Mongolian Beef

This copycat recipe for PF Chang’s rivals anything you could find in a restaurant. Serve this stir-fry recipe over rice with steamed broccoli or bok choy.

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Step 1

Slice the flank steak into thin ¼" pieces. Toss with cornstarch, shaking off any excess and set aside.

Step 2

In a 10-inch skillet, heat 2 teaspoons of oil over medium-low heat. Stir in minced ginger and garlic and cook until fragrant, about one minute.

Step 3

Add soy sauce, water, and brown sugar to the skillet, then bring to a boil. Let it boil for 3-5 minutes until slightly thickened. Transfer to a small bowl and set aside.

Step 4

Heat 1 tablespoon of oil in a separate pan or wok over medium-high heat. Cook the beef in small batches for about 2 minutes. It does not need to be cooked through.

Step 5

Once all of the beef is browned, add the beef and sauce back to the skillet and heat over medium until hot and bubbly.

Step 6

Remove from heat and stir in green onions. Serve over rice.