Mongolian Beef (PF Chang's Style)

Ingredients

• 1 lb Flank steak (sliced thin against the grain)
• 0.25 cup Cornstarch (for coating the beef)
• 0.5 cup Vegetable oil (for frying; may use less depending on pan size)
• 0.5 tsp Ginger (minced)
• 1 tbsp Garlic (minced)
• 0.5 cup Soy sauce (low sodium preferred)
• 0.5 cup Water
• 0.75 cup Dark brown sugar (packed)
• 2 Green onions (cut into 1-inch pieces on the diagonal)

Steps

1. 1

   Slice the flank steak against the grain into thin bite-sized strips.

2. 2

   Toss the beef strips in a bowl with 1/4 cup of cornstarch until each piece is evenly and thoroughly coated. Let the beef sit for about 10 minutes so the cornstarch sticks.

3. 3

   Heat 1/2 cup of vegetable oil in a large skillet or wok over medium-high heat until very hot but not smoking.

4. 4

   Add the beef to the hot oil in batches, making sure not to crowd the pan. Fry for about 2 minutes, flipping once, until the edges are crispy and browned. Remove the beef with a slotted spoon and set aside on paper towels to drain.

5. 5

   Drain all but about 1 tablespoon of oil from the pan.

6. 6

   Add the minced ginger and garlic to the pan and sauté for about 30 seconds until fragrant.

7. 7

   Pour in the soy sauce and water, then stir in the brown sugar.

8. 8

   Bring the sauce to a boil and let it simmer for 2-3 minutes until it begins to thicken slightly.

9. 9

   Add the fried beef back into the pan and toss to coat thoroughly with the sauce.

10. 10

    Add the green onions and cook for another 1 minute until they are just softened. Serve immediately over white rice.

Notes

For the best results, ensure the oil is very hot before adding the beef to achieve that signature crispy texture. If the sauce is too thick, add a tablespoon of water; if too thin, simmer for an extra minute.

Nutrition per serving

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