Pf Chang Mongolian Beef Crock Pot Recipes

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ACTUAL PF CHANG'S MONGOLIAN BEEF RECIPE



Actual Pf Chang's Mongolian Beef Recipe image

This is the actual recipe of the mongolian beef at PF Changs--enjoy! Found on PF Chang's website: http://www.pfchangs.com/chefscorner/recipes/gluten_free_mongolian_beef_recipe.pdf

Provided by mojoloh

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

12 ounces sliced beef tenderloin
1 tablespoon soy bean oil
1/2 teaspoon garlic
2 fluid ounces soy sauce
2 tablespoons sugar
1 teaspoon rice wine
2 ounces green onions, sticks- 3-inch long green only
1/2 teaspoon sesame oil

Steps:

  • 1. Heat oil in a sauté pan. Add the beef and cook for 30-60 seconds or until cooked.
  • -Beef should be lightly browned around the edges and gray throughout the rest of the surface.
  • 2. Add your garlic and toss.
  • 3. Add the rice wine, soy sauce, and sugar. Bring to a boil.
  • 4. Cook and reduce the sauce around the beef until all sauce has caramelized onto the beef.
  • -The sauté pan should be "dry" (no flowing sauce) before proceeding onto the next step.
  • 5. Add the green onion sticks and toss to incorporate into the beef.
  • A few tosses are all that are needed; do not wilt the green onion sticks!
  • 6. Finish with sesame oil.
  • 7. Place on a plate over cooked rice and enjoy!

PF CHANG'S MONGOLIAN BEEF COPYCAT RECIPE



PF Chang's Mongolian Beef Copycat Recipe image

This copycat recipe is so easy to make at home, and it tastes 10x better too!

Provided by Chungah Rhee

Yield 4 servings

Number Of Ingredients 9

1 pound flank steak, thinly sliced across the grain
1/4 cup cornstarch
1/2 cup vegetable oil
2 green onions, thinly sliced
1/4 cup reduced sodium soy sauce
1/2 cup brown sugar, packed
3 cloves garlic, minced
2 teaspoons grated fresh ginger
2 teaspoons vegetable oil

Steps:

  • In a medium bowl, whisk together soy sauce, brown sugar, garlic, ginger, 2 teaspoons vegetable oil and 1/2 cup water. Heat soy sauce mixture in a medium saucepan until slightly thickened, about 5-10 minutes; set aside. In a large bowl, combine flank steak and cornstarch. Heat 1/2 cup vegetable oil in a large saucepan. Add beef and fry until browned and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil. Add beef and soy sauce mixture to the saucepan over medium heat and cook until sauce thickens, about 2-3 minutes. Stir in green onions. Serve immediately.

SLOW COOKER MONGOLIAN BEEF



Slow Cooker Mongolian Beef image

I got this recipe from a friend and it is wonderful. My kids love it. It tastes like you got it at a Chinese restaurant and the slow cooker does most of the work! Serve over steamed rice.

Provided by leith123

Categories     World Cuisine Recipes     Asian     Chinese

Time 4h30m

Yield 4

Number Of Ingredients 11

1 pound flank steak, cut into bite-size pieces
¼ cup cornstarch
2 teaspoons olive oil
1 onion, thinly sliced
1 tablespoon minced garlic
3 large green onions, sliced diagonally into 1/2 inch pieces
½ cup soy sauce
½ cup water
½ cup brown sugar
½ teaspoon minced fresh ginger root
½ cup hoisin sauce

Steps:

  • Place flank steak and cornstarch into a resealable plastic bag. Shake the bag to evenly coat the flank steak with the cornstarch. Allow to steak rest for 10 minutes.
  • Heat olive oil in a large skillet over medium-high heat. Cook and stir steak until evenly browned, 2 to 4 minutes. Place onion, garlic, flank steak, green onions, soy sauce, water, brown sugar, ginger, and hoisin sauce in a slow cooker. Cook on Low setting for about 4 hours.

Nutrition Facts : Calories 450.4 calories, Carbohydrate 55.4 g, Cholesterol 47.5 mg, Fat 13 g, Fiber 2.2 g, Protein 28 g, SaturatedFat 4.4 g, Sodium 2391.5 mg, Sugar 37.5 g

MONGOLIAN BEEF FROM THE SLOW COOKER



Mongolian Beef from the Slow Cooker image

Quick and easy freezer slow cooker meal.

