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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
Cook Time: 20 minutes
Total Time: 35 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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