PF Chang’s Mongolian Beef

I surprised the hubs with one of his favorite meals from our fave chain chinese restaurant. He loves this dish and orders it every single time we visit. I knew if I could re-create the dish it would be an instant keepsake meal for us, and I was correct. Lorenzo’s only criticism is that I didn’t cut the green onions large enough like the restaraunt, what a foodie hubby!

PF Chang’s Mongolian Beef
Adapted from
Ingredients: 2 teaspoons olive oil 1/2 teaspoon ginger, minced 1 tablespoon garlic, chopped 1/2 cup soy sauce 1/2 cup water 3/4 cup dark brown sugar vegetable oil, for frying (about 1 cup) 1 lb flank steak 1/4 cup cornstarch 3 large green onions

1/4 teaspoon red pepper flakes

Directions: 1.Make the sauce by heating 2 tsp olive oil in a medium saucepan over med/low heat. 2. Add ginger and garlic to the pan and quickly add the soy sauce and water. 3. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens. 4. Remove it from the heat. 5. Slice the flank steak against the grain into 1/4″ thick bite-size slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts. 6. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks. 7. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). Heat the oil over medium heat. 8. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges. Stir the meat around a little so that it cooks evenly. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.

9. Put the pan back over the heat, dump the meat back into it and simmer for one minute. Add the sauce, cook for one minute while stirring, then add all the green onions. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate. Leave the excess sauce behind in the pan.


Review: I served it along with a cup of white rice & garlic sauteed broccoli to complete the meal. I can’t wait for leftovers for lunch tomorrow!

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