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Mongolian Beef (PF Changs copycat). So easy to make and tastes even better than the real thing.

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!

Course Main Dish
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 625 kcal
Author Christin Mahrlig

Ingredients

  • 1 tablespoon Vegetable oil
  • 1-2 teaspoons minced ginger
  • 1 tablespoon minced garlic
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 3/4 cup dark brown sugar
  • 1 cup Vegetable oil
  • 1 1/2 pounds flank steak
  • 1/2 cup cornstarch
  • 1/4 teaspoon red pepper flakes, optional
  • 1 bunch green onions, cut on diagonal into 2-inch pieces

Instructions

  1. Make the sauce. Heat 1 tablespoon Vegetable oil in a medium saucepan over medium heat. Add ginger and garlic and stir for 30 seconds.
  2. Add soy sauce, water, and brown sugar. Bring to a boil and simmer until thickened some, 10 to 15 minutes.
  3. 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.
  4. Toss flank steak with cornstarch and let sit 10 to 15 minutes.
  5. Heat 1 cup Vegetable oil in a large pan over medium-high heat.
  6. Add beef (I cooked it in 2 batches) and cook 2-3 minutes, until brown and crispy, flipping pieces over to cook both sides.
  7. 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.
  8. Add red pepper flakes and green onions and remove from heat.
  9. Serve over rice.
Nutrition Facts
Mongolian Beef (PF Chang's copycat)
Amount Per Serving
Calories 625
* Percent Daily Values are based on a 2000 calorie diet.