This easy Mongolian Beef recipe tastes just like the classic from P.F. Chang’s—only better.
Tender strips of beef coated in a rich, garlicky-sweet sauce, all made in your own kitchen in under 40 minutes.
Your family will love how flavorful and satisfying this dish is, and you’ll love how simple it is to whip up on a busy night.
Serve it over a bowl of fluffy rice with a sprinkle of green onions and sesame seeds for the ultimate takeout-at-home dinner.
For Mongolian Beef
- Beef – Flank steak or stir-fry beef strips work best. Slice it thinly for the most tender texture.
- Cornstarch – Helps give the beef a crispy coating when cooked.
- Green Onions – Adds a fresh, slightly sharp bite to balance the flavors.
- Vegetable Oil – Used for frying the beef to get that perfect sear.
For Mongolian Beef Sauce
- Soy Sauce – A key ingredient for the salty, umami-rich flavor. Low-sodium soy sauce works best.
- Brown Sugar – Adds the signature sweetness that balances the salty and savory elements.
- Garlic and Ginger – Essential for that bold, aromatic taste.
- Toasted Sesame Oil – Enhances the sauce with a deep, nutty flavor.
- Cornstarch – Thickens the sauce to coat the beef perfectly.
- Water – Helps balance the sauce’s consistency and intensity.
P.F. Chang’s Mongolian Beef (Copycat Recipe)
Notes
Ingredients
Beef:- 1–2 lbs beef (flank steak or stir-fry beef strips), sliced into thin strips
- 4 green onions, chopped
- ½ tsp baking soda
- 1 tsp sugar
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- 2 tbsp oil
- 4 tsp toasted sesame oil
- 1 ½ tsp ground ginger
- 2 tbsp minced garlic
- 1 cup soy sauce
- 1 cup water
- 1 ⅔ cups brown sugar
- 3 tbsp cold water
- 1 ½ tbsp cornstarch
- Sesame seeds
- Cooked rice
Instructions
- Marinate the Beef:
Mix all marinade ingredients in a bowl. Add to a zip-top bag with the beef strips. Seal and refrigerate for at least 1 hour, or overnight for more flavor. When ready, drain and set the beef aside. - Make the Sauce:
In a saucepan, combine sesame oil, ginger, garlic, soy sauce, water, and brown sugar. Heat over medium-high, stirring until the sugar dissolves. - Thicken the Sauce:
In a small bowl, whisk together 3 tbsp cold water and 1 ½ tbsp cornstarch. Once the sauce starts to boil, lower the heat and stir in the cornstarch mix. Cook until it slightly thickens, then remove from heat. - Cook the Beef:
In a large skillet over medium-high heat, cook the beef for 5–8 minutes, stirring occasionally, until fully cooked. Reduce heat to medium. - Combine:
Add ½ to 1 cup of the sauce to the beef (depending on how saucy you like it) and cook for another 1–2 minutes. - Serve:
Spoon the beef over rice and garnish with chopped green onions and sesame seeds. Enjoy!
Nutrition
Calories: 751 | Carbs: 101g | Protein: 30g | Fat: 27g | Sugar: 91g | Sodium: 3717mg
1. What’s the best cut of beef to use?
Flank steak is ideal for its tenderness and lean texture. Sirloin or ribeye can also work for a richer flavor.
2. How do I get crispy beef like in restaurants?
Coating the beef in cornstarch helps create a light, crispy texture. Cook in hot oil to ensure a quick sear instead of steaming.
3. Can I make this ahead of time?
Yes! Prepare the sauce and marinate the beef a day in advance. When ready, simply cook the beef and heat the sauce.
4. Is this dish very sweet?
Mongolian Beef has a balance of sweet and savory flavors. Adjust the brown sugar to taste or substitute honey for a milder sweetness.
5. What pairs well with Mongolian Beef?
Serve over white rice, brown rice, or fried rice. For a lighter option, try steamed broccoli, stir-fried vegetables, or cauliflower rice.