P.F. Chang’s Mongolian Beef Copycat Recipe

Six Sisters’ Stuff has shared their very own Copycat Recipe for P.F. Chang’s Mongolian Beef!

Always on the hunt for meals that the whole family will love, The Crafty Collaborative just had to try it out!

 

Please click here to visit Six Sisters’ Stuff and check out the recipe that we followed!

 

Reviewer #1 – Sarah

Mission:  To make a delicious dinner while trying to replicate the tasty P.F. Chang’s Mongolian beef.

 

Details:

  • Tasty ingredients
  • Sauté pan
  • Wok
  • Oil
  • Messy kitchen (during the cooking!)

Tips & Tricks Learned:

I replaced cornstarch with flour – at 2 T. flour to 1 T. cornstarch. It worked fairly well, but seemed to be a bit thicker than cornstarch would have been.

In addition, we love sautéed vegetables and I always have fresh veggies on-hand, so we made a mix of bell peppers and radishes as a side to this tasty entre.

Pros:

Easy to make – even for those faint of heart in the kitchen.

Relatively inexpensive for a family of four – cost under $25.00 total.

Cons:

Required a few ingredients that some may not have on hand – i.e. fresh ginger. But, such a key ingredient!

Conclusion:

This dinner turned out fabulous! It was a fairly easy process for preparing and cooking and was easy to pair with sautéed vegetables. My hubby LOVED this dinner.  The sauce was spectacular!  I’m so excited that we have leftovers! I plan to make this again for sure!!!

 

 

Reviewer #2 – Amanda

Mission:  The goal was to test the theory that this dish is a good as the one served at P.F. Chang’s Mongolian Beef.

 

Details:

  • I decided to use pork loin instead of beef (in my kitchen – I am the cook and since I don’t “do” beef no one I am serving does either)
  • I only used half the amount of oil required to cook the meat (1/2 cup)
  • I also doubled the sauce recipe in part because I am lazy and I also hate wasting fresh ingredients like ginger and garlic
  • I did not put the dish in the oven to warm through after adding the sauce and green onions. Instead I warmed the entire dish in the pan I cooked the meat in (I poured out the oil and wiped the pan out first).

Tips & Tricks Learned:

It is no joke that the garlic and ginger will burn brown VERY quickly if you don’t have the liquids ready to toss into the pan within seconds of putting the garlic and ginger into the oil. Also, dredge or coat the meat in small portions otherwise all your meat sticks together. Don’t cut the meat too thin either. I started with a serrated knife because I thought my other knives would be too dull. It caused the initial pieces to be far too small.

Pros:

The sauce was really simple and it will be great to have it for yet another meal since I doubled it. The meat got nice and crispy which added dimension to the dish.

Cons:

My children didn’t like it but that isn’t saying much since they are kids after all with unrefined pallets.

Conclusion:

This dish was fairly simple and REALLY delish! I think it could actually be great on chicken and even shrimp.

 

 

Reviewer #3 – Kristy

Mission:  I love Beef and PF Chang’s so this was a perfect recipe for me.  I try my best to eat Paleo friendly/gluten free when I can so I substituted and changed the recipe to better fit!  I found PF Chang’s complimentary recipe for Gluten Free Mongolian Beef so I went for it. Both recipes seemed easy to follow just a few changes to meet my dietary needs.

Details:

  • Instead of flank steak, I used 12 oz of beef tenderloin, which cut quite nicely and tasted even better.
  • I browned my meat in sunflower seed oil instead of vegetable oil from original version. Gluten free version called for soy bean oil…which I didn’t have so I used what I had.
  • I tossed in garlic with the beef then the soy, wine, sugar mixture.  Now here is where I may have gone wrong, I assumed rice wine vinegar and not rice wine. I am still not sure if that was a correct assumption.
  • I also used 2 tbsp. regular sugar instead of brown sugar, I wish I would have eliminated all together.
  • I used a natural soy sauce alternative instead of regular soy sauce.
  • The mixture was then reduced and tossed with green onions.  Looked delicious but some of the changes must have affected the outcome.

Tips & Tricks Learned:

Be sure your phone is camera and not record, ha!

Better meat equals a better dish!

Pros:

It was really easy!  Simple steps so not many to mess up!  It’s my kind of cooking…cut, mix and throw in the pot.

Cons:

Sugar, I wasn’t sure if the gluten version wanted brown sugar or regular sugar, next time I should call PF Changs!

Conclusion:

Overall, the recipe was very tasty, the beef was surprisingly tender. My finance found it was too salty.  I think this was because of the soy sauce.  I eyeballed it and I think I will measure next time.

We definitely, had different taste buds, I thought it was too sweet, so I would definitely eliminate the sugar next time or I think using a teaspoon of honey would have definitely been better than using sugar.

I will be making this again, it was really easy and fun to make!

 

 

The mouthwatering photo of the Copycat P.F. Chang’s Mongolian Beef  taken by Six Sisters’ Stuff


1 Comment

  1. Substituting with pork…clever Amanda, and it looks delicious!

Leave a Reply


%d bloggers like this: