Copycat PF Chang's Mongolian Beef tastes just like PF Chang's version, but is made much healthier, and cheaper, at home!
A couple weeks ago during girl’s weekend, my Mom and I decided to pop into PF Changs for a delectable dinner out.
Right away we agreed to split an entree, as they’re usually plenty big enough for two. One order of my Mom’s favorite Chinese dish of all time – Mongolian Beef – comin’ right up!
The first bite was simply sensational. The thinly sliced beef melted in our mouths, while the consistency and taste of the subtly-sweet sauce was spot on.
It was nearly, dare I say, perfect.
Only nearly perfect though, because the teeny-tiny plate sitting on our table was hardly enough for one, AND it was overflowing with 5 times as many green onions as pieces of beef!
“Where’s the BEEF?!” we wanted to shout!
“I’m going to write a letter.” my Mom declared, in between bites of delectable but hard-to-find meat unearthed from an endless supply of green onions.
My Mom’s a letter writer. If you mess with her, she will totally tell someone about it.
“Mom, don’t write a letter.” I tried to reason with her. “This is clearly a travesty, but nobody at PFC’s really cares what we think,” knowing she’d write one anyways.
Which, obviously, she did. And, obviously, got a $25 gift certificate in the mail because of it!! “Uh-HUH!” she exclaimed when she ripped open the letter.
This recipe’s for you, Mom.
May you never have to write another Mongolian Beef related letter ever again.
Why buy overpriced, undersized, nearly non-existent Mongolian Beef (chicken, or salmon!) at a restaurant, when you can easily make it at home?!
Ingredients
- 1 lb flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
- 2-1/2 Tablespoons vegetable oil, divided
- 1/2 bunch asparagus, trimmed then cut into bite-sized pieces
- 3 garlic cloves, grated or finely minced
- 1 inch knob of ginger, peeled then grated or finely minced
- 1/2 cup gluten free reduced-sodium Tamari, or soy sauce if not gluten free
- 1/2 cup water
- 1/3 cup brown sugar
- 3 green onions, cut into thirds
- cooked rice, for serving
Directions
- Toss the flank steak with cornstarch in a plastic bag until all the pieces are coated. Empty the beef into a colander then shake off excess cornstarch. Set aside.
- Heat 1 Tablespoon oil in a large skillet or wok over medium-high heat. Add asparagus then saute for 1 minute. Add garlic and ginger then saute until extremely fragrant, 30 seconds, being careful not to let the garlic burn. Add Tamari, water and brown sugar then turn heat down to medium and let the sauce simmer for 2 minutes. Pour the mixture into a bowl then set aside.
- Heat remaining 1-1/2 Tablespoons oil in the same skillet over high heat. Add the beef and cook, stirring every so often, until it is just barely cooked. Some pink still showing is ok. Add the sauce with asparagus back into the skillet, turn the heat down to medium-low, then simmer until sauce reaches your desired thickness.
- Stir in green onions then serve over cooked rice.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
My boyfriend and father both do the same kinds of things as you describe Ben doing in this post. They make me go “?????? Why this?” I found measuring cups on the opposite side of the kitchen from where they normally go, in a drawer I almost never open, last week. I had been wondering where they’d gone for the better part of June.
BTW, Kristin, my son-in-law is from Iowa. Great people come out of Iowa……I couldn’t have asked for a better husband for my daughter
I must try this! My hubby loves Chinese food and I am tired of the 2 Chinese places in our small area. Have you ever made this with chicken? I am going to try it as hubby has a hard time digesting red meat. It sounds amazing! Thanks so much for the Take Out Fake Out recipes! Looking forward to more.
Oh YUMMO! Thanks for sharing. I did add a container of mushrooms just because we LLOOOOVVVEEE mushrooms.
Made this recipe tonight, it was awesome!!!
Thanks so much!
Great recipe. We made it once last week and we’re making it again tonight!!! It’s delicious! Thanks for sharing!
I was just looking for a great recipe, but this post totally made me laugh! :D I think that I will try it tonight.
@Erin, That’s funny! My very picky 3 year old also loves to eat anything on a stick!
Thank you so much for this recipe! My suddenly very picky three year old ate a ton of this (once I figured out that he thinks everything tastes better when served on a stick)! The hubby and I loved it too! It’s going into the menu rotation! It’s so good, I’ve posted a link on my blog to your site! Thanks again!