I love P.F. Chang’s — their flavors inspired this quick, family-friendly Mongolian beef. This version recreates that sweet-savory sauce at home while keeping the recipe simple and fast: about 25–30 minutes from start to finish. The beef is lightly coated and pan-fried for a crisp exterior, then tossed in a glossy brown-sugar and soy sauce glaze. Serve over steamed rice with broccoli for a complete meal that’s ready on busy weeknights.
Mongolian Beef
Cook Time: 10 mins
Total Time: 25 mins
Author: Garnish and Glaze
Ingredients
For the Beef:
- 1/3 cup cornstarch
- 1 1/2 pounds thinly sliced flank steak or stir-fry beef strips
- 1/2 cup oil (for frying)
For the Sauce:
- 1 1/2 tablespoons cornstarch
- 1 tablespoon cold water
- 1 tablespoon sesame oil
- 2 plump garlic cloves, minced
- 1/2 teaspoon ground ginger
- 2/3 cup brown sugar
- 2/3 cup soy sauce
- 1/2 cup water
For the Garnish:
- 2 green onions, chopped
- 1 tablespoon toasted sesame seeds*
Instructions
- Place the beef and 1/3 cup cornstarch into a large resealable plastic bag or bowl. Shake or toss until the strips are evenly coated. Set aside while you prepare the sauce.
- Whisk together 1 1/2 tablespoons cornstarch and 1 tablespoon cold water in a small dish to make a slurry; set aside.
- In a small saucepan over medium-high heat, warm the sesame oil. Add the minced garlic and cook for about 1 minute until fragrant but not browned. Stir in the brown sugar, ground ginger, soy sauce, and 1/2 cup water. Bring the mixture to a gentle boil, then reduce heat to low and whisk in the cornstarch slurry. Simmer until the sauce thickens and becomes glossy, about 4–5 minutes. Remove from heat and keep warm.
- Heat 1/2 cup oil in a large skillet or wok over medium-high heat until hot but not smoking. Add the coated beef in a single layer, taking care not to crowd the pan — cook in two batches if needed. Fry each batch about 2 minutes per side until the exterior is crisp and the meat is cooked through. Use a slotted spoon to transfer the cooked beef to a paper towel–lined plate to drain.
- Carefully drain excess oil from the skillet, leaving a thin film for cooking. Return all the beef to the pan and pour roughly half of the prepared sauce over it, reserving the remainder for serving with rice and vegetables. Toss and cook over medium heat for about 1 minute so the beef is evenly glazed and heated through.
- Transfer the glazed beef to a serving platter and garnish with chopped green onions and toasted sesame seeds. Serve immediately with steamed rice and broccoli, and pass the reserved sauce for those who like extra.
*To toast sesame seeds
Spread sesame seeds in a single layer on a foil-lined baking sheet. Broil on high for 2–3 minutes or until lightly browned, shaking the pan once midway to brown both sides. Watch closely — they toast quickly and can burn.
- Slicing the beef thinly across the grain helps keep it tender. If your beef slices are thick, partially freeze the meat for 20–30 minutes before slicing to make thin, even strips.
- Adjust the brown sugar to taste if you prefer a less sweet sauce; a little more soy sauce or a splash of rice vinegar can balance sweetness if needed.
- For a lighter version, omit deep-frying and pan-sear the coated strips in a small amount of oil, though they won’t be as crisp as deep-fried.
- Make-ahead: Prepare the sauce in advance and reheat gently before tossing with freshly cooked beef. For best texture, fry the beef just before serving.
Recipe adapted from favfamilyrecipes with adjustments to sauce proportions, the addition of sesame oil, and some method changes to simplify home preparation.
