Mongolian Beef (PF Chang’s copycat)

I’ve seen recipes for PF Chang’s Mongolian Beef all over Pinterest for some time and since PF Chang’s is one of my favorite restaurants, I knew I had to try making Mongolian Beef at home.

Mongolian Beef (PF Changs copycat). So easy to make and tastes even better than the real thing.

 

Usually when we go to PF Chang’s, I am all about the Kung Pao Scallops, but Mongolian Beef is also a favorite of mine.

Mongolian Beef (PF Changs copycat). So easy to make and tastes even better than the real thing!

Crispy but tender pieces of beef coated in a thick, sweet and a little salty sauce. It’s almost like eating beef candy! Add some red pepper flakes if you want to balance the sweetness with some heat.

Mongolian Beef (PF Changs copycat). So easy to make and tastes even better than the real thing!

 

We don’t go to PF Chang’s often since it is a little pricey and the drive can take a lot of time when there’s traffic. So I am thrilled to be able to make this dish at home and it is so easy!

Mongolian Beef (PF Changs copycat). So easy to make and tastes even better than homemade!

You don’t have to eat at PF Chang’s to enjoy a fabulously delicious Mongolian Beef. It’s easy to make at home and can be served over white rice for a meal that is sure to become a family favorite.

And your kids will think you have suddenly developed restaurant chef skills.Β  πŸ™‚

Mongolian Beef (PF Changs copycat). So easy to make and tastes even better than the real thing!

For more mouth watering recipes follow Spicy Southern Kitchen on Pinterest and Instagram.

Subscribe to Spicy Southern Kitchen’s Youtube Channel.

 

4.6 from 5 votes
Mongolian Beef (PF Changs copycat). So easy to make and tastes even better than the real thing.
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Mongolian Beef (PF Chang's copycat)
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

Homemade Mongolian Beef is so easy to make! Tender pieces of beef coated in a sweet and salty sauce. It's like beef candy!

Course: Main Dish
Servings: 4
Calories: 625 kcal
Author: Christin Mahrlig
Ingredients
  • 1 tablespoon Vegetable oil
  • 1-2 teaspoons minced ginger
  • 1 tablespoon minced garlic
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 3/4 cup dark brown sugar
  • 1 cup Vegetable oil
  • 1 1/2 pounds flank steak
  • 1/2 cup cornstarch
  • 1/4 teaspoon red pepper flakes, optional
  • 1 bunch green onions, cut on diagonal into 2-inch pieces
Instructions
  1. Make the sauce. Heat 1 tablespoon Vegetable oil in a medium saucepan over medium heat. Add ginger and garlic and stir for 30 seconds.
  2. Add soy sauce, water, and brown sugar. Bring to a boil and simmer until thickened some, 10 to 15 minutes.
  3. Slice flank steak against the grain into 1/4-inch slices with the knife held at a 45 degree angle. Some of the really long pieces I cut in half to make them more bite-sized.
  4. Toss flank steak with cornstarch and let sit 10 to 15 minutes.
  5. Heat 1 cup Vegetable oil in a large pan over medium-high heat.
  6. Add beef (I cooked it in 2 batches) and cook 2-3 minutes, until brown and crispy, flipping pieces over to cook both sides.
  7. Remove meat with a slotted spoon and discard cooking oil. Place meat back in pan along with sauce and cook over medium heat for 1 minute, stirring to coat meat.
  8. Add red pepper flakes and green onions and remove from heat.
  9. Serve over rice.
Nutrition Facts
Mongolian Beef (PF Chang's copycat)
Amount Per Serving
Calories 625
* Percent Daily Values are based on a 2000 calorie diet.

Recipe Adapted from: Food.com

Disclosure: This post contains affiliate links.

82 thoughts on “Mongolian Beef (PF Chang’s copycat)

  1. Made this with thick cut round steak. Partially frozen, cut on the bias. I added fresh picked asparagus and fresh pineapple. My guests were delighted and my “planned” leftovers weren’t, tho no one actually licked the dish. I think secret to thickness is reducing the sauce slowly. Make first and let it simmer while you prepare balance of recipe…old ISU food science grad

  2. This is just Todd Wilbur’s recipe from topsecretrecipes.com with slight modifications. It’s good to make this recipe more well-known because it’s a good recipe, but give the creator credit where credit is due.

  3. Delicious recipe! I added 1/4 cup of vinegar to soy sauce to lessen sweetness. frying in vegetable oil makes it unhealthy so I have to try baking next time. Someone mentioned baking the meat in earlier post but not sure for how long and at what temperature? On rack or directly on baking sheet? Let me know if you’ve done it! Thanks πŸ˜‰

  4. Made this tonight and it was AMAZING. I followed the recipe to a T and it turned out great. We will definitely be eating this regularly. Thanks so much – excellent job!

  5. I just made this yesterday and it was delicious. I found a clip on You Tube from PF Chang’s showing how they make theirs and they added some sesame oil right before plating. Thought I would share. Thank YOU for sharing this recipe with us…love it!

