Insider Tips Revealed! Learn the Art of Making Mouthwatering Mongolian Beef à la Pf Chang’s

Indulge in the tantalizing flavors of Mongolian beef straight from the kitchens of the renowned PF Chang’s. With our step-by-step guide, you’ll master the art of this culinary masterpiece in the comfort of your own kitchen.

Gather Your Culinary Arsenal

Ingredients:

• 1 lb flank steak
• 1/4 cup cornstarch
• 1/4 cup brown sugar
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp vegetable oil
• 1/4 cup water
• 1/4 cup green onions, chopped
• 1/4 cup red bell pepper, chopped
• 1/4 cup yellow onion, chopped
• 1/4 cup hoisin sauce
• 1/4 cup oyster sauce
• 1/4 cup beef broth
• 1 tbsp ginger, grated
• 1 tbsp garlic, minced

Embark on the Culinary Journey

Step 1: Prepare the Flank Steak

• Slice the flank steak into thin strips against the grain.
• In a bowl, combine the cornstarch, brown sugar, soy sauce, and sesame oil. Toss the steak strips in the marinade and let it rest for at least 30 minutes.

Step 2: Sauté the Vegetables

• Heat the vegetable oil in a large skillet or wok over medium-high heat.
• Add the green onions, red bell pepper, and yellow onion. Sauté until softened, about 3 minutes.

Step 3: Stir-Fry the Steak

• Remove the steak from the marinade and discard any excess.
• Add the steak to the skillet and stir-fry until browned on all sides, about 2-3 minutes.

Step 4: Create the Sauce

• In a small bowl, whisk together the hoisin sauce, oyster sauce, beef broth, ginger, and garlic.

Step 5: Combine the Sauce and Steak

• Pour the sauce into the skillet and bring to a boil.
• Reduce heat to low and simmer for 5 minutes, or until the sauce has thickened.

Step 6: Finish with Green Onions

• Sprinkle the remaining green onions over the Mongolian beef.

Savoring the Culinary Delight

Serve the Mongolian beef hot over rice or noodles. Garnish with additional green onions or sesame seeds for an authentic PF Chang’s touch.

Additional Tips for Culinary Excellence

• Use a sharp knife to thinly slice the steak for a tender texture.
• Marinate the steak for at least 30 minutes to enhance flavor and tenderness.
• Stir-fry the steak quickly over high heat to prevent it from overcooking.
• Adjust the amount of sauce to your desired consistency.
• For a spicier kick, add a dash of chili flakes or Sriracha.

Embracing the Mongolian Beef Legacy

The origins of Mongolian beef are shrouded in culinary mystery. Some believe it was created by Chinese immigrants in Taiwan, while others trace its roots to the Mongolian Empire. Regardless of its origin, this dish has become a beloved staple of Chinese-American cuisine.

Frequently Asked Questions

Q: Can I use a different cut of beef?

A: Yes, you can use other cuts like sirloin or skirt steak. However, flank steak is recommended for its tenderness and affordability.

Q: How can I make the sauce thicker?

A: Add a cornstarch slurry (equal parts cornstarch and water) to the sauce and cook until thickened.

Q: Can I make this dish ahead of time?

A: Yes, you can marinate the steak overnight and cook it the next day. Reheat the Mongolian beef before serving.