4.5 from 198 votes
P.F. Chang's Mongolian Beef
🤎💚🙌🏻 My copycat recipe is every bit as good as the restaurant version and my family says it's actually BETTER! It's ready in just 20 minutes, EASY, and makes for a great weeknight meal! The extra sauce is perfect over rice and even picky eaters will love this one!
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4
Calories: 519 kcal
Course:
Lunch
Cuisine:
Asian
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 fresh ginger or to taste finely minced
- ½ cup lite or reduced sodium soy sauce
- ½ cup water
- ¾ cup dark brown sugar packed (light may be substituted), or to taste
- 1 or 2 green onions sliced into thin rounds for garnishing
- 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.
Cup of Yum
Notes
- *You want the strips to stay intact, so slice the beef with the grain rather than against like you would for a stew.
Nutrition Information
Serving
1
Calories
519kcal
(26%)
Carbohydrates
50g
(17%)
Protein
28g
(56%)
Fat
23g
(35%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
13g
Cholesterol
68mg
(23%)
Sodium
1.695mg
(0%)
Potassium
523mg
(15%)
Fiber
0.4g
(2%)
Sugar
41g
(82%)
Vitamin A
30IU
(1%)
Vitamin C
1mg
(1%)
Calcium
71mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 519
% 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.