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Mongolian Beef

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This Mongolian Beef recipe is just like P.F. Chang’s. The steak is sticky and sweet. It pairs perfectly with a huge side of either white or fried rice. I like buying the Trader Joe’s vegetable fried rice to go along with this. If you aren’t a huge green onion fan, swap in thinly sliced white onions and cook along with the steak once you add it back to the wok with the sauce.

Because the steak has to be cooked in batches you do not want to start this if you’re in a hurry. Plan ahead and take your time. If you rush it, you’ll regret it. You don’t want to add too much oil to the wok when making the steak or else it will splatter everywhere. I recommend getting a splatter shield. Once all the steak is cooked everything comes together quickly. It’s definitely worth the time and effort.

Mongolian Beef

Mongolian Beef just like you get at P.F. Changs! Sweet and sticky steak pieces with green onions served with white or fried rice.
5 from 3 votes
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Course Dinner

Ingredients
  

  • 4 lbs flank or flat iron steak
  • 3/4 c cornstarch
  • vegetable oil for frying
  • 8 cloves garlic minced
  • 1 c low sodium soy sauce
  • 1/2 c water
  • 1 c brown sugar
  • 1/2 tsp red pepper flakes
  • 1/2 tsp ground ginger

Instructions
 

  • Add corn starch to a large mixing bowl. Set aside.
  • Slice steak in 1/4 inch thick slices and toss in the cornstarch.
  • Preheat a couple tablespoons of oil in a wok over medium heat. Once smoking add the first batch of steak. Don't add more than 5-6 pieces at a time. Cook 2-3 minutes per side. Continue adding 2 tablespoons of oil and cooking 5-6 pieces of steak at a time.
  • Remove steak from the wok and place on paper towels. Wipe down the bottom of the wok after every 3 batches to remove any residual burnt coating.
  • You can make the sauce in a separate pan while the steak cooks in batches if you're in a hurry or you can wait until the steak is done cooking to wipe out the wok and begin the sauce.
  • For the sauce cook minced garlic in preheated oil just under medium heat for a minute. Add low sodium soy sauce, water, brown sugar, red pepper flakes and ground ginger. Whisk together and turn the heat up and allow to boil for 5 minutes.
  • Add the steak back to the wok and mix to coat the meat. Allow the meat to heat back through before serving and top with sliced green onions.

Notes

Here are some tips: get a screen for the splatter! Don’t cook higher than medium heat. Wipe down the wok after each round of cooking with paper towel. Inevitably you get black burnt bits after each round and those will continue to burn and smoke if you don’t clean it out. If you use the suggested 2TB oil with each batch, most of that will be absorbed by the meat and it won’t be like you’re sopping up tons of oil. You will add new oil for each batch, let it heat up for 30 seconds then add your meat.
Don’t overcrowd your pan with meat! Each piece needs to lay flat.
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