Best PF Chang Mongolian Beef Copycat
Ingredients
- 1 lb thinly sliced steak traditionally flank steak, but I use New York Strip
- 1/2 cup cornstarch
- ½ cup *Kikkoman soy sauce
- ½ cup water
- 1 teaspoon grated ginger minced**
- 3 to 4 **medium cloves finely minced garlic
- 1/4 cup light brown sugar
- 1/2 cup avocado oil for frying
- 2 to 3 green onions sliced on the diagonal
Instructions
- Slice steak into very thin strips (1/4 inch or less) against the grain. Tip: you can put it in the freezer for 15 minutes first to make it easier to cut.
- Place half of the cornstarch into a ziptop bag, close and shake to coat sides of bag.
- Add steak to the bag, then sprinkle the remaining cornstarch on top.
- Make sure plenty of air is inside of the bag, then zip it closed.
- Shake the bag to coat steak in cornstarch.
- Let steak sit for 10 to 15 minutes so that cornstarch adheres well.
- In the meantime, make the sauce by adding the soy sauce, water, ginger, garlic and brown sugar to a medium-sized sauce pan.
- Whisk well and cook on medium heat at a bubble for 8 to 10 minutes.
- Sauce volume will be reduced by about half. Remove from heat.
- In a hot wok, fry steak in 1/2 cup avocado oil, about 2 to 3 minutes per batch.
- Remove steak and place on a plate with paper towels.
- Return sauce to the stove and warm to medium heat until bubbling.
- Add green onions and cook 1 to 2 minutes.
- Add cooked steak to pan with sauce, stir to coat.
- Serve over your favorite rice. Enjoy!
Notes
* If you want this recipe to turn out like the restaurant version, make sure to use a high quality soy sauce. Kikkoman is my favorite.
** For easier prep, you can use Gourmet Gardens paste ginger and Gourmet Gardens paste garlic. Find it in your local grocery store in the produce section near the fresh herbs.