Carrie’s Experimental Kitchen

Mongolian Beef {PF Changs Copycat}

 

 

Enjoy PF Changs Mongolian Beef in the comfort of your own home with a few simple ingredients.

Mongolian Beef {PF Changs Copycat} | www.carriesexperimentalkitchen.com Enjoy PF Changs Mongolian Beef in the comfort of your own home with a few simple ingredients.

I mentioned a few weeks ago when I posted the recipe for the Pineapple Coconut Ice Cream that during our vacation this summer in Florida, we ate at PF Changs. We don’t dine there often, like I mentioned, because the closest restaurant to our home here in NJ is about 40 minutes away. But whenever I do go there, I always get Mongolian Beef.

Mongolian Beef {PF Changs Copycat}

I have tried the kind you can now find in your grocers freezer section, but it didn’t taste as good as the restaurant version. I’ve also seen several recipes online (Pinterest, of course!) and saw how easy the recipe was to make at home so I decided to use the recipe from Jo Cooks as my guideline and of course I tweaked it a bit to our liking. The recipe is simple and uses flank steak, cornstarch, oil, soy sauce, brown sugar, garlic, water and scallions; which besides the beef, I already had all of the ingredients in my pantry.

Mongolian Beef {PF Changs Copycat}

What I love most about this recipe for Mongolian Beef (besides the fantastic flavor of course) is how easy it is to make. Because it’s done in a few simple steps, you can even prepare the components the night before; then refrigerate until dinnertime the next night where it will only take about 15 minutes to combine the ingredients together.

You have to try this PF Changs Mongolian #Beef Copycat Recipe #readyin30 Click To Tweet

Here is what you have to do.

  1. Prepare the sauce. Add oil, soy sauce, brown sugar, garlic and water to a small saucepan. Cook over medium heat until sauce starts to thicken; approximately 15 minutes. Set aside. (You can also refrigerate this sauce overnight until you’re ready to cook the entire meal).
  2. While the sauce is thickening, start slicing the flank steak into thin strips across the grain; then cut them down into bite sized pieces (about 1-2 inches).
  3. Place the beef in a large resealable plastic bag and add the cornstarch. Jo called for 1/2 cup, but I found 1/4 cup was enough. Close the bag and coat the beef really well until all of the pieces are covered with the cornstarch.
  4. Heat oil in a large nonstick skillet (I just love my 14″ All Clad nonstick pan) and add the beef. Cook until it is browned and cooked through. If using a smaller size pan, you may have to do it in two batches. Add the sauce and stir making sure all of the beef is coated; then add the chopped scallions. Serve over cooked rice.

Mongolian Beef {PF Changs Copycat}

This recipe for Mongolian Beef was spot on. In fact, my husband told me after his first bite that I had to make it again very soon, it was that good. I served ours over white minute rice (to save time), but any rice would do. Jo had suggested cutting the meat first; then refrigerating it before making the sauce.

I found that when I started the sauce first, I had about 15 minutes to utilize to cut the meat into strips, coat with cornstarch,  get a bowl prepped of chopped scallions and start my minute rice in the same amount of time. In all, by doing the steps in this order, I was able to have a complete meal ready in about 30 minutes. ~Enjoy!

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4.8 from 5 votes
Mongolian Beef {PF Changs Copycat}
Print
Mongolian Beef {PF Changs Copycat}
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Enjoy PF Changs Mongolian Beef in the comfort of your own home with a few simple ingredients.
Course: Main Entree
Servings: 6
Author: Carrie's Experimental Kitchen
Ingredients
  • 1 1/2-2 lbs . Flank Steak
  • 1/4 c . Cornstarch
  • 1/4 c . Canola or other light oil like Safflower
  • 1 tbsp . Stir Fry Oil
  • 1 c . Low Sodium Soy Sauce
  • 1 c . Light Brown Sugar
  • 1 tbsp . Minced Garlic
  • 1/2 c . Water
  • 1 c . Chopped Scallions
Instructions
  1. Prepare the sauce. Add stir fry oil, soy sauce, brown sugar, garlic and water to a small saucepan. Cook over medium heat until sauce starts to thicken; approximately 15 minutes. Set aside. (You can also refrigerate this sauce overnight until you're ready to cook the entire meal).
  2. While the sauce is thickening, start slicing the flank steak into thin strips across the grain; then cut them down into bite sized pieces (about 1-2 inches).
  3. Place the beef in a large resealable plastic bag and add the cornstarch. Close the bag and coat the beef really well until all of the pieces are covered with the cornstarch.
  4. Heat canola oil in a large nonstick skillet and add the beef. Cook until it is browned and cooked through. If using a smaller size pan, you may have to do it in two batches.
  5. Add the sauce and stir making sure all of the beef is coated; then add the chopped scallions. Serve over cooked rice.

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Mongolian Beef {PF Changs Copycat} | www.carriesexperimentalkitchen.com Enjoy PF Changs Mongolian Beef in the comfort of your own home with a few simple ingredients.

 

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10 Comments

  1. Amee Livingston
    October 9, 2015 at 10:23 pm - Reply

    This looks amazing Carrie! Pinned and Yummed! 😛

  2. alicia szemon
    November 6, 2015 at 6:03 pm - Reply

    yum! i need to make this asap!

    • Carrie's Experimental Kitchen
      November 6, 2015 at 6:27 pm - Reply

      Alicia, we liked it so much I just made it again last night! Though my store was out of flank steak so I substituted london broil. It was good, but definitely not as tender as the flank steak.

  3. Sara Zielinski
    November 11, 2015 at 1:06 pm - Reply

    Looks like a great mongolian beef.

  4. Tammy
    November 18, 2015 at 6:20 pm - Reply

    I made this tonight and it was so easy, and so good!! We had no leftovers!

  5. Sue
    September 10, 2017 at 7:56 am - Reply

    This was very good, but I thought it was too sweet. I will cut back on the sugar next time, maybe use 1/2 cup. I used Petite Sirloin because I had some in freezer, it was so tender.

    • Carrie's Experimental Kitchen
      September 10, 2017 at 8:01 am - Reply

      It is a bit sweet; which is probably why my kids love it so much. 🙂 Thanks for trying the recipe and I’m glad you liked it Sue.

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