Best Actual Pf Changs Mongolian Beef Recipes

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ACTUAL PF CHANG'S MONGOLIAN BEEF RECIPE



Actual Pf Chang's Mongolian Beef Recipe image

This is the actual recipe of the mongolian beef at PF Changs--enjoy! Found on PF Chang's website: http://www.pfchangs.com/chefscorner/recipes/gluten_free_mongolian_beef_recipe.pdf

Provided by mojoloh

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

12 ounces sliced beef tenderloin
1 tablespoon soy bean oil
1/2 teaspoon garlic
2 fluid ounces soy sauce
2 tablespoons sugar
1 teaspoon rice wine
2 ounces green onions, sticks- 3-inch long green only
1/2 teaspoon sesame oil

Steps:

  • 1. Heat oil in a sauté pan. Add the beef and cook for 30-60 seconds or until cooked.
  • -Beef should be lightly browned around the edges and gray throughout the rest of the surface.
  • 2. Add your garlic and toss.
  • 3. Add the rice wine, soy sauce, and sugar. Bring to a boil.
  • 4. Cook and reduce the sauce around the beef until all sauce has caramelized onto the beef.
  • -The sauté pan should be "dry" (no flowing sauce) before proceeding onto the next step.
  • 5. Add the green onion sticks and toss to incorporate into the beef.
  • A few tosses are all that are needed; do not wilt the green onion sticks!
  • 6. Finish with sesame oil.
  • 7. Place on a plate over cooked rice and enjoy!

P.F. CHANG'S MONGOLIAN BEEF (GLUTEN FREE)



P.f. Chang's Mongolian Beef (Gluten Free) image

A gluten-free version of the popular P.F. Chang's Mongolian Beef. (NOTE: Please check labels to verify the absence of gluten products, especially with the Corn Starch.)

Provided by jwstmeng

Categories     Steak

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

2 teaspoons vegetable oil
1/2 teaspoon ginger, minced
1 tablespoon garlic, chopped
1/2 cup tamari soy sauce (aka gluten-free soy sauce. DO NOT use regular soy sauce)
1/2 cup water
3/4 cup dark brown sugar
vegetable oil, for frying (about 1 cup)
1 lb flank steak
1/4 cup cornstarch (verify it has no wheat or wheat flour)
2 large green onions

Steps:

  • Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
  • Don't get the oil too hot.
  • Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
  • Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
  • Remove it from the heat.
  • Slice the flank steak against the grain into 1/4" thick bite-size slices.
  • Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
  • Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
  • Let the beef sit for about 10 minutes so that the cornstarch sticks.
  • As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
  • Heat the oil over medium heat until it's nice and hot, but not smoking.
  • Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.
  • You don't need a thorough cooking here since the beef is going to go back on the heat later.
  • Stir the meat around a little so that it cooks evenly.
  • After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
  • Put the pan back over the heat, dump the meat back into it and simmer for one minute.
  • Add the sauce, cook for one minute while stirring, then add all the green onions.
  • Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
  • Leave the excess sauce behind in the pan.

Nutrition Facts : Calories 848.2, Fat 23.5, SaturatedFat 8.4, Cholesterol 154.2, Sodium 4256, Carbohydrate 103.2, Fiber 1.5, Sugar 81.9, Protein 56.8

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P.F. Chang's is an American-Chinese restaurant chain that is quite popular for its Asian-inspired dishes, especially their Mongolian beef. P.F. Chang's Mongolian beef recipe is one of their signature dishes that is sought after by many people. The dish is a combination of tender beef stir-fried with green onions and garlic, seasoned with soy sauce, brown sugar, and sesame oil, which is then served hot over a bed of rice.

The History of Mongolian Beef

Despite its name, Mongolian beef isn't an authentic Mongolian dish. It's actually a dish that was created in the United States, specifically in Taiwanese cuisine. The dish was then popularized in the US by Chinese-American cuisine, and P.F. Chang's put their unique twist on the recipe, bringing it to the mainstream.

Ingredients

The actual P.F. Chang's Mongolian beef recipe features tender strips of marinated beef that are cooked with fragrant garlic and scallions. The dish has a combination of sweet and spicy flavors from the added sugar, soy sauce, and red pepper flakes. P.F. Chang's Mongolian beef recipe also features sesame oil, which adds a nutty flavor to the dish. Other ingredients that you may find in this dish include:
  • Beef
  • Garlic
  • Scallions
  • Soy sauce
  • Brown sugar
  • Sesame oil
  • Cornstarch
  • Red pepper flakes

Preparation

To make the actual P.F. Chang's Mongolian beef recipe, start by marinating the beef with soy sauce, sugar, grated ginger, and cornstarch. The marinating process ensures that the beef is tender and flavorful when cooked. After marinating for about 30 minutes, you can start cooking the beef with garlic and scallions in a hot wok. At this point, you can mix the sauce ingredients together in a bowl: soy sauce, brown sugar, water, and sesame oil. Once the beef is nicely browned on all sides, you can pour in the sauce mixture into the wok and cook for another minute. The sauce will thicken and become glossy, coating the beef perfectly. Finally, sprinkle some red pepper flakes over the dish for that extra kick. Serve the hot Mongolian beef over a bed of fluffy white rice and top it with some chopped green onions.

