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!

why i love this recipe

• Copycat favorite. This is an exact, budget-friendly replica of PF Chang’s, 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 and tricks for success

• 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.

PF Chang’s Mongolian Beef Copycat Recipe

Yield: 4 servings

Prep: 10 minutes minutes

Cook: 20 minutes minutes

Total: 30 minutes minutes

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

4.9 stars (39 ratings)

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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

• Cast Iron Skillet

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.

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