PF Chang’s Mongolian Beef Copycat Recipe

This copycat recipe is so easy to make at home, and it tastes 10x better too!

PF Chang’s Mongolian Beef Copycat Recipe - This copycat recipe is so easy to make at home, and it tastes 10x better too!

Our new house is located right behind a Chinese restaurant, which can be quite annoying at times. I can always get a whiff of what they’re cooking, and it always happens when I’m hungry! So instead of moping around, craving Chinese food every single day of the week, I decided to make one of my favorite Chinese dishes at home – mongolian beef.

But this isn’t any kind of mongolian beef dish. It’s almost an exact replica of PF Chang’s recipe! The best part about it is that it’s super easy to make right at home in 30 minutes or less, and it tastes so much better than the restaurant-version, mainly because you get to control your salt and sugar content. Plus, the leftovers are perfect for lunch the next day!

PF Chang’s Mongolian Beef Copycat Recipe

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Yield 4 servings

PF Chang’s Mongolian Beef Copycat Recipe

This copycat recipe is so easy to make at home, and it tastes 10x better too!


  • 1 pound flank steak, thinly sliced across the grain
  • 1/4 cup cornstarch
  • 1/2 cup vegetable oil
  • 2 green onions, thinly sliced
  • For the sauce
  • 1/2 cup soy sauce
  • 1/2 cup brown sugar, packed
  • 3 cloves garlic, minced
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons vegetable oil


  • In a medium bowl, whisk together soy sauce, brown sugar, garlic, ginger, 2 teaspoons vegetable oil and 1/2 cup water. Heat soy sauce mixture in a medium saucepan until slightly thickened, about 5-10 minutes; set aside.
  • In a large bowl, combine flank steak and cornstarch.
  • Heat 1/2 cup vegetable oil in a large saucepan. Add beef and fry until browned and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.
  • Add beef and soy sauce mixture to the saucepan over medium heat and cook until sauce thickens, about 2-3 minutes. Stir in green onions.
  • Serve immediately.


Adapted from Baked in the South


  1. Tim says

    Can you tell me if you have ever substituted another cut of meat that is cheaper? If so, what was it? I cook with grass-fed beef and flank steak is $12 a pound.

    • Chung-Ah says

      The oil is used to fry the beef until cooked through. Once this step is completed, you can discard the oil.

  2. Tracy says

    I agree with Marnie. A cup of oil seems like a lot, and I am confused as to whether the whole cup is added to the soy sauce/ginger mixture or whether it is used for frying the beef in?

    • Chung-Ah says

      As you can see from the recipe box above, the sauce ingredients are listed separately – soy sauce, brown sugar, garlic, ginger and 2 teaspoons vegetable oil, not 1 cup vegetable oil. The 1 cup of vegetable oil listed above the sauce ingredients is used for frying the beef only. The directions also state to “discard excess oil” once you are done cooking the beef.

  3. says

    I was SOOOOO excited to see this on Foodgawker. This is one of my all time favorite dishes and I was just commenting how I wish I had a recipe. I would love to share it with our readers in the Kitchen on our online magazine. Please email me if you are interested.

  4. says

    Oh wow – I will be making this immediately. I love the flavors in this, and I can’t believe how easy it is! Your pictures always make me feel like I can reach through the screen and take a forkful (chopstick-full?), Chung-Ah! Can’t wait to try it.

  5. Diana says

    You can also use shrimp. When I go to PF Changs I get Mongolian Shrimp. It’s not on the menu. It’s their Mongolian Beef recipe used with shrimp!!! To die for!!!

  6. says

    A few years ago I used to work in Michigan and we used to love going to PF Changs for lunch. I used to love pretty much all their dishes. Unfortunately we don’t have one in Calgary and I miss some of those restaurants. Now I have to make this recipe because this is probably as close as I’ll get to the real thing. Thanks for sharing!

  7. Yanira says

    Hi, I tried this recipe today. I found it a little bit salty. I only did half the recipe. Should I use less soy sauce? Or add more water? The flavor was great though.

      • says

        I came in by searching for sesame chicken and this Mongolian grabbed my attention quick! I made it today. I just finished my plate and it was delicious! Definitely a must try, thanks for sharing!

        Next week I’m trying to orange chicken.

  8. says

    Made this tonight – definitely a winner! It was very quick, easy and most importantly, delicious. Thanks again for another stellar recipe, Chung-Ah!

  9. Norma says

    This recipe sounds great and I’m going to try it. I have a wonderful stir fry cookbook which I use a lot and the recipes turn out really good. The only thing I’m thinking of changing here is the sequence of ingredients. For example adding the cornstarch to the soy sauce mixture instead of the beef. Not cooking it at all first. Just stir frying the beef with less oil , then when done ,pushing it aside and adding the sauce to the pan. Cooking it until it thickens then combining it with the beef.
    Unless you’re using the cornstarch to create a coating for the beef. Either way, awesome recipe. Can’t wait to try it! Thanks!

