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One thing we love to make is Mongolian beef. I get to use up some of our steer meat in the freezer and add as much spice as we like to it. This recipe is really easy to make and seems to be better in flavor then some of the others I’ve tried. I didn’t have any ginger on hand so I used powdered ginger, which still did the job. I can’t remember the last time we have eaten at P.F. Chang’s so I can’t really make a judgment if it taste like theirs.

P. F. Chang’s Mongolian Beef
(Adapted from
2 teaspoons vegetable oil 1/2 teaspoon ginger, minced
1 tablespoon garlic, chopped
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar
vegetable oil, for frying ( about 1 cup)
1 lb flank steak
1/4 cup cornstarch
2 large green onions, sliced on the diagonal into one-inch lengths
Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat. Don’t get the oil too hot.
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Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
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Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
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Remove it from the heat.
Slice the flank steak against the grain into 1/4″ thick bite-size slices (Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts).
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Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
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Let the beef sit for about 10 minutes so that the cornstarch sticks.
As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
Heat the oil over medium heat until it’s nice and hot, but not smoking.

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