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A quick and easy homemade take on PF Chang's Mongolian Beef. Thin slices of flank steak are coated in cornstarch, flash fried until crispy, then tossed in a sweet and savory soy sauce, ginger, and garlic sauce. Ready in about 20 minutes.
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Toss the sliced beef with cornstarch until evenly coated. Shake off any excess cornstarch.
Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Add the beef in small batches and cook until browned and crispy, about 2 minutes per side. Remove and set aside.
In the same pan, add the remaining oil and sauté the garlic and ginger for about 30 seconds until fragrant.
Add the soy sauce, water, brown sugar, and red pepper flakes to the pan. Stir to combine and bring to a simmer. Cook for 2–3 minutes until the sauce thickens slightly.
Return the beef to the pan and toss to coat in the sauce. Cook for 1–2 minutes until the beef is heated through and the sauce clings to the beef.
Garnish with sliced green onions and serve hot over steamed rice.
