New Recipe Series: PF Chang’s Copycat Mongolian Beef

Something you may not know about me: not only do I love to design, but I love to cook as well. My recipe collection is all over the place, so I decided to start a Recipe category on my blog mainly for myself, so I can be organized and keep everything together in one place.

I don’t cook every day, I usually save it for Saturday and Sunday, and my usual routine is to do some sort of crock pot dish to have for the week and then one nice meal that my husband and I can enjoy at the weekend and then have leftovers for the week. I am NOT a healthy eater, and my dishes are not healthy, so if you’re into healthy eating, this is probably not for you. I’m an athlete, I run 30 miles a week and I lift weights, so it kind of allows me to be more flexible with my eating, and I really love food! So I only will be posting things that are delicious and fairly easy to make; it’s so funny because while I am fairly sophisticated in my design and fashion sensibilities, I truly have the heart of a Midwestern mom, and I cook like it! If you can fry it, crock it, add sugar, fat or flour, I surely will!

But if you’re craving delicious comfort food and are willing to sacrifice some calories, enjoy my little recipe collection. Give yourself a break from fat gram and calorie counting and just enjoy a yummy, hearty dish once in awhile (and don’t forget the dessert!). I’m not even posting nutritional info and all my recipes are so super simple that the measurements don’t have to be exact, so when in doubt, overdo! Just be sure to go run 5 miles the next day, lol! Trust me, they will work. And since I’m always busy (who isn’t) a lot of times I cut corners and use frozen or canned veggies, etc. so if you’d prefer to cook with fresh by all means do! These meals probably aren’t for every single day, all I know is I get an A+ in health from my doctor every year so I guess that bag of frozen broccoli isn’t hurting me any (and leaves me more time to design for you!).

For this recipe, chuck roast was on sale at the grocery store so I decided to use it even though it calls for flank steak, once I tenderized and marinated the roast, it worked fantastic so don’t feel limited by the cut of beef you have! I know there are a million PF Chang’s copycat recipes out there but this one is pretty quick and easy and it’s one of those dishes where you’re like, I am seriously never spending money at PF Chang’s again!

Print Recipe

PF Chang’s Copycat Mongolian Beef

An easy and delicious Asian-inspired noodle dish

Prep Time50 minutes mins

Cook Time30 minutes mins

Course: Main Course

Servings: 4 people

Ingredients

• 1 1/2 lbs flank steak (can also use a chuck roast or other beef cut)
• 1/2 cup cornstarch
• 1 cup flour
• 1/4 cup vegetable oil
• 4 pkgs ramen noodles
• 1 bag frozen broccoli

For Sauce

• 2 tbsp sesame oil
• 3/4 cup soy sauce
• 2/3 cup packed brown sugar
• 1 1/4 cups chicken broth
• 4 cloves garlic minced (I use 1/4 tsp premade minced garlic)
• 1 tsp red pepper flakes (use more or less to suit)

Instructions

• If you're using a chuck roast, pound it with a meat mallet or rolling pin to tenderize
• Marinate beef or steak for at least 2 hours using this Korean BBQ marinade* (optional)
• Cut beef or steak into thin slices
• Heat oil in skillet
• Mix together cornstarch and flour in a bowl or ziploc bag. Evenly coat pieces and cook till brown and slightly crispy
• Remove steak from skillet, drain excess oil and toss in broccoli to lightly saute
• While broccoli is cooking, mix together sauce ingredients in a bowl. Then remove broccoli from skillet and pour in sauce. Cook about 10 minutes or until sauce reduces by about 1/4
• While sauce is cooking, cook ramen noodles per package instructions. Some of my other recipes I use a tiny bit of the ramen packet to season but not this one, since the sauce is sweet.
• Dump broccoli and beef back into skillet when sauce is done, stir slightly and add in ramen noodles last. Toss all ingredients together, garnish with sesame seeds or bean sprouts if desired.

Notes

You can use a lot of different cuts of beef for this recipe, if it’s a roast, you can tenderize it first, and I like to marinate for at least 2 hours prior to cooking with this delicious Korean BBQ marinade here.

Please let me know if you like this and want more recipes!