This PF Chang’s copycat recipe is better than takeout Mongolian Beef! It’s so easy to make and will be on the dinner table in about 30 minutes. You can serve this over white sticky rice or fried rice noodles! It’s one of our favorite go-to meals during a busy week.
This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
You will need:
1(6.75 oz.) package of rice sticks
1 lb. flank steak
4 green onions, sliced
3-4 cloves garlic
½ cup low sodium soy sauce
½ cup water
½ cup brown sugar, packed
¼ tsp red pepper flakes
½ tsp ground ginger (optional)
¼ cup cornstarch
Vegetable or canola oil for frying
Directions for Better Than Takeout Mongolian Beef:
Separate the rice sticks into small batches.
Heat the cooking oil to medium high heat, you can test 1 small noodle to see if the oil is hot enough and if it puffs up immediately, it’s ready
Place a SMALL amount of noodles into the pan.
It will puff up IMMEDIATELY! Remove with a slotted spoon or mesh strainer quickly
Place on a wire rack or cookie sheet line with paper towels. If you prefer, skip the rice noodles and serve the Better Than Takeout Mongolian Beef over rice!
Optional- freeze steak for about 30 minutes for easier slicing
Slice the steak against the grain into ¼ “ thin slices
Mix the steak with about 2 TB soy sauce
Place in a large bowl and toss and coat with the cornstarch
Fry the steak until it has a nice sear on both sides, it doesn’t need to be cooked all the way through. Remove the steak from the pan and set aside.
Slice the green onions and chop the garlic
Mix the soy sauce, water, brown sugar and red pepper flakes in a small bowl.
Place garlic in the pan and stir for about a minute
Pour the sauce mixture into the pan over medium heat until the sauce is glossy and thick enough to coat the back of a spoon, about 7 or 8 minutes
Add steak in the pan and coat with the sauce.
Add the green onions and cook until your steak reaches your desired temperature.
Now you have the best Better thank takeout Mongolian Beef – a super easy dinner that just took under 30 minutes to make! Serve it over the rice noodles or you can make sticky white rice instead. It’s seriously better than PF Chang’s takeout and you’ll love it with my Lemon Chicken Potstickers!
For more better than takeout meals, click here for my lemon chicken potstickers!
Better than takeout mongolian beef
Better than takeout mongolian beef in under 30 minutes!
Ingredients
- 1(6.75 oz.) package of rice sticks
- 1 lb. flank steak
- 4 green onions, sliced
- 3-4 cloves garlic
- ½ cup low sodium soy sauce
- ½ cup water
- ½ cup brown sugar, packed
- ¼ tsp red pepper flakes
- ½ tsp ground ginger (optional)
- ¼ cup cornstarch
- Vegetable or canola oil for frying
Instructions
- Separate the rice sticks into small batches.
- Heat the cooking oil to medium high heat, you can test 1 small noodle to see if the oil is hot enough and if it puffs up immediately, it’s ready
- Place a SMALL amount of noodles into the pan.
- It will puff up IMMEDIATELY! Remove with a slotted spoon or mesh strainer quickly
- Place on a wire rack or cookie sheet line with paper towels
- Optional- freeze steak for about 30 minutes for easier slicing
- Slice the steak against the grain into ¼ “ thin slices
- Place steak in a large bowl with about 2 TB soy sauce and toss and coat with the cornstarch
Fry the steak until it has a nice sear on both sides, it doesn’t need to be cooked all the way through. Remove the steak from the pan and set aside. - Slice the green onions and chop the garlic
- Mix the soy sauce, water, brown sugar and red pepper flakes in a small bowl.
Sauté garlic for about a minute - Pour the sauce mixture into the pan over medium heat until the sauce is glossy and thick enough to coat the back of a spoon, about 7 or 8 minutes
- Add steak in the pan and coat with the sauce.
- Add the green onions and cook until your steak reaches your desired temperature.
