VEGAN/VEGETARIAN PF CHANG'S MONGOLIAN BEEF (TOFU)
If you love PF Chang's Mongolian Beef, you'll love this vegan version. I make it for veg and non-veg people, and everyone agrees it's fantastic. I use organic and fresh versions of all of the ingredients. It's just better that way! Also, I have a big family, so this recipe makes a lot of food. Make it like it is and save some for lunches (it keeps well), or just make half the recipe if you don't want leftovers.
Provided by Mountain Bike Mom
Categories Onions
Time 50m
Yield 7 cups, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Remove tofu from water and thoroughly pat with paper towels to dry.
- Slice tofu in half lengthwise, then quarter it by cutting it in half along the narrow sides. You will have four rectangles. Keep them together, then begin slicing 1/4" slices from the narrow end. You should end up with lots of pieces that measure just over 1" long and about 3/4" wide.
- Put these pieces on a plate, sandwiched between paper towels, and press them dry. This should get most of the water out.
- Heat sesame oil in a deep skillet over low/medium heat.
- Add ginger and garlic to the pan and lightly sautee for about 30 seconds. Do not scorch the garlic.
- Add soy sauce and water.
- Dissolve the brown sugar in the liquid, then raise the heat to medium high and boil sauce for about three minutes. It will thicken slightly.
- Remove from heat and cool slightly.
- Put tofu strips inside of sauce and marinate them for 30-60 minutes. You can start your rice during this step, if you plan to use brown rice.
- Use a colander to gently strain the liquid from the tofu. Keep the liquid in a bowl for the next step.
- Add cornstarch to liquid and dissolve.
- Gently place the tofu back into the skillet (or in a wok, if you'd like) and brown it on medium. Don't turn it too often, or it will break. You can add a small amount of sesame oil to help it along.
- Add green onions, peppers and mushrooms to the skillet or wok.
- Pour sauce into the veggie mixture and heat, just until it's nice and hot.
- Serve over brown rice or pad thai noodles.
P.F. CHANG'S MONGOLIAN BEEF (GLUTEN FREE)
A gluten-free version of the popular P.F. Chang's Mongolian Beef. (NOTE: Please check labels to verify the absence of gluten products, especially with the Corn Starch.)
Provided by jwstmeng
Categories Steak
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
- Don't get the oil too hot.
- Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
- Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
- Remove it from the heat.
- Slice the flank steak against the grain into 1/4" thick bite-size slices.
- Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
- Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
- Let the beef sit for about 10 minutes so that the cornstarch sticks.
- As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
- Heat the oil over medium heat until it's nice and hot, but not smoking.
- Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.
- You don't need a thorough cooking here since the beef is going to go back on the heat later.
- Stir the meat around a little so that it cooks evenly.
- After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
- Put the pan back over the heat, dump the meat back into it and simmer for one minute.
- Add the sauce, cook for one minute while stirring, then add all the green onions.
- Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
- Leave the excess sauce behind in the pan.
Nutrition Facts : Calories 848.2, Fat 23.5, SaturatedFat 8.4, Cholesterol 154.2, Sodium 4256, Carbohydrate 103.2, Fiber 1.5, Sugar 81.9, Protein 56.8
ACTUAL PF CHANG'S MONGOLIAN BEEF RECIPE
This is the actual recipe of the mongolian beef at PF Changs--enjoy! Found on PF Chang's website: http://www.pfchangs.com/chefscorner/recipes/gluten_free_mongolian_beef_recipe.pdf
Provided by mojoloh
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 1. Heat oil in a sauté pan. Add the beef and cook for 30-60 seconds or until cooked.
- -Beef should be lightly browned around the edges and gray throughout the rest of the surface.
- 2. Add your garlic and toss.
- 3. Add the rice wine, soy sauce, and sugar. Bring to a boil.
- 4. Cook and reduce the sauce around the beef until all sauce has caramelized onto the beef.
- -The sauté pan should be "dry" (no flowing sauce) before proceeding onto the next step.
- 5. Add the green onion sticks and toss to incorporate into the beef.
- A few tosses are all that are needed; do not wilt the green onion sticks!
- 6. Finish with sesame oil.
- 7. Place on a plate over cooked rice and enjoy!
LOW FAT MONGOLIAN BEEF
I found a version of this because we love the PF Changs version so much. I adapted it from Tish's PF Chang's Mongolian Beef Recipe (Recipe Number 66121). I adapted it and found the weight watchers points as: 9 points per serving...this does not include rice. It is one of our super favorites! (Most of the time I only use 1 tsp of the olive oil.)
Provided by ChefDarlingNikki
Categories Chinese
Time 40m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Slice the flank steak against the grain and toss in ¼ cup of cornstarch. (I use a large zip loc bag)
- Make sauce: Heat ½ tsp olive oil, add ginger and garlic. Cook but don't burn. Add the soy sauce, water and brown sugar - bring to a boil for 2-3 minutes. Remove from heat and place sauce in a separate bowl.
- Add 1 tsp oil and brown beef (if the beef seems oily you might want to take it out of the skillet and let drain on a paper towel)
- Add sauce, green onions and cook through
- Serve with rice.
Nutrition Facts : Calories 501.3, Fat 11.8, SaturatedFat 4.2, Cholesterol 46.5, Sodium 2772.7, Carbohydrate 69.9, Fiber 1.6, Sugar 54.7, Protein 30.1
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