Name: Mongolian Beef - P.F. Chang's Copycat That You'll Love!
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound Flank Steak (sliced thinly against the grain); 1/4 cup Cornstarch (for crispy texture); 2 tablespoons Vegetable Oil (for frying); 1 tablespoon Fresh Ginger (minced); 3 cloves Garlic (minced); 1/2 cup Soy Sauce (low-sodium recommended); 1/4 cup Water (to adjust sauce consistency); 1 tablespoon Dark Brown Sugar (for sweetness); 3 sheets Green Onions (sliced diagonally); 2 cups Cooked White Rice (for serving)

“Stepping into the kitchen after a long day, I once found myself in a mini crisis—nothing seemed appealing until the craving for P.F. Chang’s Mongolian Beef hit me like a ton of bricks. Luckily, I’ve crafted a quick and easy Mongolian Beef – P.F. Chang’s Copycat recipe that brings those restaurant flavors right to my dinner table in just 30 minutes. Tender flank steak simmers in a savory, sweet soy sauce blend enriched with ginger and garlic, making it a family-friendly comfort food that’s perfect for any night. Say goodbye to takeout and embrace the joy of homemade meals that won’t keep you tied to the stove. What’s more, you can customize it with your favorite veggies for an even heartier dish. Ready to bring this culinary delight into your home?”

Why is Mongolian Beef a Home Favorite?

Quick, Easy Prep: With just 30 minutes from start to finish, this recipe fits perfectly into your busy weeknight routine.

Savory Delight: The rich, sweet soy sauce base combined with ginger and garlic creates a flavor explosion that the whole family will adore.

Customizable: Add your favorite vegetables, like bell peppers or broccoli, for extra color and nutrition.

Comfort Food Love: This dish serves up everything you crave from a cozy meal without the hassle of takeout. It rivals any dish from a restaurant like P.F. Chang’s!

Versatile Serving Options: Pair it with kimchi fried rice or a refreshing cucumber salad for a deliciously balanced meal. If you’ve enjoyed the flavors in this dish, you might also like my Savory Ground Beef Zucchini Skillet!

Mongolian Beef Ingredients

• Let’s get started on this delicious P.F. Chang’s Copycat recipe!

For the Beef

Flank Steak – The star of the dish, sliced thinly against the grain for ultimate tenderness.
Cornstarch – Coats the beef for a crispy texture when fried, giving that perfect crunch.

For the Sauce

Vegetable Oil – Essential for frying the steak, allowing high heat for a delightful crispy exterior.
Fresh Ginger – Adds a warm, aromatic touch; you can swap in powdered ginger if you’re in a pinch.
Garlic – Provides depth of flavor, minced for even distribution; garlic powder works as a substitute in a hurry.
Soy Sauce – The main flavor hero, adding a rich umami kick; consider low-sodium for a healthier twist.
Water – Helps achieve the perfect sauce consistency by diluting the soy sauce.
Dark Brown Sugar – Brings in sweetness and a glossy finish; light brown sugar can also do the trick!

For Serving

Green Onions – Sliced diagonally for garnish and a fresh pop of color.
Cooked White Rice – Serves as a delicious base, soaking up all that incredible sauce.

Enjoy making this delightful Mongolian Beef – P.F. Chang’s Copycat and watch how quickly it becomes a family favorite!

Step‑by‑Step Instructions for Mongolian Beef – P.F. Chang’s Copycat!

Step 1: Prepare the Steak
Begin by thinly slicing the flank steak against the grain for tenderness. Once sliced, coat the beef pieces evenly in cornstarch; this will create a delightful crispy texture when frying. Allow the coated steak to rest for about 10 minutes, ensuring the cornstarch adheres well and your steak is ready for the next step.

