Copycat PF Chang's Mongolian Beef
Copycat PF Chang's Mongolian Beef tastes just like PF Chang's version, but is made much healthier, and cheaper, at home!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb flank steak (thinly sliced against the grain)
- 1/4 cup cornstarch
- 2-1/2 Tablespoons vegetable oil (divided)
- 1/2 bunch asparagus (trimmed then cut into bite-sized pieces)
- 3 garlic cloves (grated or finely minced)
- 1 inch knob of ginger (peeled then grated or finely minced)
- 1/2 cup gluten free reduced-sodium Tamari (or soy sauce if not gluten free)
- 1/2 cup water
- 1/3 cup brown sugar
- 3 green onions (cut into thirds)
- cooked rice (for serving)
Instructions
- 1
Toss the flank steak with cornstarch in a plastic bag until all the pieces are coated. Empty the beef into a colander then shake off excess cornstarch. Set aside.
- 2
Heat 1 Tablespoon oil in a large skillet or wok over medium-high heat. Add asparagus then saute for 1 minute. Add garlic and ginger then saute until extremely fragrant, 30 seconds, being careful not to let the garlic burn. Add Tamari, water and brown sugar then turn heat down to medium and let the sauce simmer for 2 minutes. Pour the mixture into a bowl then set aside.
- 3
Heat remaining 1-1/2 Tablespoons oil in the same skillet over high heat. Add the beef and cook, stirring every so often, until it is just barely cooked. Some pink still showing is ok. Add the sauce with asparagus back into the skillet, turn the heat down to medium-low, then simmer until sauce reaches your desired thickness.
- 4
Stir in green onions then serve over cooked rice.