Mongolian Beef (PF Chang's copycat)

Ingredients

• 1 tbsp Vegetable oil (for the sauce)
• 1 tsp ginger (minced; use up to 2 tsp if desired)
• 1 tbsp garlic (minced)
• 0.5 cup soy sauce (use low-sodium if sensitive to salt)
• 0.5 cup water
• 0.75 cup dark brown sugar (can be reduced by 1/4 cup for less sweetness)
• 1 cup Vegetable oil (for frying)
• 1.5 lb flank steak (sliced against the grain into 1/4-inch pieces)
• 0.5 cup cornstarch
• 0.25 tsp red pepper flakes (optional)
• 1 bunch green onions (cut on diagonal into 2-inch pieces)

Steps

1. 1

   Make the sauce: Heat 1 tablespoon Vegetable oil in a medium saucepan over medium heat.

2. 2

   Add minced ginger and minced garlic to the saucepan and stir for 30 seconds until fragrant.

3. 3

   Add the soy sauce, water, and dark brown sugar. Bring the mixture to a boil, then reduce heat and simmer until thickened slightly, about 10 to 15 minutes.

4. 4

   While the sauce simmers, slice the flank steak against the grain into 1/4-inch slices, holding your knife at a 45-degree angle. Cut any particularly long pieces in half to ensure they are bite-sized.

5. 5

   Toss the sliced flank steak with 1/2 cup cornstarch until evenly coated and let it sit for 10 to 15 minutes.

6. 6

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

7. 7

   Add the beef to the hot oil in two separate batches to avoid overcrowding. Cook for 2-3 minutes until brown and crispy, flipping the pieces over to ensure both sides are cooked.

8. 8

   Remove the meat from the pan with a slotted spoon and set aside. Carefully discard the cooking oil from the pan.

9. 9

   Place the cooked meat back into the large pan along with the prepared sauce. Cook over medium heat for about 1 minute, stirring constantly to thoroughly coat the meat.

10. 10

    Add the red pepper flakes (if using) and the diagonal-cut green onions, then immediately remove the pan from the heat.

11. 11

    Serve the Mongolian beef immediately over hot white rice.

Notes

If you prefer less salt, use low-sodium soy sauce. To reduce sweetness, you can cut the brown sugar back to 1/2 cup, though the sugar is necessary to balance the salt and thicken the sauce. Sirloin steak can be substituted for flank steak if needed. For extra vegetables, try adding steamed broccoli or asparagus at the end.

Nutrition per serving

• main
• beef
• copycat
• dinner
• stir-fry
• Asian-inspired