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Butteryum food blog recipes

PF Chang's Copycat Mongolian Beef

Patricia Reitz

PF Chang's Mongolian Beef - ButterYum

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.

In a large skillet, combine the first six ingredients.

Simmer over medium high heat until the mixture thickens.

Turn off the hat and reserve until later.

Toss the steak strips with cornstarch and let them rest until the oil heats up.

Fry the steak strips in batches until the edges turn brown.

It's not necessary to cook the steak completely at this point.

Drain steak strips on paper towels.

Return sauce to heat; add steak strips and stir for several minutes until cooked through.

Add sliced scallions and serve.

PF Chang's Copycat Mongolian Beef

Printable Recipe


  • 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 


  1. In a large nonstick skillet over medium high heat, combine the first 6 ingredients together.
  2. Simmer mixture, stirring occasionally, until the mixture thickens; remove from heat and reserve.
  3. In a large bowl, coat the steak strips with the cornstarch.
  4. In the meantime, heat 1 cup vegetable oil in a deep skillet or saucepan.
  5. 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.
  6. 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.
  7. Sprinkle scallions over steak strips and serve.