This PF Chang’s Mongolian Beef Copycat recipe is so simple to make and it’s probably better than the original version!
This copycat recipe of PF Chang’s Mongolian beef is so good, probably better than the original. Probably. It’s like candy. You won’t be able to stop eating it. It’s so freaking good. I’m serious.
The great thing about this amazing recipe is how simple it is to make. The ingredients are simple ingredients you probably have in your pantry right now.
But beyond that, as you bite in this yummy beef you will know what I’m talking about. It melts in your mouth, it’s sweet and a bit salty, and the flavour is out of this world.
2 lb flank steak
½ cup cornstarch
½ cup vegetable oil
2 tbsp vegetable oil
1 cup soy sauce
1 cup brown sugar
4 cloves garlic, minced
1 cup water
2 or 3 green onions chopped
- Step 1
Slice the steak into small thin pieces against the grain. In a large ziploc bag add the starch and add the beef to it. Close the ziploc bag and shake really well until each pieces is coated with cornstarch. Refrigerate until ready to use.
- Step 2
In a small sauce pan add the oil, soy sauce, brown sugar, garlic and water. Stir and cook over medium heat until sauce thickens. It took me about 20 minutes until the sauce thickened and reduced. Set aside.
- Step 3
In a non stick skillet heat the oil. When the oil is hot, add beef and cook until browned. I had to do in a 2 batches. Also if you need more oil after the batch feel free to add more. Remove beef from skillet to a bowl and empty the oil from the skillet.
Return beef to skillet and pour sauce over the beef. Stir and cook for a couple more minutes.
- Step 4
Serve over rice and garnish with green onions.