Amazing 30 Minute Mongolian Beef. Tender flank steak fried and tossed in a thick Asian inspired sauce. Way better than takeout!
I love making takeout dishes at home. This Mongolian Beef is a copycat of PF Chang’s amazing Mongolian Beef. Tender beef tossed in a thick and sweet Asian sauce. It’s super easy to make this dish at home and it tastes pretty darn close to the original!
The sauce is made up of kitchen staples: garlic, ginger, soy sauce, water and brown sugar. Simmered together in a skillet and tossed with the beef before serving.
To me the sauce is the absolute BEST part of this recipe. It is sweet, tangy and super thick. It is the perfect sauce for the tender beef and makes a little extra to pour over rice.
- 1 pound flank steak, sliced against the grain and cut into ¼ inch cubes
- ⅛ cup cornstarch
- ½ tablespoon sesame oil
- ½ tablespoon canola or vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- ½ cup low sodium soy sauce
- ½ cup water
- ¾ cup light or dark brown sugar
- oil for frying
- sliced green onions for garnished, if desired
- Toss the beef in the cornstarch and place in the fridge for 10 minutes while you are making the sauce and heating up the oil.
- Heat sesame oil and canola or vegetable oil in a large skillet.
- Add in garlic and ginger and cook for 1-2 minutes.
- Stir in soy sauce, water and brown sugar. Bring to a simmer and cook for 2-3 minutes. Set aside.
- Meanwhile add enough oil to a large wok or pan with high sides to fry the beef. (I used about 1 cup.)
- Heat oil until hot but not scorching.
- Add in the beef making sure not to over crowd the pan. (I did a couple of batches). Brown the beef on both sides for 1-2 minutes on each side.
- Remove from the oil with a slotted spoon and place on paper towels.
- Place beef in the sauce and toss to coat.
- Bring the sauce back to a simmer and cook until thickened 2-3 minutes.
- Serve immediately with green onions for garnish if desired.
Recipe adapted from Food.com