PF Chang’s Mongolian Beef Copycat

Ingredients · for 4 (scales to your household)

• 1 pound Flank steak, thinly sliced across the grain $16.33
• 1/4 cup Cornstarch $0.34
• 1/2 cup Vegetable oil $0.66
• 2 Green onions, thinly sliced $0.57
• 1/4 cup Reduced sodium soy sauce $0.23
• 1/2 cup Brown sugar, packed $0.46
• 3 cloves Garlic, minced $0.09
• 2 teaspoons Grated fresh ginger $0.03
• 2 teaspoons Vegetable oil $0.05

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into 1/4-inch thick slices.
2. In a large bowl, combine flank steak and cornstarch.
3. Heat vegetable oil in a large cast iron skillet. Working in batches, add beef and fry until browned and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.
4. Add beef and soy sauce mixture to the skillet over medium heat and cook, stirring occasionally, until sauce thickens, about 2-3 minutes. Stir in green onions.
5. Serve immediately, garnished with sesame seeds, if desired.
6. for the soy sauce mixture

Per serving