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
This copycat recipe is so easy to make in 30 min or less (start to finish) and tastes 100x better!
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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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.