  10. Sara says

    I am making a whole Chinese food spread tonight using several of your recipes, which I LOVE always! I went to print the recipes for easy reference at home while preparing and the icon launched a blank page only. :-( Not sure if their is something wrong on the website… But wanted to let you know in case others were having the same problem. It would be alot easier and less likely to ruin my iPad to follow the recipe on paper. THANK YOU!

    • Chung-Ah says

      Sorry about that, Sara! But it’s actually working just fine on my end. It is a “blank page” but once you hit the icon, it should lead you to your printer settings or the option to save as a PDF.

  11. Samantha says

    I love this blog! My husband is half Korean so I am always looking for korean style dishes and all things asian-inspired to cook for him. He’s used to his mom’s Korean cooking and so I try my best to make dishes that remind him of home. We have made your Korean Beef Bowls many times and they are wonderful. :) I am wondering though if this recipe would be good with pork instead of beef. Have you tried making this with different meats? Do you think it would work?

  12. Joe says

    Love this dish but it has very high calories with the brown sugar. Has anyone tried a substitutes, e g. Splenda with some some molasses?

  13. Angie says

    I made this tonight (followed the recipe to the letter) and can confirm that it is delicious! Thank you so much for sharing this recipe!

  14. says

    This recipe was delicious! My family keeps asking hopefully when I will make it again. Thanks so much for posting this – and I am looking forward to making the orange chicken soon!

  15. says

    Chung-Ah, I ended up making this tonight and changed it up a bit by stir frying a bunch of veggies after frying the beef and tossed in some noodles at the very end. It was AMAZING! My family said it was the best stir fry dish I’ve ever made! Thank you so much!!! This will be a regular in our house! 😀

  16. Ruthie says

    Made this tonight and its was PERFECT… thanks for another great recipe. :) Working my way through the blog … one damn delicious meal at a time … its so fun!

  17. Victoria says

    Made this last night – it is DELICIOUS!!! Easy to make too! It’s going to make yummy leftovers for dinner tonight……..

  18. jenny f says

    Totally planning to make this soon. Have you made the recipe without frying the beef? I bet it wouldn’t change much except texture, but trying to keep things a little healthier. Thanks!

    • Chung-Ah says

      Yes, the texture may change significantly. The frying of the beef is actually essential to obtain that crisp texture of the classic Mongolian beef dish.

  19. Eve says

    Made this tonight. I wasn’t in the mood to cook and thought delivery would be great and my husband loves mongolian beef from our usual place. I was about to order but misplaced their menu and started looking online for their number, then searched mongolian beef recipes and found yours. One thing led to another and I was cooking dinner. Easy, quick and DELICIOUS!!!! I had all the ingredients, well except cornstarch so I used flour instead. I did sprinkle some fresh ground pepper on the beef before putting it in the flour. I also fried it in batches so I didn’t have to use a whole cup of oil, just enough to cover the beef. My husband loved it, even said it was better than the restaurants. Great dinner tonight!!! Will try some of your other recipes!!!

  20. Elaine says

    I made this recipe tonight, it was great…has an intense flavor. I added fresh sliced mushrooms to it too. And yes, one cup of oil is too much to fry the beef in, it’s not necessary to use that much if you’re cooking in a non-stick pan. Also, I would suggest to top with the green onions, not stir them in, they and they’re flavor get lost in the sauce.

    • Chung-Ah says

      I do not recommend making this into a freezer-friendly meal. This is best served immediately after it has been prepared.

  21. vicki says

    Just finished dinner. It was fabulous. My husband and I finished the whole thing. Will be making this a regular. It was sweet and tangy and totally delicious. Thank you.

  22. Sherine CQ says

    i love your Recipe name “Mongolia Beef Copycat”, lol! will definitely try this, tq for sharing, muacks!

  23. Jessica R. says

    Thank you for this recipe! We’ve made it three times in the last month and love it! My husband craves it. Thanks again!

  24. Bruce Benjamin says

    How can a recipe be almost an exact replica of another recipe, yet taste ten times better? There must be some confusion about the definition of the word “replica.” In order for a recipe to taste “10x better” it would be difficult for it to be anything even close to the recipe trying to be replicated.

  25. says

    This recipe taste just like PF Changs….only better because you make it yourself! I add grape tomatoes in with the green onions. I order it like that at PF Changs and it just adds color and a little flavor. Terrific recipe, I make it at least once a month.

  26. says

    P.F. Chang’s Mongolian beef is in my Top 3 meals of all time, so I had to try this recipe. The flavor was delicious! However, it was extremely salty; like, hurt the taste buds salty. Next time I will halve the soy sauce amount and add a smidge more brown sugar, and I think it will be a keeper. Thanks for the recipe!

    • Chung-Ah says

      Justine, this is generally on the salt side so it is best to eat this with rice or some sort of veggie side dish to balance out the saltiness.

  27. megan says

    I loved the flavor of this dish. For me the sauce didn’t thicken much. It reduced but didn’t really thicken. Did I just need to leave it on longer? What would help make it thicker?

