This copycatP.F. Chang'due south Mongolian Beef recipe comes together in xx minutes and makes for a great weeknight meal! Even picky eaters will love this, and any leftover sauce tin can exist served over rice.

P.F. Change's Mongolian Beef over white rice in large bowl

Copycat P.F. Chang's Mongolian Beef

Nosotros don't go to P.F.Chang'southward all that ofttimes but when nosotros do, this is a family favorite. And now I can go far at home. I love it when I tin recreate a restaurant dish and arrive taste as good at home, if not better, and it's extremely piece of cake.

This copycat P.F. Chang's Mongolian Beef recipe is loaded with rich Asian flavors from the ginger, garlic, sesame, and soy. It'due south prepare in xx minutes, making it perfect for busy weeknight dinners. Or picky eaters, if you happen to have one!

Rather than frying the beef in a wok with backlog oil, I seared it in a skillet with just a bit of oil. The beefiness is wonderfully tender thanks to the tenderizing properties of cornstarch and so juicy from all the sauce. I had the butcher slice the steak for me, which made the recipe even faster and easier.

The sauce tastes so authentic and is where it'south at with this dish. It's so simple simply really is the star of the show for me at habitation. You'll likely accept actress, and it'due south cracking over rice.

I garnished my Mongolian beef with green onions, sesame seeds, and served it with rice (try this fried rice), only you could add sugar snap peas, snow pea pods, or broccoli in the final few minutes of cooking the beefiness if you want to turn this into more of a 'beef with broccoli' type of dish.

What is Mongolian Beef?

If you've never been to P.F. Chang's earlier, yous might exist a little confused about why I'chiliad so excited for this copycat recipe. Substantially, Mongolian beef is a stir-fry made up of sliced beef (I used flank steak in this recipe) and a savory brown sauce. Sauce ingredients may vary, but a combination of soy sauce, dark-brown carbohydrate, and ginger gives you lot the right flavor.

Depending on where you become Mongolian beefiness, it might come with stir-fried vegetables in it every bit well, and the sauce may be slightly spicy from the addition of chili peppers. Information technology's always served with rice, simply y'all tin as well make cauliflower rice or quinoa to get with information technology!

P.F. Change's Mongolian Beef garnished with green onions atop white rice in large bowl

How to Make Mongolian Beef

To a big bag, add sliced steak and cornstarch, and so toss to coat. In a medium saucepan, sauté garlic and fresh ginger until garlic is fragrant, taking intendance non to burn it.

To that same saucepan, add soy sauce, h2o, and brown saccharide, and stir until the sugar has dissolved. Bring to a eddy and allow it to eddy for a couple minutes before reducing the heat and simmering until slightly thickened and reduced.

While the stir-fry sauce simmers, sear the steak in a well oiled skillet. Then pour in the soy sauce mixture and toss meat to coat information technology evenly with the sauce. Let the Mongolian beef go on cooking until the sauce thickens up, and give it a final gustatory modality before serving.

I similar to garnish my copycat P.F. Chang's Mongolian Beefiness with greenish onions and sesame seeds, but that's completely optional.

Tips for the Best Mongolian Beef

The cornstarch in this recipe is non-negotiable. Information technology helps the beef crisp up a piddling when seared, and it thickens the sauce. If you omit the cornstarch, your sauce will exist also runny and your Mongolian beefiness won't exist simply like P.F. Chang's!

To make this recipe gluten-gratis, brand sure your soy sauce is certified gluten-free. I know that'due south important for many of my readers, and so I wanted to mention that!

When slicing the flank steak, make sure to piece with the grain so that the pieces stay intact while they're cooking. If yous're unsure how to slice beef this fashion, encounter if the butcher at your local grocery store will cut the steak for you.

P.F. Chang's Mongolian Beef (Copycat Recipe) - Make the restaurant favorite AT HOME in 20 minutes!! EASY and it has so much FLAVOR! Tastes even BETTER than the restaurant version!!

