Name: P.F. Chang’s Mongolian Beef
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 pound flank steak (sliced with the grain into 1/4 to 1/2-inch thick bite-sized pieces); 1/4 cup cornstarch; 3 tablespoons olive oil (divided); 2 tablespoons sesame oil (divided); 3 to 4 cloves garlic (pressed or finely minced); 1 to 2 teaspoons fresh ginger (finely minced); 1/2 cup light or reduced sodium soy sauce; 1/2 cup water; 3/4 cup dark brown sugar (packed (light may be substituted)); 1 to 2 green onions (sliced into thin rounds for garnishing); 1 sesame seeds (optional for garnishing)

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Every time I think of the iconic P.F. Chang’s Mongolian Beef, I’m transported back to those cozy dinners with friends and family, the table filled with vibrant dishes and laughter. There’s something magical about this dish that truly captures the essence of Chinese-American cuisine. The rich flavors of the tender beef paired with the savory-sweet sauce create a delightful experience that is hard to resist. I remember trying to replicate it at home, longing to recreate that same warmth and joy.

As I stood in my kitchen, I felt excited just thinking about the sizzle of the beef hitting the hot skillet and the aroma of garlic and ginger mingling in the air. This P.F. Chang’s Mongolian Beef recipe is my personal favorite because it’s surprisingly simple yet incredibly satisfying to make. The combination of ingredients brings a burst of flavor that transports you straight to your favorite restaurant, right from your own kitchen. The best part? You can enjoy it in the comfort of your home, making it an excellent choice for a weeknight dinner or a special occasion.

Recipe Snapshot

Total Time:
30 mins

Prep Time:
5 mins

Cook Time:
25 mins

Difficulty:
Easy

Calories:
460 kcal

Protein:
24 g

Diet:
Gluten-Free, Low FODMAP

Fat:
22 g

Tools Used:
Saucepan, Skillet, Large Pot, Mixing Bowl, Chef’s Knife, Frying Pan, Wooden Spoon

The Best Thing About This P.F. Chang’s Mongolian Beef

Unforgettable Flavors

The moment you take your first bite of P.F. Chang’s Mongolian Beef, the rich, savory sauce envelops the tender beef, creating an explosion of flavor that’s simply unforgettable. It’s a perfect balance of sweet and salty, with just the right amount of garlic and ginger to elevate the dish.

Comfort Food Heaven

This recipe embodies comfort food at its finest. Whether you’re hosting a dinner party or just having a quiet night in, P.F. Chang’s Mongolian Beef brings a warm and inviting vibe to the table, making it an instant favorite among all who try it.

Quick and Easy

One of the best parts about this recipe is its simplicity. With just a few ingredients and straightforward steps, you can whip up a restaurant-quality meal in your own kitchen. It’s perfect for those busy weeknights when you want something delicious but don’t have a lot of time.

Customizable to Your Taste

This dish is incredibly versatile. You can adjust the sweetness by modifying the amount of brown sugar or even add vegetables like bell peppers or broccoli for added color and nutrition. The possibilities are endless, and that’s what makes it fun!

Perfect for Leftovers

If you happen to have leftovers (which is rare!), P.F. Chang’s Mongolian Beef tastes just as amazing the next day. The flavors meld together beautifully, making it a fantastic option for meal prep.

Main Ingredients for P.F. Chang’s Mongolian Beef

When it comes to making P.F. Chang’s Mongolian Beef, the ingredients play a significant role in creating that authentic taste. Each ingredient complements the others perfectly, resulting in a dish that’s rich and satisfying. The key players here are the tender beef, which absorbs the flavors of the sauce, and the various oils and spices that add depth to the dish.

1 pound flank steak (sliced with the grain into 1/4 to 1/2-inch thick bite-sized pieces)
1/4 cup cornstarch
3 tablespoons olive oil (divided)
2 tablespoons sesame oil (divided)
3 to 4 cloves garlic (pressed or finely minced)
1 to 2 teaspoons fresh ginger (finely minced)
1/2 cup light or reduced sodium soy sauce
1/2 cup water
3/4 cup dark brown sugar (packed, light may be substituted)
1 or 2 green onions (sliced into thin rounds for garnishing)
Sesame seeds (optional for garnishing)

Step by Step Instructions for P.F. Chang’s Mongolian Beef

Making P.F. Chang’s Mongolian Beef is a delightful adventure that brings the flavors of your favorite restaurant right into your home. Follow these simple steps to master this delicious dish!

