Bring the bold, savory flavors of your favorite restaurant home with this Copycat P.F. Chang’s Mongolian Beef. Tender strips of beef are coated in a glossy, sweet-and-salty sauce, delivering a perfect balance of umami richness and subtle heat. Crisp green onions add a fresh, vibrant crunch, while the dish’s velvety texture clings to every bite. Ready in just 40 minutes, it’s a quick yet impressive meal that rivals takeout.
This recipe is a feast for the senses, with caramelized garlic and ginger infusing every mouthful with aromatic warmth. The tender beef melts in your mouth, while the sauce’s sticky sweetness contrasts beautifully with its savory depth. Serve it over steamed rice for a comforting, restaurant-worthy dinner that’s both satisfying and surprisingly simple to make. Perfect for busy weeknights or when you’re craving something irresistibly delicious.
Ingredients for Copycat P.F. Chang’s Mongolian Beef
- Sauce:
- ▢ 2 teaspoons vegetable oil
- ▢ ½ teaspoon ginger, minced (fresh is best, but ¼ teaspoon ground ginger works as a substitute)
- ▢ 1 Tablespoon minced garlic (about 3 cloves)
- ▢ ½ cup soy sauce (use low-sodium if preferred)
- ▢ ½ cup water
- ▢ ¾ cup brown sugar (packed)
- Beef:
- ▢ 1 pound flank steak (or substitute with sirloin for a leaner option)
- ▢ ¼ cup cornstarch (for coating the beef)
- ▢ 1½ cups vegetable oil (for frying; can use less if shallow frying)
- ▢ 3 cups cooked rice (white or brown rice works)
- ▢ 3 green onions, sliced (optional garnish)
Step-by-Step Instructions
- Prepare the Sauce:
- Heat 2 teaspoons of vegetable oil in a medium saucepan over medium heat. Avoid overheating the oil.
- Add the minced ginger and garlic to the pan. Stir quickly to prevent burning.
- Immediately pour in the soy sauce and water, followed by the brown sugar. Stir until the sugar dissolves completely.
- Increase the heat to medium and let the sauce boil for 2-3 minutes, or until it thickens slightly. Remove from heat and set aside.
- Prepare the Beef:
- Slice the flank steak against the grain into ¼-inch thick pieces. For wider slices, tilt your knife at a 45-degree angle.
- Place the sliced beef in a large resealable bag and add the cornstarch. Seal the bag and shake until the beef is evenly coated. Let it sit for 10 minutes.
- Cook the Beef:
- While the beef rests, heat 1½ cups of vegetable oil in a skillet over medium heat. The oil should be hot but not smoking.
- Add the coated beef to the skillet in a single layer (work in batches if needed). Sauté for 2-3 minutes, stirring occasionally, until the beef is browned and crispy.
- Use a slotted spoon or tongs to transfer the beef to a plate lined with paper towels. Dab off excess oil.
- Combine Beef and Sauce:
- Add the cooked beef to the saucepan with the prepared sauce. Place the pan back on the stove over medium-low heat and stir to coat the beef evenly. Heat for 1-2 minutes until warmed through.
- Serve:
- Serve the Mongolian beef over cooked rice. Garnish with sliced green onions if desired. Enjoy!
Perfect Pairings: Sauce and Topping Ideas
While the Mongolian beef sauce is already packed with flavor, you can elevate it further by adding a splash of sesame oil or a pinch of red pepper flakes for a hint of heat. For toppings, try sprinkling toasted sesame seeds or adding a handful of sautéed vegetables like bell peppers or snap peas for extra crunch and color.
Serve It Right: Presentation and Side Dishes
This dish shines when served over a bed of fluffy jasmine or basmati rice, but you can also pair it with steamed broccoli or a crisp Asian-inspired salad for a balanced meal. Garnish with thinly sliced green onions for a fresh, vibrant finish that adds both flavor and visual appeal.
Make It Ahead: Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm the beef and sauce in a skillet over medium heat, adding a splash of water or soy sauce to loosen the sauce if needed. Avoid microwaving, as it can make the beef tough.
Quick Fixes: Time-Saving Tips
To save time, prep the sauce and slice the beef the night before. Store them separately in the fridge, then simply coat the beef in cornstarch and cook when ready. You can also use pre-minced garlic and ginger from the store to cut down on prep time without sacrificing flavor.
Equipment Essentials: Tools for Success
A sharp chef’s knife is key for slicing the flank steak thinly and evenly. A large, non-stick skillet or wok works best for sautéing the beef, and a slotted spoon or tongs will help you remove the beef from the oil without losing any crispy bits. Don’t forget a medium saucepan for the sauce!
Copycat P.F. Chang’s Mongolian Beef
Ingredients
Sauce
- 2 teaspoons vegetable oil
- 1/2 teaspoon ginger, minced
- 1 Tablespoon minced garlic
- 1/2 cup soy sauce
- 1/2 cup water
- 3/4 cup brown sugar
Beef
- 1 pound flank steak
- 1/4 cup cornstarch
- 1 1/2 cups vegetable oil
- 3 cups cooked Rice
- 3 green onions, sliced, optional garnish
Instructions
- Heat vegetable oil in a medium saucepan over medium heat. Don’t get the oil too hot.
- Add ginger and garlic to the pan. Then quickly add the soy sauce and water before the garlic scorches.
- Dissolve the brown sugar in the sauce, then increase the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens.
- Remove from heat.
- Slice the flank steak against the grain into 1/4″ thick slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
- Place the cut steak in a large resealable bag and add cornstarch. Shake the bag to coat the steak completely in cornstarch and let sit for 10 minutes.
- As the beef sits, heat up the vegetable oil in a skillet over medium heat. You want it hot but not smoking.
- Add the beef to the oil and sauté until brown. Stir around a little so that it cooks evenly.
- After a couple minutes, use a large slotted spoon or tongs to take meat out and place on paper towels. Dab excess oil off meat with a paper towel and add to medium saucepan with the sauce in it.
- Put the pan back on the oven over medium/low heat.
- Serve over cooked rice.
- Garnish with green onion, if desired.