My husband described this as, "Birthday meal worthy," and since I cook for a living, he spends most of the year deciding on what, exactly, I'll be on the hook for during a celebratory meal. This Mongolian Beef has made the short list–he's in love with it. I have to agree, it's pretty fantastic. And since it only takes about 20 minutes, I hope it makes the final cut.
Copycat Recipe: P.F. Chang's Mongolian Beef
Things You'll Need
1 lb flank steak
½ teaspoon salt
¼ cup cornstarch
4 tablespoons olive oil, divided
2 tablespoons sesame oil
3 cloves garlic, grated with a microplane or minced
2 teaspoons grated ginger
½ cup soy sauce
2 tablespoons water
3/4 cup brown sugar, packed
1 bunch green onions, cut into 1-inch strips (about 1/2 cup)
Rice for serving
Step 1: Prepare the Steak
Sprinkle with salt. Then slice against the grain into thin, bite sized pieces. Add to a bowl, and toss with cornstarch.
Want to make that steak super easy to slice? Freeze for 10 minutes before slicing!
Step 2: Make the Sauce
In a sauce pan over medium-high heat, stir together 2 tablespoons olive oil, sesame oil, garlic, ginger, soy sauce, brown sugar and water. Simmer until thickened, about 10 minutes.
Step 3: Brown the Steak
Add the remaining olive oil to a pan over medium high heat. Add the steak and cook until browned.
Step 4: Add Steak to Sauce
Add the steak and green onions to the sauce, then cook until the beef is well coated and cooked through, about 10 minutes.
Step 5: Serve Over Rice
Serve over rice and enjoy!