ACTUAL PF CHANG'S MONGOLIAN BEEF RECIPE
This is the actual recipe of the mongolian beef at PF Changs--enjoy! Found on PF Chang's website: http://www.pfchangs.com/chefscorner/recipes/gluten_free_mongolian_beef_recipe.pdf
Provided by mojoloh
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 1. Heat oil in a sauté pan. Add the beef and cook for 30-60 seconds or until cooked.
- -Beef should be lightly browned around the edges and gray throughout the rest of the surface.
- 2. Add your garlic and toss.
- 3. Add the rice wine, soy sauce, and sugar. Bring to a boil.
- 4. Cook and reduce the sauce around the beef until all sauce has caramelized onto the beef.
- -The sauté pan should be "dry" (no flowing sauce) before proceeding onto the next step.
- 5. Add the green onion sticks and toss to incorporate into the beef.
- A few tosses are all that are needed; do not wilt the green onion sticks!
- 6. Finish with sesame oil.
- 7. Place on a plate over cooked rice and enjoy!
P F CHANG'S MONGOLIAN BEEF
Make and share this P F Chang's Mongolian Beef recipe from Food.com.
Provided by Member 610488
Categories Steak
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a saute pan. Add the beef and cook on high heat for 30-60 seconds or until cooked. Beef should be lightly browned around the edges and gray throughout the rest of the surface.
- Add your garlic and toss. Add the rice wine, soy sauce, and sugar. Bring to a boil.
- Cook and reduce the sauce around the beef until all sauce has caramelized onto the beef. The sauté pan should be "dry" (no flowing sauce) before proceeding onto the next step.
- Add the green onion sticks and toss to incorporate into the beef. A few tosses are all that are needed; do not wilt the green onion sticks!
- Finish with sesame oil. Serve and enjoy!
Nutrition Facts : Calories 571.8, Fat 39, SaturatedFat 13.5, Cholesterol 144.8, Sodium 2100.9, Carbohydrate 16.9, Fiber 1, Sugar 13.8, Protein 37.8
P.F. CHANG'S MONGOLIAN BEEF (GLUTEN FREE)
A gluten-free version of the popular P.F. Chang's Mongolian Beef. (NOTE: Please check labels to verify the absence of gluten products, especially with the Corn Starch.)
Provided by jwstmeng
Categories Steak
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
- Don't get the oil too hot.
- Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
- Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
- Remove it from the heat.
- Slice the flank steak against the grain into 1/4" thick bite-size slices.
- Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
- Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
- Let the beef sit for about 10 minutes so that the cornstarch sticks.
- As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
- Heat the oil over medium heat until it's nice and hot, but not smoking.
- Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.
- You don't need a thorough cooking here since the beef is going to go back on the heat later.
- Stir the meat around a little so that it cooks evenly.
- After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
- Put the pan back over the heat, dump the meat back into it and simmer for one minute.
- Add the sauce, cook for one minute while stirring, then add all the green onions.
- Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
- Leave the excess sauce behind in the pan.
Nutrition Facts : Calories 848.2, Fat 23.5, SaturatedFat 8.4, Cholesterol 154.2, Sodium 4256, Carbohydrate 103.2, Fiber 1.5, Sugar 81.9, Protein 56.8
COPYCAT P.F. CHANG'S MONGOLIAN BEEF RECIPE
This Easy Mongolian Beef tastes just like P.F. Chang's takeout. Juicy, tender beef seared to perfection in a rich, flavorful sauce.
Provided by Elyse Ellis
Categories Main Course
Time 40m
Number Of Ingredients 11
Steps:
- Heat vegetable oil in a medium saucepan over medium heat. Don't get the oil too hot.
- Add ginger and garlic to the pan. Then quickly add the soy sauce and water before the garlic scorches.
- Dissolve the brown sugar in the sauce, then increase the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens.
- Remove from heat.
- Slice the flank steak against the grain into 1/4" thick slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
- Place the cut steak in a large resealable bag and add cornstarch. Shake the bag to coat the steak completely in cornstarch and let sit for 10 minutes.
- As the beef sits, heat up the vegetable oil in a skillet over medium heat. You want it hot but not smoking.
- Add the beef to the oil and sauté until brown. Stir around a little so that it cooks evenly.
- After a couple minutes, use a large slotted spoon or tongs to take meat out and place on paper towels. Dab excess oil off meat with a paper towel and add to medium saucepan with the sauce in it.
- Put the pan back on the oven over medium/low heat.
- Serve over cooked rice.
- Garnish with green onion, if desired.
Nutrition Facts : Calories 358 kcal, Carbohydrate 56 g, Protein 21 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 45 mg, Sodium 1131 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
LOW FAT MONGOLIAN BEEF
I found a version of this because we love the PF Changs version so much. I adapted it from Tish's PF Chang's Mongolian Beef Recipe (Recipe Number 66121). I adapted it and found the weight watchers points as: 9 points per serving...this does not include rice. It is one of our super favorites! (Most of the time I only use 1 tsp of the olive oil.)
Provided by ChefDarlingNikki
Categories Chinese
Time 40m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Slice the flank steak against the grain and toss in ¼ cup of cornstarch. (I use a large zip loc bag)
- Make sauce: Heat ½ tsp olive oil, add ginger and garlic. Cook but don't burn. Add the soy sauce, water and brown sugar - bring to a boil for 2-3 minutes. Remove from heat and place sauce in a separate bowl.
- Add 1 tsp oil and brown beef (if the beef seems oily you might want to take it out of the skillet and let drain on a paper towel)
- Add sauce, green onions and cook through
- Serve with rice.
Nutrition Facts : Calories 501.3, Fat 11.8, SaturatedFat 4.2, Cholesterol 46.5, Sodium 2772.7, Carbohydrate 69.9, Fiber 1.6, Sugar 54.7, Protein 30.1
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- Heat the oil in a saute pan over high heat. Add the sliced beef and cook for 30-60 seconds, or until the beef if lightly browned around the edges and no longer pink throughout the rest of the surface.
- Add the rice wine, soy sauce, and sugar, and bring to a boil. Cook the beef until the sauce has thickened enough stick to the meat and no longer pools at the bottom of the pan.
- Add the green onion sticks and toss to mix with the beef. A few tosses are all that's needed - the onions do not need to be wilted.
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