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Mongolian beef served over rice on a white plate with chopsticks.

P.F. Chang’s Mongolian Beef

Katerina | Diethood
Mongolian Beef, a P.F. Chang's copycat, is made with flank steak simmered in a sweet and garlicky soy sauce mixture and served over rice.
Servings : 4
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients
  

  • 1 pound flank steak, thinly sliced across the grain on a diagonal
  • ¼ cup cornstarch
  • 2 teaspoons vegetable oil
  • 1 teaspoon minced fresh ginger
  • 1 tablespoon minced garlic
  • ½ cup soy sauce
  • ½ cup water
  • ½ cup dark brown sugar
  • 1 cup vegetable oil, for frying
  • 2 green onions, green parts only, sliced on the diagonal into 2 inches
  • 4 cups cooked white rice

Instructions
 

  • Place cornstarch on a shallow plate. Dip steak slices into the cornstarch, applying it on both sides of each slice of beef. Put the steak pieces aside for 10 minutes while you work on the sauce.
  • In a saucepan, heat 2 teaspoons of vegetable oil over medium-low heat. Add ginger and garlic to the pan; cook for 10 seconds or until fragrant.
  • Stir in the soy sauce and water. Whisk in brown sugar and cook while stirring until the sugar dissolves. Set to medium heat and cook the sauce until it thickens, about 10 minutes. Remove from heat and set aside.
  • Place vegetable oil in a separate large skillet and heat over medium heat until hot. Add the steak slices to the oil and cook for 2 to 3 minutes or until cooked through, flipping the pieces over to cook on the opposite side.
  • Using a pair of tongs, remove the steak pieces from the oil and let them drain on paper towels.
  • Discard the oil. Return the saucepan to the stove and heat over medium heat. Add steak slices and cook for 1 minute. Gently stir in previously prepared sauce; continue to cook and stir for a minute. Stir in green onions and cook for 1 to 2 minutes, or until heated through.
  • Remove from heat and serve over rice.

Notes

  • Select the Proper Beef: Opt for cuts that are good for quick cooking, like flank steak or sirloin steak.
  • Slicing Beef: Chill the beef in the freezer for 20 minutes for easier slicing, then thinly slice the meat against the grain.
  • Hot Pan: Ensure your pan is hot to achieve a crispy exterior and tender interior.
  • Avoid Overcrowding: For even cooking, arrange the beef in a single layer in the pan. You might need to cook the steak slices in two batches.

Nutrition

Calories: 583 kcal | Carbohydrates: 82 g | Protein: 32 g | Fat: 14 g | Saturated Fat: 9 g | Cholesterol: 68 mg | Sodium: 1693 mg | Potassium: 557 mg | Fiber: 1 g | Sugar: 27 g | Vitamin A: 60 IU | Vitamin C: 2 mg | Calcium: 76 mg | Iron: 3 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: Chinese
Keyword: chinese food recipe, copycat recipe, mongolian beef recipe, pf changs mongolian beef recipe