Mongolian Beef


I am always trying to get better with asian cooking. Without that huge gas flame and wok, I can only do so much. I always get the skillet really hot before cooking, but it is just not the same. This is my attempt to recreate PF Chang’s Mongolian Beef. It turned out OK, but not quite the same. I will keep working on it. I paired it with fried rice. All in all, I would definitely make it again.

Mongolian Beef


  • 1 pound flank steak, thinly sliced across the grain
  • 1/4 cup cornstarch
  • 1 cup vegetable oil
  • 2 green onions, thinly sliced
  • handful toasted sesame seeds
  • 1/2 cup soy sauce
  • 1/2 cup brown sugar
  • 3 cloves garlic, minced
  • 1 Tbsp grated fresh ginger
  • 1 Tbsp vegetable oil


  1. Whisk together soy sauce, brown sugar, garlic, ginger, 1 Tbsp vegetable oil, and 1/2 cup water.
  2. Heat soy sauce mixture in a medium saucepan until slightly thickened, about 10 minutes; set aside.
  3. In a large bowl, combine flank steak and cornstarch.
  4. Heat 1 cup vegetable in a large saucepan.
  5. Add beef and fry until browned and cooked through.
  6. Transfer to a paper towel lined plate, discard excess oil.
  7. Add beef and soy sauce mixture to the saucepan over medium heat and cook until sauce thickens.
  8. Stir in green onions, top with toasted sesame seeds, and serve immediately.

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