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Mongolian Beef

A recipe from the P.F. Chang's Inspired Meal Plan by Tasty Tactics

Mongolian Beef

Servings: 1

Prep Time: 6 minutes

Cook Time: 5-10 minutes

Ingredients (per serving)

  • 1 Teaspoon extra virgin olive oil

  • 1/4 Teaspoon ginger, grated

  • 1 Teaspoon garlic, minced

  • 2 Tablespoons soy sauce

  • 2 Tablespoons water

  • 2 Tablespoons brown sugar

  • 4 Ounces flank steak, raw

  • 1 Tablespoon cornstarch

  • 1 individual green onion

  • 1/2 Cup cooked rice


  1. Follow package instructions to prepare the rice (optional).

  2. Heat 1 teaspoon per serving of oil in a wok or small pan over medium heat.

  3. Add ginger and garlic and stir just until fragrant (about 1 minute).

  4. Add soy sauce, water and brown sugar and bring to a boil. Let boil 3-5 minutes or until slightly thickened. Set aside.

  5. Slice the flank steak into ¼" slices and toss with cornstarch. Gently shake off any excess.

  6. Place 1 tablespoon at a time of oil in a pan or wok and heat over medium high heat. Cook the beef in small batches for about 2 minutes, until browned. (It doesn't need to cook all of the way through, it will cook completely when combined with the sauce). Once all the beef has been cooked, combine with the sauce and heat over medium until hot and bubbly, 4-6 minutes.

  7. Remove from heat and stir in green onions.

  8. Serve over cooked rice.

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