Amazing restaurant copycat P.F. Chang's Mongolian Beef recipe made with tender, saucy beef strips with green onions, served over steamed rice. Whip up this easy meal anytime you're craving takeout and you'll never regret staying in for the night!
1-2poundsbeefcut into strips, (suggestion: flank steak or stir fry beef strips)
1 ½teaspoonsground ginger
1 ⅔cupbrown sugar
1 ½tablespoons corn starch
sesame seeds, rice for serving
Combine all marinade ingredients in a smal bowl and whisk until combined. Pour into a zip-lock back with beef strips, seal and chill 1 hour or overnight. Drain marinade from zip-lock and set beef aside.
To make the sauce, in a medium sauce pan whisk together oil, ginger, garlic, soy sauce, water, and brown sugar. Stir and heat over medium high heat until brown sugar has dissolved.
While sauce is cooking, whisk together corn starch and water in a small bowl until corn starch is dissolved.
Bring sauce to a boil, then reduce heat to medium low and stir in corn starch-water mixture. Allow sauce to thicken slightly, then remove from heat.
In a large pan or skillet, cook beef strips over medium high heat until cooked through (5-8 mins) turning strips over throughout to ensure even cooking, reduce heat to medium.
Add 1/2-1 cup of sauce (depending on how "saucy" you want your beef). Stir and cook 1-2 minutes longer.
Serve over rice with green onions and sesame seeds if desired. Enjoy!
This recipe makes a large batch of the sauce, more than you will need for your beef! You may half the recipe if you'd like, or we like to use the extra over rice!