This copycat P.F. Chang’s Mongolian Beef recipe is made with flank steak that is simmered in a sweet soy sauce mixture and served on a bed of rice. This delicious recipe is easy to make and tastes just like P.F. Chang’s!
Truth of the matter is, and contrary to what my copycat recipes may imply, I actually don’t like going out to eat. I really don’t. I can count on both hands exactly how many times I go out to eat in one year. For real, I really don’t care for restaurant food.
That is the only reason why when I do go out, I savor and study every bite – I’ve written down notes, too – so that I can come home and recreate it. Other times, I go to Mr. Google and modify the trillion recipes that come up for every copycat recipe, including this one.
Seriously though, Chinese food is SO awesome! And you know this because I’ve told you about my obsession with my man, P.F. Chang.
WHAT IS MONGOLIAN BEEF?
Mongolian beef is a dish served in Chinese restaurants consisting of sliced beef, and commonly paired with scallions or mixed vegetables, all deliciously served over steamed rice.
It was named after a stir fried dish called Mongolian barbecue, which originated in Taiwan. According to sources, none of the ingredients or cooking methods for Mongolian Beef are from traditional Mongolian cuisine, and that this dish is most often found in Chinese-American restaurants.
My Mongolian Beef recipe is made with simple ingredients you already have on hand. Maybe. I won’t make you go out and pick up a bottle of rice wine or soy bean oil. We are going to do this the easy way, ’cause, let’s be real, that’s the only way I know how. 😁
- Flank Steak
- Vegetable oil
- Fresh Ginger
- Soy Sauce (I use Tamari sauce)
- Dark Brown Sugar
- Vegetable oil , for frying
- Green onions
- White rice
HOW TO MAKE P.F. CHANG’S MONGOLIAN BEEF
- First, we start by adding the cornstarch in a shallow plate. Then, dip the steak slices into the cornstarch, applying it on both sides of each slice of beef. Let stand for 10 minutes.
- Next, in a saucepan, heat 2 teaspoons vegetable oil over medium-low heat. Add ginger and garlic to the pan. Stir in soy sauce and water.
- Then, add brown sugar and cook while stirring until sugar dissolves. Set to medium heat and cook the sauce until it thickens; about 3 minutes. Remove from heat and set aside.
- Then, place vegetable oil in a separate saucepan and heat over medium heat until hot. Add previously prepared steak slices to the oil and cook for 2 minutes, or until cooked through.
- Next, remove meat from oil and drain on paper towels, and discard the oil. Return the saucepan to stove and heat over medium heat. Add the steak slices and cook for 1 minute.
- Next, gently stir in previously prepared sauce and continue to cook and stir for a minute. Stir in green onions and cook for 1 to 2 minutes, or until heated through.
- Finally, remove from heat and serve immediately over white rice.
How to Store and Reheat Homemade Mongolian Beef
- 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.
Tips and Tricks for making Mongolian Beef:
- Slicing beef: When slicing your flank steak, make sure to slice it against the grain.
- 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.
Tips for Cutting Beef:
For easier cutting, place the beef in the freezer for about 20 minutes before slicing. Cut beef across 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.
What to Serve With Mongolian Beef?
Mongolian beef is great served over some steamed rice and stir fry vegetables.
More Chinese Takeout Recipes
Tools Used in this Recipe
P.F. Chang’s Mongolian Beef
- 1 pound flank steak , thinly sliced across the grain on a diagonal
- 1/4 cup cornstarch
- 2 teaspoons vegetable oil
- 1 teaspoon minced fresh ginger
- 1 tablespoon minced garlic
- 1/2 cup soy sauce
- 1/2 cup water
- 1/2 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
- Place cornstarch on a shallow plate.
- Dip steak slices into the cornstarch, applying it on both sides of each slice of beef.
- Let stand for 10 minutes, while you work on the sauce.
- In a saucepan, heat 2 teaspoons vegetable oil over medium-low heat.
- Add ginger and garlic to the pan; cook for 10 seconds, or until fragrant.
- Stir in soy sauce and water.
- Whisk in brown sugar; cook while stirring until 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 saucepan and heat over medium heat until hot.
- Add previously prepared 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.
- Remove meat from oil and drain on paper towels.
- Discard oil.
- Return saucepan to 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.
- Serve over white rice.