SaveMongolian Beef
Velveted flank steak, glossy soy-brown-sugar-ginger sauce, charred scallions. PF Chang's, improved.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $18.00 · $4.50/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 1 1/4 lb flank steak (sliced against grain 1/4-inch thick)
- 1/2 tsp baking soda (for velveting)
- 1/2 cup cornstarch
- 1/2 cup soy sauce (divided)
- 2 tbsp Shaoxing wine (or dry sherry)
- 1/2 cup dark brown sugar (packed)
- 1/2 cup water
- 1 tbsp fresh ginger (grated)
- 6 cloves garlic (minced)
- 3 piece dried red chiles (optional)
- 1 tbsp rice vinegar
- 1/2 cup neutral oil (for frying)
- 1 tsp sesame oil
- 8 piece scallions (cut in 2-inch lengths)
- 1 tbsp toasted sesame seeds (for finish)
Instructions
- 1
Toss sliced beef with baking soda, 1 tbsp soy sauce, and Shaoxing wine. Massage and rest 20 minutes.
Baking soda raises pH, denatures proteins — restaurant 'velvet' texture.
- 2
Whisk sauce: remaining soy, brown sugar, water, ginger, rice vinegar.
The vinegar is the balance. Without it, it's just salty-sweet goo.
- 3
Toss marinated beef with cornstarch until each piece is coated.
Cornstarch creates the lacquered, glossy coating that holds sauce.
- 4
Heat oil in a wok over high until shimmering (375°F). Fry beef in 2 batches, 60-90 seconds per batch, until crisp on edges. Drain on a rack.
Wok hei happens only with screaming-high heat. Don't crowd.
- 5
Pour off all but 1 tbsp oil. Add garlic and dried chiles, stir 20 seconds until fragrant.
- 6
Pour in sauce, bring to a boil, simmer 90 seconds until syrupy and shiny.
- 7
Return beef, add scallions, toss 30 seconds to coat. Off-heat drizzle with sesame oil.
Scallions should stay bright green with a slight char. Don't overcook.
- 8
Serve over steamed jasmine rice, sprinkle with sesame seeds.
Pairs With
Clean Asian lager
Crisp, doesn't fight the sweet-savory sauce.
Mosel Kabinett
Touch of sweetness matches the brown sugar, acidity cuts fat.
Brewed strong, chilled
Floral bitterness is a classic foil.
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Lo-fi beats, Japanese city pop, and chill vibes for focused cooking.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Slice beef while partially frozen — thin slices only.
- •ALWAYS slice against the grain. Flank is chewy otherwise.
- •Restaurant secret is a full wok of scalding oil. Don't be shy with heat.
Substitutions
- flank steak → sirloin or skirt steak
- Shaoxing wine → dry sherry, or skip
- brown sugar → coconut sugar or maple syrup
Leftovers
Refrigerate 3 days. Reheat in a skillet with 1 tbsp water to loosen sauce.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
