P.F. Chang's Mongolian Beef (Copycat)
This copycat recipe for P.F. Chang's Mongolian beef rivals anything ordered at the restaurant! Tender beef is easily made at home and coated in a sweet and savory sauce.
Ingredients
- 1 pound flank steak , thinly sliced against grain
- 3 Tablespoons cornstarch
- ½ cup vegetable oil
Sauce
- ¼ cup light soy sauce
- ½ cup brown sugar , packed
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
For serving: Cooked rice, Green Onions, Sesame Seeds
Instructions
- Coat steak. In a large bowl, combine the 1 pound of sliced flank steak (make sure to remove extra fat) and 3 Tablespoon cornstarch. Stir until the beef is coated.
- Make sauce. In a medium size pot or pan, combine 1/4 cup soy sauce, 1/2 cup brown sugar, 2 teaspoons garlic and 2 teaspoons ginger. Cook over medium heat until it has thickened, about 5 minutes. Whisk occasionally.
- Flash fry beef. Place about 1/2 cup oil in a large skillet and heat over medium-high heat. Add the beef and fry until the edges are browned and the meat is cooked through, about 2 minutes. Then place beef on a plate lined with paper towels to drain any fat.
- Combine sauce and beef. Once sauce has thickened, add the beef and stir together until coated. Then serve over rice. Top with green onions and sesame seeds if desired.
Nutrition
Calories: 535kcal, Carbohydrates: 34g, Protein: 26g, Fat: 33g, Saturated Fat: 7g, Polyunsaturated Fat: 16g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 68mg, Sodium: 879mg, Potassium: 464mg, Fiber: 1g, Sugar: 27g, Vitamin A: 1IU, Vitamin C: 1mg, Calcium: 53mg, Iron: 2mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
