Mongolian Beef
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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 – Fresh is always best for these recipes but if minced is all you have just keep in mind that 1 1/2 teaspoons equals one fresh clove.
- 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
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Serves: 6
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.
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.
Nutrition Information:
Calories: 609kcal (30%)Carbohydrates: 50g (17%)Protein: 34g (68%)Fat: 30g (46%)Saturated Fat: 21g (131%)Cholesterol: 90mg (30%)Sodium: 1510mg (66%)Potassium: 659mg (19%)Sugar: 36g (40%)Vitamin A: 40IU (1%)Vitamin C: 1.4mg (2%)Calcium: 76mg (8%)Iron: 3.6mg (20%)
Grace says
Excellent! I will halve the sauce next time, as there was much more than needed…unless I double meat. Lol.
Connie Smith says
…something I forgot to add; is I wanted this recipe to be perfect and the beef to not be chewy. So I marinated the beef overnight in Olive oil and a tiny bit of salt and pepper. Threw it in the cornstarch as is and also bought a cheap sirloin end from Walmart instead of flank.
Connie Smith says
I waited all week to enjoy a cheat and this DID NOT DISAPPOINT! This will be a must make again… although not diet friendly with the sugar… but well worth the calories (whatever they are) It’s easy to make and I’m sure the next pot luck – this will be my ‘go to’ to bring!
Ashley says
Could you use London Broil instead of the flank steak? my grocery store didn’t have any 🙁 Would it cook any differently? Your recipe looks delicious!
jo says
Yes, London broil is commonly flank or top round steak. 🙂
Lynne says
I want to make this for Christmas day…Just to clarify if I make the beef the day before, I can cook it without adding the sauce, let it cool and store in the fridge, then warm it up and add the sauce on the day..is that right? Thanks!
Jo Cooks Team says
Yes this will work for the beef!
Judi says
This was very good. Used shaved beef that I found at local grocery store. Made it really easy.
Rebecca says
This is one of my family’s favorite meals. It is wonderful!
CindyH says
I made this tonight and it was even better than P.F. Chang’s. The last time we ordered it at the restaurant it was quite tough. I used sirloin steak and it was fabulous! Thanks for sharing your recipe.
Joanna Cismaru says
My pleasure, I’m so glad you enjoyed it!
Greg Connor says
This was amazing! I love mongolian beef so this was a must try for me. I will post the pics on Instagram later and tag you in it. I’m having trouble getting the sauce to thicken. It’s reduced but not thickening. Any thoughts?
Nicole Beaulieu says
You can add a cornstarch slurry, make sure everything comes to a boil, and it should thicken nicely 🙂 It will also thicken up as it cools!
Sharon Isbaner says
Mongolian Beef is our favorite dish at PF Chang, but we usually order it “spicy”. I will try the recipe “as is” first, but any thoughts on how to make it spicy?
Nicole Beaulieu says
You can add some sriracha to the sauce! You can also add some chili flakes or full chilis when you stir fry everything.
Nolan says
To add spice, try dropping in two or three whole dried chili peppers… The whole peppers in the dish will remind the diners that the dish is going to be spicy.
Terrie Waterstraut says
This was a grand slam home run! I’ve never had this dish at P.F. Chang’s, but it’d have to be awfully good to beat this recipe. A company-worthy dish, and your guests will never know how quick and easy it was. This goes into regular rotation at our house. Thanks!
Joanna Cismaru says
So happy you liked it!
AliceS says
It was excellent; thanks
Andrea says
I was wondering about the 1/2 cup of vegetable oil. Does this go into the sauce? It’s listed under the meat/cornstarch so I’m confused about where it should go (it seems like a lot!) I tried comparing it to the IP recipe but it’s not part of that recipe!
Joanna Cismaru says
Hi Andrea! The 1/2 cup of oil is to fry the steak in, not to be added to the sauce. It’s in step 3. Since you’re doing this in 2 batches add 1/4 cup of oil at a time.
Joyce Wilson says
I was recommended to your site by trying the Instant Pot Chicken Shawarma recipe (without an instant pot), then I tried your P.F. Chang’s Mongolian Beef – my husband loved both recipes and now I am hooked on your site. I thank you very much for these recipes.
Grace says
Tried this tonight with low sodium soy sauce and everything else the same and I’m a little sad it was too salty even with low sodium soy sauce. The next time I make this I’m going to reduce the soy.
Lauren says
Better than the original
Juli Collins says
This has made our rotation! My kids love it
Valeria says
Hello,
Just wanted to say I tried this recipe for dinner and it was delicious.The only change I made was the cornstarch was substituted with arrowroot flour. I definitely will add this to my most favourite meals.
thank you!
Tony says
How about a IP version?
Joanna Cismaru says
Great idea, will work on one!