Mongolian Beef (PF Chang’s copycat)

(from castro15’s recipe box)

Categories: Asian

Ingredients

  • 1 tablespoon Vegetable oil
  • 1-2 teaspoons minced ginger
  • 1 tablespoon minced garlic
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 3/4 cup dark brown sugar
  • 1 cup Vegetable oil
  • 11/2 pounds flank steak
  • 1/2 cup cornstarch
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 bunch green onions, cut on diagonal into 2-inch pieces

Directions

  1. Make the sauce. Heat 1 tablespoon Vegetable oil in a medium saucepan over medium heat. Add ginger and garlic and stir for 30 seconds.

  2. Add soy sauce, water, and brown sugar. Bring to a boil and simmer until thickened some, 10 to 15 minutes.

  3. Slice flank steak against the grain into ¼-inch slices with the knife held at a 45 degree angle. Some of the really long pieces I cut in half to make them more bite-sized.

  4. Toss flank steak with cornstarch and let sit 10 to 15 minutes.

  5. Heat 1 cup Vegetable oil in a large pan over medium-high heat.

  6. Add beef (I cooked it in 2 batches) and cook 2-3 minutes, until brown and crispy, flipping pieces over to cook both sides.

  7. 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.

  8. Add red pepper flakes and green onions and remove from heat.

  9. Serve over rice.

Email to a friend | Print this recipe | Back