This copycat P.F. Chang's Mongolian beef is one of my favorite restaurant meals to make at home! Tender strips of flank steak get a light, crispy coating and then get tossed in a sweet, savory soy and brown sugar sauce with plenty of green onions. It's ready in about 30 minutes, and it tastes just like the restaurant version.
We love copycat recipes around here, and PF Chang's Mongolian beef is one we come back to again and again. Fun fact... Mongolian beef isn't actually from Mongolia at all! It's a Chinese-American dish, and it's a total crowd pleaser. It's also easy to double when you're feeding a bunch of people.
If you're a fan of copycat dinners, you'll find a whole bunch more in our 55 Restaurant Copycat Recipes for a Romantic Date Night at Home. Some of our other favorites are Copycat Texas Roadhouse Fried Pickles, the Bloomin' Onion and of course Olive Garden Zuppa Toscana.
Key Ingredients & Substitutions
- Flank steak. This is the cut P.F. Chang's uses, and it's perfect for quick frying. Skirt steak or sirloin work too. Just slice whatever you use thin and against the grain so every bite is tender.
- Cornstarch. A light coating of cornstarch gives the beef crispy edges and helps the sauce cling to every piece. Arrowroot or potato starch can stand in if that's what you have.
- Soy sauce. Regular soy sauce gives you the classic salty-sweet flavor. Low-sodium soy sauce is a great swap if you're watching your salt, and tamari keeps it gluten-free.
- Brown sugar. This is what makes the sauce sticky and a little sweet. Light or dark brown sugar both work. Dark brown sugar adds a deeper, more molasses-y flavor.
- Garlic and ginger. Fresh is best here! In a pinch, use 1 teaspoon of garlic powder and ¼ teaspoon of ground ginger instead.
- Sesame oil. Just a couple of teaspoons of toasted sesame oil add a lovely nutty flavor to the sauce. Vegetable oil works if you don't have any, but you'll miss a little of that flavor.
- Green onions. They add color and a fresh, mild onion bite. Feel free to use more than the recipe calls for. The restaurant version is loaded with them!
Helpful Tips
Slice against the grain. Look for the long lines running through the steak and cut across them, not along them. It makes a huge difference in how tender the beef is. Popping the steak in the freezer for 20 to 30 minutes first makes thin slices super easy.
Let the coating sit. Give the cornstarch-coated beef about 10 minutes before frying. The cornstarch soaks up a bit of moisture and sticks better, so you get a crispier coating.
Fry in batches. Crowding the pan drops the oil temperature, and the beef steams instead of getting crispy. Cook it in two batches, and make sure the oil is hot (about 350°F) before the beef goes in. A deep fry thermometer takes the guesswork out of it. Be careful, the oil gets hot!
Simmer the sauce first. Letting the sauce bubble for a few minutes before the beef goes back in helps it thicken. Then the cornstarch on the beef finishes the job, so you end up with a thick, glossy sauce that coats every piece.
Have everything ready. This dish comes together fast once you start cooking. Slice the onions, mince the garlic and ginger, and measure out the sauce ingredients before you turn on the stove. I like doing this in a wok, but a large skillet works just fine.
Variations
- Make it spicy. Add a pinch of red pepper flakes or a few dried red chilies with the garlic and ginger.
- Add veggies. Toss in steamed broccoli, sliced bell peppers or snap peas at the end for an easy one-pan meal.
- Try chicken. Thin strips of chicken breast make a yummy Mongolian chicken. Fry them a minute or two longer, until cooked through.
- Lighter version. Skip the frying and sear the coated beef in 2 tablespoons of oil in a hot skillet instead. It won't be quite as crispy, but it's still delicious.
- Gluten-free. Use tamari or coconut aminos in place of the soy sauce.
Serving Ideas
Mongolian beef is best served hot over a big scoop of fluffy white rice, just like at the restaurant. It's also great over fried rice (our chicken fried rice is a good one) or cauliflower rice if you want to keep things lighter.
For a full takeout-style night at home, add a side of noodles like this Copycat Panda Express Chow Mein and some crispy homemade egg rolls. A simple side of steamed broccoli or sautéed green beans rounds it all out. Then finish with one of our favorite dessert recipes!
Storing & Freezing
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. The beef softens as it sits in the sauce, but it still tastes great.
To reheat, warm it in a skillet over medium heat with a splash of water to loosen the sauce, or microwave it in short bursts. The skillet does a better job of bringing back a little of the crispiness.
You can freeze cooked Mongolian beef in a freezer-safe container for up to 3 months. Thaw it overnight in the fridge and reheat it on the stove. Go in knowing the coating won't be crispy anymore after freezing, but the flavor holds up nicely.
More Copycat Recipes
If you loved this recipe, here are a few more restaurant favorites you might enjoy:
- Copycat Panda Express Chow Mein
- Bang Bang Shrimp (Copycat Bonefish Grill)
- Copycat Red Lobster Cheddar Biscuits
- Copycat Panera Recipes to Make at Home
Recipe
Copycat P.F. Chang’s Mongolian Beef
Ingredients
- 1 pound flank steak sliced thin against the grain
- ¼ cup cornstarch
- 2 green onions cut into 1-inch pieces
- 2 teaspoons sesame oil
- 3 garlic cloves minced
- ½ teaspoon ginger fresh, minced
- ½ cup soy sauce
- ½ cup water
- ⅓ cup brown sugar packed
- 1 cup Vegetable oil for frying (about ½ inch in the pan)
Instructions
- Slice the flank steak against the grain into thin strips, about ¼ inch thick. Toss the strips with the cornstarch until every piece is coated, spread them out on a plate, and let them sit for about 10 minutes while you make the sauce.
- Cut the green onions into 1-inch pieces and set them aside.
- Heat the sesame oil in a wok or large skillet over medium heat. Add the garlic and ginger and cook, stirring, for about 1 minute, until fragrant. Don't let the garlic burn.
- Stir in the soy sauce, water and brown sugar. Bring the sauce to a simmer, stirring until the sugar dissolves, and let it bubble gently for 2 to 3 minutes. Take the wok off the heat and set it aside.
- Heat the vegetable oil in a deep skillet or heavy pot over medium-high heat until it shimmers (about 350°F). Shake any loose cornstarch off the beef and fry it in a single layer, in 2 batches, until browned and crisp at the edges, 2 to 3 minutes per batch. Lift the beef out with a slotted spoon and drain it on paper towels.
- Put the wok with the sauce back over medium heat and bring it to a simmer. Add the fried beef and toss to coat, then add the green onions and simmer for 1 to 2 minutes more, until the sauce is thick and glossy. Serve hot over rice.
Notes
Nutrition
Nutrition details are an estimate, per serving.
Leave a Comment