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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 over white rice in a bowl.

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.

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.

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!

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.  🙂

Mongolian Beef over white rice.

Sweet and Salty

This recipe is fairly sweet and salty. If you don not like salty foods, try using low-sodium soy sauce. Likewise, you can reduce the sugar by 1/4 cup.

Tips For Making Mongolian Beef

  • Try adding some broccoli or asparagus.
  • Sirloin steak can be used instead of flank steak
  • Some people think this recipe is too salty or too sweet. If you tend to not like salty foods, try using low sodium soy sauce. If you don’t have much of a sweet tooth, cut back on the sugar but keep in mind that the sugar helps balance the salt and cutting back on the sugar may cause the sauce to taste saltier.

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Mongolian Beef over white rice in bowl.


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

Mongolian Beef (PF Chang’s copycat)

Homemade Mongolian Beef is so easy to make! Tender pieces of beef coated in a sweet and salty sauce. It’s like beef candy!
PREP: 20 minutes
COOK: 20 minutes
TOTAL: 40 minutes


  • 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


  • Make the sauce. Heat 1 tablespoon Vegetable oil in a medium saucepan over medium heat. Add ginger and garlic and stir for 30 seconds.
  • Add soy sauce, water, and brown sugar. Bring to a boil and simmer until thickened some, 10 to 15 minutes.
  • 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.
  • Toss flank steak with cornstarch and let sit 10 to 15 minutes.
  • Heat 1 cup Vegetable oil in a large pan over medium-high heat.
  • Add beef (I cooked it in 2 batches) and cook 2-3 minutes, until brown and crispy, flipping pieces over to cook both sides.
  • 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.
  • Add red pepper flakes and green onions and remove from heat.
  • Serve over rice.


Calories: 625kcal
Author: Christin Mahrlig
Course: Dinner, Main Dish
Cuisine: Asian
Keyword: beef, copycat

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Recipe Adapted from: Food.com

Originally published April 14, 2015

Disclosure: This post contains affiliate links.

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

  1. Last time I made it, I didn’t have enough sauce for the rice. How can I increase the sauce so there’s extra?

  2. My grandson said it was better than PF Chang’s. Very happy with this recipe. Will definitely make it again

  3. I’ve made this several times. I used Tri-tip. Absolutely delicious recipe! Whole family loves it. ❤️❤️❤️

  4. This is Divine!! I don’t care for Chinese type dishes, but my husband loves and this is the only dish so far, I have found we both Enjoy! It does take a bit of time to brown the meat, but any great dish takes, time!

  5. Pros and cons: The end product comes out like the picture. The magic happens once you put the prepared meat into the hot sauce in pan. The sauce starts out fluid, but once the meat heats up in the sauce, the cornstarch on the meat thickens the liquid, actually too much. I had to add more water to make the sauce ‘flow’ so it would be less dry. I liked the taste, but I didn’t like the work in standing over a pan frying slices of meat bc I had to double the recipe, using 3lbs of meat, so it took a while bc you have to do the frying in segments. So yes, the recipe is easy, but it takes time and the frying makes a mess and I had to open a window bc I was getting too hot. I probably won’t make this one again, there are other Asian recipes I will stick with.

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