PF Chang’s Mongolian Beef Copycat

PF Chang’s Mongolian Beef Copycat could be just the gluten free and dairy free recipe you've been looking for. For $3.17 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. One serving contains 452 calories, 37g of protein, and 12g of fat. This recipe serves 6. 2675 people have tried and liked this recipe. If you have garlic, vegetable oil, water, and a few other ingredients on hand, you can make it. Several people really liked this main course. It is brought to you by Jo Cooks. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 77%, which is solid. Similar recipes are P.F. Chang’s Mongolian Beef Copycat, PF Chang’s Mongolian Beef Copycat, and Mongolian Beef (PF Chang’s copycat).

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Slice the steak into small thin pieces against the grain. In a large ziploc bag add the starch and add the beef to it. Close the ziploc bag and shake really well until each pieces 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.

 

Step by step:

1. Slice the steak into small thin pieces against the grain. In a large ziploc bag add the starch and add the beef to it. Close the ziploc bag and shake really well until each pieces 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.

2. 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.

3. Serve over rice and garnish with green onions.

Nutrition Information:

covered percent of daily need