There is a popular restaurant called PF Chang’s that serves a Mongolian Beef dish. Today’s recipe is an at home version of that dish. I have been loving making Asian type dishes using flank steak so I was thrilled to find this one.
It was a hit with the family and will be something I will make often. You can serve it just with the beef over rice. However, I think adding in some steamed veggies would also be delish!
Now when it comes to slicing the flank steak be sure to place the meat in the freezer for 15-20 minutes before slicing. This will make it much easier to slice. You can mix the sauce up while the meat is in the freezer. Be sure to slice across the grain or your meat will be tough. It also helps to use a good knife. I have a wonderful serrated knife I got for my wedding and it works beautifully.
- 1 lb. flank steak, thinly sliced across the grain (see tip in post on how to do this)
- 1/2 cup soy sauce
- 1/2 cup brown sugar, packed
- 3 cloves garlic, minced
- 2 tsp grated fresh ginger
- 2 tsp vegetable oil
- 1/4 cup water
- 1/4 cup cornstarch
- 1 cup vegetable oil
- hot cooked rice
- 2 green onions, thinly sliced
- In a sauce pan, whisk together soy sauce, brown sugar, garlic, ginger, 2 teaspoons vegetable oil along with 1/2 cup water. Cook over medium heat until slightly thickened, about 5-10 minutes; set aside.
- In a large bowl, combine flank steak and cornstarch.
- Heat the 1 cup vegetable oil in a large saucepan or wok. 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 to the prepared sauce mixture in the saucepan and cook over medium heat and cook until sauce thickens, about 2-3 minutes.
- Serve over cooked rice and garnish with green onion. Serves 4-5.
Recipe adapted from Damn Delicious.