Craving that mouthwatering, restaurant-quality Mongolian beef that makes your taste buds dance? Prepare to be amazed as you discover how to recreate the iconic PF Chang's Mongolian Beef right in your own kitchen! This copycat recipe is about to transform your home cooking game, delivering restaurant-level flavor with surprisingly simple ingredients and easy-to-follow steps that will have your family thinking you've secretly trained as a professional chef.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 1 pound flank steak, sliced thin
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Slice the flank steak thinly against the grain to ensure tenderness. Mince the garlic and chop the green onions, separating the white parts from the green parts.
- In a medium bowl, combine the soy sauce, brown sugar, minced garlic, and the white parts of the green onions. Stir until the brown sugar is dissolved and the mixture is well combined. This will be your marinade and sauce.
- Add the sliced flank steak to the bowl with the marinade. Toss to coat the meat evenly. Allow it to marinate for about 10 minutes while you prepare the other ingredients.
- In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry. This will help thicken the sauce later. Set aside.
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the marinated flank steak in a single layer. Avoid overcrowding the pan; you may need to cook the meat in batches.
- Sear the flank steak for about 2-3 minutes on each side until it is browned and cooked through. Remove the cooked beef from the skillet and set it aside on a plate.
- In the same skillet, add the remaining marinade mixture and bring it to a simmer. Add the cornstarch slurry to the skillet, stirring continuously until the sauce thickens, about 1-2 minutes.
- Return the cooked flank steak to the skillet, tossing it in the thickened sauce to coat evenly. Cook for an additional 1-2 minutes to heat through.
- Remove the skillet from heat and stir in the green parts of the chopped green onions for added flavor and color.
- Serve the Mongolian beef hot over steamed rice or noodles, garnished with extra green onions if desired. Enjoy your homemade PF Chang's Mongolian Beef!
Tips
- Meat Matters: Always slice your flank steak against the grain and as thinly as possible. This ensures maximum tenderness and allows the meat to absorb the marinade more effectively.
- Temperature is Key: Use a hot skillet or wok and cook the beef in a single layer to achieve that perfect sear. Overcrowding the pan will steam the meat instead of browning it.
- Cornstarch Slurry Secret: The cornstarch mixture is crucial for creating that glossy, restaurant-style sauce that clings perfectly to the beef.
- Marinating Magic: Don't skip the 10-minute marinating time. This allows the flavors to penetrate the meat and tenderize it slightly.
- Batch Cooking: If your pan is small, cook the beef in batches to maintain high heat and ensure each piece gets a beautiful golden-brown crust.
- Garnish Game: The green onions aren't just for looks - they add a fresh, sharp flavor that complements the rich, sweet sauce perfectly.Pro Tip: For an extra flavor boost, consider adding a small amount of sesame oil or red pepper flakes to customize the recipe to your taste preferences!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 25g
Fat: 20g
Saturated Fat: 6g
Cholesterol: 75mg
