Monday, March 9, 2015

PF Chang's Copycat Monglian Beef

courtesy of

I found this recipe on pinterest and made it for Sunday dinner. It was AMAZING! Pinterest win for sure (and you never know how pinterest can go). It was easy and delicious. My hubby even took some to his friends at school and then they called for the recipe.

  • 2 lb flank steak
  • ½ cup cornstarch
  • ½ cup vegetable oil
For sauce
  • 2 tbsp vegetable oil
  • 1 cup soy sauce
  • 1 cup brown sugar
  • 4 cloves garlic, minced
  • 1 cup water
  • 2 or 3 green onions chopped
  • I added cornstarch (about 2 T) to thicken the sauce...I was probably just not patient enough for it to reduce.

  1. Slice the steak into small thin pieces against the grain. In a large ziploc bag add the starch and add the beef to it. Close the ziploc bag and shake really well until each pieces is coated with cornstarch. Refrigerate until ready to use.
  2. In a small sauce pan add the oil, soy sauce, brown sugar, garlic and water. Stir and cook over medium heat until sauce thickens. It took me about 20 minutes until the sauce thickened and reduced. Set aside. (Or if you are impatient like me, add cornstarch :) )
  3. In a non stick skillet heat the oil. When the oil is hot, add beef and cook until browned. I had to do in a 2 batches. Also if you need more oil after the batch feel free to add more. Remove beef from skillet to a bowl and empty the oil from the skillet. Return beef to skillet and pour sauce over the beef. Stir and cook for a couple more minutes.
  4. Serve over rice and garnish with green onions.


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