- Step 1
Heat the sauce oil in a saucepan and briefly cook ginger and garlic.
- Step 2
Add soy sauce, water, brown sugar, and optional red pepper flakes. Bring to a boil and simmer a few minutes, then set aside.
- Step 3
Slice the flank steak thinly and coat the pieces with cornstarch. Let them sit briefly so the coating adheres.
- Step 4
Heat the frying oil and cook the beef in batches until browned and crisp at the edges. Drain excess oil.
- Step 5
Return the sauce to heat, add the beef, and toss until the sauce thickens and coats the meat.
- Step 6
Stir in sliced green onion and serve hot.
- Calories:479 kcal24%
- Protein:4 g8%
- Carbohydrates:46 g18%
- Sugar:39 g78%
- Salt:4.2 g70%
- Energy:2004 kJ24%
- Fat:33 g47%
PF Changs Mongolian Beef is a Delights of Culinaria recipe built around Vegetable Oil, Flank Steak, Cornstarch. This import keeps the source ingredient measurements and turns the preparation into clear Platea recipe steps. It is filed as main course and yields about 4 servings.
Use the structured ingredient and direction fields below for cooking. The recipe source is Delights of Culinaria.
