Copy Cat PF Chang’s Mongolian Beef
I’ve never been to PF Chang’s but this was really good!
- 2 teaspoons + 2 tablespoons oil (vegetable or olive)
- ½ teaspoon ginger, minced
- 4 cloves garlic, finely minced
- ½ cup soy sauce (low sodium is best)
- ¼ cup water
- ½ cup packed brown sugar
- 1 lb flank steak (or your favorite cut of beef thinly sliced)
- ⅓ cup cornstarch
- 2 green onions, sliced
- Heat oil in a small pan over medium low. Add ginger and garlic and stir just until fragrant (about 1 minute). Add soy sauce, water and brown sugar and bring to a boil. Let boil 3-5 minutes or until slightly thickened. Set aside.
- Slice the flank steak into ¼” slices and toss with cornstarch. Gently shake off any excess.
- Place 1 tablespoon at a time of oil in a pan or wok and heat over medium high heat. Cook the beef in small batches for about 2 minutes. (It doesn’t need to cook all of the way through,it will cook completely when combined with the sauce).
- Once all the beef has been cooked, combine with the sauce and heat over medium until hot and bubbly. Remove from heat and stir in green onions. Serve over rice.