The Easiest Mongolian Beef
My family loves getting Chinese takeout on the weekends, but in order to save a little money and a few calories, we decided to make Mongolian Beef at home.
This Copycat P.F. Chang’s Mongolian Beef is great to make if you don’t have a lot of time, but if you want to try an even easier recipe, give our Slow Cooker Mongolian Beef a try!
How to make the best Mongolian Beef:
This Copycat P.F. Chang’s Mongolian Beef is so flavorful. The steak melts in your mouth and the sauce is to die for!
Heat vegetable oil in a saucepan over medium heat, being sure not to get the oil too hot. You don’t want the oil to start smoking.
Add ginger, garlic, soy sauce, water and brown sugar to the pan and whisk together.
Increase the heat to medium-high heat and bring to a boil. Once it is boiling, let it continue to boil for 2-3 minutes, then remove from heat and set aside.
Slice the flank steak against the grain into 1/4 inch thick slices. Tilt the blade of your knife to a 45 degree angle when you are cutting to get achieve a little thicker cut.
Place the sliced steak in a gallon-sized resealable bag and add the cornstarch to it. Shake the bag until all the steak is completely coated in cornstarch and let it sit for 10 minutes.
While the beef sits, heat up some vegetable oil in a large skillet over medium heat until it is hot, but not smoking.
Carefully add the steak to the oil using tongs.
Sauté the steak and stir around a little so that it cooks evenly. Be sure not to overcrowd the pan so all of the meat cooks quickly and evenly.
Continue cooking all the steak in batches until it is all browned.
After a couple minutes, use a large slotted spoon or tongs to take meat out of the hot oil and place on a plate lined with paper towels. Dab excess oil off meat with a paper towel and add to the saucepan with the sauce.
Heat the sauce and steak over medium heat until heated through and the sauce reaches desired consistency.
Serve over rice and garnish with green onion.
Enjoy! We know you will love it just as much as we do.
If we ever have leftovers, we store them in an airtight container in the fridge and reheat them in the microwave.
Restaurant Copycats Cookbook
Have you heard about our newest cookbook,Copycat Cooking? We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!
Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.
Thiscookbook includes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks, to dessert and everything in-between.
We are so excited to share these recipes with you. Order your copy today!
Six Sisters’ Stuff COPYCAT COOKING <—– Click here to order!
The best homemade Chinese food recipes:
- Honey Walnut Shrimp
- Baked Sweet and Sour Chicken
- Easy Chinese Fried Rice
- Baked Crab Rangoon
- Baked Orange Chicken
Follow Six Sisters’ Stuff on Instagram | Facebook | Pinterest | YouTube
Have you checked out our YouTube channel?
These Copycat P.F. Chang’s Lettuce Wraps make the perfect appetizer for your Asian inspired dinner at home! Watch the video below to see how easy they are to make: