This past week, I attempted a copycat recipe of PF Chang’s Mongolian Beef. Although, this was very good, it still did not taste the same to me. I think the restaurant version is a bit sweeter tasting than this one is.
In most of my stir fry dishes, I buy thin steak or thin round steak then I slice it. I have heard so much about flank steak, I bought some to make it with this dish; however, I still prefer the thin round steak over the flank steak. This steak seemed to be a bit more tough to chew than the thin round steak.
Regardless, this was still a great stir fry dish and did not last long around our house! I adapted this recipe from Food.Com Mongolian Beef.
Ingredients:
- Sauce:
- 2 Tsp Vegetable Oil
- 1/2 Tsp Ginger
- 1 Tbsp Minced Garlic
- 1/2 Cup Soy Sauce
- 1/2 Cup Water
- 3/4 Cup Brown Sugar, Packed
- Meat:
- 2 Tbsp Vegetable Oil
- 1 Lb Flank Steak
- 1/4 Cup Corn Starch
- 3 Green Onions, Sliced
- White Rice, Optional
Directions:
In a medium sized skillet, warm up the oil then place in the remaining sauce ingredients and let this simmer for about 10 minutes. I put this on low and let it continue to warm while I cooked the steak.
Slice the steak against the grain in 1/4 inch slices that are bite size.
Place the steak in a ziploc bag with the corn starch, seal and shake to coat steak.
In a large skillet, heat the remaining oil and cook the steak. This takes about 10 minutes to brown the steak medium well.
I placed the steak on a paper towel lined plate to drain out the oil, and cleaned out the skillet.
Next, I put the steak back in the skillet with the sauce, and green onions. Let this cook for 10 minutes until the sauce was completely soaked into the steak.
I served this on top of white rice.
Do you have a particular Mongolian beef recipe you love?
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This is one of my daughter’s favorites. We made the Cooking Light version on Monday night and served with snow peas.