Mongolian Beef Recipe: Better Than P.F. Chang's in 20 Mins
This 20-minute Mongolian Beef recipe features tender strips of beef seared to perfection and tossed in a sweet and savory ginger-soy glaze. It's a quick, restaurant-quality meal that’s much healthier than takeout and perfect for a busy weeknight dinner.
Ingredients
- 1 lb Flank Steak sliced thin against the grain for maximum tenderness.
- 1/4 cup Cornstarch creates that signature "crunchy yet silky" coating.
- 1/2 cup Soy Sauce use Low-Sodium to control the saltiness.
- 1/2 cup Brown Sugar for the classic sticky, caramelized glaze.
- 2 tsp Fresh Ginger minced finely for a zesty, aromatic kick.
- 3 cloves Garlic minced; the soul of the savory profile.
- 1 bunch Green Onions cut into 2-inch pieces for a fresh, sharp bite.
- 1/3 cup Vegetable Oil use a high-smoke point oil (Canola or Grapeseed).
Instructions
- Coat the Beef: Toss the sliced beef in cornstarch in a large bowl until evenly coated. Let it sit for 5-10 minutes.
- Make the Sauce: In a small bowl, whisk together the soy sauce, water, and brown sugar until the sugar is mostly dissolved.
- Sear the Meat: Heat the oil in a large skillet or wok over medium-high heat. Sear the beef strips in batches (don't crowd the pan) until crispy and brown on the edges. Remove and set aside.
- Aromatics: In the same pan (leave about 1 tbsp oil), sauté the minced garlic and ginger for about 30 seconds until fragrant.
- Thicken the Glaze: Pour in the sauce mixture. Let it simmer for 2-3 minutes until it starts to thicken into a glossy glaze.
- Final Toss: Add the crispy beef back to the pan along with the green onions. Toss for 1-2 minutes until everything is perfectly glazed and hot. Serve immediately over rice.