Pepper Steak Complete Nutrition
The moment you try PF Chang’s Pepper Steak or this Mongolian Beef, you get why dishes like these stay on repeat — tender beef, a glossy sweet-savory sauce, and that fresh pop from the green onions. It’s simple, bold, and honestly just hits the spot.
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)
Contains gluten (soy sauce)
May contain traces of sesame or wheat (depending on sauce brand)
How to Make PF Chang’s Mongolian Beef:
Make the sauce:
Heat 1 tablespoon 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 dark brown sugar. Bring the mixture to a boil, then simmer for 10–15 minutes until slightly thickened.
Prepare the beef:
Slice the flank steak against the grain at a 45° angle into ¼-inch pieces. If any slices are too long, cut them in half. Toss the steak strips with cornstarch and let them rest for 10–15 minutes so the coating sets.
Fry the beef:
Heat 1 cup vegetable oil in a large skillet over medium-high heat. Add the beef in batches and cook for 2–3 minutes until the pieces turn golden brown and crispy. Remove with a slotted spoon and drain; discard the frying oil.
Combine with sauce:
Return the cooked beef to the pan. Pour the prepared sauce over it and cook for 1 minute, stirring continuously 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 dish with the perfect crispy texture.