PF Chang’s Mongolian Beef Copycat Recipe
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This copycat recipe is so easy to make in 30 min or less (start to finish) and tastes 100x better!
Let’s just say this isn’t any kind of Mongolian beef dish here. It’s almost an exact replica of PF Chang’s, a takeout favorite. With thinly sliced, crisp-tender beef swimming in that oh-so-heavenly garlicky, sweet/savory sauce.
It is incredibly easy to make right at home in 30 minutes or less start to finish, 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 even better for lunch the very next day.
PF Chang’s Mongolian Beef Copycat Recipe
Ingredients
- 1 pound flank steak, thinly sliced across the grain
- ¼ cup cornstarch
- ½ cup vegetable oil
- 2 green onions, thinly sliced
- 1 teaspoon toasted sesame seeds
for the soy sauce mixture
- ½ cup water
- ½ cup brown sugar, packed
- ¼ cup reduced sodium soy sauce
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 teaspoons vegetable oil
Instructions
- In a large bowl, combine flank steak and cornstarch.
- Heat vegetable oil in a large cast iron skillet. Working in batches, 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 skillet over medium heat and cook, stirring occasionally, until sauce thickens, about 2-3 minutes. Stir in green onions.
- Serve immediately, garnished with sesame seeds, if desired.
for the soy sauce mixture
- In a small saucepan over medium heat, combine water, brown sugar, soy sauce, garlic, ginger and vegetable oil. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly thickened, about 5-10 minutes. Set aside.
Did you make this recipe?
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Damn Delicious never lets me down! This is so good that I’m about to go get seconds Next time I’ll do light brown sugar — the dark one has made this a tad too sweet. Still, will definitely make again!
Used chicken instead of steak and used coconut aminos instead of soy sauce (less sodium) and this was delicious!
I followed the recipe but didn’t think it matched PFC. It was too sweet and the sauce was too thick.
It was still good but not the same.
Easy and DELICIOUS! Thank you for sharing this. We will absolutely make this again!
Amazing recipe, as are all your recipes! Thanks for providing us with another favorite our yours to our meal rotation!
This recipe is So delicious. When I see who posted the recipe, I automatically print it, as I know it will be fantastic, and I am never disappointed. This recipe is wonderful. Thank you!
Delicious, quick and easy. When I made it the first time I ate the few leftovers the next day. We liked it so much we’ve had it for dinner 3 times his month. I followed the recipe exactly as written. I made a slurry to thicken it. I sent the recipe to my son and he made it for his family. Rave reviews! Thank you for sharing this recipe
Are you able to provide the macros for this please?
My store doesn’t sell fresh ginger. Is there a substitute for it?
Victoria, if you can find it I’d suggest using the frozen “Dorot Gardens Crushed Ginger Cubes”. Each cube is a full teaspoon of crushed fresh ginger. I purchase mine at Trader Joe’s, but there might be other stores that carry it as well. Really comes in handy and I always have fresh ginger when I need it. Their crushed fresh garlic cubes are a lifesaver to.
I see what appears to be sesame seeds in the pictures but I do not see it listed in the ingredients. Are they suppose to be? And if so, are they toasted? And when do you add them???
They’re in the recipe.
Terrific! Hubby said it was the best Mongolian Beef over any Chinese Restaurant he’s had. Guys, if you like Mongolian, you need to try this. I added the Sriracha sauce because we like the heat. Made with fried rice. No leftovers.
A.M.A.Z.I.N.G.!!!
The only part I would add is that you need to make sure to cute the thinly cut strips of flank steak up so they are the size shown in the picture but I am sure most will figure that out. So GOOOOOOD and easy.
This recipe was exceptional! I’m an Asian food snob and never find recipes as good as my favorite restaurants. But this Mongolian beef recipe surpassed my expectations! My husband loved it too! I made a little extra sauce. I will definitely make it again and again! Thank you!
INCREDIBLY DELICIOUS!! By accident, I didn’t have enough low sodium soy sauce so I used equal parts low sodium and regular soy sauce and it gave the dish a little more body.
I’ve made it several times and will continue to make it. Have you ever tried frying the beef twice so it will stay crispier? Also, has anyone tried to make this sauce ahead of time, in the morning, and then when you are ready, fry the beef and add sauce at that time? Just wondering if it makes a difference.
Anyway, this an all time favorite, and yes it is wayyyyy better than P.F. Changs.
Easy & delicious. Absolutely No leftovers!
Will definitely add to rotation.
Delicious. Has become a family favourite. I serve with Pita breads, lettuce, tomato and grated cheese or with rice.
This is really good! I can’t have beef so I used chicken instead and it tasted just like the Mongolian chicken at changs! I double the sauce though as we like it on our rice and it wasn’t enough for the 3 of us.
