This Mongolian Beef is a copycat of PF Chang’s amazing Mongolian Beef. Tender beef tossed in a thick and sweet Asian sauce. It’s super easy to make this dish at home and it tastes pretty darn close to the original!
- 1 pound flank steak, sliced against the grain and cut into ¼ inch cubes
- ½ tablespoon sesame oil
- ½ tablespoon canola or vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- ½ cup low sodium soy sauce
- ½ cup water
- ⅛ cup cornstarch
- ¾ cup light or dark brown sugar
- oil for frying
- sliced green onions for garnished, if desired
- Toss the beef in the cornstarch and place in the fridge for 10 minutes while you are making the sauce and heating up the oil.
- Heat sesame oil and canola or vegetable oil in a large skillet.
- Add in garlic and ginger and cook for 1-2 minutes.
- Stir in soy sauce, water and brown sugar. Bring to a simmer and cook for 2-3 minutes. Set aside.
- Meanwhile add enough oil to a large wok or pan with high sides to fry the beef. (I used about 1 cup.)
- Heat oil until hot but not scorching.
- Add in the beef making sure not to over crowd the pan. (I did a couple of batches). Brown the beef on both sides for 1-2 minutes on each side.
- Remove from the oil with a slotted spoon and place on paper towels.
- Place beef in the sauce and toss to coat.
- Bring the sauce back to a simmer and cook until thickened 2-3 minutes.
- Serve immediately with green onions for garnish if desired.