PF Chang’s Mongolian Beef Copycat Recipe

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 pound flank steak

1/4 cup cornstarch

1/2 cup vegetable oil

2 green onions (thinly sliced)

1 teaspoon toasted sesame seeds

1/2 cup water

1/2 cup brown sugar (packed)

1/4 cup reduced sodium soy sauce

3 cloves garlic (minced)

1 tablespoon freshly grated ginger

2 teaspoons vegetable oil

Directions

Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into 1/4-inch thick slices.

In a large bowl, combine flank steak and cornstarch.

Heat vegetable oil in a large cast iron skillet. Working in batches, add beef and fry until browned and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.

Add beef and soy sauce mixture to the skillet over medium heat and cook, stirring occasionally, until sauce thickens, about 2-3 minutes. Stir in green onions.

Serve immediately, garnished with sesame seeds, if desired.

for the soy sauce mixture

In a small saucepan over medium heat, combine water, brown sugar, soy sauce, garlic, ginger and vegetable oil. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly thickened, about 5-10 minutes.