Was delicious! The whole family loved it
My family loves this recipe! It is one of our favorites!! Because of low sodium soy sauce, I believe that it tastes better than when ordered in the restaurant. I serve this rice cooked with a can of coconut milk combined with beef stock. To make this a one dish meal, I blanch broccoli and toss it in the pan when adding the sauce to the meat.
Oh my goodness this is BETTER than restaurant quality!! I’ll never order Mongolian Beef when I’m out again–nothing else compares. My only note is that it did seem to need a LOT more cornstarch than the recipe called for to adequately coat the beef strips (maybe 3/4-1 cup total). I wasn’t having luck with the bowl method, either. For me, the best method to coat the beef evenly was to put a good bit of cornstarch in a paper bag. Adding the beef in batches, just shake to coat. Replenish corn starch in bag as needed. Thanks so much for sharing the recipe for this delicious dish!
Excellent recipe, thank you so much . I always wanted to cook it at home since it’s my favorite Chinese dish . Since we are from the Middle East, I added pomegranate molasses to the sauces and reduced the sugar amount, it was great .
My family loves this meal! The only change I make is to use flatiron steak. Thanks so much for a terrific recipe!!
I made this tonight following the recipe exactly and it was amazing! I don’t mind a sweet sauce and found it was perfect! Have to write a review on the orange chicken which was amazing as well! I highly recommend this dish!
I absolutely loved this dish. I added some some broccoli and mushrooms before adding the beef back in with the sauce and it turned out amazing. Very easy and quick to make. Thank you for a great recipe.
Everyone loves it! I serve it over white rice! It is great leftover
So yummy and a great change from our normal dinner. This is a keeper and we are so happy we tried it. This recipe was easy!
This was definitely a hit for my family! I didn’t have corn starch. I just used flour and thinly sliced beef. It was delicious and we will definitely be saving this recipe!
Excellent recipe. It was done by my young son and came out absolutely delicious .
Excellent recipe. It was done by my young son and came outabsolutely delicious .
This was so beyond fabulous! I am still dreaming of it two days later. I made a second, veggie version for my husband with Seitan, and he was over the moon, too!
Amazing and so easy!! Due to what I had on hand… I used strip steak rather than flank, coconut sugar instead of brown sugar, used grated ginger instead of fresh and tossed in some sautéed red bell peppers at the end. What a hit! Thank you thank you thank you!
Sooo delicious, whole family (even my picky eater) enjoyed and will definitely be making again!!
For those saying it’s too salty: be sure you’re using the low sodium soy sauce! That’s all I ever use and I don’t add any salt to the rice being served with this or any other recipe using soy sauce.
Wow – copycat recipes are rarely this spot on! This was delicious, and my whole family loved it. Thank you for a much less expensive way to enjoy P. F. Chang’s at home!
The recipe is really eat and straight forward but it was too sweet for my preference. I also added twice the amount of gree onions and loved that aspect.
I just made this with thin chicken breast. I am still dancing around my kitchen because it was so delicious! I never quite get Chinese food at home right but this was AH-MAZING and so easy. Every single recipe of yours turns out perfectly. Thank you again for another successful recipe!
Amazing recipe! I’ve made it out of venison twice now and it is picky-eater approved! I’d like to make this in a large batch for a church pot luck. Any suggestions on how to go about doing that? I was thinking brown the meat, make the sauce, then combine and keep hot in a crock pot. Does that sound feasible?
Wow! I realize I’m a bit late to the party because I see this recipe was posted YEARS ago! But all I can say is “wow”. I made it tonight for dinner for my husband and myself and it was just so very delicious. I used venison loin cut into thin strips. My husband walked into the house and smelled the sauce simmering and said how yummy it smelled. I cooked brown rice and broccoli to serve with it. I will certainly be making it again. And I will probably change it us a bit…using beef, pork or chicken at times. I’m hooked on your recipes now! Hopefully I can find this “orange chicken” everyone is talking about here. 🙂
Can I give this ten stars? Just made it for dinner (currently eating). This is SO good! It doesn’t taste identical to PF Chang’s, but it tastes much better! I love being able to control the amount of sugar and the calories overall, unlike at the restaurant. I can’t recommend this recipe enough – it’s taking more willpower than you can imagine not to eat the leftovers right now!
While I liked the flavors, the sauce was far too sweet for my preference and from what I remember the P.F. Chang’s Mongolian beef tastes like. I will make it again though, and halve the sugar. When I made it and it was too sweet, I added some rice vinegar to balance the flavors a bit more. I may try that again since it added another layer of flavor.
Yum!
