Pf Changs Mongolian Beef 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.

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

PF CHANG'S MONGOLIAN BEEF



PF CHANG'S MONGOLIAN BEEF image

Categories     Beef     Fry     Dinner

Yield 2 Servings

Number Of Ingredients 10

2 teaspoons vegetable oil
1/2 teaspoon ginger, minced
1 tablespoon garlic, chopped
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar
vegetable oil, for frying ( about 1 cup)
1 lb flank steaks
1/4 cup cornstarch
2 large green onions, sliced on the diagonal into one-inch lengths

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.

COPYCAT P.F. CHANG'S MONGOLIAN BEEF RECIPE



Copycat P.F. Chang's Mongolian Beef Recipe image

This Easy Mongolian Beef tastes just like P.F. Chang's takeout. Juicy, tender beef seared to perfection in a rich, flavorful sauce.

Provided by Elyse Ellis

Categories     Main Course

Time 40m

Number Of Ingredients 11

2 teaspoons vegetable oil
½ teaspoon ginger (minced)
1 Tablespoon minced garlic
½ cup soy sauce
½ cup water
¾ cup brown sugar
1 pound flank steak
¼ cup cornstarch
1½ cups vegetable oil
3 cups cooked Rice
3 green onions (sliced, optional garnish)

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.

Nutrition Facts : Calories 358 kcal, Carbohydrate 56 g, Protein 21 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 45 mg, Sodium 1131 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving

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