Chef savvy
This Copycat 30 Minute Mongolian Beef is inspired by PF Chang’s Mongolian Beef.
01
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.
02
Heat sesame oil and canola or vegetable oil in a large skillet. Add in garlic and ginger and cook for 1-2 minutes.
03
Stir in soy sauce, water and brown sugar. Bring to a simmer and cook for 2-3 minutes. Set aside.
04
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.
05
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.
06
Remove from the oil with a slotted spoon and place on paper towels.
07
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!