I love heading out to restaurants, feasting on a fantastic dish and thinking to myself…I wonder if I could make this at home. The answer is almost always YES!
We love PF Chang’s and every time we go I always order the Mongolian Beef (and the lettuce wraps 😋). Crispy and tender beef slices covered in a sweet and salty concoction of love. It’s so decadent and delicious. Turns out, making it at home is pretty easy and you get the same results. No reservations, no crowded restaurant, no leaving your warm cozy house in the cold. All pluses in my book 👍.
This is a favorite recipe of mine and I’m sure it will become one of yours too!
Start by grabbing your garlic, ginger and green onions.
Chop…
Chop…
Chop!
Heat 4 teaspoons of vegetable oil in a medium saucepan over medium-low heat. Do not let the oil too hot. Add the ginger and garlic to the pan.
Quickly add soy sauce and water before the garlic scorches. Toss in the sliced green onions and give a quick mix.
Dissolve the brown sugar in the sauce, raise the heat to medium and boil the sauce for 2-3 minutes until the sauce starts to thicken. Remove from heat and set aside.
Slice the flank steak against the grain into 1/4 inch thick strips and then cut those into 2-inch long pieces.
In a large glass bowl, combine the low sodium soy sauce and Hoisin Sauce with cornstarch and mix together. Then, add the beef and mix until the beef is coated. Let marinate at room temperature for about 15 minutes.
Heat some oil in a large pot or wok. Add the beef to the oil and sauté until the beef just begins to darken on the edges, about 2-3 minutes.
Stir the meat around a little so that it cooks evenly. No need to cook through because you will heat it back up later. Remove meat with a large slotted spoon and place onto paper towels and pour the oil out of the skillet or wok. Put the pan back over the heat, dump the meat back into it and cook for one minute.
Add the sauce in and cook for another 5 minutes while stirring.
Remove the beef and onions with a slotted spoon to a serving plate, leaving the sauce in the pan.
Serve over rice and then pour a little left over sauce on the top.
- 4 teaspoons vegetable oil
- 1 teaspoon ginger, minced
- 2 tablespoon garlic, chopped
- 1 ¼ cup low sodium soy sauce (divided into 1 Cup and ¼ Cup)
- 1 cup water
- 3 large green onions, sliced into one-inch lengths
- 1 ½ cup dark brown sugar
- Vegetable oil, for frying (about 1 cup or so)
- 1 pound flank steak
- ¼ cup cornstarch
- 2 Tablespoons Hoisin sauce
- For the Sauce: Heat 4 teaspoons of vegetable oil in a medium saucepan over medium-low heat. Do not let the oil too hot.
- Add the ginger and garlic to the pan and quickly add 1 cup of the soy sauce and 1 cup of water before the garlic scorches. Toss in the sliced green onions and give a quick mix.
- Dissolve the brown sugar in the sauce, raise the heat to medium and boil the sauce for 2-3 minutes until the sauce starts to thicken. Remove from heat and set aside.
- For the Meat: Slice the flank steak against the grain into ¼ inch thick strips and then cut those into 2-inch long pieces. You can tilt the blade of your knife at a forty-five-degree angle to the top of the steak so that you get wider cuts if desired.
- In a large glass bowl, combine the additional ¼ cup low sodium soy sauce, 2 tablespoons Hoisin Sauce with the ¼ cup cornstarch and mix together. Add the beef and mix until coated. Let this marinate at room temperature for about 15 minutes. This makes the meat more tender and juicy. It gets all pasty and icky looking but trust me, it's good!
- As the beef sits, heat up one cup of oil in a large skillet or wok, making sure the beef will be mostly covered with oil. Heat the oil over medium heat until it’s hot, but not smoking.
- Add the beef to the oil and sauté until the beef just begins to darken on the edges, about 2-3 minutes. Stir the meat around a little so that it cooks evenly. No need to cook through because you will heat it back up later.
- Remove meat with a large slotted spoon and place onto paper towels, then pour the oil out of the skillet or wok.
- Put the pan back over the heat, dump the meat back into it and cook for one minute.
- Add the sauce, cook for another 5 minutes while stirring.
- Remove the beef and onions with a slotted spoon to a serving plate, leaving the sauce in the pan.
- Serve over rice and then pour a little left over sauce on the top if desired.
I’m sharing this delish recipe with my friends over at our weekly Fiesta Friday Party.
I love everything from cake to kale. Life is all about balance. I like to live, laugh and love to the fullest! Our time is too short not to enjoy ourselves.
Oh my Yum-oooooooooooooooooooooooo!!! Have a great weekend!
Thanks! Have a wonderful weekend yourself 🙂
I was just thinking that I need Asian food tonight and boom here is a beautiful recipe just waiting for me. That last photo is killer girl!
Thanks Julie!
Wow. That looks amazing! Is it really 1 1/2 cups of sugar?
Thank you! Yes, I like to double the sauce recipe in case anyone likes extra. You remove the meat from the sauce before serving so you can adjust the sauce amount to your liking. It makes a lot of sauce 🙂
LOOKS phenomenal!!! YUM!
Thank you!
Yummy! Must try this out. Is the sugar the right amount? I wonder if I could use less?
You won’t be disappointed! It sounds like a lot, but I double the sauce, and since you remove the meat from the sauce before serving, you can add as little or as much as you’d like to your dish. Depending on your taste preferences and how much sauce you or your family likes, you could easily half the sauce recipe if you choose 🙂
Yummmm I love Mongolian beef! It looks SO good on top of rice!
Me too, thanks!
This looks SOOOO good and warming. I want to eat it right now! Thanks for showing me how. 🙂
Let me know how you like it! Hope you enjoy 🙂