PF Chang's Mongolian Beef

from ButterYum
makes 4 servings


  • 2 teaspoons vegetable oil
  • 1/2 teaspoon minced ginger
  • 1 tablespoon minced garlic
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 3/4 cup light brown sugar, lightly packed
  • 1 cup vegetable oil
  • 1 pound flank steak or London broil, cut into 1/4-inch thick strips
  • 1/4 cup cornstarch
  • 2 scallions, sliced 


  1. In a large nonstick skillet over medium high heat, combine the first 6 ingredients together.
  2. Simmer mixture, stirring occasionally, until the mixture thickens; remove from heat and reserve.
  3. In a large bowl, coat the steak strips with the cornstarch.
  4. In the meantime, heat 1 cup vegetable oil in a deep skillet or saucepan.
  5. In batches, fry the steak strips until they turn brown around the edges (they don't have to be cooked completely at this point); drain on paper towels.
  6. Return the first skillet (the one with the sauce) back to the heat and add fried steak strips; stir frequently until steak is cooked completely and is well coated with sauce.
  7. Sprinkle scallions over steak strips and serve.