Copycat P.F. Chang’s Mongolian Beef

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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!

Love copycat recipes? Be sure to also try my Panda Express Zucchini Mushroom Chicken Stir Fry copycat recipe and my Mrs.Field’s Copycat White Chocolate Chunk Cookies!

Mongolian beef served over rice on a white plate with chopsticks.

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.

INGREDIENTS:

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
  • Cornstarch
  • Vegetable oil
  • Fresh Ginger
  • Garlic
  • Soy Sauce (I use Tamari sauce)
  • Water
  • Dark Brown Sugar
  • Vegetable oil , for frying
  • Green onions
  • White rice

raw steak slices dusted with corn starch.

HOW TO MAKE P.F. CHANG’S MONGOLIAN BEEF

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Finally, remove from heat and serve immediately over white rice.

preparing mongolian beef sauce in a silver pan.

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.

Cooked beef strips topped with soy sauce and green onion

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.

Mongolian beef served over rice on a white plate with chopsticks.

More Chinese Takeout Recipes

ENJOY!

Tools Used in this Recipe

P.F. Chang’s Mongolian Beef
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Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Mongolian Beef, a P.F. Chang's copycat, made with flank steak that is simmered in a sweet soy sauce mixture and served on a bed of rice.

Course: Dinner
Cuisine: Chinese
Servings: 4
Calories: 583 kcal
Author: Katerina | Diethood
Ingredients
  • 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
Instructions
  1. Place cornstarch on a shallow plate.
  2. Dip steak slices into the cornstarch, applying it on both sides of each slice of beef.
  3. Let stand for 10 minutes, while you work on the sauce.

  4. In a saucepan, heat 2 teaspoons vegetable oil over medium-low heat.

  5. Add ginger and garlic to the pan; cook for 10 seconds, or until fragrant.

  6. Stir in soy sauce and water.
  7. Whisk in brown sugar; cook while stirring until sugar dissolves.

  8. Set to medium heat and cook the sauce until it thickens; about 10 minutes.

  9. Remove from heat and set aside.
  10. Place vegetable oil in a separate large saucepan and heat over medium heat until hot.

  11. 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.

  12. Remove meat from oil and drain on paper towels.
  13. Discard oil.
  14. Return saucepan to stove and heat over medium heat.
  15. Add steak slices and cook for 1 minute.
  16. Gently stir in previously prepared sauce; continue to cook and stir for a minute.
  17. Stir in green onions and cook for 1 to 2 minutes, or until heated through.
  18. Remove from heat.
  19. Serve over white rice.

Recipe Notes

Adapted from Food.com

Nutrition Facts
P.F. Chang’s Mongolian Beef
Amount Per Serving
Calories 583 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 9g45%
Cholesterol 68mg23%
Sodium 1693mg71%
Potassium 557mg16%
Carbohydrates 82g27%
Fiber 1g4%
Sugar 27g30%
Protein 32g64%
Vitamin A 60IU1%
Vitamin C 2mg2%
Calcium 76mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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15 Responses
  1. Lisa O

    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?

    1. Katerina Petrovska

      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. 😀

  2. Erin @ The Spiffy Cookie

    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!

  3. Jennie @themessybakerblog

    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.

  4. mjskit

    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.

  5. Consuelo @ Honey & Figs

    I don’t like eating out either, but boy do I love me some delish copycat meals like this one! It looks so much better than the real thing.

    p.s: Kim Kardashian? Vogue? Oh well, I’m applying next!

  6. Rose

    I ‘ve heard of this place, but never been there Kate! I checked the web site, it doesn’t look like one of these ordinary strip mall Chinese eateries 😛 Gotta check it out!
    However your Mongolian Beef looks great!

  7. marcie

    I’m not a Kim K. fan at all….pretty worn out seeing/hearing about her. This Mongolian beef however, looks so saucy and flavorful! This should be on the cover of Vogue. 🙂

  8. JanetFCTC

    I have never ever been able to go to PF Changs and have always wanted to. Now however, I can at least try what looks like an amazing copycat recipe! YAY!!

  9. Gintare @Gourmantine

    I think it’s unbelievable that in this day and age you can actually lose a whole plane?!.. And about eating out, I rarely ever do that too, but when I go out I like to make a treat of it and taste something I wouldn’t normally make at home. Speaking of dishes, this one looks incredible!

  10. Samantha @FerraroKitchen

    Hahaha “Kim the K” haha ya no comprende on that one. If you become President, then I want to be the Queen of Monaco. And ditto on eating at home..making dishes this gorgeous is where it’s at!

  11. Megan {Country Cleaver}

    I’m with you – Kim K on Vogue? URGH, biggest eye roll ever. I will drown my irritation with a big bowl of this Mongolian Beef! Beautiful!

  12. Laura Dembowski

    I an so right with you there, Kate. I almost never eat out. The food I make at home is so much better. This looks amazing!

  13. A_Boleyn

    I don’t go out often (my last visit to an all you can eat sushi restaurant is memorialized in lots of pics on my LJ) and making this dish at home would probably be my preferred choice … not that we have a PF Chang in town.

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