pf changs copycat

Amazing restaurant copycat P.F. Chang&#039;s Mongolian Beef recipe made with tender, saucy beef strips with green onions, served over steamed rice. Whip up this easy meal anytime you&#039;re craving takeout and you&#039;ll never regret staying in for the night!

P.F. Chang's Mongolian Beef (Copycat)

beef

onions

baking soda

sugar

corn starch

soy sauce

rice vinegar

sesame oil

ginger

garlic

water

brown sugar

sesame seeds, rice

Combine all marinade ingredients in a small bowl and whisk until combined. Pour into a zip-lock back with beef strips, seal and chill 1 hour or overnight. Drain marinade from zip-lock and set beef aside.

To make the sauce, in a medium sauce pan whisk together toasted sesame oil, ginger, garlic, soy sauce, water, and brown sugar. Stir and heat over medium high heat until brown sugar has dissolved.

While sauce is cooking, whisk together corn starch and water in a small bowl until corn starch is dissolved.

Bring sauce to a boil, then reduce heat to medium low and stir in corn starch-water mixture. Allow sauce to thicken slightly, then remove from heat. 

In a large pan or skillet, cook beef strips over medium high heat until cooked through (5-8 mins) turning strips over throughout to ensure even cooking, reduce heat to medium.

Add 1/2-1 cup of sauce (depending on how &quot;saucy&quot; you want your beef). Stir and cook 1-2 minutes longer.

Serve over rice with green onions and sesame seeds if desired. Enjoy!

Absolutely loved this recipe!  Even though traditional Mongolian Beef doesn't have vegetables except for the green spring onions, I added julienne strips of carrot, zucchini and red pepper.  It would be just as delicious with or without.  I quick stir fried them partly done while the sauce was thickening and added them to the beef at the end with the sauce.  Yummy!

This was incredibly amazing over white rice- definitely just let the meat crisp up and half the sauce and still use it sparingly.  But no lie.  I've made it 2x in 5 days. Very very good.

This recipe is  so delicious . The whole family  loved it.  We used the leftover  sauce  on sirloin burgers.  Two great meals!

I make this all the time and haven’t found a restaurant that can top it.

I've tried 3 different versions and this is by FAR the best! I double the sauce (love sauce) and even made it in the air fryer at work. Small batches and more water. Cook meat then vegetables add near back and sauce.

I found it just a touch sweeter than PF Chang's, so I'm  going to decrease the brown sugar a little next time. I also used a LOT of the sauce, so that may have been it, too.  Otherwise - DELICIOUS!

Very good stuff. It does make a lot of sauce...so I'm going to try to freeze the left over sauce for Asian meatballs or shrimp another day. Will see how it goes. Thanks for a great recipe.

Always love her recipes. This was a different way to make Mongolian Beef. I like the simplicity. Two things, the marinade ingredients had an ad in the middle. Didn’t realize it until later. And, the beef could use a little more flavor. Loved the sauce but fresh ginger would put it over the top. Thank you for so many wonderful recipes. Keep creating.

I've made this recipe twice now. The first time, it turned out overly sweet due to using white granulated sugar instead of brown sugar, and I also used whatever soy sauce I had on hand. For the second attempt, I switched to brown sugar and opted for a higher quality soy sauce. The results were delightful both times, closely resembling the Pf Chang's dish.

However, I noticed that white sugar imparts more sweetness than brown sugar, which led to an excessively sweet sauce. Consequently, I had to balance it out by adding more soy sauce and cornstarch. In an attempt to avoid the same issue, I reduced the sugar amount the second time and combined it with the superior soy sauce, resulting in a savory sauce rather than the usual sweet and sour profile. To restore the intended sweetness, I had to reintroduce the full sugar quantity as mentioned in the recipe.

Additionally, the soy sauce's quality significantly influences the dish's savory taste. Strangely, despite its sweetness, it still carries a considerable saltiness. As I prepare this again, I'm considering using slightly less soy sauce or adjusting the balance between brown and white sugar to achieve a well-rounded flavor.

These PF Chang's Lettuce Wraps are a copycat recipe of their popular dish. Ground chicken is wrapped in cooling lettuce cups and topped with a special customizable dipping sauce.