  6. Hello ..This is my first comment on this board . But I just finished making this fantastic mongolian beef recipe and I have to say it was one of the tastiest dishes I ever made. The sauce was sooo sweet, then the red pepper flake kicked in.. Had it with Broccoli with Asian Garlic Sauce and Jasmine rice … Life is Good …when eating this dish !!!

  7. Hi, made this tonight and it was one of the best recipes so far on Pinterest. Sauce thickened , meat was tender. I used top sirloin and added asparagus but everything else followed your directions. Will definitely be making again. Thanks for sharing

  8. Hi, I made this recipe and while I loved the flavor and the meat came out nice and tender, my sauce never thickened up. Any suggestions?

    1. Im thinking she didnt put the right veg oil so i would put 1/3 or 1/2 cup she only put the 1cup vag oil for cooking the meet. She needs to fix that.

  9. Thank you for sharing! I made this tonight for my family & got a thumbs up from everyone. Definitely a recipe we will use again!

  10. I added a small amount of green pepper and broccoli to this and a bit more red pepper flake . This was and easy amazing dish will be making this more often.

  11. Tried this tonight! Delicious! It is definitely being added to my favorite dinners file!
    I favor a savory dish so I could see lessening the sugar, but I think everyone else in my family favors sweet. It is all about personal taste. πŸ™‚
    I love PF Changs and LOVE making delicious dishes in my own home. Nothing like it!
    Thank you for sharing this!

    1. It doesn’t seem the oil is used in the actual dish, just to cook/fry the meat to make it crispy. You discard the remaining oil after the meat is removed. This dish looks amazing AND super easy! Thanks!

  12. Just finished making this. Followed the directions to the letter. I let the sauce cook down longer so it was thicker. Didn’t season the meat and when combined with the sauce found it was not overly salty. However next time I’ll use 1/4 c. regular soy and 1/4 c. sweet thick soy. I think it’ll add depth to the sauce. And maybe a bit of sesame oil for the flavor. This is really good.

  13. Made this tonight and it was so tasty;however, way too salty. I recommend using a low sodium soya sauce. I will certainly make it again with that adjustment! Yummy!

  14. Tried to make, IDK if it was the soy sauce i used but it was really salty, will try again at another time, but i will add less soy sauce and more brown sugar.

  15. Recipe was good only thing was that it was way too sweet. My sauce also didn’t thicken on it’s own. I recommend adding a 1/4 cup of brown sugar and a couple teaspoons of cornstarch to the sauce while it is simmering.

  16. Never had real PF Changs before, I’ve tried the frozen stuff but I know it wouldn’t be the same. I made this last night and LOVED the flavor of the sauce! I only have one problem, the sauce NEVER thickened and I have no idea why I added a bit of cornstarch but it didn’t help any, other than that no complains except my meat wasn’t very tender after cooking it.

  17. I made this last week since we are obsessed with the PF Chang’s version and live 3 hours away from one. It is absolutely amazing and I had a very happy family last night:) Thank you so much!

      1. Christine, this Mongolian Beef is just as good if not better than PF Chang’s. Thank you so very much for sharing this with us πŸ™‚ And you are right, PF Chang’s is way to pricey, but the Mongolian Beef is what my Wife and I like the best. And you nailed it perfectly. Actually I like yours better lol. Now if I could get the recipe for Dynamite Shrimp*
        crispy shrimp tossed in a zesty sauce, I’d be in hog heaven lol

  18. I really wish people would comment on how this recipe came out rather than saying how great it looks and will try it later. That is not helpful. We can all see what the picture looks like. How about does it taste good? That is what I need to know. Thank you to the ONE person who actually made it and commented on what was wrong. Less sugar. Thanks!

  19. I enjoyed the flavours coming out of this. We already cut back on the sugar, but we should have also used a low sodium soya sauce. It was so tasty other than being to salty for my liking. I used a roast and so doubled the sauce, I don’t think I needed to do that. I think adding broccoli would have been ok.

  20. I made this today because I haven’t been to P.F Changs in a while since I am living abroad and all I can say is: it really took me back!!!
    I added some broccoli and mushrooms in before the green onions making it a little more complete as a meal.
    Thank you for posting!!!

  21. It is way to sugary…once I read 3/4 cup of brown sugar the recipe lost me…cooked it ate it, spiced it up a little more to cut the sugar…I’m guessing the sugar is what keeps all the people coming back for more, right?
    I need another mongo recipe one thats on the saltier side, non the less, thanks for the recipe…the kids love it!

  22. Wow! So yummy. I am drooling over this, it will surely be a good pair with some cocktails in hong kong from http://www.mott32.com, such as Mott St. Cooler drinks. The spicy flavour of Szechuan Chilli will be perfect for this Mongolian beef. Thanks for a great read. I truly love this =)

  23. This mongolian beef looks incredible, I will definitely be trying it soon! I’ve never actually been to PF Chang’s, but it’s been on our list of places to try when in the States for a long time now! There’s just too many good restaurants that we don’t have, so we haven’t made it there yet! πŸ™‚

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