Mongolian Beef
Mongolian Beef - Enjoy P.F. Chang's Mongolian Beef at home in just 30 minutes and it's 10x better. Savory and sweet succulent beef with a crunch!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb flank steak or sirloin steak
- 1/2 cup cornstarch
- 1 teaspoon teaspoon baking soda
- Black pepper to taste
- ¼ -1/2 cup oil
- 1 teaspoon ginger (, minced)
- 1 tablespoon garlic (, chopped)
- 1/2 cup reduce sodium soy sauce
- 1/2 cup water
- 1/4 cup dark brown sugar
- 4-5 large green onions (, sliced on the diagonal into one-inch lengths)
Instructions
- 1
Slice the beef against the grain in little pieces. Then mix with cornstarch, baking soda and black pepper.
- 2
Remove from cornstarch, shake off and let it rest for about 10 minutes.
- 3
Heat up the wok with about ¼ -1/2 cup oil,, then add meat; let it rest for about 30 seconds before stirring. Cook for 2 minutes or until beef reaches desired doneness - it should barely cook in the center, stir the meat around a little so that it cooks evenly.
- 4
Remove, transfer beef to a plate and keep warm.
- 5
Add ab with about 1 tablespoon of oil to the wok, add ginger and garlic sauté for about a minute making sure the garlic does not burn.
- 6
In a small bowl combine soy sauce , dark brown sugar and water .
- 7
Add mixture to the wok , bring to a boil and stir for about a minute .
- 8
Next, add beef to the wok . Bring to a boil, continually stirring for about 2 minutes.
- 9
Finally add scallions, stir, turn off heat and serve over white rice.