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P.F. Chang's Copycat Mongolian Beef
Recipe Author:
Anna
Skip the takeout with this easy, delicious P.F. Chang's Copycat Mongolian Beef! You'll wonder why you've never made Chinese at home before now!
5
from 1 vote
Print Recipe
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course
Main Course
Cuisine
Chinese
Servings
4
people
Calories
348
kcal
Equipment
Stainless steel wok
Ingredients
1x
2x
3x
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!
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
Serving:
1
g
Sodium:
1938
mg
Calcium:
30
mg
Sugar:
19.7
g
Fiber:
0.4
g
Potassium:
518
mg
Cholesterol:
102
mg
Calories:
348
kcal
Saturated Fat:
2.3
g
Fat:
8.1
g
Protein:
43.5
g
Carbohydrates:
23.6
g
Iron:
5
mg
Keyword
beef, main dish, mongolian beef
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