Copycat P. F. Chang's Mongolian Beef

Copycat P. F. Chang's Mongolian Beef is delicious and easy to make. You can now have your favorite Mongolian Beef at home anytime with this copycat recipe.


2 teaspoons canola oil
1/2 teaspoon ginger, minced
1 tablespoon garlic, chopped
1/2 cup soy sauce ( I use low sodium)
1/2 cup water
3/4 cup brown sugar
Canola oil, for frying ( about 1 cup)
1pound flank steak
1/4 cup cornstarch
2 large green onions, sliced into 1-inch diagonally


Step 1: To make the sauce, heat 2 teaspoons of Canola oil in a medium-size saucepan over medium-low heat.

Step 2: Don't let the oil get too hot.

Step 3: Add to the oil the ginger and garlic and add the soy sauce and water quickly so the garlic doesn't burn.

Step 4: Add the brown sugar in the sauce and let dissolve, then raise the heat to medium and boil the

sauce for 2-3 minutes or until the sauce thickens.

Step 5: Remove the sauce from the heat.

Step 6: Slice the flank steak into 1/4-inch thick slices against the grain.

Step 7: Place the steak pieces into the cornstarch and get a very thin dusting to both sides of each piece of steak.

Step 8: Let the steak sit for about 10 minutes; this lets the cornstarch sticks.

Step 9: Heat up one cup of Canola oil in a wok.

Step 10: Heat the oil over medium heat until very hot.

Step 11: Add the steak to oil and sauté for 2 minutes
stirring continuously.

Step 12: Remove steak from the oil and place onto a paper towel-lined plate.

Step 13: Remove the oil out of the pan and return to the heat; add the steak back into the pan and cook for 1 minute.

Step 14: Add the sauce to steak and cook for 1 minute.

Step 15: Add the onions to steak sauce mixture and cook for 2 minutes.

Serve over rice

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