Mongolian Beef
This Copycat Mongolian Beef (hello, P.F. Chang's fans!) is really easy to throw together, and on the table in just 30 minutes! Make your favorite Chinese restaurant dish from the comfort of your own kitchen! It's perfect for busy parents throughout the week, or on the weekend when you want something a little healthier than take-out!
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: Chinese
Servings: 6 servings
Calories: 261kcal
- 1 ½ pounds flank steak sliced thin against the grain into ¼-inch thick strips
- ¼ cup cornstarch
- ¼ cup vegetable oil
- ½ cup low sodium soy sauce
- ½ cup brown sugar
- ¼ cup water
- 2 teaspoons minced fresh ginger
- 4 garlic cloves minced
- pinch of red pepper flakes
- 1 bunch green onions green parts only, cut into 1-inch long slices on the diagonal
Toss flank steak in cornstarch in a large ziplock bag to coat evenly. Heat oil in a large pan over high heat.
Working in batches, add steak in a single layer and cook for about 1 minute on each side, just until the edges are beginning to brown. Then transfer to a plate and repeat with remaining meat.
Add ginger and garlic to the pan and saute 30 seconds. Add soy sauce, brown sugar, and water. Bring to a boil. Return the meat to the pan and toss in the sauce to coat. Cook for 2-3 minutes until slightly thickened. If the sauce doesn't thicken enough from the cornstarch coating on the meat, you can add a slurry made from 1 tablespoon of cornstarch and 1 tablespoon of cold water and cook until thickened.
Add green onions and cook a final 30 seconds.
Toss with the chopped green onions and sprinkle with the red pepper flakes. Serve over rice.
Calories: 261kcal | Carbohydrates: 26g | Protein: 26g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 68mg | Sodium: 775mg | Potassium: 466mg | Fiber: 1g | Sugar: 18g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg