Description
This homemade P.F. Chang’s Mongolian Beef copycat brings restaurant-quality flavor to your kitchen with tender beef slices coated in a sweet, savory soy-garlic sauce, served over steamed white rice.
Ingredients
Scale
- 1 pound flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
- 2 to 3 tablespoons vegetable oil
- 5 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/2 cup low-sodium soy sauce
- 1/2 cup brown sugar, packed
- 1/4 cup water
- 4 green onions, cut into 2-inch pieces
- Cooked white rice, for serving
Instructions
- Heat a large skillet or wok over medium-high heat until hot.
- Toss sliced beef with cornstarch until evenly coated and set aside.
- Add oil to the skillet. Sear the beef in batches for 1-2 minutes per side until browned and crispy. Transfer to a plate.
- In a separate saucepan, heat a bit of oil and sauté the garlic and ginger for 30 seconds until fragrant.
- Add soy sauce, water, and brown sugar. Stir and simmer for 2-3 minutes until slightly thickened.
- Return the beef to the pan and toss to coat in the sauce. Simmer for 2 more minutes.
- Stir in green onions just before removing from heat.
- Serve hot over cooked white rice and enjoy.
Notes
- Slice the beef thinly against the grain for tenderness.
- Make the sauce a day ahead to enhance flavor.
- Add red pepper flakes if you like it spicy.
- Use tamari for a gluten-free version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 18g
- Sodium: 960mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 70mg
Keywords: Mongolian beef, PF Chang's copycat, beef stir fry, Asian dinner recipe, quick beef recipes