There are several copycat recipes for P.F. Changs Mongolian Beef, but we found this one to be the closest to the original. Enjoy!
Ingredients for the sauce:
2 Tsp vegetable oil
1/2 tsp minced ginger
2 tablespoons chopped garlic
1/2 c soy sauce
1/2 c water
3/4 c dark brown sugar
Ingredients for the Meat:
1/2 cup vegetable oil
1 pound flank steak
1/4 c corn strach
Slice the flank steak against the grain into 1/4 inch thick slices. Coat the pieces of steak with a think coating of cornstarch on both sides of the meat. Let the beef sit for about 10 minutes so the cornstarch sticks. Chop the green onions and set aside. While you wait, work on your sauce.
Heat 2 teaspoons of oil in a saucepan over medium low heat. Add garlic and ginger. Cook for about a minute – stirring once. Add soy sauce and water. Make sure you were cooking over medium low heat…if the oil is too hot it will splatter once you add the water so be careful. Add the brown sugar into the sauce and bring up heat to medium. Bring to a boil for 2 to 3 minutes until he sauce thickens. Remove from heat.
Heat 1/2 cup of oil in a wok or skillet over medium heat until it’s hot. Add the beef to the oil and sauté for two minutes, or until the beef just begins to darken on the edges. Stir the meat so that it cooks evenly. After a couple minutes, use a large slotted spoon to take the meat out and place onto paper towels.
Pour the oil out of the wok or skillet. Put the pan back over the heat, add the meat back into the wok or skillet and simmer for one minute. Add the sauce, and cook for an additional minute while stirring. Add the chopped green onions. Cook for one more minute, then remove the beef and onions with a spoon to a serving plate. Leave the excess sauce behind in the pan.
Tips: Chicken also works. If you are out of dark brown sugar, light brown sugar can also be substituted for a similar taste.