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This Mongolian Beef is a copycat of PF Chang's popular recipe. It's so simple to make and is even better than the original! Loaded with Asian flavors and ready in a flash, this recipe will satisfy your entire family.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
- 2 lb flank steak
- 1/2 cup cornstarch
- 1/2 cup vegetable oil
- 2 tbsp vegetable oil
- 1 cup soy sauce low sodium
- 1 cup brown sugar
- 4 cloves garlic minced
- 1 cup water
- 2 green onions chopped
Slice the steak into small thin pieces against the grain. In a large ziploc bag add the cornstarch and add the beef to it. Close the ziploc bag and shake really well until each piece is coated with cornstarch. Refrigerate until ready to use.
In a small sauce pan add the oil, soy sauce, brown sugar, garlic and water. Stir and cook over medium heat until sauce thickens. It took me about 20 minutes until the sauce thickened and reduced. Set aside.
In a non stick skillet heat the oil. When the oil is hot, add beef and cook until browned. I had to do in a 2 batches. Also if you need more oil after the batch feel free to add more. Remove beef from skillet to a bowl and empty the oil from the skillet. Return beef to skillet and pour sauce over the beef. Stir and cook for a couple more minutes.
Serve over rice and garnish with green onions.
This Mongolian beef recipe can be stored in an airtight container in the fridge for up to 3 days. If you'd prefer to freeze just be sure to freeze the beef still raw, coated in cornstarch. Store the sauce separately and it should last up to 2 months.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Calories: 609kcal | Carbohydrates: 50g | Protein: 34g | Fat: 30g | Saturated Fat: 21g | Cholesterol: 90mg | Sodium: 1510mg | Potassium: 659mg | Sugar: 36g | Vitamin A: 40IU | Vitamin C: 1.4mg | Calcium: 76mg | Iron: 3.6mg