• Cooking Time:
  • Servings:
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This really does look and taste like PF Chang's Mongolian Beef. :)

Thank you to my mother-in-law for sharing this recipe with us. :)


  • Sauce:
  • 2 tsp vegetable oil
  • 1/2 tsp minced ginger
  • 1 tbsp chopped garlic
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 3/4 cup dark brown sugar
  • 1 cup vegetable oil
  • 1 lb flank steak
  • 1/4 cup cornstarch
  • 2 large green onions


  • 1. Make the sauce by heating 2 tsp of oil in medium saucepan over med/low heat.
  • Don't get the oil too hot or you'll get spatter hwen adding the other liquids.
  • Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
  • 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.
  • Remove it from heat.
  • 2. Slice the flank steak against the grain into 1/4 inch thick bite-size slices.
  • Tilt the blade of your knife at about a 45 degree angle to the top of the steak so that you get wider cuts.
  • 3. Dip the steak pieces into the cornstarch and apply a thin dusting to both sides of each piece of beef.
  • Let the beef sit for about 10 minutes so that the cornstarch sticks.
  • 4. As the beef sits, heat up one cup of oil in a wok (or skillet).
  • Heat the oil over medium heat until it's nice and hot, but not smoking.
  • Add the beef to the oil and saute for 2 minutes or until the beef just begins to darken on the edges.
  • You don't need a thorough cooking here since the beef will go back on the heat later.
  • Stire the meat around a little so it cooks evenly.
  • After a couple of minutes, use a large slotted spoon to take the meat out and place it on paper towels.
  • Then pour the oil out of the wok.
  • Put the pan back over the heat, dump the meat back into it and simmer for one minute.
  • Add the sauce, cook for one minute while stirring, then add all the green onions. cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
  • Elave the excess sauce behind in the pan.
  • You can also substitute chicken for the beef, if you prefer it.

Categories: Asian  Beef  Main Dish 
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