PF Chang’s Mongolian Beef Copycat Recipe
Achieve restaurant-quality crispy Mongolian Beef at home with this sweet and savory recipe featuring flank steak, garlic soy glaze, and golden-brown sear. Served over steamed rice for a satisfying meal.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 servings
- Category: Dinner
- Method: Stir-frying
- Cuisine: Chinese-American
- Diet: Dairy-free, Gluten-free (with substitution), Halal
Ingredients
1 lb flank steak
1/4 cup cornstarch
1/2 cup vegetable oil
1 tbsp fresh ginger, grated
3 cloves garlic, minced
1/2 cup soy sauce (low-sodium preferred)
1/2 cup brown sugar
1/2 cup water
4 green onions, sliced
1 tbsp sesame seeds (optional)
3 cups cooked white rice
Instructions
Slice flank steak thinly against the grain
Coat steak slices evenly with cornstarch; let rest 10 minutes
Heat vegetable oil in a wok or large skillet over medium-high heat
Add coated steak in a single layer and sear until golden brown (3-4 minutes), stirring occasionally
Remove steak and set aside
In the same pan, add ginger and garlic; cook 1 minute
Stir in soy sauce, brown sugar, and water; simmer until reduced and glossy (10-12 minutes)
Return cooked beef to the pan; toss with sauce to coat
Garnish with green onions and sesame seeds
Serve hot over steamed rice
Notes
Use a neutral oil like canola or avocado for best results
For gluten-free version: use certified gluten-free cornstarch
Sirloin or skirt steak work as substitutes
Avoid overcrowding the pan for optimal browning