Mongolian Beef Pf Changs Copycat


Mongolian Beef Pf Changs Copycat

Prep time
20 mins
Cook time
20 mins
Total time
40 mins

Serves: 4

  • 1 tablespoon minced garlic
  • ½ cup soy sauce
  • 1 tablespoon Vegetable oil
  • 1-2 teaspoons minced ginger
  • 1 cup Vegetable oil
  • 1½ pounds flank steak
  • ½ cup water
  • ¾ cup dark brown sugar
  • ¼ teaspoon red pepper flakes (optional)
  • ½ cup cornstarch
  • 1 bunch green onions, cut on diagonal into 2-inch pieces

  1. Make the sauce. Heat 1 tablespoon Vegetable oil in a medium saucepan over medium heat. Add ginger and garlic and stir for 30 seconds.
  2. Add soy sauce, water, and brown sugar. Bring to a boil and simmer until thickened some, 10 to 15 minutes.
  3. Slice flank steak against the grain into ¼-inch slices with the knife held at a 45 degree angle. Some of the really long pieces I cut in half to make them more bite-sized.
  4. Toss flank steak with cornstarch and let sit 10 to 15 minutes.
  5. Heat 1 cup Vegetable oil in a large pan over medium-high heat.
  6. Add beef (I cooked it in 2 batches) and cook 2-3 minutes, until brown and crispy, flipping pieces over to cook both sides.
  7. Remove meat with a slotted spoon and discard cooking oil. Place meat back in pan along with sauce and cook over medium heat for 1 minute, stirring to coat meat.
  8. Add red pepper flakes and green onions and remove from heat.
  9. Serve over rice.

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