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

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

Ingredients:

  • 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

Directions:

  1. 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.
  2. In a large bowl, combine flank steak and cornstarch.
  3. 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.
  4. 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.
  5. Serve immediately.

Adapted from Baked in the South.