Copycat Our take on the P.F. Chang's Mongolian Beef
Copycat P.F. Chang's Mongolian beef
Thin, crisp-edged flank steak tossed in a glossy sweet soy, brown sugar and ginger glaze with scallions. Our faster take on P.F. Chang's Mongolian beef.
- Prep
- 7 min
- Cook
- 11 min
- Serves
- 2
- Per serve
- 980 kcal
Ingredients
Method
Pour the oil into a wok or large skillet and set it over medium heat to warm up while you prep. Slice the steak thinly across the grain, pat dry and toss with the cornstarch until every strip is coated. Whisk the soy sauce, water and brown sugar together.
Turn the oil up to medium-high. When a strip of beef sizzles hard straight away (about 350°F), fry half the beef, spreading it out and turning once, until browned and crisp at the edges. Lift onto paper towels and fry the rest the same way.
Carefully pour all but 1 tbsp of the oil into a heatproof bowl. Fry the garlic and ginger over medium heat until fragrant.
Pour in the soy mixture and let it bubble, stirring, until reduced to a glossy syrup that coats a spoon. Meanwhile, heat the rice in the microwave according to the package directions.
Add the beef and scallions and toss until coated and the scallions just wilt.
Serve straight away over the rice.
Tips
- The crisp cornstarch coating and the dark, sticky brown sugar glaze are what make it taste like the original. Let the sauce reduce properly before the beef goes back in.
- Pop the steak in the freezer while you get everything else out; even 5 minutes firms it up and makes thin slicing much easier.
- Use tamari instead of soy sauce for a gluten-free version.
Flash Recipe is not affiliated with, endorsed by or sponsored by any of the restaurants or brands mentioned. Their names are used only to describe the dishes that inspired our home versions, which are our own recipes.
