Family Life

Mongolian Beef (PF Chang Clone)

Our last Chinese recipe for orange chicken was such a hit that we decided to share another of our favorite Chinese recipes, Mongolian Beef.

Mongolian Beef (PF Chang Clone)

Adapted from
5 from 1 vote
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main
Cuisine Chinese
Servings 8
Calories 399 kcal


  • 2 lb flank steak
  • 1/2 cup cornstarch
  • 4 large green onions sliced
  • frying oil


  • 4 tsp vegetable oil
  • 1 tsp ginger minced
  • 2 tbsp garlic minced
  • 1 cup soy sauce
  • 1 cup water
  • 1 1/2 cup brown sugar


Dredge & Fry Beef Strips

  • Heat frying oil to 350*.
  • Slice flank steak against the grain into 1/4″ thick bite-size pieces while tilting the kinfe blade at an angle (45* or so).
  • Place the cornstarch in a shallow dish and dredge the steak pieces in the fryer. Do not overcrowd fryer.
  • Fry for 2-3 minutes or until the edges begin to darken. Do not over cook.
  • Remove from fryer and drain on paper towels. Repeat until all beef is cooked.
  • Set aside.

Make The Sauce

  • In a medium skillet, heat vegetable oil over med/low heat.
  • Add ginger and garlic. Stir for a minute.
  • Add soy sauce and water.
  • Dissolve the brown sugar in the mixture.
  • Raise heat to medium and bring to a boil.
  • Boil for 2-3 minutes until the sauce thickens slightly.

Combine and Serve

  • Add cooked beef strips and green onions to the sauce, stirring until well mixed.
  • Serve over steamed rice.
Keyword kid friendly, pressure cooker

By Angelia Embler

Angi grew up in southern Arizona but now lives in central New Mexico with her husband, two sons and four dogs. She creates, answers @Yoast support, and loves to ramble. Find her curled up with a book or watching her favorite TV shows, movies, or American football game. ?

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