P.F. Chang's Mongolian Beef

This is my favorite dish to order at P.F. Chang's, and I was so excited to find this version in my Top Secret Recipes book. Definitely a keeper--even the boys loved it! This is supposed to serve two, but it made enough for the four of us. You can also use two pounds of flank steak without doubling the rest of the ingredients (although you'll want more rice). There's a lot of sauce left over in the standard recipe, and since you're supposed to discard it anyway, it stretches enough to cover the extra meat (we actually add some sauce on top of the rice--it seems like such a waste to put in that much work and then throw it away!). Since you don't cook the steak very long, if you get something other than flank steak, it's important to get a good cut that doesn't need a lot of cooking to become tender. We've used a top round London broil with great success.

Printable Recipe

P.F. Chang's Mongolian Beef

2 tsp. vegetable oil
½ tsp. minced ginger
1 Tbsp. chopped garlic
½ cup soy sauce
½ cup water
¾ cup dark brown sugar

1 cup vegetable oil
1 lb flank steak
¼ cup cornstarch
2 large green onions
3 cups cooked rice


Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat. Don't get the oil too hot or you'll get a major spatter when adding the other liquids.

Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.

Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2 to 3 minutes or until the sauce thickens. Remove it from the heat.

Slice the flank steak against the grain into ¼" thick bite-size slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.

Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.

Let the beef sit for about 10 minutes so that the cornstarch sticks.

As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).

Heat the oil over medium heat until it's hot, but not smoking.

Add the beef to the oil and saute for just two minutes, or until the beef just begins to darken on the edges. You don't need a thorough cooking here since the beef is going to go back on the heat later. Stir the meat around a little so that it cooks evenly.

After a couple minutes, use a large slotted spoon to take the meat out and place onto paper towels, then pour the oil out of the wok or skillet.

Put the pan back over the heat, dump the meat back into it and simmer for one minute.

Add the sauce, cook for one minute while stirring, then add all the green onions.

Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.

Leave the excess sauce behind in the pan (or put a little on top of your rice).

Serve over warm rice.

Makes 2 to 4 servings.

Serve with: Egg Rolls