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PF Changs Mongolian Beef


  • 2 teaspoons vegetable oil
  • 1 tablespoon sesame oil
  • 1 inch piece of ginger peeled and minced
  • 2 garlic cloves chopped
  • ½ cup soy sauce
  • ½ cup water
  • ¾ cup dark brown sugar
  • vegetable oil for frying (about 1 cup)
  • 1 lb flank steak
  • ¼ cup cornstarch
  • 2 large green onions chopped
  • White rice or fried rice to serve under the beef


  • Slice the steak against the grain in 1/4” pieces.
  • Put cornstarch on dish so that you can dip the steak pieces in it. Make sure both sides of beef are covered. Let beef sit in the cornstarch for 10-15 minutes so that it sticks.
  • While the beef is standing in cornstarch prepare the sauce.
  • Heat the 2 teaspoons of vegetable oil and 1 tablespoon sesame oil in a sauce pan over medium low heat. Add ginger and garlic, cook for about 1 min. Do not let it get too hot or it will burn. Stir in soy sauce, brown sugar and water then increase the heat to bring to a boil for 3-4 minutes or until the sauce thickens. Remove from heat and set aside.
  • Heat oil in wok or large frying pan (have enough so that the steak will be mostly covered).
  • Saute steak until brown and is cooked evenly. Use slotted spoon to take meat out and drain on paper towels to get off the excess oil.
  • Add the steak into the sauce.
  • Garnish with green onions.