PF Chang’s Mongolian Beef Copycat Recipe
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.9 out of 5 stars
(38)
Ingredients
4 servings
- 1 pound flank steak, thinly sliced across the grain
- ¼ cup cornstarch
- ½ cup vegetable oil
- 2 green onions, thinly sliced
- 1 teaspoon toasted sesame seeds
- ½ cup water
- ½ cup brown sugar, packed
- ¼ cup reduced sodium soy sauce
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 teaspoons vegetable oil
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Preparation
Step 1
In a large bowl, combine flank steak and cornstarch.
Step 2
Heat vegetable oil in a large cast iron skillet. Working in batches, add beef and fry until browned and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.
Step 3
Add beef and soy sauce mixture to the skillet over medium heat and cook, stirring occasionally, until sauce thickens, about 2-3 minutes. Stir in green onions.
Step 4
Serve immediately, garnished with sesame seeds, if desired.
Step 5
For the soy sauce mixture: In a small saucepan over medium heat, combine water, brown sugar, soy sauce, garlic, ginger and vegetable oil. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly thickened, about 5-10 minutes. Set aside.
Step 6
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Chef's notes
Leftovers are even better for lunch the next day.
