Homestyle Mongolian Beef (PF Chang's Inspired)
Tender, saucy slices of beef in a sweet and savory glaze, ready in just 30 minutes. A perfect weeknight dinner that beats takeout!
- Prep10 min
- Cook20 min
- Total30 min
- DifficultyEasy
- Servings4
This Mongolian beef recipe brings the iconic PF Chang's flavor right to your kitchen. The secret is a quick freeze-and-slice technique that ensures the beef stays incredibly tender, plus a glossy, caramelized sauce that coats every bite.
With just a handful of ingredients and a simple two-step cooking process (fry the beef, then simmer the sauce), you can have a restaurant-quality dish on the table in half an hour. Serve it over steamed rice or noodles for a complete meal.
Ingredients
Servings
Converted amounts are rounded.
Method
- Wrap the flank steak tightly in plastic wrap and freeze for 30 minutes. Unwrap and slice the beef across the grain into 1/4-inch thick slices.
- In a large bowl, toss the beef slices with the cornstarch until evenly coated.
- Heat 1/2 cup vegetable oil in a large cast iron skillet over high heat. Working in batches, fry the beef until browned and cooked through, about 1-2 minutes per batch. Transfer to a paper towel-lined plate to drain. Discard the excess oil from the skillet.
- In a small saucepan, combine the water, brown sugar, soy sauce, minced garlic, grated ginger, and 2 teaspoons vegetable oil. Bring to a boil over medium heat, then reduce the heat and let it simmer, stirring occasionally, until the sauce thickens slightly, about 5-10 minutes.
- Return the fried beef to the skillet and pour the sauce over it. Cook over medium heat, stirring occasionally, until the sauce coats the beef and thickens further, about 2-3 minutes.
- Stir in the sliced green onions. Serve immediately, garnished with toasted sesame seeds if desired.
💡 Tips
- Freezing the steak for 30 minutes makes it easier to slice thinly and evenly.
- Don't overcrowd the skillet when frying the beef; work in batches for the best browning.
- For a thicker sauce, simmer the sauce mixture a few minutes longer before adding the beef.
Inspired by a recipe from Damn Delicious