P.F. Chang's Copycat Mongolian Beef
Print Course: Main Course
Cuisine: Chinese
Servings: 4 people
Calories: 348kcal
Ingredients
- 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
Instructions
Mongolian Sauce
- 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.
Beef
- 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!
Useful Equipment
Notes
- 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)
Serving: 1g | Calories: 348kcal | Carbohydrates: 23.6g | Protein: 43.5g | Fat: 8.1g | Saturated Fat: 2.3g | Cholesterol: 102mg | Sodium: 1938mg | Potassium: 518mg | Fiber: 0.4g | Sugar: 19.7g | Calcium: 30mg | Iron: 5mg
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