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Mongolian Beef

Mongolian Beef - Enjoy P.F. Chang's Mongolian Beef at home in just 30 minutes and it's 10x better. Savory and sweet succulent beef with a crunch!
Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3 - 4
Calories 470kcal
Author Immaculate Bites


  • 1 lb flank steak or sirloin steak
  • 1/2 cup cornstarch
  • 1 teaspoon teaspoon baking soda
  • Black pepper to taste
  • ¼ -1/2 cup oil
  • 1 teaspoon ginger , minced
  • 1 tablespoon garlic , chopped
  • 1/2 cup reduce sodium soy sauce
  • 1/2 cup water
  • 1/4 cup dark brown sugar
  • 4-5 large green onions , sliced on the diagonal into one-inch lengths


  • Slice the beef against the grain in little pieces. Then mix with cornstarch, baking soda and black pepper.
  • Remove from cornstarch, shake off and let it rest for about 10 minutes.
  • Heat up the wok with about  ¼ -1/2 cup oil,,  then add meat; let it rest for about 30 seconds before stirring. Cook for 2  minutes or until beef reaches desired doneness - it should barely cook in the center, stir the meat around a little so that it cooks evenly.
  • Remove, transfer beef to a plate and keep warm.
  • Add ab with about 1 tablespoon of oil to the wok,  add ginger and garlic sauté for about a minute  making sure the garlic does not burn.
  • In a small bowl combine soy sauce , dark brown sugar and water .
  • Add mixture to the wok , bring to a boil and stir for about a minute .
  • Next, add beef to the wok . Bring to a boil, continually stirring for about 2 minutes.
  • Finally add scallions, stir, turn off heat and serve over white rice.


Calories: 470kcal | Carbohydrates: 54g | Protein: 34g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 90mg | Sodium: 1512mg | Potassium: 667mg | Sugar: 40g | Vitamin A: 80IU | Vitamin C: 2.3mg | Calcium: 83mg | Iron: 3.6mg