Provided by Stephanie Patterson

Categories     World Cuisine Recipes     Asian

Time P1DT2h5m

Yield 6

Number Of Ingredients 10

¼ cup cornstarch
1 ½ pounds beef flank steak
¾ cup water
¾ cup soy sauce
¾ cup brown sugar
½ cup shredded carrots
3 green onions, chopped
2 tablespoons olive oil
2 cloves garlic, minced
½ teaspoon minced fresh ginger root

Steps:

  • Spread cornstarch into a wide, shallow bowl. Dredge flank steak in the cornstarch to coat completely; put into a large resealable plastic bag.
  • Stir water, soy sauce, brown sugar, carrots, green onions, olive oil, garlic, and ginger together in a bowl; pour into the bag with the beef and seal.
  • Put bag of marinating beef in the freezer until the day before you wish to prepare it.
  • Remove bag from freezer and put bag into a bowl and place in refrigerator to thaw, at least 24 hours before you wish to prepare the beef.
  • Empty bag into the crock of a slow cooker.
  • Cook on High until the beef is tender, 2 to 3 hours. Alternately, you can cook this on Low for 4 to 5 hours.

Nutrition Facts : Calories 320.3 calories, Carbohydrate 36.3 g, Cholesterol 35.6 mg, Fat 12.7 g, Fiber 0.8 g, Protein 15.7 g, SaturatedFat 4.1 g, Sodium 1856.7 mg, Sugar 27.9 g

PF CHANG MONGOLIAN BEEF - CROCK POT



PF Chang Mongolian Beef - Crock Pot image

Categories     Beef     Soup/Stew

Number Of Ingredients 12

1 pound 1 pound flank steak or london broil
1/2 cup 1/2 cup cornstarch
4 pieces 4 large green onions, sliced into 1 inch chunks
1 teaspoon 1 teaspoons olive oil
1 teaspoon 1 teaspoon sesame seed oil
1 teaspoon 1 teaspoon freshly grated ginger
4 cloves 4 garlic cloves, finely minced
1/2 cup 1/2 cup soy sauce
1/4 cup 1/4 cup Hoison sauce
1/2 cup 1/2 cup water
3/4 cup 3/4 cup dark brown sugar (I used light)
1/4 cup 1/4 cup toasted sesame seeds (optional - I omitted)

Steps:

  • 1. Turn your crock pot on low while you start preparing the ingredients. Spray the interior of your crock pot with non-stick cooking spray. 2. Cut the steak into thick stir-fry size pieces, making sure to cut against the grain of the meat.
  • Dredge the pieces of steak into the cornstarch, making sure both sides are well coated.
  • Place the coated steak in the bottom of the crock pot and discard any leftover cornstarch.
  • 3. Layer sliced green onions over the steak.
  • 4. In a small mixing bowl, combine remaining ingredients and whisk until well blended.

P F CHANG'S MONGOLIAN BEEF



P F Chang's Mongolian Beef image

Make and share this P F Chang's Mongolian Beef recipe from Food.com.

Provided by Member 610488

Categories     Steak

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

12 ounces beef tenderloin, sliced
1 tablespoon vegetable oil
1/2 teaspoon garlic
2 fluid ounces gluten free soy sauce
2 tablespoons sugar
1 teaspoon rice wine
2 ounces green onions, sliced 3 inches green part only
1/2 teaspoon sesame oil

Steps:

  • Heat oil in a saute pan. Add the beef and cook on high heat for 30-60 seconds or until cooked. Beef should be lightly browned around the edges and gray throughout the rest of the surface.
  • Add your garlic and toss. Add the rice wine, soy sauce, and sugar. Bring to a boil.
  • Cook and reduce the sauce around the beef until all sauce has caramelized onto the beef. The sauté pan should be "dry" (no flowing sauce) before proceeding onto the next step.
  • Add the green onion sticks and toss to incorporate into the beef. A few tosses are all that are needed; do not wilt the green onion sticks!
  • Finish with sesame oil. Serve and enjoy!

Nutrition Facts : Calories 571.8, Fat 39, SaturatedFat 13.5, Cholesterol 144.8, Sodium 2100.9, Carbohydrate 16.9, Fiber 1, Sugar 13.8, Protein 37.8

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