Pf Changs Mongolian Beef Recipe Copycat

This copycatP.F. Chang's Mongolian Beef recipe is made with flank steak that is simmered in a sugariness soy sauce mixture and served on a bed of rice. This delicious recipe is like shooting fish in a barrel to make and tastes only like P.F. Chang's!

Dearest copycat recipes? Be sure to also effort my Panda Express Zucchini Mushroom Craven Stir Fry copycat recipe and my Mrs.Field'south Copycat White Chocolate Chunk Cookies!

Truth of the matter is, and contrary to what my copycat recipes may imply, I actually don't like going out to eat. I really don't. I tin can count on both hands exactly how many times I go out to swallow in one year. For real, I really don't care for eating house food.

That is the but reason why when Ido get out, I savor and study every bite – I've written downwards notes, too – so that I tin come home and recreate it. Other times, I go to Mr. Google and alter the trillion recipes that come up up for every copycat recipe, including this one.

Seriously though, Chinese food is SO crawly! And you know this considering I've told you about my obsession with my man, P.F. Chang.

WHAT IS MONGOLIAN BEEF?

Mongolian beef is a dish served in Chinese restaurants consisting of sliced beef,  and commonly paired with scallions or mixed vegetables, all deliciously served over steamed rice .

It was named afterwards a stir fried dish called Mongolian barbecue, which originated in Taiwan. According to sources, none of the ingredients or cooking methods for Mongolian Beef are from traditional Mongolian cuisine, and that this dish is most frequently plant in Chinese-American restaurants.

INGREDIENTS:

My Mongolian Beef recipe is fabricated with simple ingredients you already accept on hand. Maybe. I won't make y'all exit and choice upward a bottle of rice wine or soy bean oil. We are going to do this the easy fashion, 'cause, allow's exist real, that's the only way I know how. 😁

• Flank Steak
• Cornstarch
• Vegetable oil
• Fresh Ginger
• Garlic
• Soy Sauce (I use Tamari sauce)
• Water
• Dark Brown Sugar
• Vegetable oil , for frying
• Green onions
• White rice

HOW TO MAKE P.F. CHANG'S MONGOLIAN Beef

1. First, we start by calculation the cornstarch in a shallow plate. Then, dip the steak slices into the cornstarch, applying it on both sides of each slice of beef. Let stand for 10 minutes.
2. Side by side, in a saucepan, heat two teaspoons vegetable oil over medium-low estrus. Add ginger and garlic to the pan. Stir in soy sauce and water.
3. So, add chocolate-brown sugar and melt while stirring until carbohydrate dissolves. Fix to medium heat and cook the sauce until it thickens; about 3 minutes. Remove from oestrus and set aside.
4. Then, place vegetable oil in a separate saucepan and heat over medium rut until hot. Add previously prepared steak slices to the oil and cook for ii minutes, or until cooked through.
5. Next, remove meat from oil and drain on paper towels, and discard the oil. Return the bucket to stove and heat over medium rut. Add together the steak slices and cook for 1 infinitesimal.
6. Next, gently stir in previously prepared sauce and continue to melt and stir for a minute. Stir in green onions and melt for ane to 2 minutes, or until heated through.
7. Finally, remove from estrus and serve immediately over white rice.

How to Shop and Reheat Bootleg Mongolian Beefiness

• Fridge: You lot can shop your leftover Mongolian Beef in an airtight container and keep in the refrigerator for three to four days.
• Freezer: You tin as well shop information technology in the freezer. Put the Mongolian beef in a safe nix top bag and freeze for upward to four months.
• Reheat the beef straight from the freezer and in the microwave oven.

Tips and Tricks for making Mongolian Beef:

• Slicing beef:When slicing your flank steak, make certain to piece it confronting the grain.
• Make sure your pan is hot:Since the beef is so thin, y'all want to avoid over cooking. To go that crispy border and tender center, make sure the oil is heated then that information technology tin can quickly cook the edges of the beefiness and leave a nice and tender within.
• Don't overcrowd the pan:In order to cook the beef evenly and quickly in the hot pan, be sure to accept the beefiness in a single layer. You may have to work in ii batches.
• Cull the Right Cut: Cull a type of beef that is intended for quick cooking such every bit flank steak or sirloin.

