Sliced flank steak and green onions with a sweet and savory glaze served over rice with steamed broccoli.
A copycat recipe for the much loved P.F. Chang’s Mongolian Beef.
- 1 pound of flank steak
- ¼ cup cornstarch
- vegetable oil, for serving and sauteeing
- ½ teaspoon minced ginger
- 1 tablespoon minced garlic
- ½ cup soy sauce
- ½ cup water
- ½ cup dark brown sugar, not packed
- vegetable oil, for frying
- 2 large green onions, sliced on the diagonal into one-inch lengths
- cooked rice, for serving
- steamed broccoli, for serving
- Slice the flank steak against the grain into ¼" thick 1-inch long slices. Add the cornstarch to a wide, shallow bowl and coat the steak with the cornstarch. Set aside and allow the cornstarch to soak into the meat while you make the sauce.
- Heat 2 teaspoons oil over medium-low heat in a wok or large cast-iron or stainless steel frying pan. Add the ginger and garlic, saute until fragrant about 2 minutes, stirring often.
- Add the soy sauce and water then whisk in the brown sugar. Turn heat up to medium-high, bring to a boil and cook 2-3 minutes (
notlonger - the mixture will thicken up when you add it to the steak) whisking often. Remove to a bowl and set aside.
- Add ½ to ¾-inch oil to the same pan and heat over medium heat until the oil shimmers. You can test it by adding a piece of steak - it should sizzle and start cooking immediately.
- Add the beef to the oil and cook for about two minutes turning the pieces over so they brown on both sides. Remove with a slotted spoon or spider to a paper towel-lined plate.
- Let oil cool down - then drain off.
- Heat the same pan over medium heat and add the meat back in along with the sauce and green onions. Cook for 2 - 3 minutes, stirring to coat the meat all over with the sauce.
- Remove the meat and leave the excess sauce behind. Serve over rice with broccoli, if desired.
©Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved
This is proof that a few simple ingredients, as long as they’re the right ones, can join together to make something utterly delicious.
The sauce comes together in a mere five minutes using ginger, garlic, soy sauce and brown sugar.
The steak is coated with corn starch and fried briefly in oil then tossed with the sauce to form a sticky glaze that adheres to all the nooks and crannies of the steak.
Bursting at the seams with so much flavor. . . I don’t even care whether or not it’s an exact replica of P.F. Chang’s recipe. It left a lasting impression on me.
I love that it uses mostly pantry ingredients with a few fresh ingredients I usually have on hand to pop out something spectacular.
One of the best Asian-inspired dish I’ve ever made at home. A definite repeat. . . In the very near future because. . .
Mongolian Beef, I can’t get you out of my mind.
As for P.F. Chang’s? There’s not one to be found anywhere near my house but I might be willing to drive for hours just to eat there.
If I leave early in the morning I can get there for lunch, do some exploring then go back for dinner.
You know, to make the entire trip worthwhile.
Sounds like a plan.