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P.F. Chang's Mongolian Beef

By Todd Wilbur


Score: 4.97. Votes: 33
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Menu Description: "Quickly-cooked steak with scallions and garlic."

Beef lovers go crazy over this one at the restaurant. Flank steak is cut into bite-sized chunks against the grain, then it's lightly dusted with potato starch (in our case well use cornstarch), flash-fried in oil, and doused with an amazing sweet soy garlic sauce. The beef comes out tender as can be, and the simple sauce sings to your taste buds. I designed this recipe to use a wok, but if you don't have one a saute pan will suffice (you may need to add more oil to the pan to cover the beef in the flash-frying step). P. F. Chang's secret sauce is what makes this dish so good, and it's versatile. If you don't dig beef, you can substitute with chicken. Or you can brush it on grilled salmon.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • 2 teaspoons vegetable oil
  • 1/2 teaspoon minced ginger
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Score: 4.97. Votes: 33
Rating of votes (33)
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Cheryl
May 9, 2016, 22:00

I live in Australia, we don't have a P.F Chang's But HAD a wonderful malaysian restruant who made this dish. They recently moved over an hour away, so I was delighted when I made this recipe and it tasted the same. Just loved it. I used minced garlic and powdered ginger. I also added one chilli, carrot and capsicum. Side dish of boiled rice and my husband thought this dish was divine!

gc
Apr 7, 2016, 22:00

My husband and I have never been to P.F.Chang's, so we cannot compare this to the original. I made this for my husband and three children and they all loved it, which is rare. :) It was so good!!! I did two things differently - I omitted the green onions and replaced them with steamed green beans. I also used my deep fryer for the beef the second time around and the coating stayed on perfectly! The first time, parts of the coating on the beef was sticking to the pan.