Craving that sweet and savory Mongolian Beef from PF Chang’s? Good news! You can easily recreate this restaurant favorite in your own kitchen. This recipe breaks down the steps, making it simple to enjoy this delicious dish whenever you want.
**Why Make It Yourself?**
Besides saving money, making Mongolian Beef at home allows you to control the ingredients and customize the flavors to your liking. You can adjust the sweetness, spiciness, and even use higher-quality beef. Plus, it’s a fun cooking project!
**What You’ll Need**
Here’s a breakdown of the ingredients to gather before you start:
* **For the Beef:**
* 1. 5 lbs Flank Steak or Sirloin Steak: This is your protein base. Flank steak is a popular choice because it’s flavorful and relatively inexpensive. Sirloin is another good option.
* 1/2 cup Cornstarch: This helps create a crispy coating on the beef when fried.
* 1/2 tsp Baking Soda: Tenderizes the beef.
* 1/4 tsp Salt and Pepper: For seasoning.
* 1 Egg White: Helps the cornstarch adhere to the beef.
* 2 tbsp Oil (for frying): Vegetable or canola oil works well.
* **For the Sauce:**
* 1/2 cup Soy Sauce: The base of the savory flavor. Use low-sodium to control the saltiness.
* 1/2 cup Water: Balances the sauce.
* 1/2 cup Brown Sugar: Adds sweetness and that classic Mongolian Beef flavor. You can use light or dark brown sugar, depending on your preference.
* 1/4 cup Hoisin Sauce: A thick, flavorful sauce that adds depth and complexity.
* 2 tbsp Rice Vinegar: Provides a tangy counterpoint to the sweetness.
* 1 tbsp Ginger (minced): Adds a warm, aromatic flavor.
* 2 cloves Garlic (minced): Essential for that savory, pungent taste.
* 1-2 tbsp Oil (for cooking): Again, vegetable or canola oil is fine.
* Optional: Red pepper flakes for heat.
* **For Serving:**
* Cooked Rice: The perfect accompaniment to soak up all that delicious sauce.
* Green Onions (sliced): For garnish and a fresh, mild onion flavor.
* Sesame Seeds (optional): Adds a nutty flavor and visual appeal.
**Let’s Get Cooking!**
Here’s the process, broken down into easy-to-follow steps:
1. **Prep the Beef:** Slice the flank steak thinly against the grain. This is crucial for tender beef. In a bowl, combine the beef with cornstarch, baking soda, salt, pepper, and egg white. Mix well and let it marinate for at least 15-30 minutes. This allows the flavors to meld and the baking soda to tenderize the beef.
2. **Make the Sauce:** In a separate bowl, whisk together the soy sauce, water, brown sugar, hoisin sauce, rice vinegar, ginger, and garlic. Set aside.
3. **Cook the Beef:** Heat oil in a large skillet or wok over medium-high heat. Fry the beef in batches until browned and crispy. Don’t overcrowd the pan, or the beef will steam instead of brown. Remove the beef and set aside.
4. **Combine and Simmer:** Pour the sauce into the skillet and bring to a simmer. Cook for a few minutes until the sauce thickens slightly. Add the fried beef back to the skillet and toss to coat with the sauce.
5. **Serve:** Serve immediately over cooked rice. Garnish with sliced green onions and sesame seeds, if desired.
**Tips for Success**
* **Slice the Beef Thinly:** This is key for tender and flavorful Mongolian Beef.
* **Don’t Overcrowd the Pan:** Fry the beef in batches to ensure proper browning.
* **Adjust the Sweetness:** Taste the sauce and adjust the amount of brown sugar to your preference.
**Variations to Try**
* **Add Vegetables:** Stir-fry some broccoli, bell peppers, or onions with the beef for added nutrients and flavor.
* **Spice It Up:** Add a pinch of red pepper flakes to the sauce for a little heat.
* **Use Different Protein:** Try this recipe with chicken or tofu for a vegetarian option.
**Storing and Reheating**
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet over medium heat or in the microwave. The sauce may thicken upon refrigeration, so you might want to add a splash of water when reheating.
**Frequently Asked Questions (FAQ)**
* **Can I use a different cut of beef?** While flank steak is recommended, sirloin or even skirt steak can be used. Just make sure to slice it thinly against the grain.
* **Can I make this recipe gluten-free?** Yes, substitute the soy sauce and hoisin sauce with gluten-free versions.
* **Can I use honey instead of brown sugar?** Yes, honey can be used as a substitute, but it will alter the flavor slightly.
**Enjoy Your Homemade Mongolian Beef!**
With this recipe, you can satisfy your craving for PF Chang’s Mongolian Beef without leaving your house. It’s a delicious, easy-to-make meal that the whole family will love.