Description
This PF Chang’s Mongolian Beef Copycat recipe offers a quick and easy way to recreate a restaurant favorite at home with tender beef, rich sauce, and vibrant toppings.
Ingredients
Scale
- 1 lb flank steak
- 1/4 cup cornstarch
- 1/2 cup vegetable oil
- 1 tbsp fresh ginger, grated
- 3 cloves garlic, minced
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/2 cup water
- 4 green onions, sliced
- 1 tbsp sesame seeds
- 3 cups cooked white rice
Instructions
- Start by slicing the flank steak thinly against the grain. Toss the beef in cornstarch until it’s evenly coated. Allow it to rest for about 10 minutes.
- In a saucepan, combine the soy sauce, water, and brown sugar. Heat over medium, stirring occasionally until dissolved.
- In a skillet, heat vegetable oil over medium-high heat. Fry the beef in batches for 2-3 minutes until golden brown and crispy. Set aside on paper towels.
- Add minced garlic and grated ginger to the skillet; sauté for 30-60 seconds until fragrant.
- Pour the sauce into the skillet, simmer until it thickens slightly.
- Return the beef to the skillet, tossing to coat, then add green onions and cook for an additional 30 seconds. Sprinkle sesame seeds over the top.
Notes
Feel free to customize with your choice of vegetables or proteins.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 450 per serving
- Sodium: 720 mg
- Protein: 32 g