This copycat P.F. Change's Mongolian Beef recipe comes together in 20 minutes and makes for a great weeknight meal! It's quick, easy, and delicious!
Prep Time5 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Course: 30-Minute Meals
Cuisine: Asian
Keyword: easy mongolian beef, mongolian beef, pf changs mongolian beef, what is mongolian beef
Servings: 3
Calories: 792kcal
Author: Averie Sunshine
Ingredients
1poundflank steaksliced with the grain in 1/4- to 1/2-inch thick bite-sized pieces*
¼cupcornstarch
3tablespoonsolive oildivided
2tablespoonssesame oildivided
3 to 4clovesgarlicpressed or finely minced
1 to 2teaspoonsfresh ginger or to tastefinely minced
½cuplite or reduced sodium soy sauce
½cupwater
¾cupdark brown sugarpacked (light may be substituted), or to taste
1or 2 green onionssliced into thin rounds for garnishing
sesame seedsoptional for garnishing
Instructions
To a large ziptop bag, add the steak slices, cornstarch, seal, and toss to coat. Set aside while preparing the sauce.
To a medium saucepan, add 1 tablespoon olive oil, 1 tablespoon sesame oil, garlic, ginger, and heat over medium-high for about 1 minute, or just until garlic is fragrant, taking care not to scorch it.
Add the soy sauce, water, brown sugar, and stir until the sugar has dissolved. Bring to a boil and allow it to boil for about 2 to 3 minutes. Then reduce the heat to low and simmer for about 5 minutes, or until slightly thickened and reduced. Taste the sauce and make any necessary flavor adjustments. While the sauce simmers, sear the steak.
To a large skillet, add the remaining 2 tablespoons olive oil, 1 tablespoon sesame oil, and steak. Cook over medium-high or high heat until steak is cooked through, about 5 to 7 minutes, flipping the pieces intermittently to ensure even cooking.
Add the soy sauce mixture, noting it will bubble up. Toss meat to coat it evenly with the sauce. Allow the sauce to simmer for about 3 minutes at medium-high heat before reducing heat to low and simmering for 3 to 5 minutes, or until sauce has reduced and thickened to taste. Give mixture a final stir to coat all pieces evenly.
Evenly garnish with the green onions, sesame seeds, and serve immediately. Beef is best warm and fresh but will keep airtight in the fridge for up to 5 days.
Notes
*You want the strips to stay intact, so slice the beef with the grain rather than against like you would for a stew.