Variations

The actual P.F. Chang's Mongolian beef recipe is pretty straightforward and simple, but there are some variations you can try. You can add some vegetables to the dish like sliced bell peppers, mushrooms, or broccoli for extra texture and nutrients. You can also substitute beef with other proteins like chicken or tofu if you prefer. If you want to make it a little healthier, you can use low-sodium soy sauce or coconut aminos, which are lower in sodium and gluten-free. You can also swap the brown sugar for honey or agave syrup and use whole-grain rice instead of white rice.

Conclusion

In conclusion, the P.F. Chang's Mongolian beef recipe is a delicious and popular dish that has become a staple in American-Chinese cuisine. The dish features tender beef strips cooked with garlic and scallions and coated in a sweet and savory sauce that has a bit of a kick. Although it's not an authentic Mongolian dish, it's still a favorite among many people. Try making your own version of this classic dish at home for your family and friends.
PF Chang's is a popular Chinese restaurant chain that offers a variety of delicious dishes on its menu. One of the most popular dishes at PF Chang's is Mongolian beef. Mongolian beef is a sweet and savory dish that is made with stir-fried beef, scallions, and a rich and flavorful sauce. If you want to make PF Chang's Mongolian beef recipe at home, there are a few valuable tips that you need to keep in mind.

Tip 1: Choose the Right Cut of Meat

The key to making delicious Mongolian beef is to choose the right cut of meat. Mongolian beef is traditionally made with flank steak, which is a lean cut of meat that is full of flavor. Flank steak is also very tender when cooked properly, which makes it ideal for stir-frying. If you cannot find flank steak, you can use any other lean cut of beef, such as sirloin or tenderloin.

Tip 2: Cut the Meat Against the Grain

When preparing the beef for Mongolian beef, it is important to cut the meat against the grain. Cutting against the grain means that you cut across the muscle fibers, which makes the beef more tender. If you cut with the grain, the beef can be tough and chewy. The easiest way to cut against the grain is to look for the lines that run through the meat and cut perpendicular to them.

Tip 3: Marinate the Meat

Marinating the meat is essential when making Mongolian beef. The marinade helps to tenderize the beef and infuse it with flavor. The traditional Mongolian beef marinade is made with soy sauce, garlic, ginger, and brown sugar. You can also add other ingredients to the marinade, such as hoisin sauce, oyster sauce, or sesame oil, to add more depth of flavor.

Tip 4: Use High Heat

When stir-frying Mongolian beef, it is important to use high heat. High heat helps to sear the beef and lock in the juices, which makes the beef more tender and flavorful. If the heat is not hot enough, the beef can become steamed and lose its flavor. To ensure that the heat is high enough, use a wok or a large skillet, and preheat it for at least 5 minutes before adding the beef.

Tip 5: Cook the Beef in Batches

To ensure that the beef is cooked evenly and quickly, it is best to cook the beef in batches. If you overcrowd the pan, the beef will not sear properly, and it will take longer to cook. Cooking the beef in batches also allows you to remove any excess liquid that may accumulate in the pan. This will help to keep the beef crispy and prevent it from becoming soggy.

Tip 6: Use Cornstarch to Thicken the Sauce

The sauce is an essential component of Mongolian beef, and it is important to get the right consistency. To thicken the sauce, use cornstarch. Cornstarch is a natural thickener that creates a smooth and glossy sauce. To thicken the sauce, mix cornstarch with water and add it to the pan when the sauce is simmering. Stir the sauce continuously until it thickens.

Tip 7: Add Scallions at the End

Scallions are a key ingredient in Mongolian beef, and they add a fresh and crisp flavor to the dish. To ensure that the scallions retain their crunch, it is best to add them at the end of the cooking process. Stir-fry the scallions for just 1-2 minutes, until they are bright green and slightly wilted. This will ensure that the scallions are cooked, but still retain their crisp texture.

Tip 8: Serve with Rice

Mongolian beef is best served with rice, as the rice helps to absorb the delicious sauce. You can use white rice, brown rice, or even cauliflower rice for a low-carb option. To make the rice more flavorful, you can add a pinch of salt, a drizzle of sesame oil, or some chopped scallions.
Conclusion
By following these tips, you can make PF Chang's Mongolian beef recipe at home that will be just as delicious as the restaurant version. Remember to choose the right cut of beef, cut it against the grain, marinate it, use high heat, cook it in batches, thicken the sauce with cornstarch, add scallions at the end, and serve it with rice. With a little practice, you can perfect your Mongolian beef recipe and impress your family and friends with your cooking skills.

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