Pf chang’s mongolian beef at home: a step-by-step guide
What To Know
- While the beef marinates, whisk together the cornstarch and water in a small bowl.
- Return the beef to the skillet and pour in the reserved marinade.
- The vibrant vegetables contribute a crisp and colorful contrast, while the rich sauce envelops everything in a tantalizing embrace.
Indulge in the tantalizing flavors of Mongolian Beef, a beloved dish from the renowned PF Chang’s. This step-by-step guide will empower you to recreate this culinary masterpiece in the comfort of your own kitchen.
Gathering the Essential Ingredients
To embark on this culinary journey, you will need the following ingredients:
- 1 pound flank steak, sliced thinly against the grain
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup hoisin sauce
- 1/4 cup water
- 2 tablespoons cornstarch
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 green onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
Marinating the Beef
In a large bowl, combine the soy sauce, brown sugar, hoisin sauce, and water. Whisk until the sugar is dissolved. Add the thinly sliced flank steak and toss to coat. Cover and refrigerate for at least 30 minutes, or up to overnight.
Preparing the Sauce
While the beef marinates, whisk together the cornstarch and water in a small bowl. Set aside.
Cooking the Beef
Heat the vegetable oil in a large skillet or wok over high heat. Remove the beef from the marinade, shaking off any excess. Add the beef to the skillet and cook until browned on all sides. Remove the beef from the skillet and set aside.
Sautéing the Vegetables
Add the garlic and ginger to the skillet and sauté for 30 seconds, or until fragrant. Add the green onion, red bell pepper, and yellow bell pepper and sauté until tender-crisp, about 2-3 minutes.
Reuniting the Ingredients
Return the beef to the skillet and pour in the reserved marinade. Bring to a boil, then reduce heat to low. Simmer for 5 minutes, or until the sauce has thickened. Stir in the cornstarch mixture and cook until the sauce is thickened and glossy.
Serving Perfection
Transfer the Mongolian Beef to a serving dish and garnish with additional green onions and sesame seeds, if desired. Serve hot with steamed white rice or noodles.
Savoring the Mongolian Beef Experience
As you savor each bite of this delectable dish, let the symphony of flavors dance on your palate. The tender flank steak, perfectly marinated and seared, melts in your mouth. The vibrant vegetables contribute a crisp and colorful contrast, while the rich sauce envelops everything in a tantalizing embrace.
Tips for an Exceptional Mongolian Beef
- Use high-quality flank steak for the best flavor and tenderness.
- Marinate the beef for at least 30 minutes to allow the flavors to penetrate.
- Cook the beef over high heat to achieve a nice sear.
- Don’t overcook the vegetables, as they should retain a slight crunch.
- Adjust the amount of cornstarch in the sauce to achieve your desired consistency.
Top Questions Asked
Q: Can I use a different cut of beef?
A: Yes, but flank steak is the traditional cut used for Mongolian Beef and provides the best flavor and texture.
Q: How long can I marinate the beef?
A: You can marinate the beef for up to overnight, but 30 minutes is sufficient.
Q: What can I serve with Mongolian Beef?
A: Mongolian Beef is typically served with steamed white rice or noodles.
Q: Can I make Mongolian Beef ahead of time?
A: Yes, you can make Mongolian Beef ahead of time and reheat it before serving.
Q: How can I make Mongolian Beef gluten-free?
A: Substitute the soy sauce with tamari sauce and use a gluten-free cornstarch.
