Mongolian Beef Recipe
Discover how to make the iconic Mongolian Beef with this quick and easy recipe. Perfectly cooked beef slices in a savory sauce that's full of flavor!
<ul class="ingredients-main-list">
<li class="ingredients-single-item">500g flank steak, thinly sliced against the grain</li>
<li class="ingredients-single-item">60ml soy sauce</li>
<li class="ingredients-single-item">2 tablespoons vegetable oil, plus more for frying</li>
<li class="ingredients-single-item">100g green onions, cut into 2-inch pieces</li>
<li class="ingredients-single-item">3 garlic cloves, minced</li>
<li class="ingredients-single-item">1 tablespoon fresh ginger, minced</li>
<li class="ingredients-single-item">100g brown sugar</li>
<li class="ingredients-single-item">2 tablespoons cornstarch</li>
<li class="ingredients-single-item">240ml water</li>
<li class="ingredients-single-item">1 teaspoon sesame oil</li>
<li class="ingredients-single-item">To serve: Steamed jasmine rice</li>
<li class="ingredients-single-item">Optional: Sesame seeds for garnish</li>
</ul>
<ol class="no-list-style">
<li class="MethodStepper">
<h4 class="step-title">Step 1</h4>
Slice the flank steak against the grain into thin strips. Toss them with the cornstarch until fully coated. Allow the beef to sit for 10 minutes to marinate slightly and for the cornstarch to adhere well.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 2</h4>
Heat the vegetable oil in a large pan or wok over high heat. Add the beef strips in batches, being careful not to overcrowd the pan. Fry until browned and crispy on the outer edges, about 2 minutes per side. Remove the beef and set aside on kitchen paper to drain off any excess oil.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 3</h4>
In the same pan, reduce the heat to medium. Add a tablespoon more oil if necessary. Sauté the garlic and ginger until aromatic, about 1 minute.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 4</h4>
Mix the soy sauce, water, and brown sugar in a bowl, then pour into the pan with the garlic and ginger. Bring to a simmer, stirring continuously until the sugar has dissolved. Cook for 2-3 minutes until the sauce begins to thicken slightly.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 5</h4>
Return the beef to the pan. Add the green onions and sesame oil, tossing everything together so the beef and onions are well coated in the sauce. Cook for a further 2 minutes, allowing the beef to heat through and the onions to soften slightly.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 6</h4>
Serve the Mongolian beef over steamed jasmine rice. Optionally, sprinkle sesame seeds over the top for garnish. Enjoy your homemade Mongolian Beef with a side of steamed vegetables for a complete meal.
</li>
</ol>
Guilty Chef FAQ for
P.F. Chang's
Mongolian Beef Recipe
What ingredients are used in Mongolian Beef from PF Chang's?
This recipe includes flank steak, soy sauce, vegetable oil, green onions, garlic, ginger, brown sugar, cornstarch, water, and sesame oil. Sesame seeds and steamed jasmine rice for serving are optional.
How to cook Mongolian Beef from PF Chang's at home?
Learn how to cook Mongolian Beef from PF Chang's by thinly slicing the steak and stir-frying it with a tangy soy sauce, ginger, and garlic mixture. Add green onions and sesame oil, then serve over steamed rice.
What type of beef is best for Mongolian Beef recipe?
Flank steak is a great cut for this dish as it becomes really tender when thinly sliced and stir-fried, just like in the Mongolian Beef recipe from PF Chang's.
Is Mongolian Beef spicy?
Traditionally, Mongolian Beef isn't spicy. However, if you prefer a spicy kick, you can add some red pepper flakes or chopped chilies to the recipe.
Can I prepare Mongolian Beef ahead of time?
Yes, you can prepare the sauce and slice the beef ahead of time. However, it's best to cook the dish just before serving for the freshest taste.
More Recipes from
P.F. Chang's
The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe aims to replicate the flavour of the dish but may not be an exact match to the proprietary recipe used by the restaurant.
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"1 tablespoon fresh ginger, minced",
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"@type": "Review",
"author": "James O'Conner",
"datePublished": "2024-07-04",
"reviewBody": "Mongolian Beef was my go-to order at PF Chang's. With this recipe, I can now make it at home and it's just as delicious!",
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"datePublished": "2024-07-05",
"reviewBody": "Nice balance of flavors with a kick from the ginger. Went down a treat with the whole family.",
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