Mongolian Beef PF Chang Style
Mongolian Beef PF Chang Style
Ingredients
For the Sauce
- 1 tablespoon avocado oil
- 2 teaspoons minced ginger
- 1 tablespoon minced garlic
- 2 tablespoons rice vinegar
- 1/2 cup soy sauce, use 1/3 cup for less salt and adjust to taste
- 3/4 cup water
- 1/2 cup dark brown sugar, reduce to 1/3 cup for less sweetness and adjust to taste
For the Beef
- 1/2 cup avocado oil, for frying
- 1 1/2 pounds flank steak, sirloin, or ribeye
- 1/2 cup cornstarch
- 1 bunch green onions, cut diagonally into 2-inch pieces
Instructions
- 1
To make the sauce, heat 1 tablespoon of avocado oil in a medium saucepan over medium heat. Add the minced ginger and minced garlic and sauté for about 30 seconds until fragrant.
⏱️ 1 min
- 2
Stir in the soy sauce, water, rice vinegar, and dark brown sugar. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 10 to 15 minutes, stirring occasionally, until the sauce has slightly thickened.
⏱️ 15 min
- 3
While the sauce simmers, prepare the beef. Slice the flank steak against the grain into 1/4-inch thick slices, holding your knife at a 45-degree angle. For longer pieces, cut them in half to create bite-sized pieces.
⏱️ 5 min
- 4
Place the sliced beef in a bowl and toss thoroughly with the 1/2 cup of cornstarch until each piece is well coated. Let the beef sit for 10 to 15 minutes to allow the cornstarch to adhere.
⏱️ 15 min
- 5
Heat 1/2 cup of avocado oil in a large pan or wok over medium-high heat. Once the oil is hot, cook the beef in batches to avoid overcrowding the pan. Fry each batch for 2 to 3 minutes per side until browned and crispy. Use a slotted spoon to remove the cooked beef from the pan and set aside on a plate lined with paper towels to drain excess oil. Discard any remaining oil from the pan, leaving just a thin coating.
⏱️ 10 min
- 6
Return all the cooked beef to the pan. Pour the prepared sauce over the beef. Cook over medium heat for about 1 minute, stirring constantly to ensure the beef is evenly coated with the sticky sauce.
⏱️ 2 min
- 7
Add the diagonally cut green onions to the pan and stir briefly to combine. Remove the pan from the heat immediately.
⏱️ 1 min
- 8
Serve the Mongolian Beef hot, ideally over steamed white rice. For added texture and vegetables, consider serving with steamed broccoli or asparagus.
⏱️ 1 min
Kitchen Tools
Mongolian Beef PF Chang Style
For the Sauce
- 1 tablespoon avocado oil
- 2 teaspoons minced ginger
- 1 tablespoon minced garlic
- 2 tablespoons rice vinegar
- 1/2 cup soy sauce, use 1/3 cup for less salt and adjust to taste
- 3/4 cup water
- 1/2 cup dark brown sugar, reduce to 1/3 cup for less sweetness and adjust to taste
For the Beef
- 1/2 cup avocado oil, for frying
- 1 1/2 pounds flank steak, sirloin, or ribeye
- 1/2 cup cornstarch
- 1 bunch green onions, cut diagonally into 2-inch pieces
Instructions
- 1
To make the sauce, heat 1 tablespoon of avocado oil in a medium saucepan over medium heat. Add the minced ginger and minced garlic and sauté for about 30 seconds until fragrant.
⏱️ 1 min - 2
Stir in the soy sauce, water, rice vinegar, and dark brown sugar. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 10 to 15 minutes, stirring occasionally, until the sauce has slightly thickened.
⏱️ 15 min - 3
While the sauce simmers, prepare the beef. Slice the flank steak against the grain into 1/4-inch thick slices, holding your knife at a 45-degree angle. For longer pieces, cut them in half to create bite-sized pieces.
⏱️ 5 min - 4
Place the sliced beef in a bowl and toss thoroughly with the 1/2 cup of cornstarch until each piece is well coated. Let the beef sit for 10 to 15 minutes to allow the cornstarch to adhere.
⏱️ 15 min - 5
Heat 1/2 cup of avocado oil in a large pan or wok over medium-high heat. Once the oil is hot, cook the beef in batches to avoid overcrowding the pan. Fry each batch for 2 to 3 minutes per side until browned and crispy. Use a slotted spoon to remove the cooked beef from the pan and set aside on a plate lined with paper towels to drain excess oil. Discard any remaining oil from the pan, leaving just a thin coating.
⏱️ 10 min - 6
Return all the cooked beef to the pan. Pour the prepared sauce over the beef. Cook over medium heat for about 1 minute, stirring constantly to ensure the beef is evenly coated with the sticky sauce.
⏱️ 2 min - 7
Add the diagonally cut green onions to the pan and stir briefly to combine. Remove the pan from the heat immediately.
⏱️ 1 min - 8
Serve the Mongolian Beef hot, ideally over steamed white rice. For added texture and vegetables, consider serving with steamed broccoli or asparagus.
⏱️ 1 min