Description
Learn how to make a delicious Copycat PF Chang’s Mongolian Beef at home, complete with tender velveted beef slices in a savory sauce, served with steamed broccoli and jasmine rice.
Ingredients
Scale
For the Velveted Beef:
- 1 1/2 pounds flank steak
- 3/4 cup water
- 1/4 cup low-sodium soy sauce (or tamari sauce or coconut aminos)
- 1 tablespoon baking soda
For the Mongolian Beef Sauce:
- 1/4 cup low-sodium soy sauce (or tamari sauce or coconut aminos)
- 1/4 cup light brown sugar (lightly packed)
- 6 large cloves garlic (crushed)
- 1 tablespoon freshly-grated ginger
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 2 teaspoons cornstarch
- 1/2 teaspoon white pepper
- 1/8 teaspoon salt (optional)
- 2 tablespoons vegetable oil (or avocado oil)
- 6 scallions (ends trimmed and sliced into 2-inch pieces)
- 1 teaspoon sesame seeds
- Steamed broccoli
- Steamed jasmine rice
Instructions
- For the Velveted Beef: Slice the flank steak into thin slices. Whisk water, soy sauce, and baking soda. Marinate the steak for 15 minutes. Rinse well.
- For the Mongolian Beef Sauce: Combine all sauce ingredients in a bowl, whisk until smooth.
- To Cook: Sear beef in a hot wok, add sauce, cook until thickened. Add scallions, sesame seeds, then serve with broccoli and rice.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 9g
- Sodium: 920mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 90mg
Keywords: PF Chang's, Mongolian Beef, Copycat Recipe, Velveted Beef, Asian
