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Pf Chang's Mongolian Beef Copycat. Add the beef to the frying pan and cook, stirring every 30 seconds, for 4 minutes. Scoop out 1/4 cup (or more) of the sauce and add in the cornstarch.
Copycat PF Chang's Mongolian Beef Easy Recipes by Its Yummi from www.itsyummi.com
Place beef slices in a bowl, add cornstarch and stir to completely coat. Add the sauce mixture to the beef in the frying pan and cook, stirring constantly, for 2 minutes, or until the sauce thickens. Meanwhile, stir fry the beef.
Add Soy Sauce, Water, And Brown Sugar And Bring To A Boil.
Cook over medium heat until sauce starts to thicken; Add the sauce mixture to the beef in the frying pan and cook, stirring constantly, for 2 minutes, or until the sauce thickens. Once all the beef has been cooked, combine with the sauce and heat over medium until hot and bubbly.
(You Can Also Refrigerate This Sauce Overnight Until You're Ready To Cook The Entire Meal).
Heat oil in a wok to 350°f. Whisk together the sauce ingredients and mix into the beef. Tender pieces of beef coated in a sweet and salty sauce.
In A Skillet, Heat 1 Tbsp Oil With 1 Tbsp Butter Over Med/High Heat.
Boil 3 to 5 minutes or until slightly thickened. Place beef slices in a bowl, add cornstarch and stir to completely coat. Add the steak back into the skillet with the sauce and stir to make sure the steak if covered with the sauce.
Let The Beef Sit About 10 Min.
Cut chicken into bite sized pieces and place them in a bowl. Tilt the blade of your knife at about a 45 degree angle to the top of the steak so you get wider cuts. Add all sauce ingredients to a medium saucepan.
(It Doesn't Need To Cook All Of The Way Through, It Will Cook Completely When Combined With The Sauce).
After the beef has sat for 30 minutes, heat up 1 cup of oil in a large skillet or wok. Seal well and shake to coat the meat. Stir in soy sauce and water.
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