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.

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