PF Chang's Copycat Mongolian Beef

The closest PF Chang's restaurant is more than an hour away so I haven't had the pleasure of eating their food in person, but I've seen this copycat recipe on a number of blogs so I thought I'd give it a try.  So glad I did - we loved it.

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In a large skillet, combine the first six ingredients.

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Simmer over medium high heat until the mixture thickens.

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Turn off the hat and reserve until later.

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Toss the steak strips with cornstarch and let them rest until the oil heats up.

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Fry the steak strips in batches until the edges turn brown.

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It's not necessary to cook the steak completely at this point.

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Drain steak strips on paper towels.

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Return sauce to heat; add steak strips and stir for several minutes until cooked through.

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Add sliced scallions and serve.

Items used to make this recipe:

(affiliate link)

• large nonstick skillet https://amzn.to/2WH423J

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PF Chang's Copycat Mongolian Beef

Printable Recipe

Ingredients

• 2 teaspoons vegetable oil

• 1/2 teaspoon minced ginger

• 1 tablespoon minced garlic

• 1/2 cup soy sauce

• 1/2 cup water

• 3/4 cup light brown sugar, lightly packed

• 1 cup vegetable oil

• 1 pound flank steak or London broil, cut into 1/4-inch thick strips

• 1/4 cup cornstarch

• 2 scallions, sliced

Directions

1. In a large nonstick skillet over medium high heat, combine the first 6 ingredients together.

2. Simmer mixture, stirring occasionally, until the mixture thickens; remove from heat and reserve.

3. In a large bowl, coat the steak strips with the cornstarch.

4. In the meantime, heat 1 cup vegetable oil in a deep skillet or saucepan.

5. In batches, fry the steak strips until they turn brown around the edges (they don't have to be cooked completely at this point); drain on paper towels.

6. Return the first skillet (the one with the sauce) back to the heat and add fried steak strips; stir frequently until steak is cooked completely and is well coated with sauce.

7. Sprinkle scallions over steak strips and serve.

Mexican Beef Casserole

I didn't grow up eating casseroles, and honestly, I've never really been a fan of them, but I do recognize their advantages - they can be assembled ahead of time, they make an easy meal to take to church or to a sick friend, and they always seem to look good, even when they don't taste so great.  Fortunately, this casserole can be made ahead, is easy to transport, looks good, AND IT TASTES GREAT!  I hope you enjoy it as much as we do.       

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Items used to make this recipe:

(affiliate links)

• casserole dish https://amzn.to/3d6BGX6

• garlic press https://amzn.to/35qZXob

• converted rice https://amzn.to/2VWe1TM

• Nakiri knife https://amzn.to/35lIxtf

• Rotel tomatoes https://amzn.to/3fcpRAs

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Mexican Beef Casserole

makes one 9x13-inch casserole

Printable Recipe

Ingredients

• 1 tablespoon vegetable oil

• 3/4 cup converted rice

• 1/2 cup chicken stock

• 1 10-ounce can Ro-tel tomatoes

• 1 tablespoon vegetable oil

• 1 1/2 pounds ground beef (80/20)

• 1 large onion, chopped

• 1 large green bell pepper, chopped

• 5 cloves garlic, minced

• 1 teaspoon Kosher salt

• 1/2 teaspoon ground black pepper

• 1 teaspoon dried ground coriander

• 1 tablespoon dried ground cumin

• 1 15-ounce can tomato sauce (not pasta sauce or pizza sauce)

• 1 15-ounce can black beans, rinsed and drained

• 1 15-ounce can pinto beans, rinsed and drained

• 1 1/2 cups frozen corn kernels

• 8 ounces shredded Mexican blend cheese

• 1 1/2 cups diced red bell pepper

• 5 scallions, sliced (white and green parts)

• 1 teaspoon dried parsley, crushed in the palm of your hand

• 1/2 cup sliced black olives (optional)

Directions

1. Preheat oven to 350F.

2. In a small skillet, toast rice in 1 tablespoon of oil until golden brown; about 5 minutes.

3. Put toasted rice in the bottom of a 9x13 casserole dish; add chicken stock and Ro-tel tomatoes and stir to combine.

4. In a very large skillet, heat 1 tablespoon of oil; cook ground beef, onions, garlic, green peppers, salt, and pepper until beef is cooked through.

5. Remove from heat and stir in coriander, cumin, and canned tomato sauce.

6. Layer meat mixture on top of rice mixture in casserole dish.

7. Spread beans and corn evenly over meat mixture

8. Spread cheese evenly over beans and corn.

9. Sprinkle cheese with minced red bell pepper, chopped scallions, crushed parsley, and optional black olives.

10. Cover casserole dish tightly with non-stick foil

11. Bake for 1 hour, rest for 10-15 minutes before serving.

Note

• casserole can be assembled and refrigerated for several days before baking. Just place cold casserole dish (covered) in cold oven, set the oven temp to 350F and bake for a total of 90 minutes.