I love PF Chang’s – it’s my all time favorite place for Asian food. The problem is there is not one near me, so I have to wait until I travel somewhere to get my fix. When I was pregnant with Mermaid I decided that I needed it – weekly. You know how hard those cravings can drive you when your pregnant. So I learned how to make this Mongolian Beef Recipe at home, and now I can have it as often as I like.
If you love the flavors you can easily exchange the beef for chicken or pork. I know some people use the sauce on sautéed shrimp but I am deathly allergic and can’t tell you how that would work out.
If you are looking for inspiration for things to try check out my Great Recipes Page.
In small saucepan pour in oil, garlic, and ginger. Heat over medium heat till golden brown.
Stir in water, soy sauce, and brown sugar. Let it boil for 5 minutes. Turn heat to low and let simmer until meat is ready.
Meat & Veggies
20 minutes before you are ready cook - put the meat into a bowl and cover with cornstarch. Toss and coat all pieces. Let it sit on the counter to come up to room temp.
Heat a small amount of oil (enough to coat the bottom of the pan) over medium heat. Add the meat in batches and saute on each side till a crispy brown. When you take the meat out put it on a paper towel (on a plate) to drain off the extra oil.
In the same pan saute the snow peas and mushrooms until tender. (If you need a little more oil go ahead.)
When the veggies are tender, add the meat and sauce. Stir everything and let simmer for 5 minutes.
I serve this with a side of rice and there is never any left over.
NOTE: If you use gluten free soy sauce this is a great gluten free meal.