P.F. Chang’s Mongolian Beef Copycat Recipe

Mongolian Beef Copycat

Sliced flank steak and green onions with a sweet and savory glaze served over rice with steamed broccoli. A copycat recipe for the much loved P.F. Chang’s Mongolian Beef.

This is proof that a few simple ingredients, as long as they’re the right ones, can join together to make something utterly delicious.

The sauce comes together in a mere five minutes using ginger, garlic, soy sauce and brown sugar. The steak is coated with corn starch and fried briefly in oil then tossed with the sauce where it forms a sticky glaze that adheres to all the nooks and crannies of the steak.

P.F. Chang's Mongolian Beef Copycat

Bursting at the seams with so much flavor. . . I don’t even care whether or not it’s an exact replica of P.F. Chang’s recipe. It left a lasting impression on me.

I love that it uses mostly pantry ingredients with a few fresh ingredients I usually have on hand to pop out something spectacular. One of the best Asian-inspired dish I’ve ever made at home. A definite repeat. . . In the very near future because. . . Mongolian Beef, I can’t get you out of my mind.

As for P.F. Chang’s? There’s not one to be found anywhere near my house but I might be willing to drive for hours just to eat there. If I leave early in the morning I can get there for lunch, do some exploring then go back for dinner. You know, to make the entire trip worthwhile.

Sounds like a plan.

Mongolian Beef

P.F. Chang’s Mongolian Beef

Rating: 51

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 3 - 4 servings

P.F. Chang’s Mongolian Beef

Sliced flank steak and green onions with a sweet and savory glaze served over rice with steamed broccoli. A copycat recipe for the much loved P.F. Chang's Mongolian Beef.


1 pound of flank steak
1/4 cup cornstarch
vegetable oil, for serving and sauteeing
1/2 teaspoon minced ginger
1 tablespoon minced garlic
1/2 cup soy sauce
1/2 cup water
1/2 cup dark brown sugar, not packed
vegetable oil, for frying
2 large green onions, sliced on the diagonal into one-inch lengths
cooked rice, for serving
steamed broccoli, for serving


  1. Slice the flank steak against the grain into 1/4" thick 1-inch long slices. Add the cornstarch to a wide, shallow bowl and coat the steak with the cornstarch. Set aside and allow the cornstarch to soak into them meat while you make the sauce.
  2. Heat 2 teaspoons oil over medium-low heat in a wok or large cast-iron or stainless steel frying pan. Add the ginger and garlic, saute until fragrant about 2 minute, stirring often.
  3. Add the soy sauce and water then whisk in the brown sugar. Turn heat up to medium-high, bring to a boil and cook 2-3 minutes (not longer - the mixture will thicken up when you add it to the steak) whisking often. Remove to a bowl and set aside.
  4. Add 1/2 to 3/4-inch oil to the same pan and heat over medium heat until the oil shimmers. You can test it by adding a piece of steak - it should sizzle and start cooking immediately.
  5. Add the beef to the oil and cook for about two minutes turning the pieces over so they brown on both sides. Remove with a slotted spoon or spider to a paper towel lined plate.
  6. Let oil cool down - then drain off.
  7. Heat the same pan over medium heat and add the meat back in along with the sauce and green onions. Cook for 2 - 3 minutes, stirring to coat the meat all over with the sauce.
  8. Remove the meat and leave the excess sauce behind. Serve over rice with broccoli, if desired.


Adapted from Food.com

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved


P.F. Chang's Mongolian Beef

This recipe was updated on Nov. 24, 2013.

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  1. says

    I can’t remember whether I’ve ever had this…but the sauce sounds amazing!! I can’t believe there are so few ingredients!

  2. says

    Ooh wow! This looks fantastic! I have never cooked with beef before because I have never found a recipe that I would like to try to make. But this looks like a winner, I should try this sometime!

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