Mongolian Beef Recipe (PF Chang's Copycat)
Ingredients
- 1 tbsp Vegetable oil
- 1-2 tsp minced ginger
- 1 tbsp minced garlic
- 1/2 cup soy sauce I used low sodium soy sauce
- 1/2 cup water
- 3/4 cup dark brown sugar I used light brown sugar and I used only 1/2 cup
- Vegetable oil for deep frying
- 1 1/2 pounds flank steak
- 1/2 cup cornstarch
- 1/4 tsp red pepper flakes optional
- 1 bunch green onions cut on diagonal into 2-inch pieces, I used only 2-3 stalks
Instructions
- Make the sauce. Heat 1 tablespoon Vegetable oil in a medium saucepan over medium heat. Add ginger and garlic and stir for 30 seconds.
- Add soy sauce, water, and brown sugar. Bring to a boil and simmer until thickened some, 10 to 15 minutes.
- Slice flank steak against the grain into 1/4-inch slices with the knife held at a 45 degree angle. Cut the really long pieces in half to make them more bite-sized.
- Toss flank steak with cornstarch and let sit 10 to 15 minutes.
- Heat Vegetable oil, for deep frying, in a large pan over medium-high heat.
- Add beef (I cooked it in 2 batches) and cook 2-3 minutes, until brown and crispy, flipping pieces over to cook both sides.
- Remove meat with a slotted spoon and discard cooking oil. Place meat back in pan along with sauce and cook over medium heat for 1 minute, stirring to coat meat.
- Add red pepper flakes and green onions and remove from heat.
- Serve over rice.
Notes
If you want to cut the saltiness, I recommend using the low sodium soy sauce or you can reduce the qty of soy sauce a bit. But there should be a balance between the saltiness and sweetness of the recipe.
You can use Sirloin steak, instead of flank steak if you wish. It's better to get it cut from the butcher itself, according to the instructions given in the recipe.
Make sure you don't overcrowd the pan while frying, otherwise you'll lose the crispiness of the beef.
You can adjust the consistency of the sauce to suit your requirements. If you prefer a little gravy, do not reduce the sauce too much.
