It takes no prompting for me to admit that I love PF Changs. Unfortunately, we don’t live near one and so on the very few occasions that I am able to go, I feel compelled to stick to my favorite menu item (Honey Shrimp) instead of branching out to try new things. I know that Mongolian beef is one, if not the most, popular options at the restaurant, and so I decided to try making a version at home to experience it, without risking regretting passing on my beloved favorite.
I found a recipe on Pinterest, the original link is here, and decided to try it. It was a hit with everyone!
Get your sauce going first. I mix everything right in the saucepan that I use to simmer the sauce.
Slice your beef. I toss mine directly into a large plastic bag.
I add the cornstarch to the bag and just shake and coat the meat directly in the bag.
Cook the meat in vegetable oil (just enough to cover the bottom of the pan) until cooked through.
Once the meat is cooked, toss in a bowl with the sauce you’ve been simmering.
Serve over rice.
- 1 lb london broil
- 1/4 c. cornstarch
- 1/2 c. soy sauce
- 1/2 c. packed brown sugar
- 3 gloves garlic
- 2 tbsp ginger
- Green onions
- Combine soy sauce, brown sugar, ginger, and garlic in saucepan. Allow to simmer while you cook the beef.
- Slice the beef into strips and then coat with corn starch.
- Cook the beef in a skillet with vegetable oil (just enough to cover the bottom of the pan) until crispy and cooked through.
- Pour sauce over beef until coated.
- Top with green onions.