Sunday, January 24, 2010

PF Chang's Mongolian Beef Copycat

One of my most favorite restaurants to eat at is PF Changs. We don't have one here in Lynchburg so I look forward to going there when I am out of town. The dish has a nice, sweet sauce and the beef has crispy edges to it but is also super tender. My family loved this dish and I will definitely make it again.

One of the main differences that I saw from the PF Changs version is that this recipe produced a lot more sauce than what is on the dish in the restaurant. It also didn't call for as many green onions as what comes in the dish normally. Next time I will add more green onions and will let the sauce reduce a little more. I altered the recipe below to allow for more onions.

PF Changs Mongolian Beef Copykat
2 tsp vegetable oil
1/2 tsp minced ginger
1 TBL chopped garlic
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar
1 cup vegetable oil
1 lb flank steak
1/4 cup cornstarch
6 green onions, very white part removed and cut into 2 inch pieces.

- Cut steak into 1/4 inch pieces. Make sure that you cut against the grain.
- Dip each piece of beef into the cornstarch to coat and shake off the excess powder.
- Heat 2 tsp oil over medium heat in a wok or very large skillet. Add the ginger and the garlic and saute for 1 minute. Add the soy sauce, water and brown sugar. Mix to dissolve and allow to boil for 2-3 minutes until the sauce reduces. Pour the sauce into a bowl and return the pan to the heat.
- Add 1 cup of oil to the pan and heat on medium/high.
- Add the beef and saute for 2 minutes stiring continuously.
- Remove from the oil from a slotted spoon onto a paper towel lined plate.
- Drain the oil out of the pan and return to the heat. Add the beef back to the pan and cook for 1 minute.
- Add the sauce and cook for 1 minute.
- Add the onions and cook for 2 minutes.
- Serve over rice.



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