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Mongolian beef with glossy sauce over rice in white bowl, green onions scattered throughout

Copycat Mongolian Beef

This mongolian beef recipe pf changs style uses velveting to keep the beef tender in a hot wok with a sweet-savory sauce.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-American
Calories: 520
Ingredients Method

Ingredients
  

  • 600 g Flank steak, sliced thin against the grain
  • 2 tbsp Cornstarch
  • 1/4 cup Soy sauce
  • 1/4 cup Brown sugar
  • 2 tbsp Hoisin sauce
  • 1 tbsp Fresh ginger, minced
  • 3 tbsp Vegetable oil
  • 4 piece Green onions, cut into 2-inch pieces

Method
 

  1. Toss the sliced beef with 1 tablespoon cornstarch until evenly coated and let rest for 15 minutes.
  2. Whisk together soy sauce, brown sugar, hoisin sauce, ginger, and remaining 1 tablespoon cornstarch in a small bowl.
  3. Heat vegetable oil in a wok or large skillet over high heat until shimmering.
  4. Add the beef in a single layer and sear for 1 to 2 minutes per side until browned but still tender.
  5. Pour the sauce into the wok and toss with the beef for 1 to 2 minutes until the sauce thickens and coats the meat.
  6. Add the green onions and toss for 30 seconds until just softened, then serve immediately over rice.