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

P.F. Chang’s Mongolian Beef

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.

Blue: 20   Green: 20   Purple: 20   Freestyle: 17
Course Dinner
Cuisine Chinese
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 583 kcal
Author Katerina | Diethood


  • 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


  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.