PF Changs Copykat Recipe: Mongolian Beef

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You. guys.

You have got to make this. 

Oh my word.

So, so good. 

I decided to try it out Saturday after hunting down a decent recipe, and I could have licked up the skillet (if I wasn’t still 21 Day Fixin’ most of the time!)

Hands down the best skillet recipe I’ve ever tried.

You’re welcome. 🙂 

Here we go . . .

PF Chang’s Mongolian Beef Copykat Recipe

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Ingredients

• 2 pounds boneless beef sirloin or beef top round steaks (3/4″ thick)
• 3 tablespoons cornstarch
• 1 beef bouillon cube + 1 cup water to make broth (can substitute with 1 cup beef broth)
• 1/2 cup soy sauce
• 2 tablespoons sugar
• 2 tablespoons olive oil
• 1 head Chinese cabbage (bok choy), thinly sliced or broccoli slaw (I used broccoli slaw because I love it!)
• 1 medium red pepper, cut in 2″ long strips
• 1 medium orange pepper, cut in 2″ long strips
• 2 medium green onions, chopped finely
• Hot cooked regular brown rice

Directions

1. Cut beef into thin strips.
2. In bowl, mix together cornstarch, broth, soy sauce, and sugar. 
3. Over high heat in skillet or wok, heat 1 tablespoon of oil. Stir fry beef until browned in 2 batches, remove beef from skillet.
4. Add tablespoon olive oil to skillet and add in cabbage or broccoli slaw, peppers, and green onions.
5. Stir fry veggies over medium heat until tender-crisp, remove from skillet and set aside. 
6. Add in cornstarch mixture and cook over medium heat until it comes to a boil, stirring constantly.
7. Return meat, and veggies to skillet or wok and heat through.
8. Serve with rice & enjoy!

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Adapted from All Recipes. If you need a little more menu inspiration, go HERE.