Pf Chang Mongolian Chicken Recipes

MONGOLIAN BBQ CHICKEN AND ROASTED VEGETABLES

Steps:

• Spray 2 baking sheets with canola oil spray. Adjust oven racks to upper third and lower third of oven. Place 1 sheet pan on top oven rack. Preheat oven to 425°F. Season chicken on both sides with 1 teaspoon salt and 1/4 teaspoon pepper. When oven is preheated, place chicken skin-side down on hot sheet pan. Bake 10 minutes.
• Meanwhile, place cauliflower, broccolini, mushrooms, green onion, canola oil and remaining ½ teaspoon salt and ¼ teaspoon pepper in large bowl; toss until well combined. Pour vegetables onto second baking sheet.
• Remove chicken from oven and turn so that it's skin-side up. Place chicken pan on upper oven rack and vegetables on lower oven rack; bake 20 minutes. Brush chicken with Mongolian BBQ sauce. Continue baking 5 minutes until chicken is cooked through (165°F) and vegetables are browned and tender.

P.F. CHANG'S MONGOLIAN BEEF (GLUTEN FREE)

Steps:

• Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
• Don't get the oil too hot.
• Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
• Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
• Remove it from the heat.
• Slice the flank steak against the grain into 1/4" thick bite-size slices.
• Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
• Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
• Let the beef sit for about 10 minutes so that the cornstarch sticks.
• As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
• Heat the oil over medium heat until it's nice and hot, but not smoking.
• Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.
• You don't need a thorough cooking here since the beef is going to go back on the heat later.
• Stir the meat around a little so that it cooks evenly.
• After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
• Put the pan back over the heat, dump the meat back into it and simmer for one minute.
• Add the sauce, cook for one minute while stirring, then add all the green onions.
• Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
• Leave the excess sauce behind in the pan.

MONGOLIAN CHICKEN

Steps:

• Place chicken strips and cornstarch in a large resealable plastic bag. Shake to coat.
• Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on the outside and juices run clear, about 5 minutes on each side. Transfer to a paper towel-lined plate.
• Whisk together garlic, ginger puree, Sriracha, sesame oil, rice vinegar, brown sugar, and soy sauce. Add mixture to the skillet and bring to a boil. Reduce heat and simmer until sauce has thickened, about 3 minutes.
• Return chicken to the skillet. Add green onions and toss to coat. Cook over medium-high until heated through, about 2 minutes. Serve immediately.

COPYCAT P.F. CHANG'S MONGOLIAN BEEF RECIPE

Steps:

• Heat vegetable oil in a medium saucepan over medium heat. Don't get the oil too hot.
• Add ginger and garlic to the pan. Then quickly add the soy sauce and water before the garlic scorches.
• Dissolve the brown sugar in the sauce, then increase the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens.
• Remove from heat.
• Slice the flank steak against the grain into 1/4" thick slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
• Place the cut steak in a large resealable bag and add cornstarch. Shake the bag to coat the steak completely in cornstarch and let sit for 10 minutes.
• As the beef sits, heat up the vegetable oil in a skillet over medium heat. You want it hot but not smoking.
• Add the beef to the oil and sauté until brown. Stir around a little so that it cooks evenly.
• After a couple minutes, use a large slotted spoon or tongs to take meat out and place on paper towels. Dab excess oil off meat with a paper towel and add to medium saucepan with the sauce in it.
• Put the pan back on the oven over medium/low heat.
• Serve over cooked rice.
• Garnish with green onion, if desired.

ACTUAL PF CHANG'S MONGOLIAN BEEF RECIPE

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!