Dinner · 25 min · chinese

Copycat Mongolian Beef (P.F. Chang’s style)

This is the kind of Chinese dinner you’ll make on repeat — flank steak and cornstarch, 25 minutes, big payoff. It is weeknight cooking that still hits your targets — 42 grams of protein per serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

Ingredients

• 1 lb Flank steak
• 2 tbsp Cornstarch
• 1/4 cup Low-sodium soy sauce
• 2 tbsp Brown sugar substitute
• 1 tsp Sesame oil
• 1 tbsp Fresh ginger
• 3 cloves Garlic
• 4 Green onions
• 2 cups Cauliflower rice
• 4 sprays Olive oil spray

Steps

1. Slice the flank steak against the grain into 1/4-inch strips — thin and against the grain is the whole difference between tender and chewy.
2. Dust the strips with cornstarch and rest 10 minutes so the coating grabs; this is what gives the beef its glossy restaurant shell.
3. Stir the soy sauce, brown sugar substitute, sesame oil, ginger, and garlic into a sauce.
4. Sear the beef in a smoking-hot wok in a single layer, 90 seconds per side, working in batches so it fries instead of steams.
5. Pour the sauce over the beef and toss 60 seconds until it turns lacquered and sticky.
6. Fold in the green onions and serve over cauliflower rice heated through in the same wok.

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