P.F. Chang's Mongolian Beef (Restaurant Copycat)
⏱️ 35 minutes👥 4 servings❤️ Taste: 10/10
Nutrition Facts
Calories
520
Protein
29g
Carbs
45g
Fiber
1g
Health Benefits
Gut Health4/10
Anti-Inflammatory6/10
Blood Sugar Control4/10
Ingredients
- •- 1 lb flank steak, sliced thin against the grain
- •- 1/4 cup cornstarch
- •- 1/2 cup soy sauce
- •- 2/3 cup brown sugar
- •- 3 cloves garlic, minced
- •- 1 tablespoon fresh ginger, minced
- •- 1 cup vegetable oil
- •- 1/4 cup water
- •- 6 green onions, cut into 2-inch pieces
- •- White rice for serving
Instructions
- 11. Place steak in freezer for 30 minutes to firm up. Slice against grain into 1/4-inch strips.
- 22. Pat meat dry with paper towels. Coat sliced beef in cornstarch.
- 33. Heat oil in wok or large skillet to 375°F.
- 44. Meanwhile, make sauce: Combine soy sauce, brown sugar, garlic, ginger, and water.
- 55. Fry beef in batches (don't overcrowd) for 2-3 minutes until crispy. Drain on paper towels.
- 66. Remove all but 2 tablespoons oil from wok.
- 77. Add sauce mixture, bring to boil, reduce heat and simmer 2-3 minutes until thickened.
- 88. Return beef to wok, add green onions, toss to coat (30 seconds).
- 99. Serve immediately over rice.