Mongolian Beef (PF Chang's copycat)
Homemade Mongolian Beef is so easy to make! Tender pieces of beef coated in a sweet and salty sauce. It's like beef candy!
dark brown sugar
red pepper flakes,
bunch green onions,
cut on diagonal into 2-inch pieces
Make the sauce. Heat 1 tablespoon Vegetable oil in a
over medium heat. Add ginger and garlic and stir for 30 seconds.
Add soy sauce, water, and brown sugar. Bring to a boil and simmer until thickened some, 10 to 15 minutes.
Slice flank steak against the grain into 1/4-inch slices with the knife held at a 45 degree angle. Some of the really long pieces I cut in half to make them more bite-sized.
Toss flank steak with cornstarch and let sit 10 to 15 minutes.
Heat 1 cup Vegetable oil in a large pan over medium-high heat.
Add beef (I cooked it in 2 batches) and cook 2-3 minutes, until brown and crispy, flipping pieces over to cook both sides.
Remove meat with a slotted spoon and discard cooking oil. Place meat back in pan along with sauce and cook over medium heat for 1 minute, stirring to coat meat.
Add red pepper flakes and green onions and remove from heat.
Serve over rice.