Copycat P.F. Chang’s Mongolian Beef
May 28, 2020, Updated Sep 12, 2023
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This copycat of P.F. Chang’s Mongolian Beef recipe features flank steak simmered in a delectable sweet sauce made with ginger, garlic, soy sauce, and brown sugar. The recipe is simple to prepare and captures flavors reminiscent of the renowned restaurant’s dish!
If you love copycat recipes, try my Panda Express Zucchini Mushroom Chicken Stir Fry copycat and my Mrs.Field’s White Chocolate Chunk Cookies!
Mongolian Beef Recipe
Mongolian beef, commonly found on Chinese restaurant menus, features thinly sliced beef often accompanied by scallions or a mix of vegetables, all served atop steamed rice. Despite its name, Mongolian beef doesn’t have roots in traditional Mongolian cuisine. Instead, its moniker is thought to be derived from “Mongolian barbecue,” which is also not of Mongolian origin but was developed in Taiwan. Mongolian beef is especially popular in Chinese-American and Chinese-Canadian restaurants. Its rich, slightly sweet sauce and tender beef make it a favorite among many, including yours truly.
So, if you want restaurant-quality taste without the price tag, this P.F. Chang’s Mongolian Beef copycat recipe delivers just that! With tender flank steak cooked in a rich soy sauce blend and served over rice, you get the classic taste you love in the comfort of your home.
Why You’ll Love This Recipe
- Simple Ingredients: Common kitchen staples like flank steak, soy sauce, and brown sugar make this recipe accessible and straightforward.
- Easy to Follow: Clear, step-by-step instructions ensure a hassle-free cooking experience, even for novices.
- Versatile Pairings: Beyond steamed rice, this dish pairs well with a range of sides, from stir-fries to noodles.
- For Copycat Recipe Enthusiasts: Love recreating restaurant classics? This is a must-try!
- Quick Preparation: Ready in just 30 minutes, it’s the perfect solution for a tasty, time-saving meal.
How To Make P.F. Chang’s Mongolian Beef
My Mongolian Beef copycat recipe uses basic ingredients you likely already have. You don’t need to hunt for specialty items. We’re keeping things straightforward and uncomplicated because that’s my preferred method.
Ingredients
- Flank Steak: Thinly sliced to ensure quick cooking and tenderness.
- Cornstarch: Used for coating the beef slices, and it helps in achieving a slightly crispy exterior when fried.
- Vegetable Oil: For frying the beef and sautéing ingredients.
- Fresh Ginger: Adds a warm, zesty flavor to the sauce.
- Garlic
- Soy Sauce: Provides a salty depth and umami flavor to the sauce.
- Water
- Dark Brown Sugar: Adds sweetness and a rich flavor to the sauce.
Directions
- Coat With Cornstarch: Dip the steak slices in cornstarch, ensuring both sides are coated, then let them rest.
- Sauté: Heat vegetable oil in a saucepan, then add and briefly sauté the ginger and garlic until fragrant.
- Sauce: Add soy sauce and water to the same pan, followed by brown sugar. Stir and cook until the sauce thickens.
- Steak: In a separate pan, heat vegetable oil and fry the steak slices until cooked through. Drain the excess oil on paper towels.
- Combine Steak and Sauce: Return the fried steak slices to a saucepan, pour the prepared sauce over them, and cook briefly.
- Add Green Onions: Stir in green onions, cooking until everything is heated through.
- Serving: Serve the Mongolian Beef hot over a bed of white rice.
Tips For Making Mongolian Beef
- Slicing beef: For easier cutting, place the beef in the freezer for about 20 minutes before slicing. Slice the beef against the grain into 1/4″ inch slices. You will see the long fibers in the meat; you want to cut across the fibers for tender meat. If you cut with the fibers, the beef will be tough.
- Make sure your pan is hot: Since the beef is so thin, you want to avoid over cooking. To get that crispy edge and tender center, make sure the oil is heated so that it can quickly cook the edges of the beef and leave a nice and tender inside.
- Don’t overcrowd the pan: In order to cook the beef evenly and quickly in the hot pan, be sure to have the beef in a single layer. You may have to work in two batches.
