How To Make Mongolian Beef Like Pf Chang’s: A Step-by-step Guide

Craving the tantalizing Mongolian Beef from PF Chang’s? Look no further! This comprehensive guide will unravel the secrets behind this iconic dish, empowering you to prepare it in the comfort of your own kitchen. Follow our step-by-step instructions and tips to recreate the authentic flavors and textures that have made PF Chang’s Mongolian Beef a culinary masterpiece.

Gather Your Ingredients:

• 1 pound flank steak
• 1/4 cup cornstarch
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 1/2 onion, sliced
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1/2 cup beef broth
• 1/4 cup hoisin sauce
• 1/4 cup oyster sauce
• 1/4 cup honey
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1 teaspoon ground black pepper
• 1/4 teaspoon red pepper flakes
• 1/4 cup chopped green onions

Prepare the Beef:

1. Cut the flank steak into thin strips against the grain.
2. In a large bowl, combine the cornstarch, soy sauce, brown sugar, sesame oil, and vegetable oil. Add the beef strips and toss to coat evenly.
3. Marinate the beef for at least 30 minutes, or up to overnight, in the refrigerator.

Sauté the Vegetables:

1. Heat the vegetable oil in a large skillet or wok over high heat.
2. Add the onion and bell peppers and sauté until softened, about 5-7 minutes.

Cook the Beef:

1. Remove the beef from the marinade and shake off any excess.
2. Add the beef strips to the skillet and stir-fry until browned on all sides, about 3-4 minutes.

Create the Sauce:

1. In a small bowl, whisk together the beef broth, hoisin sauce, oyster sauce, honey, ginger, garlic, black pepper, and red pepper flakes.

Combine the Ingredients:

1. Pour the sauce over the beef and vegetables in the skillet.
2. Bring to a boil, then reduce heat and simmer for 5-7 minutes, or until the sauce has thickened and the beef is tender.

Garnish and Serve:

1. Sprinkle the chopped green onions over the Mongolian Beef.
2. Serve over steamed rice or noodles, and enjoy the authentic flavors of PF Chang‘s right at home!

Tips for the Perfect Mongolian Beef:

• Use a sharp knife to thinly slice the beef for maximum tenderness.
• Marinate the beef for as long as possible to enhance the flavors.
• Stir-fry the beef quickly over high heat to prevent it from becoming tough.
• Taste the sauce and adjust the seasonings as needed to suit your preferences.

The Ultimate Mongolian Beef Experience:

Now that you have mastered the art of making Mongolian Beef, here are some tips to elevate your dining experience:

• Pair the Mongolian Beef with a side of crispy egg rolls or spring rolls for a complete appetizer-main course combo.
• Serve the Mongolian Beef with a bowl of steamed white rice or brown rice to soak up all the delicious sauce.
• Garnish the dish with a sprinkle of sesame seeds for an extra touch of authenticity.

Frequently Asked Questions:

Q: Can I use a different cut of beef for Mongolian Beef?
A: Yes, you can use other cuts like sirloin or top round, but flank steak is the traditional choice for its tenderness and flavor.

Q: How can I make the sauce thicker?
A: If you prefer a thicker sauce, add a cornstarch slurry (made with equal parts cornstarch and water) to the sauce while it’s simmering.

Q: Can I make Mongolian Beef in advance?
A: Yes, you can marinate the beef up to overnight and cook it later. The cooked Mongolian Beef can also be stored in the refrigerator for up to 3 days and reheated when needed.