My family’s favorite dish at P.F. Chang’s is Mongolian Beef. And while I enjoy P.F. Chang’s, I don’t like the prices or the fact that our P.F. Chang’s is 20 minutes away. This recipe, dare I say, is even better than the original. Maybe I was just basking in the fact that I fed my whole family (with leftovers) for the price of one order of Mongolian Beef at P.F. Changs. Score!
P.F. Chang’s Mongolian Beef
serves 4-5
2 pounds flank steak
1/4 cup cornstarch
a pinch of salt
1 teaspoon canola oil
1 teaspoon grated ginger
3 cloves garlic, minced
1/2 cup soy sauce
1/2 cup water
1/2 cup brown sugar
1/2 cup (approximately) canola oil for frying
Sriracha sauce for serving
Cut the flank steak against the grain about 1/2 inch thick (or thinner if you can). Lightly salt the beef, then sprinkle the cornstarch over the meat to coat it. Set the meat aside.
Heat 1 teaspoon of oil in a large nonstick skillet over medium heat. Add the garlic and ginger and cook for a few seconds. Add the soy sauce, water, and brown sugar. Stir until the brown sugar dissolves (about one minute).
Remove the sauce from the pan and wipe it out with a dry towel. Turn the heat up on the pan and add the enough oil to have about 1/4 inch of oil in the pan (could be as much as 1/2 cup depending on the size of your pan). Add the beef in a single layer (you might have to do it in batches, depending on the size of your pan), and brown it on both sides, about 2-3 minutes. Remove the beef from the pan with a slotted spoon and onto paper towels.
Remove extra oil from the pan. Add the sauce back to the pan and bring to a boil. Add the beef and cook until the sauce thickens to a desired consistency. Serve with rice (I’m partial to Riceland brand) and Sriracha sauce.
