This Easy Mongolian Beef tastes just like P.F. Chang's takeout. Juicy, tender beef seared to perfection in a rich, flavorful sauce.
Prep Time25mins
Cook Time15mins
Total Time40mins
Course: Main Course
Cuisine: Asian
Keyword: asian inspired, asian steak, copycat P.F. Changs, mongolian beef
Servings: 6
Calories: 358kcal
Equipment
Medium Saucepan
Knife
Ziploc Bag
Skillet
Slotted Spoon
Ingredients
Sauce
2teaspoonsvegetable oil
½teaspoongingerminced
1Tablespoonminced garlic
½cupsoy sauce
½cupwater
¾cupbrown sugar
Beef
1pound flank steak
¼cupcornstarch
1½cupsvegetable oil
3cupscooked Rice
3green onionssliced, optional garnish
Instructions
Sauce
Heat vegetable oil in a medium saucepan over medium heat. Don't get the oil too hot.
Add ginger and garlic to the pan. Then quickly add the soy sauce and water before the garlic scorches.
Dissolve the brown sugar in the sauce, then increase the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens.
Remove from heat.
Beef
Slice the flank steak against the grain into 1/4" thick 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.
Place the cut steak in a large resealable bag and add cornstarch. Shake the bag to coat the steak completely in cornstarch and let sit for 10 minutes.
As the beef sits, heat up the vegetable oil in a skillet over medium heat. You want it hot but not smoking.
Add the beef to the oil and sauté until brown. Stir around a little so that it cooks evenly.
After a couple minutes, use a large slotted spoon or tongs to take meat out and place on paper towels. Dab excess oil off meat with a paper towel and add to medium saucepan with the sauce in it.
Put the pan back on the oven over medium/low heat.
Serve over cooked rice.
Garnish with green onion, if desired.
Notes
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.