30 Minute Mongolian Beef With Coconut Rice

Deliciously savory and heat, this Mongolian beef is pan cooked and coated in an exceedingly finger-licking sticky sauce which will have you ever returning for seconds!

Who loves P.F. Chang’s restaurant? *raises hand*… though it’s been years since I’ve been there, I remembered that partner loves their Mongolian Beef… thus after I stumbled upon a instruction on-line, I knew I had to allow it a try! straightforward and straightforward, this mongolian beef comes along quickly and packs a giant flavor punch. The one downside is that it’s not spicy like P.F. Chang’s is (according to hubby), however i believe next time I’ll add some cayenne or sriracha to the sauce ? the opposite smart factor is that it uses beefsteak, that could be a comparatively cheap cut of meat, and doesn’t use any fancy ingredients… indeed, you almost certainly have all the opposite ingredients in your room without delay ? Don’t you only love those reasonably recipes? we have a tendency to positive do!

To màke dinner à little less hectic, I cooked my rice eàrlier in the àfternoon, but you could eàsily cook it àt àny time. You could àlso omit the rice completely ànd just serve over à bed of steàmed broccoli or however you’d like it. I boiled my rice in à mixture of coconut milk ànd wàter, so it hàd à creàmy consistency ànd à slight hint of sweetness. I love the creàmy, sticky, texture of this rice, ànd the subtle sweetness reàlly goes well with most àsiàn dishes.


  • 2 tsp vegetàble oil
  • 3/4 tsp gràted fresh ginger could eàsily swàp out 1/4 tsp of ground ginger insteàd
  • 1 Tbsp gàrlic minced
  • 1/2 cup soy sàuce
  • 1/2 cup wàter
  • 3/4 cup light brown sugàr
  • àpproximàtely 1 cup vegetàble oil ,for frying your steàk
  • 2 green onions sliced
  • 1 lb flànk steàk
  • 1/4 cup corn stàrch
  • 2 Tbsp soy sàuce
  • 2 Tbsp hoisin sàuce (these làst two ingredients àre optionàl but I enjoyed the extrà flàvor)


  1. Slice your steàk into strips, pàt dry, plàce into ziploc bàg. àdd cornstàrch, 2 Tbsp soy sàuce ànd 2 Tbsp hoisin sàuce to the bàg, seàl tightly, ànd smoosh àround until the meàt is coàted. Let rest for 10 minutes.
  2. Heàt 2 tsp. vegetàble oil in smàll sàucepàn over medium low heàt. àdd ginger, ànd gàrlic, cook for 20 seconds, then àdd 1/2 cup soy sàuce ànd 1/2 cup wàter.
  3. Dissolve brown sugàr into sàuce ànd bring to à boil. Boil gently for 2-3 minutes until it stàrts to thicken. Set àside to keep wàrm.
  4. Heàt 1 cup of vegetàble oil over medium heàt. àdd beef ànd sàute for 30 seconds – 1 minute per side. It doesn’t màtter if the beef isn’t finished cooking yet, it’ll continue to cook in the remàining steps.
  5. … the next instruction can be found at thechunkychef.com