PF Chang's Lettuce Wraps + Dipping Sauce Recipe

mirin

oyster sauce

Tablespoon rice vinegar

vegetable oil

chicken breast

water chestnuts

mushrooms

garlic (minced

green onion (thinly sliced, for garnish)

Lettuce cups (for serving)

chili garlic sauce

mustard paste

chili oil

green onion (thinly sliced)

Prepare the marinade by mixing all of the ingredients together in a small bowl.

Mix the ground chicken meat, water chestnuts, chopped mushrooms and garlic with all the Marinade ingredients. Set aside for 15 minutes.

Meanwhile, make the sauce. Combine soy sauce, rice vinegar, chili oil and green onions. For a mild sauce add 1 teaspoon of chili garlic sauce. For a medium sauce add 1/2 teaspoon of hot mustard plus 2 teaspoons chili garlic sauce. For a hot sauce and 1 teaspoon of hot mustard plus 3 teaspoons of chili garlic sauce. Stir well. Set aside.

Heat the oil in a wok or saute pan over high heat. Once hot, add the chicken. Stir-fry the chicken, breaking it up with a spoon until cooked through.

Spoon the chicken into lettuce cups and serve with the sauce on the side. Enjoy!

I followed your recipe to the letter; it was fantastic! I haven’t had P.F. Chang’s lettuce wraps in a while so I can’t comment on whether they’re an exact match, but I’m not going to change a thing about that recipe and will be making them over and over.  I guess I did change one thing. I didn’t have any chili garlic paste so I used. Sriracha and a clove of crushed garlic, watered the soy sauce down a little for the serving sauce.

I grow my own butter lettuce, and I found your recipe a great way to use my lettuce, besides a salad.
These lettuce wraps are amazing, along with the dipping sauce! My bf is looking forward to these again. I highly recommend this fantastic recipe! Something a little different 👏👍🤩! Great!

Delicious! I added more chilli flakes to make it even spicier. How many lettuce wraps equal 1 serving per nutrition?

These are my very favorite.  Your recipe is great!!  Thank you for introducing me to a wonderful, light meal.  Love them!!!

These were excellent.  We will be having them again.  Next time I'll try to do the rice sticks but didn't have time last night.

https://content.jwplatform.com/videos/Zz8bfS7R.mp4

This PF Chang’s Lettuce Wraps copycat recipe is so good! Ground chicken is wrapped in cooling lettuce cups and topped with a special customizable dipping sauce.

PF Chang's Lettuce Wraps

Six-layer chocolate cake with raspberry chocolate ganache and chocolate chip exterior. A copycat of P.F. Chang's signature Great Wall of Chocolate dessert.

Great Wall of Chocolate Cake (P.F. Chang's Copycat)

oz chocolate

all-purpose flour

tsp baking powder

tsp salt

unsalted butter (softened)

tsp vanilla extract

eggs

milk

oz bittersweet chocolate (finely chopped, 60-70% cacao)

heavy cream

raspberry jam

unsalted butter

salt

mini chocolate chips (optional,

Preheat oven to 350°F. Grease two 9-inch round cake pans, line bottoms with parchment, and dust sides with flour. Melt unsweetened chocolate and cool 10 minutes.

Whisk flour, baking powder, and salt in a medium bowl. In a large bowl, beat softened butter and sugar until fluffy, about 3 minutes. Add eggs one at a time, then vanilla. Mix in cooled melted chocolate.

Add dry ingredients and milk in alternating thirds, starting and ending with dry. Mix on low until just combined. Divide between pans. Bake 25-30 minutes until a toothpick comes out clean. Cool completely.

For ganache: place chopped bittersweet chocolate in a large bowl. Heat cream, raspberry jam, butter, and salt to a simmer (do not boil). Pour over chocolate, wait 60 seconds, then whisk until smooth. Stir in vanilla. Let thicken overnight at room temp or refrigerate 1-1.5 hours.

Slice each cake horizontally into 3 layers using a serrated knife (6 layers total). Stack layers with 3-4 tablespoons of ganache between each. Apply a thin crumb coat, chill 15 minutes, then frost sides and top with remaining ganache.

Press chocolate chips into sides while ganache is tacky (optional). Refrigerate at least 2 hours. Remove 20 minutes before serving. Slice with a hot, clean knife.

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