Mongolian Beef Complete Nutrition
PF Chang’s Mongolian Beef is all about that deep caramelized flavor — tender beef, sweet soy glaze, and a hint of crunch from green onions. It’s the kind of dish that turns one bite into a craving.
Nutrition Summary
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Ingredients:
- 1 tablespoon vegetable oil
- 1–2 teaspoons minced ginger
- 1 tablespoon minced garlic
- ½ cup soy sauce
- ½ cup water
- ¾ cup dark brown sugar
- 1 cup vegetable oil (for frying)
- 1½ pounds flank steak, sliced thin against the grain
- ½ cup cornstarch
- ¼ teaspoon red pepper flakes (optional)
- 1 bunch green onions, cut diagonally into 2-inch pieces
Allergens:
- Contains soy (soy sauce, frying oil)
- Contains gluten (soy sauce)
- May contain traces of sesame or wheat (depending on brand of sauce used)
How to Make PF Changs Mongolian Beef:
Make the sauce:
Heat 1 tablespoon of vegetable oil in a medium saucepan over medium heat. Add minced ginger and garlic, stirring for about 30 seconds until fragrant. Pour in soy sauce, water, and brown sugar. Bring to a boil, then simmer for 10–15 minutes until slightly thickened.
Prepare the beef:
Slice the flank steak thinly against the grain at a 45° angle. Toss the slices with cornstarch and let them rest for 10–15 minutes so the coating sets.
Fry the beef:
Heat 1 cup of vegetable oil in a large skillet over medium-high heat. Add beef in batches and fry for 2–3 minutes until golden brown and crisp. Remove and drain on paper towels.
Combine with sauce:
Discard the frying oil, then return the beef to the pan. Pour in the prepared sauce and stir over medium heat for about a minute to coat the meat evenly.
Finish and serve:
Add red pepper flakes and green onions, toss well, and remove from heat. Serve hot over steamed rice for a sweet-savory Mongolian-style meal that’s perfectly crispy and flavorful.