PF Chang’s Mongolian Beef

Mongolian beef is an Asian restaurant favorite and this recipe inspired by PF Chang’s is sure to please.

Serves 4–6 | Prep. time 15 minutes | Cooking time 10 minutes

Ingredients

• 1 cup vegetable oil
• 1½ pounds flank steak
• ½ cup cornstarch
• ¼ teaspoon red pepper flakes (optional)
• 1 bunch green onions, diagonal cut into 2-inch pieces
• Rice for serving

For the sauce

• 1 tablespoon vegetable oil
• 1–2 teaspoons ginger, minced
• 1 tablespoon garlic, minced
• ½ cup soy sauce
• ½ cup water
• ¾ cup dark brown sugar

Directions

1. Prepare the sauce by heating the oil in a medium saucepan over medium-high heat. Add the ginger and garlic. Stir and cook for about 30 seconds.
2. Add the soy sauce, water, and brown sugar. Bring mixture to a boil, then reduce heat slightly and allow to simmer until the sauce begins to thicken.
3. Prepare steak by slicing it into ¼-inch slices, working against the grain to keep it tender. Place the cornstarch in a shallow dish, then dredge the sliced beef in the cornstarch to coat, shaking off any excess.
4. While the beef sits, heat the oil in a skillet over medium-high heat. When hot, add the beef and cook for about 3 minutes or until brown and crisp. Make sure to cook on both sides.
5. Remove the beef from the skillet and place on a plate. Drain the oil from the skillet and put the beef back in. Add the sauce and cook, stirring to make sure the beef is covered with sauce.
6. Sprinkle in the red pepper flakes and green onions.
7. Remove from heat and serve with rice.

PF Chang’s Spicy Green Beans

PF Chang’s Spicy Green Beans are a must-order side dish when visiting the restaurant. This recipe is a take on what you will find in the restaurant.

 

Serves 4–6 | Prep. time 5 minutes | Cooking time 5 minutes

Ingredients

• 1–2 pounds green beans, trimmed and cut into 2-inch pieces
• 2 green onions, thinly chopped
• ½ -1 teaspoon red pepper flakes, more if you like it spicier
• 4 cloves garlic, minced
• 2 tablespoons sesame oil
• ⅛ teaspoon salt
• ⅛ teaspoon ground black pepper
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon white granulated sugar
• ¼ cup water
• 1 teaspoon cornstarch

Directions

1. In a mixing bowl, stir together the soy sauce, rice vinegar, sugar, water, cornstarch, salt and pepper. Set aside.
2. In a large skillet or wok, heat the sesame oil over medium-high heat. After 30 seconds, add the garlic, green onions and 1 teaspoon of red pepper flakes. Cook and stir for about 30 seconds.
3. After 30 seconds, add the green beans. Stir constantly until they are cooked through, then push them to the side of the pan. Pour the sauce you made earlier into the other side, stirring as you pour. Cook until the sauce boils, then stir the beans into the sauce, making sure they are all covered. Cook for another 30 seconds.

 

All recipes are from Lina Chang’s cookbook Copycat Recipes – Making PF Chang’s Panda Express & Pei Wei Most Popular Chinese Recipes at Home. To learn more, click here

 

 

 

 

 

 

 

 

To download and print the recipes, click here