P.F. Changs Mongolian Beef (Copycat Recipe)
If you’ve ever dined at P.F. Changs and savored their Mongolian Beef, you know it’s a delightful symphony of flavors that keeps you coming back for more. The good news? You can recreate this restaurant favorite right in your own kitchen with this easy P.F. Changs Mongolian Beef (Copycat Recipe). Perfectly tender beef, a sweet and savory sauce, and a hint of sesame come together to create a dish that will impress your family and friends. Let’s dive into the ingredients and steps to bring a taste of P.F. Changs to your home.
Why This P.F. Changs Mongolian Beef (Copycat Recipe) Stands Out
This P.F. Changs Mongolian Beef (Copycat Recipe) stands out because it transforms simple ingredients into a restaurant-quality meal. The use of flank steak ensures that the meat is tender and flavorful, while the combination of soy sauce, ginger, and garlic creates a rich sauce that perfectly coats the beef. Not only is this recipe quick to prepare, but it also allows for customization according to your taste preferences. It’s a versatile dish that can be served over rice or noodles, making it a family favorite for any night of the week.
The Essentials
- 1 pound flank steak: Slice thinly against the grain for tenderness.
- 1/2 cup cornstarch: This helps to create a crispy texture on the beef.
- 3 tablespoons olive oil: For cooking the beef and adding richness.
- 2 tablespoons sesame oil: Adds an authentic Asian flavor.
- 3 to 4 cloves garlic: Freshly minced for maximum flavor.
- 1 to 2 teaspoons fresh ginger: Adds a warm and spicy note to the dish.
- 1/2 cup light or reduced sodium soy sauce: The base of the savory sauce.
- 1/2 cup water: To help combine the sauce ingredients.
- 1/2 cup dark brown sugar: For sweetness and depth; light brown sugar can be used as a substitute.
- 1 or 2 green onions: For garnish, adding freshness and color.
- Sesame seeds: Optional garnish for an extra touch of flavor and presentation.
What’s in the Gear List
- Sharp knife: Essential for slicing the steak thinly.
- Cutting board: For safe and efficient chopping of ingredients.
- Large skillet or wok: Ideal for stir-frying the beef and sauce.
- Measuring cups and spoons: For accurate ingredient measurements.
- Serving platter: To present your delicious dish beautifully.
P.F. Changs Mongolian Beef (Copycat Recipe) Cooking Guide
Step 1: Prepare the Beef
Begin by slicing the flank steak against the grain into 1/4- to 1/2-inch thick bite-sized pieces. This technique ensures tenderness. After slicing, place the beef in a bowl and sprinkle cornstarch over it. Toss until the beef is evenly coated and let it sit for about 15 minutes.
Step 2: Heat the Oils
In a large skillet or wok, heat 2 tablespoons of olive oil and 1 tablespoon of sesame oil over medium-high heat. Once the oil is hot, add the beef in a single layer. You may need to do this in batches to avoid overcrowding the pan, which can steam the meat instead of searing it.
Step 3: Cook the Beef
Sauté the beef for about 2-3 minutes on each side until it’s browned and crispy. Remove the beef from the skillet and set it aside on a plate.
Step 4: Prepare the Sauce
In the same skillet, add the remaining tablespoon of olive oil along with the minced garlic and ginger. Sauté for about 30 seconds until fragrant but not burned. Then, add the soy sauce, water, and brown sugar, stirring until the sugar has dissolved.
Step 5: Combine Everything
Return the cooked beef to the skillet, tossing it in the sauce to coat thoroughly. Let it cook for an additional 1-2 minutes to allow the flavors to meld and the sauce to thicken slightly.
Step 6: Garnish and Serve
Once the beef is well-coated in sauce, remove the skillet from the heat. Serve the Mongolian Beef hot over steamed rice or noodles, garnished with sliced green onions and a sprinkle of sesame seeds, if desired.
Substitutions by Diet
- Gluten-Free: Use tamari instead of soy sauce.
- Low-Carb: Substitute brown sugar with a low-carb sweetener like erythritol.
- Vegetarian: Replace beef with tofu or tempeh, adjusting cooking times accordingly.
- Paleo: Use coconut aminos instead of soy sauce and honey instead of brown sugar.
Troubles You Can Avoid
- Overcooking the beef can lead to a tough texture; aim for just browned and cooked through.
- Be cautious with the heat; too high of a temperature can burn the garlic and ginger.
- Ensure the cornstarch is evenly coated on the beef to achieve that desired crispy exterior.
- Letting the sauce simmer too long can cause it to become overly thick or sticky, so keep an eye on it.
Shelf Life & Storage
P.F. Changs Mongolian Beef (Copycat Recipe) can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over medium heat until heated through. For longer storage, you can freeze the beef in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Ask the Chef
Can I use a different cut of beef for this recipe?
Absolutely! While flank steak is the preferred choice for its tenderness, you can also use skirt steak, flat iron steak, flap steak, tri-tip steak, or hanger steak for a similar result. Just remember to slice against the grain for the best texture.
What if I don’t have sesame oil?
If you don’t have sesame oil, you can substitute it with more olive oil or another neutral oil, but it will slightly change the flavor profile. You could also try a few drops of toasted sesame oil for a richer flavor.
Can I make this recipe in advance?
Yes, you can prepare the beef and sauce in advance and store them separately. When you’re ready to serve, simply reheat the beef in the sauce, and it will taste just as delicious!
What should I serve with Mongolian Beef?
This dish pairs wonderfully with steamed rice, fried rice, or noodles. You can also serve it with stir-fried vegetables for a complete meal.
The Takeaway
This P.F. Changs Mongolian Beef (Copycat Recipe) is an easy, flavorful dish that brings the restaurant experience right to your dining table. With its tender beef and a savory-sweet sauce, it’s a crowd-pleaser that is sure to become a staple in your weekly meal rotation. Whether you’re cooking for a family dinner or entertaining friends, this dish is sure to impress. So roll up your sleeves, gather your ingredients, and get ready to enjoy a taste of P.F. Changs at home!
P.F. Changs Mongolian Beef (Copycat Recipe)
Ingredients
Equipment
Method
- Begin by slicing the flank steak against the grain into 1/4- to 1/2-inch thick bite-sized pieces. Sprinkle cornstarch over the beef and let it sit for about 15 minutes.
- Heat 2 tablespoons of olive oil and 1 tablespoon of sesame oil over medium-high heat in a large skillet or wok. Add the beef in a single layer (in batches if necessary) and sauté for about 2-3 minutes on each side until browned and crispy. Set aside.
- In the same skillet, add the remaining tablespoon of olive oil, minced garlic, and ginger. Sauté for about 30 seconds until fragrant, then add soy sauce, water, and brown sugar, stirring until dissolved.
- Return the cooked beef to the skillet, tossing to coat in the sauce. Cook for an additional 1-2 minutes to meld flavors and thicken the sauce.
- Remove from heat and serve hot over steamed rice or noodles, garnished with sliced green onions and sesame seeds if desired.
Notes
- For a gluten-free version, use tamari instead of soy sauce.
- Ensure beef is sliced against the grain for maximum tenderness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
