Pf Changs Mongolian Beef Food

ACTUAL PF CHANG'S MONGOLIAN BEEF RECIPE

Actual Pf Chang's Mongolian Beef Recipe image

This is the actual recipe of the mongolian beef at PF Changs--enjoy! Found on PF Chang's website: http://www.pfchangs.com/chefscorner/recipes/gluten_free_mongolian_beef_recipe.pdf

Provided by mojoloh

Categories Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

12 ounces sliced beef tenderloin
1 tablespoon soy bean oil
1/2 teaspoon garlic
2 fluid ounces soy sauce
2 tablespoons sugar
1 teaspoon rice wine
2 ounces green onions, sticks- 3-inch long green only
1/2 teaspoon sesame oil

Steps:

1. Heat oil in a sauté pan. Add the beef and cook for 30-60 seconds or until cooked.
-Beef should be lightly browned around the edges and gray throughout the rest of the surface.
2. Add your garlic and toss.
3. Add the rice wine, soy sauce, and sugar. Bring to a boil.
4. Cook and reduce the sauce around the beef until all sauce has caramelized onto the beef.
-The sauté pan should be "dry" (no flowing sauce) before proceeding onto the next step.
5. Add the green onion sticks and toss to incorporate into the beef.
A few tosses are all that are needed; do not wilt the green onion sticks!
6. Finish with sesame oil.
7. Place on a plate over cooked rice and enjoy!

P F CHANG'S MONGOLIAN BEEF

P F Chang's Mongolian Beef image

Make and share this P F Chang's Mongolian Beef recipe from Food.com.

Provided by Member 610488

Categories Steak

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

12 ounces beef tenderloin, sliced
1 tablespoon vegetable oil
1/2 teaspoon garlic
2 fluid ounces gluten free soy sauce
2 tablespoons sugar
1 teaspoon rice wine
2 ounces green onions, sliced 3 inches green part only
1/2 teaspoon sesame oil

Steps:

Heat oil in a saute pan. Add the beef and cook on high heat for 30-60 seconds or until cooked. Beef should be lightly browned around the edges and gray throughout the rest of the surface.
Add your garlic and toss. Add the rice wine, soy sauce, and sugar. Bring to a boil.
Cook and reduce the sauce around the beef until all sauce has caramelized onto the beef. The sauté pan should be "dry" (no flowing sauce) before proceeding onto the next step.
Add the green onion sticks and toss to incorporate into the beef. A few tosses are all that are needed; do not wilt the green onion sticks!
Finish with sesame oil. Serve and enjoy!

Nutrition Facts : Calories 571.8, Fat 39, SaturatedFat 13.5, Cholesterol 144.8, Sodium 2100.9, Carbohydrate 16.9, Fiber 1, Sugar 13.8, Protein 37.8

COPYCAT P.F. CHANG'S MONGOLIAN BEEF RECIPE

Copycat P.F. Chang's Mongolian Beef Recipe image

This Easy Mongolian Beef tastes just like P.F. Chang's takeout. Juicy, tender beef seared to perfection in a rich, flavorful sauce.

Provided by Elyse Ellis

Categories Main Course

Time 40m

Number Of Ingredients 11

Ingredients

2 teaspoons vegetable oil
½ teaspoon ginger (minced)
1 Tablespoon minced garlic
½ cup soy sauce
½ cup water
¾ cup brown sugar
1 pound flank steak
¼ cup cornstarch
1½ cups vegetable oil
3 cups cooked Rice
3 green onions (sliced, optional garnish)

Steps:

Heat vegetable oil in a medium saucepan over medium heat. Don't get the oil too hot.
Add ginger and garlic to the pan. Then quickly add the soy sauce and water before the garlic scorches.
Dissolve the brown sugar in the sauce, then increase the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens.
Remove from heat.
Slice the flank steak against the grain into 1/4" thick slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
Place the cut steak in a large resealable bag and add cornstarch. Shake the bag to coat the steak completely in cornstarch and let sit for 10 minutes.
As the beef sits, heat up the vegetable oil in a skillet over medium heat. You want it hot but not smoking.
Add the beef to the oil and sauté until brown. Stir around a little so that it cooks evenly.
After a couple minutes, use a large slotted spoon or tongs to take meat out and place on paper towels. Dab excess oil off meat with a paper towel and add to medium saucepan with the sauce in it.
Put the pan back on the oven over medium/low heat.
Serve over cooked rice.
Garnish with green onion, if desired.

Nutrition Facts : Calories 358 kcal, Carbohydrate 56 g, Protein 21 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 45 mg, Sodium 1131 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving

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