I’ve made this 3-4 times based on this recipe. I think it’s great and definitely tastes much like the PF Chang’s version. However, my guests have consistently commented that it wasn’t as “crunchy” as PF Chang’s. Last time I made it, I tried something different: I added corn starch to the sauce so it would thicken more and not need to be cooked down in a final three minute simmer. Then I fully fried the beef until it was completely cooked. When the beef was done, I threw it and the sauce in the pan for a final 20-30 second toss, and extracted it immediately to plates for dining. This seemed to leave it much crunchier than simmering it together for a few minutes at the end, which softened up the meat. The key is to have the sauce thickened so it’s ready to go without any additional cook time when it’s added to the meat at the end.
On a more minor note, I agree with some of the other comments that the recipe is a bit sweet. I reduced the brown sugar from 4 to 3 oz and it came out perfect.
Thanks for sharing, Larry!
This was really good! However when I made it again i made a few modifications. Instead of regular brown sugar I use Splenda Brown sugar and only 1/4 of cup. I also replaced the 2 teaspoons of vegetable oil in the sauce with 2 teaspoons of chili oil to give it a little kick! It worked out pretty good.
Your modifications sounds so great!
Finally made this last night and it was delicious! I reduced the sugar content, and should have used less oil since my pan was nonstick. Ergo I had a bit of oil to drain. I’ll know better next time. Thanks so much for a delicious recipe.
WoW!!!From the second I started heating the sauce on the stove my partner inhaled the smells and was already telling me how delicious dinner was going to be.
This meal was quick and easy and tasted amazing!I’m “paying it forward” and sharing this recipe with my family.
Thank you from our full bellies and huge smiling faces 😀
This is a quick, easy, tasty dish. For our personal taste, it is oo sweet, so next time will only use half the brown sugar. For the meat, I used sirloin sliced thinly by the butcher for carne asana, and it worked well.
Absolutely Fantastic! Won over my PF Chang snob husband. I also had a lot of cornstarch stuck to the pan but i think i didnt let the oil get hot enough. No worries it was a winner!! Thank you sooo much
I love this recipe! My choice of meat is either the flank steak, or the cubed steak that can be used for stew, just slice the cubes into thin slices like you would flank. I also use chicken for this recipe when I have a lot of chicken.
I have made it so much that I know the whole recipe by heart by now, and I even started playing with adding other veggies in that I sautéed in another pan to get the juices out (red bell peppers, mushrooms, can of water chestnuts to name a few).
Only thing is I sometimes add in just a pinch or two more of the corn starch when the meat is mixed into the sauce and simmering for a few minutes, just to make it even thicker.
Love it, and love all your recipes!!!
Can use stewed beef for this recipe
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Wow! Just made this, really delicious, i used half soy half water, that is what I usually do so its not so salty. This was incredible, we loved it!!! Better than pfchangs, try to use skirt, by far the best.
Easier than anticipated, but this was SO salty. I HIGHLY recommend cutting the soy sauce to at most a 1/4 cup and using low sodium. It was virtually inedible.
Sooooo salty. Threw it out.
You could have salvaged the dish by cooking a white potato in it to absorb the salt; then, shred it all for sloppy Joe sandwiches…
Uhm, yes! This was really good. Made it a couple times and for whatever reason the store I was at didn’t have flank steak. I chose other cuts of meat. Some were good and some were bad, and by bad I mean too tough. That takes all the yum out of it. But the good ones were really good.
I was so excited about making this recipe. I just wasted an expensive piece of flank steak. I followed your recipe exactly. It was so salty that it was inedible.
Hi I just made the beef for this dish and omg its super soft, I am doing the sauce as we speak. This is the best way to make a beef dish in less than an hour. Your my hero thank you!!!
My First Comment on this site:
This is so much better than PF Chang’s, it is not even a competition. We no longer go out to PF Chang’s as well which is probably not very good for them but is wonderful for us:) We have actually had people stand there and watch us make this because they couldn’t believe that we actually made it ourselves:) Wonderful!:)
I made this tonight and we loved it..so simple and I made it with leftover steak…iam going to make it over and over…very simple very good …
This is my all time favorite recipe and have made like 10 times! Do you think it would freeze well?
I am so happy to hear that you’ve made this so many times! But unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
Made this recipe for the second time today for me and my husband it was delicious!!!
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.
I made this tonight with your easy lo mein and they were both so good!!! Love your recipes!
I made this dish. And it was good. But came out to sweet I think 1/2 cup of brown sugar is to much.
Marlon, please feel free to adjust the amount of sugar as needed to suit your preferences.
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!
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.;)
YESSS! IM MAKING THIS RIGHT NOW. I HAVE EVERYTHING 😀
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?
This recipe does not include any type of red chiles, but please feel free to add them in to suit your desired preferences.
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!
can I use canola oil instead of veggie oil?
Yes, that should work just fine.
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!
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!
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 🙂
Can i substitute fresh ginger for ground ginger?
Yes, absolutely!
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
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.
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!
Would light brown sugar work?
Yes, absolutely.
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!
