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Copycat P.F. Chang’s Mongolian Beef

If you’re craving the irresistible flavors of P.F. Chang’s Mongolian Beef,
this easy recipe brings it straight to your kitchen!

Tender beef strips, drenched in a sweet and savory sauce, paired with aromatic green onions and served over fluffy rice.

In just 35 minutes, you can enjoy a restaurant-quality meal
without ever picking up the phone for takeout.

Perfect for those busy nights when only bold, comforting food will do.

For Mongolian Beef

• Beef – I recommend using flank steak or stir-fry beef strips for the best texture.
• Cornstarch – This helps the beef become crispy when cooked.
• Green Onions – Adds a burst of freshness and a little crunch.
• Vegetable Oil – For frying the beef until golden and crispy.

For Mongolian Beef Sauce

• Toasted Sesame Oil – Adds a rich, nutty flavor to the sauce.
• Ground Ginger – Brings warmth and a subtle spice to the sauce.
• Garlic – Essential for depth of flavor in the sauce.
• Soy Sauce – The savory base of the sauce, giving it a salty, umami flavor.
• Water – To balance the intensity of the soy sauce.
• Brown Sugar – Adds sweetness to balance out the savory sauce.
• Cornstarch – Used to thicken the sauce to a perfect consistency.

Copycat P.F. Chang’s Mongolian Beef

Craving the mouthwatering taste of P.F. Chang’s Mongolian Beef? Skip the takeout and bring the bold flavors of this fan-favorite dish straight to your kitchen! With tender beef, a rich and savory sauce, and a hint of sweetness, this easy-to-make recipe will satisfy your cravings in no time.

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Course: Main Course

Cuisine: Asian

Keyword: Copycat P.F. Chang’s Mongolian Beef

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4 se

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Ingredients

• 1-2 pounds beef (flank steak or stir-fry beef strips recommended)
• 4 green onions, chopped

For the Marinade:

• ½ teaspoon baking soda
• 1 teaspoon sugar
• 1 tablespoon corn starch
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar
• 2 tablespoons oil

For the Sauce:

• 4 teaspoons toasted sesame oil
• 1 ½ teaspoons ground ginger
• 2 tablespoons minced garlic
• 1 cup soy sauce
• 1 cup water
• 1 ⅔ cup brown sugar
• 3 tablespoons cold water
• 1 ½ tablespoons corn starch
• Sesame seeds (optional)
• Steamed rice, for serving

 

Instructions:

1. Marinate the Beef:
   • In a small bowl, whisk together the marinade ingredients until fully combined.
   • Add the beef strips to a ziplock bag, pour in the marinade, seal, and refrigerate for at least 1 hour (overnight for best results).
   • Once ready to cook, drain the marinade and set the beef aside.
2. Prepare the Sauce:
   • In a medium saucepan, whisk together the sesame oil, ginger, garlic, soy sauce, water, and brown sugar.
   • Heat over medium-high, stirring occasionally until the brown sugar has dissolved.
3. Thicken the Sauce:
   • In a small bowl, mix the corn starch with cold water until smooth.
   • Once the sauce begins to boil, reduce the heat to medium-low, then stir in the corn starch mixture.
   • Let it simmer for 1-2 minutes until the sauce thickens.
   • Remove from heat.
4. Cook the Beef:
   • Heat a large pan or skillet over medium-high heat.
   • Cook the beef strips for 5-8 minutes, turning frequently to ensure even cooking.
   • Once the beef is fully cooked, reduce the heat to medium.
5. Combine Beef and Sauce:
   • Add ½ to 1 cup of the prepared sauce to the beef, depending on your preferred level of sauciness.
   • Stir and cook for an additional 1-2 minutes to heat through.
6. Serve:
   • Serve the Mongolian beef over steamed rice and garnish with chopped green onions and sesame seeds if desired. Enjoy!

 

Notes

• This recipe makes more sauce than needed for the beef. Feel free to halve the sauce ingredients or save the extra for drizzling over rice or other dishes.

 

Nutrition
Calories: 751, Carbohydrates: 101g, Protein: 30g, Fat: 27g, Saturated Fat: 8g, Trans Fat: 1g, Cholesterol: 69mg, Sodium: 3717mg, Potassium: 584mg, Fiber: 1g, Sugar: 91g, Vitamin A: 18 IU, Vitamin C: 1mg, Calcium: 107mg, Iron: 4mg

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1. How can I make the beef more tender?

• Choose the Right Cut: For the best texture, go with flank steak or stir-fry beef strips. These cuts cook quickly and stay tender.
• Slice Against the Grain: Cut the beef against the grain to ensure it’s tender and easy to chew.

2. How do I prevent the beef from becoming soggy?

• Don’t Overcrowd the Pan: Cook the beef in batches to ensure it crisps up properly.
• Use High Heat: Make sure your pan is preheated to medium-high before adding the beef. This helps sear the meat quickly and locks in the juices.

3. Can I make the sauce thicker?

• Adjust the Cornstarch Slurry: If you want a thicker sauce, simply whisk an additional teaspoon of cornstarch with a little water, then stir it into the sauce as it simmers until it reaches your desired consistency.

4. What should I serve with Mongolian Beef?

• Rice Options: Serve your Mongolian beef with steamed white rice, brown rice, or even noodles for a satisfying meal.
• Veggies on the Side: Pair it with vegetables like steamed broccoli or sautéed bell peppers to add extra color and crunch.

5. How can I store and reheat leftovers?

• Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat: To reheat, simply warm the beef in a skillet over medium-low heat, adding a splash of water or broth if needed to loosen the sauce.

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