Step 2: Make the Sauce
In a medium saucepan over medium heat, add 2 teaspoons of vegetable oil. Once warm, stir in minced fresh ginger and garlic, sautéing for about 1-2 minutes until aromatic, turning golden brown. Then, whisk in the soy sauce and water, mixing in dark brown sugar until dissolved. Let this simmer and thicken for around 10 minutes, stirring occasionally, until glossy and slightly syrupy.

Step 3: Fry the Steak
Heat a skillet over medium-high heat and add enough vegetable oil to coat the bottom generously. When the oil shimmers, add the flank steak in batches, being careful not to overcrowd the pan. Fry each side for 2-3 minutes until the steak is browned and crispy. Remove the cooked beef pieces from the skillet and set aside, allowing them to retain their crunch.

Step 4: Combine
Empty any excess oil from the skillet, leaving just a thin layer, and return the pan to medium heat. Add the fried steak back into the skillet, then pour the prepared sauce over the beef, tossing to coat evenly. Stir in sliced green onions, letting everything cook together for 2-3 minutes, allowing the flavors to meld beautifully in your Mongolian Beef – P.F. Chang’s Copycat!

Step 5: Serve
Plate a generous portion of the savory beef mixture over fluffy cooked white rice. Ensure each serving is drizzled with that luscious sauce and garnished with more green onions for a pop of freshness. This delightful dinner is now ready to be enjoyed, embracing all the comforting flavors reminiscent of a restaurant classic!

Storage Tips for Mongolian Beef

Fridge: Store leftover Mongolian Beef in an airtight container for up to 3 days. Keep it covered to maintain moisture and prevent any fridge odors from seeping in.

Freezer: For longer storage, freeze individual portions in airtight freezer bags for up to 2 months. Make sure to remove excess air to prevent freezer burn.

Reheating: Reheat Mongolian Beef on the stovetop over medium heat until warmed through, about 5–7 minutes. Stir occasionally to ensure even heating without losing that delightful texture.

Taste Retention: If reheating from frozen, allow it to thaw overnight in the fridge before warming. This ensures flavors meld beautifully, making it just as satisfying as the first time!

Mongolian Beef – P.F. Chang’s Copycat Variations

Feel free to let your creativity shine by customizing this recipe to suit your taste!

Protein Swap: Try using sirloin or even chicken for a different flavor profile while keeping the dish’s essence intact. The beef tenderness can also be achieved with chicken breasts.
Vegetable Boost: Add bell peppers or broccoli to increase the nutritional value and add color. These veggies sauté beautifully and soak up the delicious sauce, enhancing the meal.
Gluten-Free Option: Substitute soy sauce with tamari for a gluten-free version, ensuring all dietary needs are catered to while still retaining deep, savory flavors.
Sweetness Variation: Swap dark brown sugar with honey or maple syrup for a unique, wholesome sweetness. Both alternatives provide an exciting twist and pair beautifully with the sauce.
Spice It Up: If you crave some heat, toss in some red pepper flakes or sriracha for a spicy kick that balances perfectly with the sweetness of the sauce.
Texture Twist: Add a handful of cashews or peanuts for added crunch and a nutty flavor that compliments the beef exquisitely. It’s a delightful surprise in every bite!
Low-Carb Choice: Serve the Mongolian Beef over cauliflower rice instead of white rice for a healthier, low-carb option. It absorbs the sauce just as well, making it a satisfying substitute.
Herb Infusion: Finish your dish with chopped cilantro or basil for a refreshing burst of flavor that brightens the meal. The fresh herbs add a lovely aromatic twist to this comforting dish.

If you enjoyed this recipe and are looking for more delicious variations, my Savory Ground Beef Zucchini Skillet is another fantastic option that’s both nutritious and bursting with flavor!

Make Ahead Options

These Mongolian Beef – P.F. Chang’s Copycat are perfect for those busy weeknights! You can prep the flank steak by slicing and coating it in cornstarch up to 24 hours in advance, storing it in the refrigerator to maintain its crispiness. Additionally, the sauce can be made ahead of time and stored in an airtight container for up to 3 days. To ensure the best flavor and quality, reheat the sauce gently on the stovetop before combining it with the fried steak. When ready to serve, simply fry the marinated steak, mix with the reheated sauce, and garnish it with green onions for a delightful homemade meal that saves you time and energy!

