Copycat PF Chang’s Mongolian Beef tastes just like PF Chang’s version, but is made much healthier, and cheaper, at home!
Who’s ready for another round of “Ben put what…where??”
Previously on BPWW, Ben precariously perched a lone Tablespoon face-up in the top rack of the dishwasher to, apparently, get it thoroughly cleaned. Why face-up in the top rack instead of in the silverware holder? We may never know.
Today’s episode takes us to the pots & pans cupboard (never mind the chaos in here – this is about Ben’s madness, not my own!) where things just don’t seem right. Notice anything strange in here, hmmm?
It’s a spoon, people. A large, blue, cooking spoon sitting underneath an even larger stack of pots and pans.
Again, I must ask, why? Why is the large, blue cooking spoon in with the pots and pans, and not with the other large cooking spoons? One of these things is clearly not like the other!
Maybe he was trying to make it easy for me and place it there so I wouldn’t have to go to the cupboard AND the spoon holder the next time I wanted to cook something up…?
Your guess is as good as mine.
This has been another episode of “Ben put what…where??” Thanks for tuning in.
Aaaand scene. :)
BAHAHAHA. Oh. boy.
Anyway, I found said spoon in said cupboard, when I went to start tonight’s Chinese Take-Out Fake-Out dinner vol. 2: Mongolian Beef! 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.
Oh, I haven’t told you? 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 gives a rip 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.
Copycat PF Chang’s Mongolian Beef
Copycat PF Chang's Mongolian Beef tastes just like PF Chang's version, but is made much healthier, and cheaper, at home!
- 1lb flank steak, sliced thinly against the grain
- 1/4 cup cornstarch
- 2-1/2 Tablespoons vegetable oil
- 1/2 bunch asparagus, trimmed and cut into bite-sized pieces
- 3 garlic cloves, grated or finely minced
- 1 inch knob of ginger, peeled and grated or finely minced
- 1/2 cup low-sodium soy sauce or gluten-free tamari (dish will not be GF if using soy sauce)
- 1/2 cup water
- 1/3 cup brown sugar
- 3 green onions, cut into thirds
- cooked rice
- Toss the flank steak with cornstarch in a plastic bag until all the pieces are coated. Empty into a colander and shake off excess cornstarch. Set aside.
- Heat 1 Tablespoon oil in a large skillet over medium-high heat. Add asparagus and cook for 1 minute. Add in garlic and ginger, then immediately add in soy sauce or tamari, water and brown sugar. Turn heat down to medium and let the sauce simmer for 2 minutes. Pour the sauce mixture into a bowl and set aside.
- Heat 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, and simmer until sauce reaches your desired thickness.
- Stir in green onions and serve over rice.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Why buy overpriced, undersized, nearly non-existent Mongolian Beef (chicken, or salmon!) at a restaurant, when you can easily make it at home?!
Ok, I’ve clearly busted out both my dear husband AND Mother in this post. Let’s all share some of our weird quirks. :)
Ok, I’ll go first.
I am OCD about keeping my house clean and tidy, but could care less how cluttered my car gets. WHY?