Mongolian Beef
Tender sliced beef in a sticky savory sauce makes for a quick and fun weeknight dinner. This easy PF Changs Mongolian Beef is like having takeout, but tastes so much better! And it can be on the table in less than 30 minutes.
Ingredients
- 1 lb flank steak
- ¼ cup cornstarch
- ¼ cup vegetable oil (enough to coat the bottom of a skillet)
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger (minced)
- ½ cup soy sauce
- ¼ cup water
- ½ cup dark brown sugar
- ¼ cup scallions (green parts, chopped)
- 1 cup rice (cooked per package)
Instructions
- Cut steak across the grain into thin 4 inch long slices. Place in a bowl and add cornstarch, coating both sides of the strips. Let sit for about 10 minutes.
- Add oil to a skillet over medium high heat. Once hot, add steak in a single layer and cook for about 1 minute until brown, then turn and cook the other side until it’s almost cooked through. Remove to a plate and cover to keep warm. Cook the steak in batches.
- To the skillet, add ginger and garlic and cook for about 30 seconds. Add soy sauce, water and brown sugar and bring to a boil. Reduce heat and cook until it begins to thicken, about 3-5 minutes.
- Add steak back to the pan and simmer for a minute or two until the sauce thickens and the steak is hot. Serve sprinkled with scallions over rice.
Barbara's Notes + Tips
- To make the steak easier to cut, place it in the freezer for a few minutes.
- Cook the steak in a single layer.
- Make sure the skillet is hot when you add the beef to get a crispy exterior.
- You can make this spicy by adding chili flakes.
Nutrition
Calories: 458kcal | Carbohydrates: 43g | Protein: 28g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 68mg | Sodium: 1745mg | Potassium: 523mg | Fiber: 1g | Sugar: 28g | Vitamin A: 187IU | Vitamin C: 3mg | Calcium: 85mg | Iron: 5mg
