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!
Why You’ll Love This PF Chang’s Mongolian Beef Copycat Recipe
- Copycat favorite. This is an exact, budget-friendly replica of PF Chang’s Mongolian Beef Recipe, a takeout favorite, and quite possibly even better than the restaurant version.
- 30 min weeknight hero. This homemade version can be whipped up in 30 minutes or less, start to finish, with easy to find ingredients and pantry staples.
- Less sodium and sugar. This recipe conveniently gives you the full control of the salt and sugar content in your dish, ideal for eating a little healthier and lighter at home.
- Flexible recipe. Add vegetables and greens, serve over rice or noodles, or tuck into some butter lettuce for lettuce wraps.
- Freezer-friendly. This is a great recipe to double or triple as needed, throwing a batch in the freezer for quick cooking for those super busy weeknights.
What is Mongolian Beef
Mongolian beef, originating from Taiwan, not Mongolia, is a stir fry dish of thinly sliced, crisp-tender beef (typically flank steak) coated in a garlicky sweet and savory sauce, commonly paired with scallions and served over rice.
Tips for Making Perfect PF Chang’s Mongolian Beef Copycat Recipe
- Freeze the steak for slicing. Throwing the steak in the freezer for 20-30 minutes will make it easier to slice the meat into very thin, even pieces.
- Cornstarch is key. The cornstarch is a key ingredient in two ways. It helps to tenderize the beef, keeping it tender and juicy while developing that favorited light, crispy crust. It also serves as a thickening agent, creating that glossy sauce that coats the steak oh-so-perfectly.
- Use reduced sodium soy sauce. Reduced sodium has less sodium and less salt without compromising flavor.
- Use a hot cast iron grill pan. A heavy bottom pan, such as a cast iron grill pan, retains heat much better than a nonstick skillet, allowing for even cooking, a better sear and smoky, caramelized flavors.
- Cook in batches. Work in batches to properly sear the meat for maximum caramelization and smoky flavors. An overcrowded pan will unfortunately steam the beef instead.
- Mix it up. Add broccoli, asparagus or green beans. The added vegetables will soak up all the sauce, perfect for those picky eaters and toddlers.
- Freeze as needed. Mongolian beef is a dish that freezes very well, always freezing the beef separately from the rice to preserve the texture and prevent sogginess.
Freezing and Storing PF Chang’s Mongolian Beef for Later
Storage
Leftovers can be stored in an airtight container in the fridge for 2-3 days.
Reheating
Let the meat sit at room temperature for 10-15 minutes. Reheat over medium heat, stirring frequently, until heated through.
Freeze after cooking
Let cool completely. Transfer the meat to an airtight, resealable freezer bag. Label, date and freeze up to 2 months. To reheat, thaw overnight in the fridge, reheating over medium heat, stirring frequently, until heated through.
Best Sides to Serve with PF Chang’s Mongolian Beef
PF Chang’s Mongolian Beef Copycat Recipe: Frequently Asked Questions
Yes! Skirt steak or flat iron steak are excellent alternatives to flank steak. If you’re looking for a budget-friendly option, beef chuck works well, but it requires some trimming.
Leftovers can be stored in an airtight container in the fridge for 2-3 days. For best results, reheat gently on the stove to maintain the flavor and texture.
Yes! Mongolian beef is very freezer-friendly. It’s perfect for meal prep – just store it in an airtight container or freezer bag and it will stay good for up to 3 months. Thaw overnight and reheat for an easy, quick meal.
Reduced sodium soy sauce is the best option for this recipe as it helps control the salt content while still providing a rich, savory flavor. Avoid regular soy sauce, as it tends to be too salty for this dish.
Yes! You can substitute honey, agave syrup, or even maple syrup for sugar if you’re looking for a more natural sweetener. Keep in mind that the flavor may vary slightly.
Mongolian beef pairs beautifully with steamed white rice, fried rice, or even noodles. It also goes wonderfully with a side of crispy potstickers.
PF Chang’s Mongolian Beef Copycat Recipe
Ingredients
- 1 pound flank steak
- 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
Equipment
Instructions
- Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into 1/4-inch thick slices.
- 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.
Video
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