Description
P.F. Chang’s Mongolian Beef is a flavorful and crispy beef dish made with thinly sliced flank steak coated in cornstarch, fried to perfection, and tossed in a sweet and savory soy-ginger sauce. Served over fluffy white rice and garnished with green onions, this recipe brings the beloved takeout classic into your home kitchen in just 30 minutes.
Ingredients
Beef and Coating
- 1 pound flank steak, thinly sliced across the grain on a diagonal
- ¼ cup cornstarch
Sauce
- 2 teaspoons vegetable oil
- 1 teaspoon minced fresh ginger
- 1 tablespoon minced garlic
- ½ cup soy sauce
- ½ cup water
- ½ cup dark brown sugar
For Frying and Garnish
- 1 cup vegetable oil (for frying)
- 2 green onions (green parts only), sliced on the diagonal into 2-inch pieces
- 4 cups cooked white rice
Instructions
- Prepare the Beef: Place the cornstarch on a shallow plate. Dip each slice of flank steak into the cornstarch, coating both sides thoroughly. Set aside the coated steak slices for 10 minutes to allow the coating to adhere.
- Make the Sauce: In a saucepan, heat 2 teaspoons of vegetable oil over medium-low heat. Add minced ginger and garlic, cooking for about 10 seconds until fragrant. Stir in soy sauce and water, then whisk in the dark brown sugar. Increase heat to medium and simmer the sauce, stirring frequently, until it thickens, about 10 minutes. Remove from heat and set aside.
- Fry the Beef: In a large skillet, heat 1 cup of vegetable oil over medium heat until hot. Add the cornstarch-coated steak slices and fry for 2 to 3 minutes until cooked through, flipping to cook evenly on both sides. Use tongs to remove the beef and drain on paper towels.
- Combine and Heat: Discard the frying oil from the skillet and return the saucepan with the sauce to medium heat. Add the cooked steak slices and cook for 1 minute. Gently stir in the prepared sauce and continue cooking for another minute. Add the sliced green onions and cook for an additional 1 to 2 minutes until heated through.
- Serve: Remove the pan from heat and serve the Mongolian beef over 4 cups of cooked white rice, garnishing as desired.
Notes
- Thinly slicing the flank steak against the grain ensures tender beef.
- Coating the beef with cornstarch before frying creates a crispy texture that holds the sauce well.
- If you prefer less sweetness, reduce the brown sugar slightly.
- Use a thermometer to ensure the oil is hot enough for frying, around 350°F (175°C), for best results.
- For a gluten-free version, substitute soy sauce with tamari or a gluten-free soy sauce alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
