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Mongolian beef in soy sauce with green onions
Asian-inspired Mongolian beef with scallions and steamed rice

P.F. Chang's Style Mongolian Beef

Author: Flavelo
Recipes Main Courses
Despite the name, this is a Chinese-American classic. The key technique is 'velveting': coating meat in cornstarch. This protects the beef from drying out in the hot wok and thickens the sticky sweet-savory sauce that defines the dish.
🕒 Prep Time 20 mins
🍳 Cook Time 20 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 650 kcal
🌍 Cuisine Asian

Ingredients

Equipment Needed

  • Wok or skillet
  • Mixing bowl

Allergen Information

⚠️ Soy
⚠️ Wheat (in Soy Sauce)

Instructions

1 ✓

Slice beef thinly against the grain. Toss with cornstarch to coat evenly.

Tip: Cornstarch protects meat from drying and thickens the sauce later.
2 ✓

Heat oil in wok until smoking. Fry beef in batches (don't crowd!) until crispy edges form, then remove.

Tip: If you dump it all in, oil cools down and meat steams instead of searing.
3 ✓

In the same pan, quickly sauté onion, garlic, and ginger.

Tip: Sauté only until fragrant; burnt garlic is bitter.
4 ✓

Add soy sauce, water, and sugar. Boil until it starts to thicken.

Tip: Caramelizing sugar gives the sauce its shine and stickiness.
5 ✓

Toss beef back in to coat with sauce. Sprinkle with green onions and serve.

Tip: The starch on the beef absorbs the sauce and thickens it instantly.

Recipe FAQ

Why is the meat chewy?
You cut the slices the wrong way. Always slice against the grain to shorten muscle fibers.

Ingredients

  • 1 lb Beef Flank Steak or Sirloin
  • 1/4 cup Soy Sauce
  • 2 tbsp Brown Sugar
  • 3 cloves Garlic (minced)
  • 1 tsp Fresh Ginger (grated)
  • 2 tbsp Cornstarch
  • 3 tbsp Vegetable Oil
  • 1 whole Yellow Onion
  • 2 stalks Green Onions
  • 1/2 cup Water