Mongolian beef is an Asian dinner recipe featuring tender stir fried beef with a sweet, tangy Asian sauce. The dish is topped with scallions and sesame seeds, then served over fluffy white rice. This amazing copycat PF Chang’s Mongolian beef recipe tastes like the restaurant version, but it’s made at half the cost!
- 1.5 Tablespoons organic sesame oil, (or canola or vegetable oil)
- 16 ounces (1 pound) beef flank or top sirloin steak (sometimes called stir fry beef)
- 2 Tablespoons cornstarch
For the Sauce:
- 1.5 teaspoons freshly grated ginger (or 1/2 teaspoon dried ground ginger)
- 2 Tablespoons minced garlic
- 8 ounces (1 liquid cup) low sodium soy sauce
- 8 ounces (1 liquid cup) water
- 1 cup lightly packed brown sugar
- 3 Tablespoons cold water mixed with 1.5 Tablespoons corn starch
- 2 scallions (green tops only), thinly sliced
- White or black sesame seeds, (optional)
- 2 cups cooked white rice
Cut flank steak across the grain into bite sized strips
Place meat and cornstarch into a gallon sized plastic bag. Seal well and shake to coat the meat.
Add all sauce ingredients to a medium saucepan. Stir to combine and place over medium heat. Cook until sauce is thickened, about 4-5 minutes. Meanwhile, stir fry the beef.
Place oil into a wok, stir fry pan, or saute pan. Place over medium high heat. When oil starts to shimmer, add beef. Cook, stirring often, until meat is cooked to your liking (about 3-4 minutes for rare, 4-5 minutes for medium, and 6-7 minutes for well done)
After meat is cooked, add about half of the sauce and stir to coat.
Top with sliced scallions and sesame seeds, if desired. Serve over cooked rice. Enjoy!
You will have more sauce than you need. You can either double the recipe to serve more people, or freeze the leftover sauce for another time.