Fiery Mongolian Beef with Crispy Edges
Tender strips of flank steak flash-fried until crispy, then tossed in a sticky, savory-sweet sauce loaded with garlic and ginger. Piled high over steamed rice with a mountain of fresh scallions, this PF Chang's rival comes together faster than delivery.
Ingredients
- 1.5 lbs flank steak, sliced against the grain into 1/4-inch strips
- 1/3 cup cornstarch
- 3 tablespoons vegetable oil
- 5 cloves garlic, minced
+ 10 more ingredients
Instructions
Toss the sliced flank steak with cornstarch until every strip is evenly coated. Shake off any excess.
Heat vegetable oil in a large wok or skillet over high heat until the oil is shimmering and just beginning to smoke.
Working in two batches to avoid crowding, sear the beef strips for 2-3 minutes per batch until crispy and golden on the edges. Transfer to a plate.
Reduce heat to medium. Add garlic and ginger to the wok and stir for 30 seconds until fragrant.
Whisk together soy sauce, water, brown sugar, hoisin sauce, sesame oil, and red pepper flakes. Pour into the wok and bring to a boil, stirring until the sugar dissolves.
Let the sauce simmer for 3-4 minutes until it thickens enough to coat the back of a spoon.
Return the crispy beef to the wok and toss vigorously to coat every piece in the sticky sauce. Add the scallion pieces and toss for 30 seconds.
Serve immediately over steamed rice, garnished with toasted sesame seeds and any remaining scallion greens.
Nutrition Estimate
Per serving • Estimated by Blinner AI