  28. Hubert Fernandes says

    Had the Mongolian shrimp here in Toronto a couple of times. It reminds me of something similar I’ve had in India, although that was a bit spicy. I’m gonna give yours a try tomorrow. Will let you know how it goes.

  29. harrison says

    when you say combine flank steak and cornstarch, do you mean by coating the flank with cornstarch? Just making sure. great recipe!

  30. Sarah says

    I have to say that I am obsessed with your website! I followed the directions exactly to this recipe and it turned out perfect. I am not exaggerating AT ALL. I’ve also made your Chinese Orange Chicken and Asian Lemon Chicken Tenders…both also SO DELICIOUS! I never knew how simple it was to make Asian takeout food at home….so thank you for all these amazing recipes!

  31. Kat says

    WOAH! This recipe may have completely changed my life. I am a great lover of Chinese food and have printed your Sweet and Sour Chicken and the Mongolian Beef Copy Cat recipes today. My sister made the sweet and sour chicken, it was a HUGE hit with my sister and her hubs and kids. They had nothing left for me to even try. I made the Mongolian Beef at my house and HOLY BAJEEZUS this recipe was AWESOME!!! Just putting the sauce together I could tell it smelled right. I wound up not getting enough meat so I had more sauce than I should have but talk about easy and delicious. I also had no rice (the theme of my cooking life is “I don’t have all the ingredients for my recipes”) so I spiralized a zucchini into noodles and had Mongolian Beef and Zoodles. Wow just so good. I have the remainder of the meat and sauce in the fridge for tomorrow when I can locate some rice or another zucchini. I just had to explain how damn delicious and easy these recipes both were. I am planning to skip the frying part and try just the baking in sauce method of Sweet and Sour but with Shrimp and see how that works and maybe use some cauliflower rice.

    THANK YOU FOR AWESOME SIMPLE DELICIOUS RECIPES. I will never have to buy Chinese food again I don’t think and that is AMAZING!

    • Kat says


  32. AnnaKatherine says

    This turned out great….a simple recipe with amazing results, my favorite! Everyone in my family said to “make sure you save that recipe”. Thank you for spending so much time producing this amazing website!

  33. KMoore says

    I made this tonight using chicken instead of beef. I also put in a little bit less ginger and a bit more garlic since my thai husband has a thing for garlic. :p It was so good. The crispy chicken and the slightly sweet sauce hit the spot. I added about a 1/2 tsp of red chili flakes to the sauce when it was cooking and it added just a touch of background heat. Next time I’ll definitely add more. This will be a staple recipe in the future. So good.

  34. Mongolian Beef lover says

    Tried this recipe: Outstanding! Must be the sugar, sodium and fresh garlic, ginger combo.

    I had a leftover NY steak; sliced it thin, steamed to reheat, dredged in cornstarch along with some broccoli and followed the sauce recipe.

    I suggest using olive oil for your vegetable oil for those healthy fats.

    ps: Delicious!!!!!

    Thanks so much

  35. Christine says

    Your food looks really good; especially the asian inspired. One note: Most of your chicken and beef dishes can have 1/2 the fat. You don’t have to bread most of it or fry it in oil. If it has a tasty crust you can boil chicken in a tasty stock or pan “fry” the meat with a tiny bit of olive oil. Then add sauces over them. You’ll never know you’re missing most of the fat :)

  36. nik l. says

    Made this tonight with skirt steak. Didnt have fresh ginger so i used dry ground ginger. And didn’t have green onions so i used some fresh chives. It was delicious. I can eat this every day!

  37. Leticia says

    Can’t wait to try it! Every time I have friends over for dinner I turn to your website for ideas/recipes. I am so impressed – all your recipes are amazing!

  38. Sassy says

    Ok I’m late coming to this food party and man am I kicking myself! I moved from the good ol’ USA to Scotlnd and while they have Chinese restaurants, they are nothing like the American chinese ones…I mean they don’t even sell Egg Rolls!

  39. Elaine says

    No one else seemed to mention this but the Mongolian beef at the restaurants I’ve been to always have some sort of tiny red spicy chilie in it. I’ve never eaten st PF Changs is theirs not spicy?

    • Chungah says

      This recipe does not include any type of red chiles, but please feel free to add them in to suit your desired preferences.

  40. Erin Schudy says

    This recipe is de-lish!!! I made it tonight and we all really enjoyed it. I will definitely make it again soon. Thanks for sharing!… Now to check out more of your recipes.;)

  41. Nathe says

    Omg this is so good. Love it. And soooo easy. Just served with some broccoli and noodles. Yum. Need more recipes that are honestly this easy. If I can do it anyone can!

  42. Amy R. says

    I’ve made this dish several times with beef as well as chicken. The only thing I did was reduce the amount of brown sugar as my family said it was too sweet. I have even kept the 1/2 cup of brown sugar and just added Sriracha sauce in some cases. Ever since, the chicken version is requested at least weekly. It is so delicious. Thank you for all of these great recipes. This site is my go-to place when I want to make something new.

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