pf chang's mongolian beef recipe



For the beef:

1 pound skirt steak

2 tablespoons corn starch

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 cup vegetable oil

For the sauce:

2 tablespoons vegetable oil

3 cloves garlic, minced

1 teaspoon grated ginger

1/2 cup soy sauce

1/2 cup water

1/2 cup dark brown sugar

2 tablespoons corn starch

2 tablespoons water

3 chopped green onions

2 tbs Hoisin sauce (optional)


  1. Slice the beef into 1/4 inch slices. If the pieces are too long, cut them in half to make them more bite-sized.
  2. In a bowl, add the sliced beef, corn starch, onion powder, and garlic powder. Toss together and set aside for 15 minutes while you make the sauce.
  3. In a medium saucepan over medium heat, add the oil, garlic, and ginger. Cook for about 1 minute.
  4. Next, add the soy sauce, water, and dark brown sugar. Cook for about 10 minutes, stirring occasionally.
  5. In a small bowl, mix the corn starch and water to create a slurry.
  6. Add the corn starch slurry to the sauce and stir constantly until thickened.
  7. In a large skillet or wok over medium-high heat, add the oil. Once hot, add the beef in small batches to avoid overcrowding the pan. Cook for about 3 minutes, until browned on both sides.
  8. Once the beef is done, remove the beef and discard the oil. Add beef back to the pan, add sauce and heat on medium high for about 1 minute to reheat the sauce and coat the meat.
  9. Serve the Mongolian beef hot over a bed of rice and garnish with chopped green onions.

Keywords: pf chang's mongolian beef recipe