Easy Mongolian Beef
P.F. Chang’s Style Mongolian Beef! Easy and Amazing! Whenever the craving hits, I just whip up a batch of Mongolian Beef… and let me tell you this is amazing and surprisingly easy!
Ingredients
- 2 teaspoons + 2 tablespoons oil ((vegetable or olive))
- ½ teaspoon ginger (minced)
- 4 cloves garlic (finely minced)
- ½ cup soy sauce ((low sodium is best))
- ¼ cup water
- ½ cup packed brown sugar
- 1 pound flank steak ((or your favorite cut of beef thinly sliced))
- ⅓ cup cornstarch
- 2 green onions (sliced)
Directions
- 1
Heat 2 teaspoons of oil in a small pan over medium low heat. Add ginger and garlic and stir just until fragrant (about 1 minute). Add soy sauce, water and brown sugar and bring to a boil. Let boil 3-5 minutes or until slightly thickened. Set aside.
- 2
Slice the flank steak into ¼" slices and toss with cornstarch. Gently shake off any excess.
- 3
Place 1 tablespoon at a time of oil in a pan or wok and heat over medium high heat. Cook the beef in small batches for about 2 minutes. (It doesn't need to cook all of the way through, it will cook completely when combined with the sauce).
- 4
Once all the beef has been cooked, combine with the sauce and heat over medium until hot and bubbly. Remove from heat and stir in green onions. Serve over rice.