This Mongolian Beef is a copycat of PF Chang’s popular recipe. It’s so simple to make and is even better than the original! Loaded with Asian flavors and ready in a flash, this recipe will satisfy your entire family.
Ever since I stopped working in the US, I’ve definitely missed some of my favorite dishes from places like PF Chang’s. It used to be my go to spot to grab a quick lunch when I worked in Michigan so obviously I was highly motivated to replicate it here!
My version is as addictive as candy, trust me you won’t be able to stop eating. Let’s get copycat’ing!
What Is Mongolian Beef?
This dish is pretty dang westernized, so it’s safe to say it’s not quite Mongolian fare. Especially since you mostly see it in Chinese American restaurants! We’re going to slice some beef up nice and thin and cook it down in an amazingly rich, savory sauce. Let’s get this Mongolian beef copycat happening ASAP so that we can all feast together.
Ingredients In Mongolian Beef
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Beef – Flank steak is best for this recipe, as it cooks well when sliced up nice and thin.
- Vegetable oil – For our sauce and later for frying, be sure to use something neutral tasting.
- Cornstarch – We’re going to use this to crisp up the beef into so be sure not to skip this important ingredient.
- Soy sauce – Low sodium as usual, we want to control our sodium content.
- Brown sugar – We need a bit of sugar to sweeten up this sauce.
- Garlic – Use as much or little as you like.
- Green onion – Chopped up nice and fine, held off till the end for garnish.
How To Make Mongolian Beef
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Prepare the beef: 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. Refrigerate until ready to use.
- Make the sauce: 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.
- Fry the beef: In a non stick skillet heat the oil. When the oil is hot, add beef and cook until browned. 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 hot over rice and garnish with onion!
What Kind Of Beef To Use
I strongly recommend using flank steak in Mongolian Beef because it’s inexpensive and it’s best for this kind of dish since it cooks really well when sliced nice and thin. Another option would be to use sirloin steak, but it’s a more expensive cut of beef so it’s up to you.
Some Tips
- To slice it easier, place the beef in the freezer for about 20 minutes before slicing. This will make it so much easier to slice it as thinly as possible. Always slice the beef against the grain.
- Make sure to toss the beef with cornstarch before cooking and let it sit for 5 minutes before searing. This is known as velveting and you’ll end up with very tender meat. Do not use flour, the results will not be the same.
- I had to fry my beef in 2 batches to ensure there was enough room for it to brown, so take your time. Feel free to change or top up the oil between batches.
- This dish is also so delicious with chicken instead of beef if that’s all you have!
Other Ingredients You Can Use
Just because the name of the recipe states beef, doesn’t mean that beef is all we can use! I love some chicken or pork in this rice and delicious sauce. Just be sure to cut them into strips and prepare just the same as stated above. Here are some more “Mongolian” recipes on the blog:
Storing Leftovers
This Mongolian beef recipe can be stored in an airtight container in the fridge for up to 3 days. If you’d prefer to freeze just be sure to freeze the beef still raw, coated in cornstarch. Store the sauce separately and it should last up to 2 months.
Try These Other Beef Dishes:
- Beef Stroganoff
- Beef Ragu
- Easy Beef Lasagna
- Beef Bourguignon
- Vegetable Beef Soup
- Beef Empanadas
- Beef Meatballs
- Oven Baked Beef Brisket
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Mongolian Beef
Ingredients
- 2 lb flank steak
- 1/2 cup cornstarch
- 1/2 cup vegetable oil
For sauce
- 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
Instructions
- 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 Notes
- This Mongolian beef recipe can be stored in an airtight container in the fridge for up to 3 days. If you’d prefer to freeze just be sure to freeze the beef still raw, coated in cornstarch. Store the sauce separately and it should last up to 2 months.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Hi, Just wondering if I could substitute all purpose flour for the corn starch?
I don’t think flour would work as well as cornstarch, because cornstarch is really going to make this beef crispy.
Hi Jo 🙂 Thanks for taking the time to reply. And for posting this recipe. I’ll be making it as soon as I pick up some corn starch next time I head to the grocery store.