Take-out Fake-out: PF Chang’s Mongolian Beef

by Shawnda on May 10, 2009

in Beef,Take-out Fake-out

Mongolian Beef

There are just some dishes I don’t think about making at home because there are plenty of times when going out is just plain worth it – especially considering someone else gets to do the dishes! Like sushi. While we do make sushi at home occasionally, I like that at a restaurant I can order a piece of this and a piece of that to try something new. If I don’t like it, it’s just one piece. Variety like that at home is hard to manage (for me, anyway).

Then there are times when my husband is scooping up a forkful of something and he’ll pause, look at me across the table, and say, “You know, we could totally make this at home.” Usually, he’s right. And I’d probably do it way more often if someone could hook me up with their clean-the-kitchen fairy. I can pay in chocolate cake or bottles of Port… take your pick!

This was good. This was really good. Very restaurant-esque, not terrible for you, cooked very quickly, and everyone cleaned their plates. It’s already on the menu again for next week!

Mongolian Beef

A DIY version of PF Chang's Mongolian Beef.


  • 1 lb flank steak, thinly sliced crosswise
  • 1/4 cup of cornstarch
  • 3 tsp vegetable oil, divided
  • 1/2 teaspoon grated ginger
  • 1 Tbsp minced garlic
  • 1/2 cup water
  • 1/2 cup of low-sodium soy sauce
  • 1/4 cup brown sugar (measured, not packed)
  • 3/4 tsp red pepper flakes
  • 1 large green onion, sliced thinly


  1. Pat steak slices dry and add to a bowl with corn starch. Toss to ensure all pieces are just coated. Shake off excess corn starch using a strainer.
  2. Heat 1 1/2 tsp oil in a large wok or non-stick pan over medium-high heat. Add the garlic and ginger, stir until fragrant.
  3. Add the soy sauce, water, brown sugar and pepper flakes.
  4. Cook the sauce for about 2 minutes and transfer to a bowl.
  5. Turn the heat to high and add the remaining oil to the wok. Add the beef and cook until browned on all sides.
  6. Pour the sauce back into the wok and cook until the sauce reaches desired consistency.
  7. Add the green onions (a pinch reserved for garnish), stir, and remove from heat. Plate, top with remaining onions, and serve.


Yields: 2-4 servings

Adapted from PF Chang's and Pink Bites

Estimated time: 20 minutes

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