OH OH!! AND IT WAS JUST LIKE EATING PF CHANGS!!!! THAT WAS THE BEST PART BESIDES IT BEING EASY!! THANK YOU AGAIN !!!!!
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!
when you say combine flank steak and cornstarch, do you mean by coating the flank with cornstarch? Just making sure. great recipe!
Yes, that is correct.
I made this recipe, but added mushrooms. OMG it was wonderful!
Hi,
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.
Hubert
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?
Megan, you can add more cornstarch as needed until the desired consistency is reached.
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!
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.
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.
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.
I have made your recipe several times and LOVE IT !!! it is the best!!
i want to make this and was wondering your thoughts on splenda brown sugar and light soy sauce.
They both sound like great substitutes.
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Thank you for this recipe! We’ve made it three times in the last month and love it! My husband craves it. Thanks again!
i love your Recipe name “Mongolia Beef Copycat”, lol! will definitely try this, tq for sharing, muacks!
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.
How would you prepare this for a freezer meal? Thanks it sounds so yummy!!
I do not recommend making this into a freezer-friendly meal. This is best served immediately after it has been prepared.
Holy Smokes! This one’s a keeper. Delicious. Tender. Easy. Fast.
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.
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!!!
Amazing! I’m so glad you had a chance to give this a try. It doesn’t even compare to take-out!
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!
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.
Made this last night – it is DELICIOUS!!! Easy to make too! It’s going to make yummy leftovers for dinner tonight……..
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!
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! 😀
This sounds SO delicious! I’m pinning this to make soon!
Thank you for the recipe. I am going to make this tonight.
Let me know how it turns out!
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!
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!
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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?
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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?
I think it would go amazingly well with pork. I haven’t it tried it yet but it’s on my to do list!
Hi!
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!
Sara
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.
Hi,
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!
Made this tonight – definitely a winner! It was very quick, easy and most importantly, delicious. Thanks again for another stellar recipe, Chung-Ah!
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.
If the taste is too salty, I recommend reducing the soy sauce, to taste.
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.
I’m so glad it was such a hit! And please do let me know how the orange chicken turns out!
I made this recipe, it was awesome! All my family liked this, I will be using this recipe alot! Thank you!
Just made this for dinner. It came out great & the kids loved it! Thanks!
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!
They both turned out great. Amazing recipes! Thanks Chung-Ah.
I will try this right after the orange chicken.
Let me know how they turn out!
Pass me a bowl I have my chopsticks ready!
We made this with venison and it was fabulous!
I would love to try that next time!
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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!!!
I just made this for dinner and we all loved it! I’ll definitely be making this on a regular basis. Thank You.
So glad you had a chance to make this!
We live next door to a pizza shop, so I hear ya on the cravings!!! This looks SO good, girl!!! Want 😉
I love PF Changs! This Mongolian Beef dish looks fantastic. Love all the fresh ginger and garlic — and I definitely love any dish that is ready in 30 minutes! Will be trying this very soon : )
This looks incredible 🙂 I love P.F. Changs, I cannot wait to make this!
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.
This looks delicious! I always crave something once I smell it, but this time I’m craving Mongolian Beef because of your awesome picture!
I am definitely making this!!! Such wonderful flavors…and a new way to use flank steak for me 🙂
Hi! I love all of your recipes 🙂
Do you think I could make this with chicken? I don’t have any beef 🙁
That sounds great. I’ve actually been meaning to do that myself!
I have made this with chicken and its great!
Mongolian Beef is one of my favorite things to eat at PF Chang’s…so excited to have the recipe now! I can almost taste it now…my family is going to be so excited about this one! Thanks, Chung-Ah! 🙂
Thank you for the reipe. I am going to make this tonight.
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.
I love Mongolian beef, this would make a great weeknight meal!
Definitely! I could have it every night of the week!
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?
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.
WHAT?
What about that don’t you understand? Lol
I sounds Great, but cup of oil seems a lot. What does the oil do to the recipe? could it be reduced. thanks
The oil is used to fry the beef until cooked through. Once this step is completed, you can discard the oil.
I used 1T. Oil and put it right in the sauce. I put all in the crock pot for 5 hours. Served over rice. Yummy!!
Chung-Ah, I love Mongolian beef from PF Chang’s! I loved how they also usually served green onions cooked in soy sauce and those crispy noodles underneath the beef! Yum!
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.
You can try substituting hanger or skirt steak.
I’ve made this with pork and it was yummy.
I love how simple and fresh tasting this sounds. Love it!
You would love this, Liz! If only you lived closer – I would totally invite you over for dinner 🙂
Sounds really good. Thank you.
Thank you, Liz! I hope you have a chance to make this!
if i wanted to add white mushrooms at what point in the recipe would i add them ?
You can add them in at the very end with the beef and soy sauce mixture.