This salty/sweet beef dish is a favorite at PF Changs - and many other Chinese-American restaurants - and this one-pan copycat recipe is spot on! Save yourself the time (and big bucks) and make it at home instead!
I adore Chinese-American cuisine, and PF Changs is one of those restaurants that serves up consistently good versions of all my favorites. Right on the top of the list is Mongolian beef. It's sweet and savory, and the tender beef can be eaten like candy! Since PF Changs always has a long wait for a table, I love being able to whip up my favorite at home instead. Not having to change out of my yoga pants is a bonus!
This version takes around 30 minutes to whip up and uses pantry items that you likely already have on hand. Steam a pot of rice and you have a take-out quality meal on the table in no time.
For the beef:
2 lb flank steak, thinly sliced against the grain
1/2 cup cornstarch
1/2 cup vegetable oil
For the sauce:
3 teaspoons vegetable oil
1 teaspoon grated fresh ginger
4 large garlic cloves, minced
1 cup water
1 cup soy sauce
1 cup brown sugar
Green onions, thinly sliced
In a large ziplock bag, combine the sliced beef and cornstarch. Seal and shake to coat the pieces.
Heat 3 teaspoons oil in a large skillet or wok over medium heat. Add the ginger and garlic then immediately add the water, soy sauce, and brown sugar; stir well. Cook about 2 minutes then transfer to a bowl.
Increase the heat and add 1/2 cup vegetable oil. Once hot, add the beef pieces and cook until browned, working in batches if needed. Pour the reserved sauce in the pan alongside the beef. Shake the remaining cornstarch from the ziplock bag into the pan. Let cook until thickened to your liking.
Source: adapted from Pink Bites