P.F. Chang’s Mongolian Beef (Copycat Recipe)

We don’t go to P.F.Chang’s all that often but when we do, this is a family favorite.

And now I can make it at home. I love it when I can recreate a restaurant dish and make it taste as good at home, if not better, and it’s this one is extremely easy. A win-win.

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!!

It’s loaded with rich Asian flavors from the ginger, garlic, sesame, and soy.

It’s ready in 20 minutes making it perfect for busy weeknight dinners. Or picky eaters if you happen to have one.

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Rather than frying the beef in a wok with excess oil, I seared it off in a skillet with just a bit of oil. The beef 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.

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!!

The sauce tastes so authentic and is where it’s at with this dish. It’s so simple but really is the star of the show for me at home. You’ll likely have extra and it’s great over rice.

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

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!!

Print Recipe

P.F. Chang's Mongolian Beef (Copycat Recipe)

It's extremely easy to make this restaurant favorite at home and it's loaded with rich Asian flavors from the ginger, garlic, sesame, and soy. It's ready in 20 minutes making it perfect for busy weeknight dinners. The beef is wonderfully juicy and tender. The simple sauce tastes so authentic and is where it's at with this dish.

Yield: serves 2 to 3

Prep Time: 5 minutes

Cook Time: about 20 minutes

Total Time: about 25 minutes

Ingredients:

  • 1 pound flank steak, sliced with the grain in 1/4 to 1/2-inch thick bite-sized pieces (you want the strips to stay intact so you slice it with the grain rather than against like you would for a stew)
  • 1/4 cup cornstarch
  • 3 tablespoons olive oil, divided
  • 2 tablespoons sesame oil, divided
  • 3 to 4 cloves garlic, pressed or finely minced
  • 1 to 2 teaspoons fresh ginger or to taste, finely minced
  • 1/2 cup soy sauce (I used lite)
  • 1/2 cup water
  • 3/4 cup dark brown sugar, packed (light may be substituted)
  • 1 or 2 green onion, sliced into thin rounds for garnishing
  • sesame seeds, optional for garnishing

Directions:

  1. To a large ziptop bag, add the steak slices, cornstarch, seal, and toss to coat. Set aside while preparing the sauce.
  2. To a medium saucepan, add 1 tablespoon olive oil, 1 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 it.
  3. Add the soy sauce, water, brown sugar, and stir until the sugar has dissolved. Bring to a boil and allow it to boil for about 2 to 3 minutes. Then reduce the heat to low and simmer for about 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, 1 tablespoon sesame oil, and steak. Cook over medium-high or high heat until steak is cooked through, about 5 to 7 minutes, flipping the pieces intermittently to ensure even cooking.
  5. Add the soy sauce mixture, noting it will bubble up. Toss meat to coat it evenly with the sauce. Allow 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 green onions, sesame seeds, and serve immediately. Beef is best warm and fresh but will keep airtight in the fridge for up to 5 days.
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13 comments

  1. I love seeing a copycat recipe as we have some great asian restaurants here but no PF Chang’s. This would be a nice surprise for Jon to come home to Friday. A couple of years ago the local paper published a “wish list” of businesses the city would like to have. PF Chang’s (and Trader Joe’s) were on it. We’re still waiting!!

    • I hope at the very least you one day get a TJ’s! There are staple products I buy there that I would have a very hard time going without!

    • This was wonderful Averie! I threw in your first suggestion ( sugar snap peas )and I’d like to make it again with broccoli. The sauce is so good–kind of like a dark, rich, gingery teriyaki and I’m sure it would be good using chicken too. Lots of possibilities for this one!

    • Glad you loved this one and yes the sauce is dark, rich, gingery, teriyaki like and it would go great with just about anything I think! Glad you threw in some snap peas too! Keep me posted if you use chicken, broccoli, etc!

  2. Your sauce sounds amazing! Love the flavor combo.

  3. I love P.F.Chang and so happy to see one of our favorite recipes! Copycat recipes ROCK!! Thanks for sharing this Averie :)

  4. hey girl- this looks amazing!

  5. Have you ever substituted chicken for beef in your P.F. Chang recipe? It looks so delicious, but I don’t eat meat.

  6. Averie!  These photos!  So gorgeous!  And I love Mongolian Beef!

  7. How did you know this was Mel’s absolute favorite order?? I have to make it for him!

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