More Asian Recipes:

  • Better-Than-Takeout Cashew Chicken – Juicy chicken, well-baked-tender vegetables, and crunchy cashews coated with the best garlicky soy sauce! Skip takeout and make your ain restaurant-quality meal that'due south easy, ready in 20 minutes, and healthier!
  • Orange Teriyaki Pork Tenderloin –  An orangish-scented teriyaki sauce keeps the pork so tender, juicy, and flavorful! Piece of cake, 1-skillet recipe that's ready in 20 minutes and good for you! Under 250 calories with 25 grams of protein!
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  • Thai Coconut Craven Stir Fry – Chicken, sugar snap peas, bell peppers, and carrots simmered in a rich coconut milk broth that'south irresistible! Layers of flavor, easy, ready in xx minutes, and healthy!
  • Dull Cooker Thai Peanut Chicken – The easiest peanut chicken ever and your ho-hum cooker does all the work!! Topped with crunchy peanuts, cilantro, light-green onions, and the peanut sauce is irresistible!
  • Skinny Broccoli and Mixed Vegetable Stir Fry – Skip takeout and make your own fast, easy, and healthy stir fry! Think of all the money and calories you'll save!!
  • Peanut Craven with Peanut Noodles – Easy, ready in 20 minutes, tastes better, and mode healthier than takeout! Peanut sauce automatically makes everything sense of taste amazing!

This copycat P.F. Chang's Mongolian Beef recipe comes together in 20 minutes and makes for a great weeknight meal! Even picky eaters will love this, and any leftover sauce can be served over rice.

Ingredients

  • i pound flank steak, sliced with the grain in 1/four- to 1/2-inch thick bite-sized pieces*
  • 1/4 cup cornstarch
  • 3 tablespoons olive oil, divided
  • 2 tablespoons sesame oil, divided
  • 3 to iv cloves garlic, pressed or finely minced
  • 1 to 2 teaspoons fresh ginger or to taste, finely minced
  • one/2 cup soy sauce (I used light)
  • one/two cup h2o
  • iii/4 cup night dark-brown carbohydrate, packed (light may be substituted)
  • 1 or ii light-green onion, sliced into thin rounds for garnishing
  • sesame seeds, optional for garnishing

Instructions

  1. To a large ziptop bag, add together the steak slices, cornstarch, seal, and toss to coat. Fix aside while preparing the sauce.
  2. To a medium saucepan, add together 1 tablespoon olive oil, i tablespoon sesame oil, garlic, ginger, and heat over medium-high for about 1 minute, or just until garlic is fragrant, taking care not to scorch information technology.
  3. Add the soy sauce, water, chocolate-brown sugar, and stir until the sugar has dissolved. Bring to a boil and allow it to eddy for about ii to 3 minutes. Then reduce the estrus to low and simmer for most 5 minutes, or until slightly thickened and reduced. While it simmers, sear the steak.
  4. To a large skillet, add the remaining 2 tablespoons olive oil, one tablespoon sesame oil, and steak. Cook over medium-loftier or high heat until steak is cooked through, about five to 7 minutes, flipping the pieces intermittently to ensure fifty-fifty cooking.
  5. Add the soy sauce mixture, noting information technology volition bubble up. Toss meat to coat it evenly with the sauce. Permit the sauce to simmer for about 3 minutes at medium-high heat before reducing heat to low and simmering for 3 to 5 minutes, or until sauce has reduced and thickened to taste. Give mixture a final stir to coat all pieces evenly.
  6. Evenly garnish with the greenish onions, sesame seeds, and serve immediately. Beef is best warm and fresh but will proceed airtight in the fridge for up to 5 days.

Notes

*You want the strips to stay intact, so you slice information technology with the grain rather than confronting like yous would for a stew.

Nutrition Data:

Yield:

3

Serving Size:

1
Amount Per Serving: Calories: 790 Total Fat: 40g Saturated Fat: 9g Trans Fatty: 0g Unsaturated Fat: 28g Cholesterol: 119mg Sodium: 2438mg Carbohydrates: 61g Fiber: 2g Carbohydrate: 45g Protein: 47g

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