Start by preparing the steak. To a large ziptop bag, add the sliced flank steak along with the cornstarch. Seal the bag and toss it to coat the steak evenly. Set it aside while you prepare the sauce to let the flavors meld together.
Heat a medium saucepan over medium-high heat and add 1 tablespoon of olive oil and 1 tablespoon of sesame oil. Once hot, add the garlic and ginger. Sauté for about 1 minute, just until the garlic becomes fragrant, taking care not to burn it.
Next, add in the soy sauce, water, and brown sugar to the saucepan. Stir to dissolve the sugar completely. Bring the mixture to a boil and let it bubble for around 2 to 3 minutes. Reduce the heat to low and allow it to simmer for about 5 minutes until slightly thickened.
While the sauce simmers, it’s time to cook the steak. In a large skillet, heat the remaining 2 tablespoons of olive oil and 1 tablespoon of sesame oil over medium-high heat. Once hot, add the coated steak pieces. Cook for about 5 to 7 minutes, flipping the pieces occasionally to ensure they cook evenly.
After the steak is cooked through, pour the soy sauce mixture over the steak in the skillet. Be careful, as it will bubble up. Toss the beef to coat it evenly with the sauce, allowing the sauce to simmer for about 3 minutes at medium-high heat.
Finally, reduce the heat to low and simmer for an additional 3 to 5 minutes, or until the sauce has thickened to your liking. Give everything a good stir to ensure the steak is coated with that delicious sauce.
Remove from heat and garnish with the sliced green onions and sesame seeds, if desired. Serve immediately, and enjoy the flavors of your homemade P.F. Chang’s Mongolian Beef!

Things Worth Knowing

Choose the right cut: For the best texture, opt for flank steak or skirt steak, as they are tender and absorb flavors well.
Don’t rush the sauce: Allow the sauce to simmer properly to enhance its flavor. The longer it sits, the better it gets!
Cooking temperature matters: Cooking the steak at a high temperature ensures it retains its juices and stays tender.
Garnish wisely: Adding green onions and sesame seeds not only enhances the flavor but also adds beautiful contrast and texture.

Helpful Hints

Creating the perfect P.F. Chang’s Mongolian Beef requires a few tips to help you nail it every time. Here’s a collection of handy hints to elevate your dish!

Storage: Store any leftovers in an airtight container in the fridge for up to 5 days. Reheat gently on the stovetop to maintain texture.
Freezing: You can freeze the cooked beef for up to 3 months. Just allow it to cool completely before transferring it to a freezer-safe bag.
Pairing: Serve P.F. Chang’s Mongolian Beef over steamed rice or noodles to soak up the delicious sauce.
Vegetable Additions: Consider adding bell peppers or snap peas for extra color and crunch.
Adjusting sweetener: Feel free to modify the amount of brown sugar based on your taste preference.

Serving Ideas for P.F. Chang’s Mongolian Beef

When it comes to serving P.F. Chang’s Mongolian Beef, there are plenty of delightful ways to enjoy this dish:

Serve it over a bed of fluffy, steamed jasmine or basmati rice, allowing the grains to absorb the rich sauce.
Pair it with stir-fried vegetables to add color and nutrition to your meal. Think snap peas, bell peppers, and carrots for a vibrant dish!
This dish is perfect for a dinner party; set up a serve-yourself station where guests can fill their bowls with P.F. Chang’s Mongolian Beef alongside rice and toppings.
Consider serving it with soft spring rolls or crispy egg rolls as appetizers to keep the Asian theme going.
If you’re looking to enjoy this dish for lunch, pack it in a bento-style lunchbox, alongside some fresh fruit or edamame for a balanced meal.
During special occasions, P.F. Chang’s Mongolian Beef can be a fantastic addition to your holiday dinner spread.

FAQ

P.F. Chang’s Mongolian Beef is a popular dish that features tender beef cooked in a savory and slightly sweet sauce made from soy sauce, garlic, and ginger. It’s often served over rice or noodles and garnished with green onions and sesame seeds. This dish is loved for its rich flavors and satisfying texture, making it a favorite in many households.

While flank steak is the most recommended cut for P.F. Chang’s Mongolian Beef, you can also use cuts like skirt steak or flat iron steak. These cuts are also tender and flavorful, which is essential for this dish. Ensure that you slice the beef against the grain for optimal tenderness, regardless of the cut you choose.

To store leftovers of P.F. Chang’s Mongolian Beef, place them in an airtight container and refrigerate. The dish can last up to 5 days in the fridge. For longer storage, consider freezing the cooked beef in a freezer-safe bag, ensuring to remove as much air as possible. When ready to enjoy, thaw in the refrigerator overnight and reheat on the stovetop.

Absolutely! Adding vegetables is a great way to incorporate more nutrition into P.F. Chang’s Mongolian Beef. You can stir-fry bell peppers, snap peas, or broccoli and mix them in with the beef. This not only adds color and nutrients but also enhances the overall flavor profile of the dish.

Conclusion

In conclusion, P.F. Chang’s Mongolian Beef is a culinary delight that brings the flavors of your favorite restaurant right to your home. Its balance of sweet and savory makes it an irresistible choice for any meal. I encourage you to try making this dish tonight; it’s sure to impress your family and friends.