The best part about it is that it’s super easy to make right at home in 30 minutes or less, and it tastes so much better than the restaurant-version, mainly because you get to control your salt and sugar content. Plus, the leftovers are perfect for lunch the next day!
PF Chang’s Mongolian Beef Copycat Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 4 servings
- 1 pound flank steak, thinly sliced across the grain
- 1/4 cup cornstarch
- 1/2 cup vegetable oil
- 2 green onions, thinly sliced
For the sauce
- 1/2 cup soy sauce
- 1/2 cup brown sugar, packed
- 3 cloves garlic, minced
- 2 teaspoons grated fresh ginger
- 2 teaspoons vegetable oil
- In a medium bowl, whisk together soy sauce, brown sugar, garlic, ginger, 2 teaspoons vegetable oil and 1/2 cup water. Heat soy sauce mixture in a medium saucepan until slightly thickened, about 5-10 minutes; set aside.
- In a large bowl, combine flank steak and cornstarch.
- Heat 1/2 cup vegetable oil in a large saucepan. Add beef and fry until browned and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.
- Add beef and soy sauce mixture to the saucepan over medium heat and cook until sauce thickens, about 2-3 minutes. Stir in green onions.
- Serve immediately.