Last updated on November 14th, 2018 at 08:08 pm
This PF Chang’s Mongolian Beef Copycat recipe is so simple to make and it’s probably better than the original version! Loaded with Asian flavors that will satisfy your entire family.
Many many years ago, OK maybe not that many, but when I used to work in Michigan I had a favourite restaurant. That restaurant was PF Chang’s. I used to love going there for lunch or dinner. It used to be in the mall, so whenever we’d go shopping at the mall we’d always stop by PF Chang’s. Oh how I miss this place. My favourite dishes were the chicken lettuce wraps and the Mongolian beef, though trust me when I say I tried almost everything there.
This copycat recipe of PF Chang’s Mongolian beef is so good, probably better than the original. Probably. It’s like candy. You won’t be able to stop eating it. It’s so freaking good. I’m serious.
The great thing about this amazing recipe is how simple it is to make. The ingredients are simple ingredients you probably have in your pantry right now. But beyond that, as you bite in this yummy beef you will know what I’m talking about. It melts in your mouth, it’s sweet and a bit salty, and the flavour is out of this world.
The only thing I’m sad about now is that it’s all gone. I had the last of it at lunch and it was the best lunch ever. I guess I’m just going to have to make it again.
TIPS FOR MAKING MONGOLIAN BEEF
Use the right cut of beef. Typically Mongolian beef is made with flank steak, but top round beef can also be used. To slice it easier, place the beef in the freezer for about 20 minutes before slicing. This will make it so much easier to slice it as thinly as possible. Always slice the beef against the grain.
Make sure to toss the beef with cornstarch before cooking and let it sit for 5 minutes before searing. This is known as velveting and you’ll end up with very tender meat. Do not use flour, the results will not be the same.
When searing the beef, do not overcrowd the pan. Do it in batches. If you add too much beef to the pan, you will not sear the meat, it will steam it instead. This step can also be done separately from the instant pot, in another skillet if preferred.
WHAT TO SERVE MONGOLIAN BEEF WITH:
Serve it over white rice or brown rice. I prefer Jasmine rice or Basmati rice.
Noodles such as ramen noodles or rice noodles.
CRAVING MORE MONGOLIAN FOOD? TRY THESE RECIPES:
PF Chang's Mongolian Beef Copycat Recipe
- 2 lb flank steak
- 1/2 cup cornstarch
- 1/2 cup vegetable oil
- 2 tbsp vegetable oil
- 1 cup soy sauce low sodium
- 1 cup brown sugar
- 4 cloves garlic minced
- 1 cup water
- 2 green onions chopped
- Slice the steak into small thin pieces against the grain. In a large ziploc bag add the cornstarch and add the beef to it. Close the ziploc bag and shake really well until each piece is coated with cornstarch. Refrigerate until ready to use.
- In a small sauce pan add the oil, soy sauce, brown sugar, garlic and water. Stir and cook over medium heat until sauce thickens. It took me about 20 minutes until the sauce thickened and reduced. Set aside.
- In a non stick skillet heat the oil. When the oil is hot, add beef and cook until browned. I had to do in a 2 batches. Also if you need more oil after the batch feel free to add more. Remove beef from skillet to a bowl and empty the oil from the skillet. Return beef to skillet and pour sauce over the beef. Stir and cook for a couple more minutes.
- Serve over rice and garnish with green onions.