Home beef Easy Mongolian Beef {PF Chang Style!}

Easy Mongolian Beef {PF Chang Style!}

July 13, 2023

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Mongolian cattle It is a favorite to take away and even better we can make it at home in about 20 minutes!

Thin slices of beef are flash fried and coated in sweet soy sauce, ginger and garlic sauce.

This copycat recipe for PF Chang’s rivals anything you can find in a restaurant. Serve this stir-fry recipe over rice with steamed broccoli or bok choy.

What is Mongolian beef? It’s a simple stir-fry with thin slices of beef braised in a sauce of soy, brown sugar, garlic and ginger. The brown sugar caramelizes in the soy and creates a slightly sticky sauce that coats the beef.

Easy spending at home

I love Chinese food dishes, from chicken lettuce wraps to simple cashew chicken, and love it even more made at home.

This recipe is the perfect balance of salty and sweetThe whole family will love it!
preparation Food to take home is easy And the best thing is that you know exactly which ingredients go into it.
Making homemade Mongolian beef is budget friendly compared to dining out.
it is so diverseAdd vegetables like sliced red peppers and serve over rice, on a bed of noodles, or even tucked into a lettuce wrap.
This recipe shares my favorite tips for Extra tender beef And heaps of flavor!

Cutting beef to make Mongolian beef is easy

Beef on a plate to make easy Mongolian beef

How to make Mongolian beef (PF Chang style)

This is a really quick and easy recipe for Mongolian beef; It’s on the table in about 20 minutes.

Coat the beef slices with cornstarch According to the recipe belowFlash fry, and set aside.
Prepare the sauce. When the sauce is thick, add the beef to the pan.
Serve hot over rice.

Tips for tender beef

Add cornstarch: throw the controller with Corn starch before cooking. Since cornstarch is a natural tenderizer, I use it in this recipe for tender meat with a nice crust and it helps thicken the sauce.
Choose the correct cut: Choose a type of beef that is designed for quick cooking. I use flank steak or sirloin. More expensive cuts (such as fillet) can also be used, but avoid tougher cuts such as meat stew.
cut across the grain: Always cut beef across the grain and slice thinly.
Cook in small portions: Do not overcrowd the pan; Cook in small portions as needed. Overcrowding the pan may cause the beef to steam rather than sear.

Sauce in a pan to make a light Mongolian beef

Adding beef to the sauce to make a light Mongolian beef

For easier cutting, put the meat in the freezer for about 20 minutes before cutting. Cut beef across the grain into 1/4 inch slices.
You will see the long fibers in the meat, you want to cut the fibers into tender meat. If you cut with the fibers the beef will be tough.

What to serve with Mongolian beef

Like most stir fry recipes, rice is a perfect choice for soaking up this ginger garlic sauce. Steamed or baked white rice will do the trick. Add in fresh steamed vegetables, some bok choy, or even some stir-fried vegetables.

How to store leftovers

Keep leftovers in the refrigerator for up to 4 days in a covered container in the freezer for up to 4 months.

Freeze in individual portions for lunch, quick packaging to bring to the office. They can be heated straight from the freezer in the microwave or oven.

More takeout favorites

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Light Mongolian beef

Thin pieces of beef are quickly fried and covered in a sweet and salty sauce made from soy, ginger and garlic, then served on a bed of rice.

preparation time 20 subtlety

Cooking time 20 subtlety

Total time 40 subtlety

author Holly Neilson

Slice the flank steak into thin ¼ inch pieces. Mix with cornstarch, shake off any excess and set aside.
In a 10-inch pan, heat 2 teaspoons of oil over medium-low heat. Stir in ground ginger and garlic and cook until fragrant, about a minute.
Add soy sauce, water and brown sugar to the pan, then bring to a boil. Let it boil for 3-5 minutes until it thickens a little. Transfer to a small bowl and set aside.
Heat 1 tablespoon of oil in a separate pan or wok over medium-high heat. Cook the meat in small portions for about 2 minutes. No need to cook it.
Once all the beef is browned, add the meat and sauce back to the pan and heat over medium until hot and bubbling.
Remove from heat and stir in green onions. Serve over rice.

Use low sodium soy sauce for best results.
With little heat, add ¼ teaspoon of red pepper flakes.
Cook the meat in small portions to ensure uniform browning. Overcrowding the pan can cause it to steam.
Slice the meat against the grain until tender.
Adjust the sweetness or saltiness of the sauce by changing the amount of brown sugar and soy sauce to taste.
Serve with steamed broccoli or red pepper strips if desired.

The nutritional information provided is an estimate and will vary depending on the cooking methods and brands of ingredients used.

Course Beef, dinner, starter, main course

kitchen American, Chinese

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