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P.F. Chang's Copycat Mongolian Beef
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Course:
Main Course
Cuisine:
Chinese
Prep Time:
15
minutes
Cook Time:
20
minutes
Total Time:
35
minutes
Servings:
4
people
Calories:
348
kcal
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
Stainless steel wok
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:
1
g
|
Calories:
348
kcal
|
Carbohydrates:
23.6
g
|
Protein:
43.5
g
|
Fat:
8.1
g
|
Saturated Fat:
2.3
g
|
Cholesterol:
102
mg
|
Sodium:
1938
mg
|
Potassium:
518
mg
|
Fiber:
0.4
g
|
Sugar:
19.7
g
|
Calcium:
30
mg
|
Iron:
5
mg
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