Tips for Cutting Beef:

For easier cutting, place the beef in the freezer for nearly twenty minutes before slicing. Cutting beef across the grain into 1/4″ inch slices. You will meet the long fibers in the meat; you want to cut across the fibers for tender meat. If you cutting with the fibers the beef will be tough.

What to Serve With Mongolian Beefiness?

Mongolian beefiness is corking served over some steamed rice and stir fry vegetables.

More than Chinese Takeout Recipes

• Kung Pao Beef
• Chicken Chow Mein
• Pepper Steak Stir Fry

ENJOY!

Tools Used in this Recipe

P.F. Chang's Mongolian Beef

Prep Time ten mins

Cook Time 20 mins

Total Time thirty mins

Mongolian Beef, a P.F. Chang's copycat, made with flank steak that is simmered in a sugariness soy sauce mixture and served on a bed of rice.

Course: Dinner

Cuisine: Chinese

Servings: 4

Calories: 583

Ingredients

• ▢ 1 pound flank steak , thinly sliced across the grain on a diagonal
• ▢ ane/4 cup cornstarch
• ▢ 2 teaspoons vegetable oil
• ▢ 1 teaspoon minced fresh ginger
• ▢ one tablespoon minced garlic
• ▢ 1/2 cup soy sauce
• ▢ 1/2 cup water
• ▢ 1/two cup nighttime dark-brown saccharide
• ▢ 1 cup vegetable oil, for frying
• ▢ 2 green onions, light-green parts simply, sliced on the diagonal into 2 inches
• ▢ 4 cups cooked white rice

Instructions

• Place cornstarch on a shallow plate.

• Dip steak slices into the cornstarch, applying it on both sides of each piece of beef.

• Let stand for 10 minutes, while you work on the sauce.

• In a saucepan, heat 2 teaspoons vegetable oil over medium-low heat.

• Add together ginger and garlic to the pan; melt for ten seconds, or until fragrant.

• Stir in soy sauce and water.

• Whisk in chocolate-brown sugar; cook while stirring until carbohydrate dissolves.

• Ready to medium heat and cook the sauce until it thickens; about 10 minutes.

• Remove from oestrus and set aside.

• Place vegetable oil in a divide large saucepan and oestrus over medium estrus until hot.

• Add previously prepared steak slices to the oil and cook for 2 to 3 minutes, or until cooked through, flipping the pieces over to cook on the opposite side.

• Remove meat from oil and bleed on paper towels.

• Discard oil.

• Return saucepan to stove and heat over medium heat.

• Add steak slices and melt for one minute.

• Gently stir in previously prepared sauce; continue to cook and stir for a minute.

• Stir in green onions and cook for ane to two minutes, or until heated through.

• Remove from estrus.

• Serve over white rice.

Notes

Diet Facts

P.F. Chang'southward Mongolian Beef

Amount Per Serving

Calories 583 Calories from Fat 126

% Daily Value*

Fatty 14g 22%

Saturated Fatty 9g 45%

Cholesterol 68mg 23%

Sodium 1693mg 71%

Potassium 557mg 16%

Carbohydrates 82g 27%

Cobweb 1g 4%

Sugar 27g 30%

Poly peptide 32g 64%

Vitamin A 60IU ane%

Vitamin C 2mg two%

Calcium 76mg 8%

Fe 3mg 17%

* Percent Daily Values are based on a 2000 calorie nutrition.

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Delight use your preferred nutritional computer for more detailed info.

Keywords: chinese beef recipe, chinese food recipe, copycat recipe, homemade chinese food, mongolian beef recipe, pf changs mongolian beef recipe, pf changs recipe for mongolian beef

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Source: https://diethood.com/p-f-changs-mongolian-beef/

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