5 from 6 votes
Mongolian Beef (P.F. Chang's clone)
This Mongolian Beef is luscious in every way. Sweet, savory, tender, and saucy. Be sure to cut beef thinly across the grain for superb tenderness. Have all ingredients measured and prepared so that your cooking process goes quickly and easily!
Prep Time
4 mins
Cook Time
6 mins
Additional Time
20 mins
Total Time
30 mins
Servings:
4
Calories:
1250 kcal
Course:
Main Course
Cuisine:
Asian-American Fusion
Ingredients
- 4 tsp vegetable oil
- 1 tsp ginger minced
- 2 TB garlic chopped
- 1 cup soy sauce not low sodium, regular
- 1 cup water
- 1 ½ cup dark brown sugar packed
- 1 cup vegetable oil
- 2 lb flank steak
- ½ cup cornstarch
- ½ tsp table salt
- 1 green onion sliced into 1 inch pieces, bunch
Instructions
- To make the sauce, heat 4 tsp vegetable oil in a saucepan over med-low heat, until hot but not smoking. Add ginger and garlic to the pan, stir for 30 seconds, and quickly add soy sauce and water.
- Add brown sugar in the sauce, stir well, and bring to boil at medium heat 2-3 min. Sauce should thicken a little. Remove from heat and set aside.
- Slice flank steak against the grain into 1/4 inch thick bite-size slices. To get nice cuts, tilt blade of knife at 45 degree angle.
- Toss steak pieces into a large bowl with cornstarch. All pieces should be coated. Let beef sit 20 minutes (this step helps tenderize the beef.) Add 1/2 tsp table salt and toss to coat.
- Meanwhile, heat 1 cup oil in a large wok or large skillet. Heat oil over medium heat until hot but not smoking. Add beef to pan and stir frequently, 2-3 minutes or until beef browns on the exterior. Beef will not be completely cooked, but remove with slotted spoon and place onto paper towel lined plate. Pour oil out. Throw the meat back into the empty pan and stir over medium-low heat for 1 minute. Add the sauce, cook and stir for 1 minutes. Add green onions. Cook 1 minute, stirring, until beef is fully cooked through and onions are wilted.
- Serve beef over your favorite rice, with desired amount of sauce.
- *Note: If you prefer a bit of kick, add 2-3 dried chilies into the beef during browning in the wok.
Cup of Yum
Nutrition Information
Calories
1250kcal
(63%)
Carbohydrates
101g
(34%)
Protein
55g
(110%)
Fat
70g
(108%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
34g
(200%)
Monounsaturated Fat
18g
(90%)
Trans Fat
0.4g
(20%)
Cholesterol
136mg
(45%)
Sodium
3680mg
(153%)
Potassium
1041mg
(22%)
Fiber
1g
(4%)
Sugar
81g
(162%)
Vitamin A
60IU
(1%)
Vitamin C
2mg
(2%)
Calcium
142mg
(14%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 1250
% Daily Value*
| Calories | 1250kcal | 63% |
| Carbohydrates | 101g | 34% |
| Protein | 55g | 110% |
| Fat | 70g | 108% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 34g | 200% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 136mg | 45% |
| Sodium | 3680mg | 153% |
| Potassium | 1041mg | 22% |
| Fiber | 1g | 4% |
| Sugar | 81g | 162% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 142mg | 14% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.