A delicious and easy-to-make recipe for P. F. Chang’s Mongolian Beef, featuring tender flank steak in a savory sauce.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Main Dish
Method:Stir-fry
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
2 tablespoons vegetable oil
1 pound flank steak, thinly sliced against the grain
1/2 cup soy sauce
1/2 cup brown sugar
1/4 cup water
1 tablespoon cornstarch
2 teaspoons minced garlic
1 teaspoon minced ginger
4 green onions, chopped (whites and greens separated)
1 teaspoon sesame oil
Cooked rice, for serving
Instructions
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced flank steak in a single layer and cook for about 2-3 minutes until browned. Remove the beef from the skillet and set aside.
In the same skillet, add the minced garlic, ginger, and the white parts of the green onions. Sauté for about 30 seconds until fragrant.
In a small bowl, whisk together the soy sauce, brown sugar, water, and cornstarch until smooth. Pour this mixture into the skillet and bring to a simmer.
Once the sauce starts to thicken, return the cooked beef to the skillet. Stir to coat the beef in the sauce and cook for an additional 2-3 minutes until heated through.
Drizzle the sesame oil over the beef and toss in the green onion greens. Stir well to combine.
Serve the Mongolian beef over cooked rice and enjoy!
Notes
For a spicier version, add a teaspoon of red pepper flakes or sliced jalapeños to the skillet when sautéing the garlic and ginger.
Substitute the flank steak with sirloin or chicken for a different protein option.