You can make this P.F. Changs Mongolian Beef for the ENTIRE family for the same price (or less) as one order of Mongolian Beef from off of the menu!
I LOVE P.F. Changs but it can be a little pricey for what you actually get. Don’t get me wrong, I will be the first to tell you that I LOVE dining out at fun restaurants. I love someone else cooking for me once in a while, I love being able to sit and enjoy a meal.
I have been making this recipe for YEARS now and I always get rave reviews. Most people who have it say they actually like it MORE than P.F. Changs. It really does taste JUST like P.F. Chang’s Mongolian Beef!
So a few quick notes about this recipe… for the beef. The P.F. Chang’s Mongolian beef is fried (as is the beef in this copycat recipe), however, we have marinated the beef and skipped the cornstarch coating and stir-fried the beef and it still tastes wonderful. Skipping the frying process is also a time-saver– it cuts out some steps which is never a bad thing.
As for the sauce… you can serve it how P.F. Changs does (by draining the excess sauce and serving it semi-dry) OR you can keep the excess sauce and spoon it over rice (which is what we like to do because the sauce is SO good). In fact, sometimes we like to DOUBLE the sauce just so we can have enough to spoon over rice and/or veggies.
Speaking of veggies… oftentimes after the beef is cooked, I will remove the beef from the pan, wipe clean, then saute up some veggies and throw the beef back in. Then I will stir the sauce in with the beef and the veggies. This is a great way to make it a little healthier (and to get kids to eat the veggies).
What to serve with Mongolian Beef…
- Make the sauce by heating 4 tsp. vegetable oil in a medium saucepan over medium/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 medium and boil the sauce 2-3 minutes or until sauce thickens a little bit. Remove sauce from heat.
- Slice the flank steak against the grain into 1/4 inch slices.
- Tilt the blade of your knife at about a 45 degree angle to the top of the steak so you get wider cuts. Dip the steak pieces into cornstarch to apply a very thin dusting to both sides of each piece of beef.
- Let the beef sit about 10 min. so the cornstarch sticks.
- As the beef sits, heat up 1 c. oil in a wok (or skillet). Heat the oil over medium heat until its hot, but not smoking. Add the beef to the oil and saute for just 2 minutes, or until beef just begins to darken on the edges. Stir the meat around a little bit so that it cooks evenly.
- After a few minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour most of the oil out of the skillet. Put the pan back over the heat, dump the meat back into it and stir-fry for 1 minute.
- Add the sauce, cook for 1 minute while stirring and add green onions.
- Cook for 1 more minute.
- Now at this point you can either remove the beef with a slotted spoon or tongs and discard the sauce (this is what P.F. Chang's does) OR thicken the sauce with a cornstarch-water mixture to desired thickness and serve it over rice with the beef.
Frequently Asked Questions
As you can see from the number or comments below, this has been a very popular and loved recipe from our readers. To save you some time going through the comments, here are some quick answers to some of the commonly asked questions that have been asked about this Mongolian Beef recipe:
- Q. What are some ways I can make this dish healthier?
A. As mentioned above, you can make this healthier by stir-frying the beef rather than frying. You can also cut back on the sugar without it affecting the taste too much. You can also add some stir-fry vegetables… which leads me to the next question
- Q. What are some good vegetable options with this dish?
A. Steamed vegetables are always a good choice as well as stir-fried veggies. Some vegetables I have used are: red peppers, onions, broccoli, snow peas, mushrooms, baby corn, sliced carrots, cabbage, and pineapple (ok this one is a fruit.. but still).
- Q. Does this freeze well?
A. Actually, yes, it does. I like to freeze it in the sauce and then thaw completely in the refrigerator before heating. I will heat it in a pan on the stove until just hot (you don’t want it to simmer and heat for too long or you risk your meat getting tough)