and marinate for at least 20 minutes.
In a separate bowl, whisk together all Sauce ingredients and set aside.
Heat 1 tablespoon of Vegetable Oil in a large skillet or wok over high heat. Add the marinated Beef and stir-fry until browned, about 3-5 minutes. Remove the beef from the skillet and set aside.
Add the remaining 1 tablespoon of Vegetable Oil to the skillet. Add the Onion and white parts of the Green Onions and stir-fry until softened, about 2 minutes.
Pour the Sauce into the skillet and bring to a simmer, stirring constantly until slightly thickened, about 1-2 minutes.
Return the Beef to the skillet and toss to coat with the sauce. Cook for another minute until heated through.
Garnish with the green parts of the Green Onions and Sesame Seeds. Serve immediately with rice.

Nutrition per serving

Calories 650