This PF Chang’s Mongolian Beef Copycat recipe is so simple to make and it’s probably better than the original version!
Many many years ago, OK maybe not that many, but when I used to work in Michigan I had a favourite restaurant. That restaurant was PF Chang’s. I used to love going there for lunch or dinner. It used to be in the mall, so whenever we’d go shopping at the mall we’d always stop by PF Chang’s. Oh how I miss this place. My favourite dishes were the chicken lettuce wraps and the Mongolian beef, though trust me when I say I tried almost everything there.
This copycat recipe of PF Chang’s Mongolian beef is so good, probably better than the original. Probably. It’s like candy. You won’t be able to stop eating it. It’s so freaking good. I’m serious.
The great thing about this amazing recipe is how simple it is to make. The ingredients are simple ingredients you probably have in your pantry right now. But beyond that, as you bite in this yummy beef you will know what I’m talking about. It melts in your mouth, it’s sweet and a bit salty, and the flavour is out of this world.
The only thing I’m sad about now is that it’s all gone. I had the last of it at lunch and it was the best lunch ever. I guess I’m just going to have to make it again.
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
This PF Chang's Mongolian Beef Copycat recipe is so simple to make and it's probably better than the original version!
- 2 lb flank steak
- 1/2 cup cornstarch
- 1/2 cup vegetable oil
- 2 tbsp vegetable oil
- 1 cup soy sauce low sodium
- 1 cup brown sugar
- 4 cloves garlic minced
- 1 cup water
- 2 green onions chopped
Slice the steak into small thin pieces against the grain. In a large ziploc bag add the cornstarch and add the beef to it. Close the ziploc bag and shake really well until each piece is coated with cornstarch. Refrigerate until ready to use.
In a small sauce pan add the oil, soy sauce, brown sugar, garlic and water. Stir and cook over medium heat until sauce thickens. It took me about 20 minutes until the sauce thickened and reduced. Set aside.
In a non stick skillet heat the oil. When the oil is hot, add beef and cook until browned. I had to do in a 2 batches. Also if you need more oil after the batch feel free to add more. Remove beef from skillet to a bowl and empty the oil from the skillet. Return beef to skillet and pour sauce over the beef. Stir and cook for a couple more minutes.
Serve over rice and garnish with green onions.
Recipe adapted from Baked in the south
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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