This copycat PF Chang's Mongolian beef is made with tender pieces of beef coated in a sweet and savory sticky sauce. It's an easy recipe that rivals any takeout dish!
Prep Time: 10 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 30 minutesminutes
Servings: 4
Ingredients
1 poundflank steak, thinly sliced against grain
3Tablespoonscornstarch
½cupvegetable oil
Sauce
¼cuplight soy sauce
½cupbrown sugar, packed
2teaspoonsminced garlic
2teaspoonsminced ginger
For serving: Cooked rice, Green Onions, Sesame Seeds
Instructions
In a large bowl, combine the sliced flank steak (make sure to remove extra fat) and cornstarch. Stir until the beef is coated.
In a medium size pot or pan, combine the soy sauce, brown sugar, garlic and ginger. Cook over medium heat until it has thickened, about 5 minutes. Whisk occasionally.
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.
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.