February 16, 2016

Recipe: P.F. Chang's Style Mongolian Beef

P.F. Chang's Mongolian Beef

Nom nom nom nom nom. I could eat this every day...not a good idea because it's definitely not a healthy dish, but it sure is delicious! 

I got the thumbs up from my hubby (who is a steak and potato guy) and my 3 year old toddler.

This recipe is very similar to the Korean Beef recipe I've previously posted, but BETTER. Thicker sauce, and I just like flank steak over ground beef :)

All-in-all it's an easy meal, you could even do without adding cornstarch to plump up the steak and make it in LESS than 30 minutes :O

  • EVOO
  • 1 lb flank steak 
  • ½ tsp ginger, minced
  • 4 cloves garlic, minced
  • ¼ cup soy sauce (low sodium) - original recipe calls for 1/2 cup but it was way too salty
  • ½ cup water - I bumped up the water by a 1/4 cup to make up for using less soy sauce
  • ½ cup packed brown sugar
  • 1/3 cup cornstarch
  • 2 green onions, sliced

  1. Slice the flank steak into thin slices and toss with cornstarch. Gently shake off any excess.
  2. Place 1 tbs at a time of oil in a pan or wok and heat over medium high heat. Cook the beef in small batches (so they don’t stick together) for about 2 minutes. It doesn’t need to be cooked all the way through as it will cook completely when combined with the sauce.
  3. While meat is cooking, heat oil in a small pan over medium low. Add ginger and garlic and stir until fragrant (about 1 minute). Add soy sauce, water, and brown sugar and bring to a boil. Let boil 3-5 minutes or until slightly thickened.
  4. Once all the beef is cooked, combine with the sauce and heat over medium until hot and bubbly. Remove from heat and stir in green onions. Service over rice.

Click here for a PDF of the recipe.

What did you think? Delicious? I haven't actually had the P.F. Chang version so I can't compare, but this is still damned delicious!

Happy cooking!