Copycat PF Chang’s Mongolian Beef

 Copycat PF Chang's Mongolian Beef is a flavorful and savory dish with tender beef cooked in a sweet and savory sauce. It’s perfect when you’re craving the restaurant-style Mongolian beef but want to make it at home. Here’s a simple recipe to recreate it:

Ingredients:

For the Beef:

1 lb flank steak or sirloin, thinly sliced against the grain

2 tbsp cornstarch

2 tbsp vegetable oil (for frying)

For the Mongolian Sauce:

1/2 cup soy sauce (low-sodium recommended)

1/4 cup brown sugar (packed)

1/4 cup water

2 tbsp hoisin sauce

1 tbsp rice vinegar

2 cloves garlic, minced

1-inch piece of ginger, minced

1/2 tsp red pepper flakes (optional, for heat)

For Garnish:

4-6 green onions, sliced (both white and green parts)

Toasted sesame seeds (optional)

Instructions:

1. Prep the Beef:

Thinly slice the beef against the grain into strips about 1/4 inch thick.

Toss the sliced beef with cornstarch in a large bowl, coating each piece evenly. This will help the beef crisp up when fried.

2. Make the Sauce:

In a medium bowl, whisk together the soy sauce, brown sugar, water, hoisin sauce, rice vinegar, minced garlic, ginger, and red pepper flakes (if using). Set aside.

3. Cook the Beef:

Heat 1-2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the beef in batches to avoid overcrowding the pan. Cook the beef for 2-3 minutes on each side until it’s browned and crispy. Remove the beef from the skillet and set it aside.

4. Prepare the Sauce:

In the same skillet, add the Mongolian sauce mixture. Bring it to a simmer over medium heat. Let the sauce cook for 2-3 minutes, stirring occasionally, until it begins to thicken slightly.

5. Combine the Beef and Sauce:

Return the cooked beef to the skillet with the sauce. Stir to coat the beef evenly in the sauce. Continue cooking for another 2-3 minutes to allow the flavors to meld and the beef to absorb the sauce.

6. Garnish and Serve:

Once the beef is well-coated and the sauce is thickened, remove from the heat. Sprinkle the sliced green onions over the top and garnish with toasted sesame seeds if desired.

Serve the Mongolian beef over steamed rice or with a side of vegetables for a complete meal.

Tips:

Tenderizing the Beef: Freezing the beef for 30 minutes before slicing it makes it easier to cut thin, uniform slices.

Adjust the Sweetness: You can adjust the amount of brown sugar depending on how sweet you want the sauce. Add more sugar for a sweeter taste, or reduce it for a less sugary version.

Add Vegetables: Feel free to add vegetables like bell peppers, onions, or broccoli to make the dish more balanced.

This Copycat PF Chang’s Mongolian Beef is savory, slightly sweet, and pa

cked with flavor, making it a great homemade version of the popular restaurant dish. Enjoy!