Mongolian Beef
Sticky-sweet Mongolian beef with crispy-edged flank steak, ginger, garlic, and green onions—PF Chang’s-style Asian-American skillet dinner over rice. Beef cooked to at least 145°F; sauce reduced until it coats every strip.
🛒Ingredients
- 1 1/4 pounds flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
- 1/3 cup neutral oil for frying, divided
- 1/2 cup low-sodium soy sauce
- 1/2 cup water
- 1/3 cup brown sugar
- 1 tablespoon hoisin sauce (optional)
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1/2 teaspoon red pepper flakes (optional)
- 6 green onions, cut into 1-inch pieces
- Cooked rice for serving
🔧Kitchen Tools Needed
- Large skillet
- Tongs
- Instant-read thermometer
- Mixing bowls
📝Instructions
- 1
Toss beef with cornstarch until lightly coated; let sit 10 minutes.
- 2
Whisk soy sauce, water, brown sugar, and hoisin.
- 3
Heat 2–3 tablespoons oil in a large skillet over medium-high. Cook beef in batches until browned and at least 145°F, 1–2 minutes per side. Do not crowd. Transfer to a plate; discard excess oil, leaving about 1 tablespoon.
- 4
Sauté garlic, ginger, and red pepper flakes 30 seconds. Pour in sauce; simmer 2–3 minutes until slightly thickened.
- 5
Return beef and green onions; toss 1 minute until glossy and hot. Serve over rice. Refrigerate within 2 hours up to 3 days; reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 470
🏷️Recipe Tags
❓Frequently Asked Questions
Too sweet?
Reduce brown sugar to 1/4 cup and add a splash of rice vinegar.
Sirloin ok?
Yes—slice thin against the grain the same way.
Less oil?
Pan-sear in 1 tablespoon oil in batches; edges will be less crispy but still tasty.
Food safety?
Cook beef strips to at least 145°F; leftovers to 165°F.
