P.F. Chang's Mongolian Beef
User Reviews
4.5
P.F. Chang's Mongolian Beef
Description
This recipe uses flank steak cut with the grain into bite-sized strips, which helps the beef maintain its shape during cooking. The strips are dusted with cornstarch, providing a light coating that crisps slightly when seared in a hot skillet with olive and sesame oils. The sauce combines soy sauce, water, and dark brown sugar simmered with garlic and ginger, creating a thick glaze that clings to the meat.
The cooking process involves preparing the sauce separately then quickly searing the beef before combining them, allowing the meat to stay tender yet flavorful with a glossy coating. The slight caramelization from the sugar balances the savory soy, accented by aromatic garlic and ginger.
Serve Mongolian Beef garnished with sliced green onions and sesame seeds over steamed rice or noodles. The savory-sweet profile and tender meat make it satisfying for dinner or lunch.
A key tip is slicing the beef with the grain to keep the strips intact through cooking, as noted in the original instructions, ensuring a better texture.
Ingredients
- 1 pound flank steak (sliced with the grain in 1/4- to 1/2-inch thick bite-sized pieces*, alternatively use skirt steak, flat iron steak, flap (sirloin tip) steak, tri-tip steak, or hanger steak - listed in order of preference)
- ¼ cup cornstarch
- 3 tablespoons olive oil divided
- 2 tablespoons sesame oil divided
- 3 to 4 cloves garlic pressed or finely minced
- 1 to 2 teaspoons ginger finely minced, fresh, or to taste
- ½ cup soy sauce lite or reduced sodium
- ½ cup water
- ¾ cup dark brown sugar packed (light may be substituted), or to taste
- 1 green onions sliced into thin rounds for garnishing, or 2 green onions (alternative
- sesame seeds optional for garnishing
Instructions
- To a large ziptop bag, add the steak slices, cornstarch, seal, and toss to coat. Set aside while preparing the sauce.
- To a medium saucepan, add 1 tablespoon olive oil, 1 tablespoon sesame oil, garlic, ginger, and heat over medium-high for about 1 minute, or just until garlic is fragrant, taking care not to scorch it.
- Add the soy sauce, water, brown sugar, and stir until the sugar has dissolved. Bring to a boil and allow it to boil for about 2 to 3 minutes. Then reduce the heat to low and simmer for about 5 minutes, or until slightly thickened and reduced. Taste the sauce and make any necessary flavor adjustments. While the sauce simmers, sear the steak.
- To a large skillet, add the remaining 2 tablespoons olive oil, 1 tablespoon sesame oil, and steak. Cook over medium-high or high heat until steak is cooked through, about 5 to 7 minutes, flipping the pieces intermittently to ensure even cooking.
- Add the soy sauce mixture, noting it will bubble up. Toss meat to coat it evenly with the sauce. Allow the sauce to simmer for about 3 minutes at medium-high heat before reducing heat to low and simmering for 3 to 5 minutes, or until sauce has reduced and thickened to taste. Give mixture a final stir to coat all pieces evenly.
- Evenly garnish with the green onions, sesame seeds, and serve immediately. Beef is best warm and fresh but will keep airtight in the fridge for up to 5 days.
Notes
- Slice the beef with the grain to keep strips intact during cooking, preserving texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 519 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 519kcal | 26% |
| Carbohydrates | 50g | 17% |
| Protein | 28g | 56% |
| Fat | 23g | 35% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 68mg | 23% |
| Sodium | 1.695mg | 0% |
| Potassium | 523mg | 11% |
| Fiber | 0.4g | 2% |
| Sugar | 41g | 82% |
| Vitamin A | 30IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 71mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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