Mongolian beef is a dish served in Chinese-American restaurants consisting of sliced beef, typically flank steak, and stir-fried with vegetables in a savory brown sauce, usually made with hoisin sauce, soy sauce, and chili peppers. Served over white or fried rice, it’s always popular with kids and adults alike! If you love restaurants like P.F. Changs.
Mongolian Beef: A Simple and Delicious Copycat Recipe
When done well, it’s both delicious and satisfying – the sort of thing you’ll want to order again on your next visit to the restaurant. And when you make Mongolian beef at home using this simple recipe, you can enjoy the flavors of your favorite Chinese restaurant without the expensive and time-consuming delivery!
I’ve always loved Mongolian beef. It’s a dish that is simple, yet so flavorful and satisfying. And while it may be a bit of a splurge to order at a restaurant, it’s actually quite easy to make at home. This copycat recipe for P.F. Chang’s beef is just as delicious as the restaurant version, but much more budget-friendly. Plus, it’s ready in just 30 minutes!
Serve this recipe with Sriracha and SPAM Fried Rice or Spicy Shrimp and Pineapple Fried Rice.
Read more about 14 Science-Backed Health Benefits of Garlic
PrintPF Chang’s Copycat Mongolian Beef
A simple recipe for P.F. Chang’s Copycat Mongolian Beef. Mongolian beef is a dish served in Chinese-American restaurants consisting of sliced beef, typically flank steak, and stir-fried with vegetables in a savory brown sauce, usually made with hoisin sauce, soy sauce, and chili peppers.
- Prep Time: :15
- Cook Time: :15
- Total Time: :30
- Yield: 4 1x
- Category: Main Dish
- Method: Stove top / wok
- Cuisine: Chinese
Ingredients
- 2 teaspoons vegetable oil
- ½ teaspoon ginger, minced
- 1 tablespoon garlic, chopped
- ½ cup soy sauce
- ½ cup water
- ¾ cup dark brown sugar
- vegetable oil , for frying (about 1 cup)
- 1 lb flank steak
- ¼ cup cornstarch
- 2 large green onions, chopped
Instructions
Sauce
- Heat 2 tsp. of vegetable oil in a medium saucepan over medium/low heat, without letting it get too hot.
- Add ginger, garlic, soy sauce and water to the pan, being careful not to scorch the garlic.
- Dissolve the brown sugar in the sauce, then increase the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat and set aside.
Beef
- Slice the flank steak against the grain at a 45 degree angle into 1/4″ thick bite-size slices.
- Dip each piece into cornstarch and then let sit for 10 minutes.
- As the beef sits, heat up one cup of oil in a wok over medium heat. You want it hot enough, but not smoking.
- Add the beef to the oil and sauté until brown, cooking evenly on all sides.
- After a couple of minutes, remove the cooked meat and place on paper towels.
- Dab excess oil off meat and add to medium saucepan with the sauce in it. Put the pan back over medium/low heat.
- Add chopped green onions and let sauce simmer until warm. Serve over rice.
Nutrition
- Serving Size: 4