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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. It’s simple to prepare and perfectly captures the flavors 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!
If you’re like me and can’t decide between savory or spicy, then you’ll understand why Goce (hubby) and I keep going back and forth between two of our all-time favorites: Mongolian beef and Hunan beef. Both are irresistible choices.
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, the Mongolian beef recipe 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.
Why I Love This Mongolian Beef Recipe
- Simple Ingredients: Common kitchen staples such as flank steak (what you would use for a beef stroganoff recipe), soy sauce, and brown sugar make this recipe accessible and straightforward.
- Easy to Follow: Clear, step-by-step instructions will make sure that this is always a hassle-free cooking experience!
- Versatile Pairings: This Mongolian beef recipe pairs well with various sides, beyond steamed rice, from stir-fries to peanut butter ramen and teriyaki noodles.
- For Copycat Recipe Enthusiasts: Love recreating restaurant classics like Hunan chicken and beef chow fun? Me, too! And this is a must-try!
- Quick Preparation: Ready in just 30 minutes, it’s the perfect solution for a tasty, weeknight meal.
Ingredients You’ll Need
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 easy and uncomplicated because that’s my preferred cooking method.
- 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 the rest of the ingredients. Canola oil or peanut oil are great alternatives.
- Fresh Ginger: Adds a warm, zesty flavor to the sauce. You can use powdered ginger, but the fresh stuff is much tastier.
- Garlic: I use freshly minced garlic, but you can also use jarred minced garlic or garlic powder.
- Soy Sauce: Provides a salty depth and umami flavor to the sauce.
- Water: You’ll need 1/2 cup of water to mix into the soy sauce.
- Dark Brown Sugar: Adds sweetness and a rich flavor to the sauce.
How To Make Mongolian Beef
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. Just follow these simple steps to make it happen.
- 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.
Recipe Tips
- 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.
Serving Suggestions
Mongolian beef is a flavorful takeout fakeout dish that pairs nicely with a variety of sides. Whether you’re in the mood for something classic or looking to add a twist, I have plenty of options! For a traditional pairing, Instant Pot jasmine rice is a great choice, soaking up that delicious sauce perfectly. If you’re craving a bit more flavor and texture, kimchi fried rice is the way to go.
For a lighter, low-carb alternative, cauliflower rice is perfect. To add some greens, try my fabulous sautéed bok choy! And if you want something refreshing, an Asian cucumber salad with a tangy vinegar dressing makes for a crisp and cool contrast to the rich Mongolian beef.
Storing Leftovers
- Fridge: You can store your leftover Mongolian Beef in an airtight container and keep it in the fridge for 3 to 4 days. Reheat in a skillet over medium-low heat until heated through.
- Freezer: You can also store it in the freezer. Put the Mongolian beef in a safe zip-top bag and freeze for 3 to 4 months. Reheat the beef straight from the freezer 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
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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.
Just needed some clarification on the final step. Am I finishing up the meat in the dry pan after discarding the oil or finishing it up in the saucepan where I made the sauce? I know this probably sounds like the stupidest question but I wanted to double check. Made the meal tonight and it came out delicious
Hi there! That’s not a silly question at all, and I should have made the directions clearer. After discarding the oil from the skillet, you’ll finish cooking the steak in the same skillet and then stir in the sauce (the one in the saucepan) that you made earlier. I’m so glad to hear the meal turned out delicious!
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.