- Choose the Right Cut: Choose a type of beef that is intended for quick cooking such as flank steak or sirloin.
What To Serve With Mongolian Beef
Mongolian beef is a flavorful and versatile dish that pairs well with various side dishes. Here’s some suggestions:
- Instant Pot Jasmine Rice: Classic choice to soak up the sauce.
- Kimchi Fried Rice: Adds an extra layer of flavor and texture.
- Cauliflower Rice: Low-carb option that’s flavorful and light.
- Bok Choy: Sautéed with garlic.
- Asian Cucumber Salad: Thinly sliced cucumbers with a vinegar dressing.
Storing Leftovers
- Fridge: You can store your leftover Mongolian Beef in an airtight container and keep in the fridge for 3 to 4 days.
- Freezer: You can also store it in the freezer. Put the Mongolian beef in a safe zip top bag and freeze for up to 4 months.
- Reheat the beef straight from the freezer and in the microwave oven.
More Chinese Takeout Recipes
- Kung Pao Beef
- Chicken Chow Mein
- Pepper Steak Stir Fry
- Chinese Chicken And Broccoli
- General Tso’s Chicken
ENJOY!
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P.F. Chang’s Mongolian Beef
Ingredients
- 1 pound flank steak,, thinly sliced across the grain on a diagonal
- ¼ cup cornstarch
- 2 teaspoons vegetable oil
- 1 teaspoon minced fresh ginger
- 1 tablespoon minced garlic
- ½ cup soy sauce
- ½ cup water
- ½ cup dark brown sugar
- 1 cup vegetable oil,, for frying
- 2 green onions,, green parts only, sliced on the diagonal into 2 inches
- 4 cups cooked white rice
Instructions
- Place cornstarch on a shallow plate. Dip steak slices into the cornstarch, applying it on both sides of each slice of beef. Put the steak pieces aside for 10 minutes while you work on the sauce.
- In a saucepan, heat 2 teaspoons of vegetable oil over medium-low heat. Add ginger and garlic to the pan; cook for 10 seconds or until fragrant.
- Stir in the soy sauce and water. Whisk in brown sugar and cook while stirring until the sugar dissolves. Set to medium heat and cook the sauce until it thickens, about 10 minutes. Remove from heat and set aside.
- Place vegetable oil in a separate large skillet and heat over medium heat until hot. Add the steak slices to the oil and cook for 2 to 3 minutes or until cooked through, flipping the pieces over to cook on the opposite side.
- Using a pair of tongs, remove the steak pieces from the oil and let them drain on paper towels.
- Discard the oil. Return the saucepan to the stove and heat over medium heat. Add steak slices and cook for 1 minute. Gently stir in previously prepared sauce; continue to cook and stir for a minute. Stir in green onions and cook for 1 to 2 minutes, or until heated through.
- Remove from heat and serve over rice.
Notes
- Select the Proper Beef: Opt for cuts that are good for quick cooking, like flank steak or sirloin steak.
- Slicing Beef: Chill the beef in the freezer for 20 minutes for easier slicing, then thinly slice the meat against the grain.
- Hot Pan: Ensure your pan is hot to achieve a crispy exterior and tender interior.
- Avoid Overcrowding: For even cooking, arrange the beef in a single layer in the pan. You might need to cook the steak slices in two batches.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Is this pic with the recipe of when you made it? It appears to have other veggies in it (looks good!) But none in recipe. What veggies did you add?
Hi Lisa!!
The green that you see is green onions – I cut them long so that they would be more noticeable in the pictures. I also added slices of yellow onion – again, for the sake of better, more textured pictures. 😀
I don’t think I’ve ever had Pf Chang’s Mongolian beef. In fact I’ve only been may 2 or 3 times ever. But it looks great!
We have only a handful of restaurants we like to go to. Other than that, I cook at home. I find that my food is usually tastier. This recipe looks so saucy and so good. Love! Psht, Kim K. I have no words for that mess.
Since I’ve never been to P.F. Chang’s I’ve never had it Mongolian Beer, but I’m sure yours is 100 times better. It looks delicious and something I would scarf up quite quickly.