P.F. Chang’s Copycat Mongolian Beef
Chinese food is one of the foods I have loved since I was very young. First, my family and I would go out to a Chinese buffet after church on Sunday mornings fairly often. (I know I know! Chinese buffet? YUCK!) At the time, that was the best Chinese food around in our area and it was affordable.
Once I was grown and married we discovered this wonderful, lovely place called P.F. Chang’s. Let me just say that after eating at P.F. Chang’s the first time….. a Chinese buffet just does not work for me anymore.
I have never ordered anything from P.F. Chang’s that I didn’t love. And the Raspberry Chocolate Cake they serve you when it is your birthday? YUM!
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Anyway, my very favorite thing to order at P.F. Chang’s is the Mongolian beef. It is absolutely the best thing ever. So good, your mouth explodes with delicious flavor.
P.F. Chang’s is not exactly close to where I live and it’s also a bit of a splurge. When I found this copycat recipe for P.F. Chang’s Mongolian Beef, I actually didn’t want to try the recipe because I wanted the dish to be special.
But one day I REALLY wanted some Chinese food and there were no plans to visit P.F. Chang’s anytime soon, so I decided to give the recipe a try.
The Copycat P.F. Chang’s Mongolian Beef was SO RIDICULOUSLY GOOD. My favorite part? It was EASY to make!
I originally found this Copycat P.F. Chang’s Mongolian Beef recipe on Pinterest from Six Sister’s Stuff. I have since adapted this recipe on my own. I usually make a batch of plain white rice to go along with the Mongolian beef but fried rice would be good too. (I just happen to be really horrible at making rice…even minute rice!)
Do you enjoy Chinese food? If so, what is your favorite restaurant? Tell me in the comments below!
P.F. Chang’s Copycat Mongolian BeefPrint
- 2 tsp olive oil
- 1/2 tsp ground ginger
- 1 tbsp minced garlic
- 1/2 cup soy sauce
- 2 tbsp worcestershire sauce
- 1/2 cup brown sugar
- 1 lb thinly sliced steak I use breakfast steaks
- 1/4 cup arrowroot
- Heat olive oil in a saucepan over medium heat.
- Add ginger, garlic, soy sauce, Worcestershire sauce, and brown sugar, mixing well.
- Bring the mixture to a boil, boil for 3-4 minutes or until the sauce thickens.
- Remove from heat, cover, and set aside.
- Slice your steak into strips.
- Dip the steak strips into the arrowroot, coating each steak strip entirely.
- Heat 1/2 cup olive oil in a large skillet or frypan on medium-low heat.
- Fry the steak strips, tossing so the steak strips brown on all sides.
- Remove the meat from the pan, onto paper towels to absorb the excess oil.
- Add the steak strips to the Mongolian sauce, mix and heat through until the meat is hot.
- Serve immediately. Enjoy!
- I usually use thin breakfast steaks for this recipe but really any tougher cut steak, thinly sliced would work.
- Cook the steak strips low and slow so they will not be too tough.
Nutrition – (all nutritional values are approximate)
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