What to Serve with Quick and Easy P.F. Chang’s Mongolian Beef Copycat

Let the savory aroma of your dish inspire you to create a complete meal that delights the senses.

Steamed Broccoli: Adds a vibrant green crunch that complements the tender beef beautifully while packing in nutrients.
Cucumber Salad: A refreshing side that balances the richness of the sauce, offering a crunch and a hint of acidity.
Fried Rice: Fluffy rice pan-fried with eggs and veggies enhances the flavors while being a comforting classic alongside your main dish.
Garlic Green Beans: Crisp-tender green beans stir-fried with garlic provide not only color but also a savory taste that pairs perfectly.
Egg Rolls: Crispy and filled with vegetables, these provide a delightful crunch and an authentic Asian touch to your meal.
Miso Soup: This warm, umami-rich broth will prepare your palate for the flavors ahead, and it’s soothing for any evening.
Jasmine Rice: A fragrant base soaking up the savory sauce makes each bite of the Mongolian Beef even more satisfying.
Szechuan Noodles: Spicy and flavorful, these noodles add heat and heartiness, creating a perfect contrast to the sweet beef.

Embrace these sides and watch as dinner transforms from simple to an unforgettable experience!

Expert Tips for Mongolian Beef

Choose the Right Cut: Flank or sirloin steak is best for tender results—opt for these cuts to ensure juicy bites.
Slice Thinly: For easy cooking and maximum tenderness, freeze the beef for about 20 minutes before slicing it against the grain.
Avoid Overcrowding: Fry the steak in batches to achieve a crispy exterior; overcrowding the pan can lead to steaming instead of frying.
Monitor Oil Temperature: Ensure the oil is hot enough for frying. If it’s not hot, the beef will absorb oil and lose its crunch.
Use Fresh Ingredients: Fresh garlic and ginger make a significant difference in flavor; substitute with dried only if needed.
Customize Your Dish: Don’t hesitate to add your favorite veggies or serve over different grains for a unique spin on this classic Mongolian Beef!

Mongolian Beef – P.F. Chang’s Copycat Recipe FAQs

What type of flank steak should I choose?
Absolutely! Look for flank steak that is bright red and well-marbled with fat; this will ensure tenderness and flavor. If flank steak is unavailable, sirloin can also be an excellent substitute.

How can I store leftover Mongolian Beef?
Store any leftover Mongolian Beef in an airtight container in the refrigerator for up to 3 days. Make sure to keep it covered to maintain its moisture and prevent it from absorbing any other refrigerator odors.

Can I freeze Mongolian Beef, and how?
Certainly! To freeze, portion the Mongolian Beef into airtight freezer bags, removing as much air as possible to prevent freezer burn. You can freeze it for up to 2 months. For best results, thaw it overnight in the refrigerator before reheating on the stovetop over medium heat for about 5-7 minutes until warmed through.

What if my cornstarch didn’t stick to the beef?
If the cornstarch isn’t sticking, try patting the steak dry with a paper towel before coating it—this removes excess moisture. Additionally, letting the beef rest coated in cornstarch for the recommended 10 minutes helps it adhere.

Are there any dietary considerations for this recipe?
Yes, for gluten-free options, swap regular soy sauce for tamari, which is gluten-free. If you have a garlic allergy, you can simply omit it or use a dash of garlic-infused oil for a subtle flavor. Always double-check ingredient labels to stay safe!

How can I customize the flavor of my Mongolian Beef?
Very! Feel free to add sautéed vegetables like bell peppers, broccoli, or snap peas to the mix for color and nutrition. You can also adjust the sweetness by modifying the amount of dark brown sugar used in the sauce, making it to your personal taste preference!