P.F. Chang’s Mongolian Beef

Mongolian beef is a dish served in Chinese restaurants consisting of sliced beef stir-fried with vegetables.

P.F. Chang’s Mongolian Beef is a popular and flavorful dish that combines tender strips of beef with a savory and slightly sweet sauce. Mongolian Beef is a classic Chinese stir-fry dish that features thinly sliced beef, typically flank steak, cooked in a rich and flavorful sauce. The dish is named after the Mongolian-style cooking techniques used, although it is not actually a traditional Mongolian dish.

The key to the success of P.F. Chang’s Mongolian Beef lies in the combination of tender beef, aromatic flavors, and a glossy sauce. The beef is usually marinated in a mixture of soy sauce, garlic, ginger, and other seasonings to enhance its taste and tenderness.

To prepare the dish, the marinated beef is quickly stir-fried in a hot wok or skillet until browned and cooked to perfection. The beef is then combined with a delectable sauce made from a blend of soy sauce, brown sugar, garlic, ginger, and sometimes other ingredients like hoisin sauce or oyster sauce. The sauce coats the beef, creating a rich and savory glaze.

P.F. Chang’s Mongolian Beef is typically garnished with sliced green onions for added freshness and a pop of color. It is often served alongside steamed rice or noodles, allowing you to soak up all the delicious flavors of the dish.

With its tender beef, bold flavors, and satisfying sauce, P.F. Chang’s Mongolian Beef is a favorite among fans of Asian cuisine. Its combination of sweet and savory elements makes it a crowd-pleasing dish that is sure to satisfy your taste buds.

SERVES: 4

INGREDIENTS:

• 2 teaspoons vegetable oil
• ½ teaspoon minced ginger
• 1 tablespoon chopped garlic
• ½ cup soy sauce
• ½ cup water
• ¾ cup dark brown sugar
• 1 pound flank steak
• ¼ cup cornstarch
• 1 cup vegetable oil (for frying)
• 2 large green onions

INSTRUCTIONS:

1. In a medium saucepan over medium heat, heat 2 teaspoons of vegetable oil. Add the minced ginger and chopped garlic, and quickly add the soy sauce and water.
2. Dissolve the dark brown sugar in the sauce, then raise the heat to medium and boil for 2-3 minutes until the sauce thickens. Remove from heat and set aside.
3. Slice the flank steak against the grain into thin bite-size slices. Dip each piece of beef into the cornstarch to lightly coat both sides. Let it sit for about 10 minutes to allow the cornstarch to adhere.
4. Heat 1 cup of vegetable oil in a wok or large skillet over medium heat until hot but not smoking.
5. Add the coated beef slices to the hot oil and sauté for about 2 minutes, or until the beef starts to darken on the edges. Stir the meat to ensure even cooking. Using a slotted spoon or spider, remove the cooked beef and place it on paper towels to drain excess oil. Pour out the oil from the wok or skillet.
6. Return the wok or skillet to the heat and add the cooked beef back in. Simmer for 1 minute.
7. Pour the prepared sauce into the pan with the beef, stirring to coat the meat evenly. Cook for an additional 1 minute.
8. Add the sliced green onions to the pan and cook for 1 more minute.
9. Use tongs or a slotted spoon to transfer the beef and onions to a serving plate. Serve the delicious beef with onions over steamed rice or noodles, and enjoy!