PF Chang’s Mongolian Beef Copycat Recipe

Pin on Pinterest223,224Share on Facebook798Share on Google+40Share on StumbleUpon1Tweet about this on Twitter6Email this to someoneShare on Yummly

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.


5.0 from 4 reviews
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


Hungry for more Mongolian recipes?

Crockpot Mongolian Beef

Crockpot Mongolian Beef

Mongolian Chicken

Mongolian Chicken

Pin on Pinterest223,224Share on Facebook798Share on Google+40Share on StumbleUpon1Tweet about this on Twitter6Email this to someoneShare on Yummly


  1. Holly says

    Made this last night for dinner, it was amazing!!! Everyone loved it. I did add some broccoli to the meat and sauce. This is definitely a keeper and I will make it again. Thanks for sharing.

  2. Angela says

    My husband and children are real nuts over sweet “Asian” dishes, I’ve not enjoyed any over the last year because of my sensitivity to gluten. I’ve made this dish three times already in the last 2 weeks, once with beef, twice with chicken thighs using gluten free soy sauce. Amazing. Like some of the other post my sauce didn’t reduce much, I really didn’t expect it to unless it was cooking for a very long time, I was aware that the cornstarch is what was going to pull it together and give it the perfect “sticky situation” Yum, I don’t know if this is your personally created COPY CAT because I’ve seen other replicas, but I discovered yours first so I direct everyone to your website. Thanks for sharing. Jo rocks

  3. Stephanie says

    I realized when I was nearly done making this is that one of my favorite things about this dish is the mushrooms! When I order from Pei Wei it had them, maybe not PF Changs, but next time that would be a great addition!

  4. Rebecca Hogan says

    Just made this. Great flavor but am a bit disappointed with the toughness of the meat. Can you give me some advice on how to avoid this in the future? Thank you!!

  5. Sara says

    I just made this and my sauce didn’t thinken up at first either, but it did once in the pan with the meat. I also saved some of the sauce and cooked some chicken the same way as the beef. I added little sriracha and it was amazing. My kids and husband have requested MORE! Thank you for this recipe.

  6. dan says

    My wife’s favorite meal at the restaurant but she always gets it 3 – 4 star spicy (hot). What would I need to add to give it a little kick?

  7. Jen K says

    So, I’ve never had this at PF Changs, and I NEVER cook beef. But the photo of this looks so good I had to try it…

    And it turned out AMAZING! I even commented to my roommate “it looks like a real Chinese food dish!” It was so good.

    I was nervous about picking and cooking the beef. I couldn’t find flank steak, so I went with a London Broil. Worked out perfectly!

    My sauce never really thickened up in the pot, but once added to the meat, I’m guessing because of the corn starch in the meat, it thickened nicely.

    Thanks for the great recipe!

  8. Jessica says

    Does the cornstarch do something different than tossing it in flour? I have both but figured I would ask. Thanks Jo. I can’t wait to make this. :)

    • says

      Hi Jessica,
      Both cornstarch and flour are thickening agents, the difference is flour has gluten and cornstarch is just pure starch. The gluten also reduces the thickening power of flour so cornstarch has twice the thickening power. Sauces thickened with cornstarch will be clear, and opaque with flour.
      Hope this helps.

  9. Rosemarie says

    Thank you for the recipe. It was delicious and a hit with the whole family! I didn’t have flank steak available but my butcher recommended substituting with sirloin. The sauce thickened up just fine…it just truly needs the 20 minutes cook time because it thickens up in just those last few minutes. For me, the cook time was forever because I don’t have a non stick pan. This recipe may just push me to get an orgreenic because I’d love to make this again with a shorter cook time. The kids all told me this meal was a “do over” LOL!

  10. Ladybird57 says

    Firstly thank you for the recipe. Secondly, it turn out great. I used low sodium soy sauce but it was still a little salty, but not inedible. I think next time I will add more water and less soy. Lastly, if I made a batch of the sauce to have on hand, do you think It will keep for a while.

  11. Robin says

    Hi. This has quickly become my families favorite. We all love it. I don’t like however when I am stir frying the beef that it all gets kind of stuck and thick on the bottom of the pan making stir frying a little difficult. I didn’t use a non stick pan because typically for Asian type food you don’t use a non-stick pan. Is that the only way to have it stir fry properly because of the cornstarch? Thanks!

    • 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.

  12. 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.

  13. 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.

  14. 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!”

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: