Copycat Recipe: P.F. Chang's Mongolian Beef

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
(Image: Jackie Dodd)

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

Copycat Recipe: P.F. Chang's Mongolian Beef
(Image: Jackie Dodd)

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.

Tip

Want to make that steak super easy to slice? Freeze for 10 minutes before slicing!

Copycat Recipe: P.F. Chang's Mongolian Beef
(Image: Jackie Dodd)

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.

Copycat Recipe: P.F. Chang's Mongolian Beef
(Image: Jackie Dodd)

Step 3: Brown the Steak

Add the remaining olive oil to a pan over medium high heat. Add the steak and cook until browned.

Copycat Recipe: P.F. Chang's Mongolian Beef
(Image: Jackie Dodd)

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.

Copycat Recipe: P.F. Chang's Mongolian Beef
(Image: Jackie Dodd)

Step 5: Serve Over Rice

Serve over rice and enjoy!

Copycat Recipe: P.F. Chang's Mongolian Beef
(Image: Jackie Dodd)
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