Total Time
40mins
Prep 25 mins
Cook 15 mins

I found a version of this because we love the PF Changs version so much. I adapted it from Tish's PF Chang's Mongolian Beef Recipe (Recipe Number 66121). I adapted it and found the weight watchers points as: 9 points per serving...this does not include rice. It is one of our super favorites! (Most of the time I only use 1 tsp of the olive oil.)

Ingredients Nutrition

Directions

  1. Slice the flank steak against the grain and toss in ¼ cup of cornstarch. (I use a large zip loc bag)
  2. Make sauce: Heat ½ tsp olive oil, add ginger and garlic. Cook but don’t burn. Add the soy sauce, water and brown sugar – bring to a boil for 2-3 minutes. Remove from heat and place sauce in a separate bowl.
  3. Add 1 tsp oil and brown beef (if the beef seems oily you might want to take it out of the skillet and let drain on a paper towel)
  4. Add sauce, green onions and cook through
  5. Serve with rice.

Reviews

(2)
Most Helpful

To cut a long story short (and I don't do that very often) this was great!

gailanng February 27, 2015

My husband was recently diagnosed with high cholesterol. His dr. gave him a very limited menu. The thought of having to feed my husband off this menu terrified me. As my username indicates, I'm not very good in the kitchen. In the past all our meals were either frozen or prepared by Mr. McDonald. This was the first main meal recipe I tried for our new food adventure together. It was fantastic! We will definitely be having this again. It was so good that I'm passing it on to my mother-in-law, who loves Mongolian beef. The only change I made to the recipe was the fresh ginger. I couldn't find it at my local grocery store, so I just used about an 1/8 teaspoon of dried ginger. It took me longer to prepare than 25 minutes, but not being good in the kitchen I expected that. Over time I expect I'll be able to cut down on the prep time. Thank you, ChefDarlingNikki for helping me build my cooking confidence and getting this novice started on a healthier lifestyle.

KitchenIdiot March 17, 2008

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