This recipe is easy to copy in just 30 minutes or less. It tastes 100 more delicious!
This is not a Mongolian beef dish. It’s almost a replica of PF Chang, a favorite takeout. The sauce is a sweet and savory garlicky sauce that coats thinly sliced beef.
You can make it at home in less than 30 minutes, and the taste is so much better. This is because you are able to control how sweet and salty your version will be.
Ingredients
- One pound of flank steak thinly sliced against the grain
- 1/4 cup cornstarch
- Half a cup of vegetable oil
- Green onions thinly sliced
- Sesame seeds toasted, one tablespoon
For the SOY SAUCE MIXTURE
- Half a cup of water
- 1 cup brown sugar, packaged
- 1/4 cup reduced-sodium soy sauce
- Three cloves garlic, minced
- Freshly grated Ginger, 1 Tablespoon
- Two tablespoons of vegetable oil
Instructions
- Combine flank steak with cornstarch in a large bowl.
- Heat vegetable oil in a large cast iron pan. Add beef in batches and cook until it is browned. This should take 1-2 minutes. Transfer to a plate lined with paper towels; discard any excess oil.
- Stirring occasionally, add the beef and soy mixture to the pan over medium heat. Cook, stirring, until the sauce thickens (about 2-3 minutes). Stir in green onion.
- Serve immediately. Garnish with sesame seed if desired.
For the SOY SAUCE MIXTURE
- Combine water, brown sauce, soy, garlic, and Ginger in a small pan over medium heat. Bring mixture to a rolling boil, reduce heat, and simmer for 5-10 minutes, stirring frequently. Set aside.