How To Make Mongolian Beef (P.F. Chang Coypcat)
Mongolian beef is known for its savory and slightly sweet and smoky taste. Recreate P.F. Chang’s version of this tender dish at home for less than 1 hour.
Serves:
Ingredients
- 2tspoil,+ 2 tablespoons, vegetable or olive
- ½tspginger,minced
- 4clovesgarlic,finely minced
- ½cupsoy sauce,low sodium is best
- ¼cupwater
- ½cupbrown sugar,packed
- 1lbflank steak,or your favorite cut of beef thinly sliced
- ⅓cupcornstarch
- 2green onions,sliced
Instructions
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Heat oil in a small pan over medium-low. Add ginger and garlic and stir just until fragrant.
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Add soy sauce, water, and brown sugar and bring to a boil. Boil 3 to 5 minutes or until slightly thickened. Set aside.
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Slice the flank steak into ¼-inch slices and toss with cornstarch. Gently shake off any excess.
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Place 1 tablespoon at a time of oil in a pan or wok and heat over medium-high heat.
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Cook the beef in small batches for about 2 minutes.
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Once all the beef has been cooked, combine with the sauce and heat over medium until hot and bubbly.
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Remove from heat and stir in green onions. Serve over rice.
Nutrition
- Calories: 340.48kcal
- Fat: 11.87g
- Saturated Fat: 4.10g
- Trans Fat: 0.01g
- Monounsaturated Fat: 5.29g
- Polyunsaturated Fat: 1.11g
- Carbohydrates: 30.67g
- Fiber: 0.61g
- Sugar: 17.92g
- Protein: 27.04g
- Cholesterol: 77.11mg
- Sodium: 1820.50mg
- Calcium: 67.71mg
- Potassium: 571.06mg
- Iron: 2.56mg
- Vitamin A: 3.75µg
- Vitamin C: 2.36mg
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