Unleash The Power Of Mongolian Beef! Here’s How To Make It Like Pf Chang’s

Craving the tantalizing Mongolian beef from the renowned PF Chang‘s? Look no further! This comprehensive guide will empower you with the secrets to recreate this delectable dish in the comfort of your own kitchen.

Ingredients:

For the Marinade:

• 1 pound flank steak, thinly sliced
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 2 tablespoons sesame oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced

For the Sauce:

• 1/2 cup beef broth
• 1/4 cup soy sauce
• 1/4 cup hoisin sauce
• 2 tablespoons brown sugar
• 1 tablespoon cornstarch
• 1/4 cup water
• 2 green onions, chopped

Instructions:

1. Prepare the Marinade:
In a large bowl, combine the soy sauce, brown sugar, sesame oil, garlic, and ginger. Mix well.

2. Marinate the Beef:
Add the beef slices to the marinade and stir to coat. Cover and refrigerate for at least 30 minutes, or up to overnight.

3. Prepare the Sauce:
In a separate bowl, whisk together the beef broth, soy sauce, hoisin sauce, brown sugar, cornstarch, and water until smooth.

4. Cook the Beef:
Heat a large skillet or wok over high heat. Add the beef slices and cook, stirring occasionally, until browned and cooked through.

5. Add the Sauce:
Pour the prepared sauce over the beef and stir to combine. Bring to a boil, then reduce heat and simmer for 5-7 minutes, or until the sauce has thickened.

6. Garnish and Serve:
Sprinkle the chopped green onions over the cooked Mongolian beef and serve immediately with rice or noodles.

Tips for Success:

• Use flank steak for its tender texture and ability to absorb the marinade.
• Marinate the beef for at least 30 minutes to allow the flavors to penetrate.
• Cook the beef over high heat to get a nice char.
• Adjust the amount of cornstarch in the sauce to achieve your desired consistency.
• Serve the Mongolian beef with your favorite sides, such as rice, noodles, or steamed vegetables.

Variations:

• Spicy Mongolian Beef: Add 1-2 teaspoons of chili flakes or Sriracha to the marinade.
• Vegetarian Mongolian Beef: Substitute tofu or tempeh for the beef.
• Gluten-Free Mongolian Beef: Use gluten-free soy sauce and hoisin sauce.

The Secret to PF Chang’s Mongolian Beef:

PF Chang’s Mongolian beef is known for its tender meat and flavorful sauce. The key to achieving this is in the marinade and the cooking technique. The marinade tenderizes the beef and infuses it with Asian flavors, while the high heat cooking method gives the meat a nice char and seals in the juices.

Conclusion:

Mastering the art of making Mongolian beef from PF Chang’s is a culinary adventure that will impress your family and friends. With the right ingredients, techniques, and a touch of patience, you can recreate this restaurant-quality dish in your own kitchen. So, gather your ingredients, fire up your stove, and embark on a flavorful journey that will leave you craving for more.

FAQ:

Q: What is the best cut of beef for Mongolian beef?
A: Flank steak is the recommended cut due to its tenderness and ability to absorb the marinade.

Q: How long should I marinate the beef?
A: Marinate the beef for at least 30 minutes, or up to overnight for maximum flavor.

Q: Can I make Mongolian beef ahead of time?
A: Yes, you can marinate the beef up to 24 hours in advance. Cook the beef and sauce separately and combine before serving.

Q: What is the secret to the flavorful sauce?
A: The combination of soy sauce, hoisin sauce, and brown sugar creates a rich and savory sauce.

Q: How do I make sure the beef is tender?
A: Marinating the beef and cooking it over high heat helps to tenderize the meat.