Family's favorite P. F. Chang's Mongolian Beef Recipe - made of simple ingredients and tastes incredible!
Prep Time: 10 Min
Cook Time: 20 Min
Combine all the sauce ingredients in a saucepan and bring to a boil over medium heat. Cook for 2-3 minutes. Remove from heat and then set it aside.
Grab your flank steak and slice it diagonally against the grain. I make mine about ¼” thick, but you can cut yours to your desired thickness.
Place cornstarch in a shallow bowl and dip each piece of steak into the cornstarch, making sure it’s all evenly coated. Place the pieces on a plate and let them sit for about 5-10 minutes.
Take the steak and cut them further into 1” bites.
Remove the beef from the oil using a slotted spoon and transfer them to a paper towel-lined plate to rest.
Drain the oil (or grab a new skillet) and add the meat back onto the pan, still over medium heat. Add the sauce and bring to a boil uncovered. Cook for 1 minute.
Add the green onion and cook for an extra minute before turning off the heat.
Serve immediately over cooked rice and garnish with some extra green onion. Enjoy!