PF Chang’s Mongolian Beef Copycat Recipe

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.


PF Chang's Mongolian Beef Copycat Recipe
Prep time
Cook time
Total time
Serves: 6
  • 2 lb flank steak
  • ½ cup cornstarch
  • ½ cup vegetable oil
For sauce
  • 2 tbsp vegetable oil
  • 1 cup soy sauce
  • 1 cup brown sugar
  • 4 cloves garlic, minced
  • 1 cup water
  • 2 or 3 green onions chopped
  1. Slice the steak into small thin pieces against the grain. In a large ziploc bag add the starch and add the beef to it. Close the ziploc bag and shake really well until each pieces is coated with cornstarch. Refrigerate until ready to use.
  2. 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.
  3. 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.
  4. Serve over rice and garnish with green onions.
Recipe adapted from Baked in the south


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    • says

      Hi Erin,
      As I’m not there in the kitchen with you, it’s hard to tell what you did wrong. As mentioned in the instructions, it does take about 20 minutes for the sauce to thicken.

  1. Estera says

    I would like to substitute chicken for beef (that’s what I have on hand) your pictures look so good i want to try it.

    Would I need to change anything

    • Estera says

      I made the recipe. Used chicken instead of beef. Very easy recipie. I will make it again for sure. But I will reduce the soy sauce. It Was to salty, I used the low sodium soy sauce.

      Thank you for a lovely meal recipe.

  2. Diciendo says

    Just tried this recipe, which is awesome and easy. But my dish came out a bit on the salty side, and I followed the directions exactly step by step. Should I reduce the soy sauce, increase the water or use low sodium soy sauce? Thanks for the recipe!

    • says

      I used low sodium sauce, but you could do both, either use low sodium soy sauce or use less soy sauce and add a bit more water.

  3. says

    Oh my gosh! It’s been eons since I’ve been to PF Changs and I’d completely forgotten about the Mongolian beef!! SOOOOOGOOOODDDD!!!!

    Squee! I can’t wait to try it!

    ps- I tried to photograph a casserole the other day per your instructions and I failed. It was epic. As I tried to hold my camera and get it to focus while keeping my hand steady over the dish as the sun was rapidly setting and time was running out, I thought, “Jo would totally HAVE this!”

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