The closest PF Chang's restaurant is more than an hour away so I haven't had the pleasure of eating their food in person, but I've seen this copycat recipe on a number of blogs so I thought I'd give it a try. So glad I did - we loved it.
PF Chang's Copycat Mongolian Beef
- 2 teaspoons vegetable oil
- 1/2 teaspoon minced ginger
- 1 tablespoon minced garlic
- 1/2 cup soy sauce
- 1/2 cup water
- 3/4 cup light brown sugar, lightly packed
- 1 cup vegetable oil
- 1 pound flank steak or London broil, cut into 1/4-inch thick strips
- 1/4 cup cornstarch
- 2 scallions, sliced
- In a large nonstick skillet over medium high heat, combine the first 6 ingredients together.
- Simmer mixture, stirring occasionally, until the mixture thickens; remove from heat and reserve.
- In a large bowl, coat the steak strips with the cornstarch.
- In the meantime, heat 1 cup vegetable oil in a deep skillet or saucepan.
- In batches, fry the steak strips until they turn brown around the edges (they don't have to be cooked completely at this point); drain on paper towels.
- Return the first skillet (the one with the sauce) back to the heat and add fried steak strips; stir frequently until steak is cooked completely and is well coated with sauce.
- Sprinkle scallions over steak strips and serve.