PF Chang’s Mongolian Beef Recipe – Copycat

PF Chang’s Mongolian Beef Recipe is the easiest way to have a flavorful and delicious restaurant style dinner at home in 30 minutes!

There is no secret that we love Asian dishes, and Mongolian Beef is high on the list. Due to our passion for this dish, we decided to create a few variations on it. We have the popular Instant Pot Mongolian Beef, followed by Instant Pot Mongolian Chicken, and lastly Instant Pot Mongolian Drumsticks.

PF Chang’s Mongolian Beef

This PF Chang’s Mongolian Beef Recipe has been a long time on my to do list. Over the weekend we went to PF’ Chang for lunch and had a bunch of dishes, and the Mongolian Beef was one of them. I must say that it was an instant favorite, my husband requested that I make PF Chang’s Mongolian Beef Recipe immediately, he loved it so much!

Make Mongolian Beef in the Instant Pot if you want!

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This Mongolian Beef Recipe is one of the easiest copycat recipes you can make at home. It requires simple ingredients, that you probably have on hand. If you like Asian inspired dishes like we do, this is a must try. The recipe comes together in 30 minutes, so basically you can have a restaurant style dinner ready in 30 minutes.

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PF Chang’s Mongolian Beef Recipe Tips:

• Use quality meat. I always say this, but a good meat centered meal starts with quality meat, preferably use organic beef for this meal.
• Best cut of meat for Mongolian Beef is a flank steak, it is also easier to cut it into thin strips.
• You can definitely cut the beef very thinly as it is served in restaurants. I personally prefer to cut it a little thicker, so don’t be afraid to experiment.
• Traditionally, the beef in this recipe should be fried in lots of oil to make it very, very crispy, I decided to reduce the oil, sugar and all the frying in this recipe to make it healthier.
• Cornstarch is a key ingredient in here, do not try to replace it with flour, the results will not be the same.
• I used a LOT of garlic in this recipe. We love garlic in our family and I think it works really well with the sweet and salty flavors. Feel free to use less if you are not a huge garlic fan.
• Using fresh ginger and garlic will add amazing flavor and taste to the sauce.

You’ll Enjoy This Mongolian Beef Because:

• Easy to make and it takes only around 30 minutes!
• The dish is packed with amazing flavors and lean protein.
• Perfect for busy weeknights and also for entertaining guests.
• You will have delicious leftovers that can be stored in the fridge, in an airtight container for 3-4 days.

Can I substitute chicken for beef for this dish?

Yes, chicken or pork is a great alternative for beef in many recipes including this one. The cooking time will also vary best on the cut that you choose. Chicken recipe can be found on Instant Pot Mongolian Chicken.

What is best to serve with Mongolian Beef?

• White or Brown Rice
• Vegetable such as broccoli, asparagus or bok choy
• Noodles

What wines pair well with Mongolian Beef?

• A nice, fruity red wine such as Zinfandel or Syrah will pair nicely with the flavors in this beef dish.
• If you’re looking for a white option, Riesling or Pinot Grigio are always great matches for bold, somewhat spicy dishes.

Tools/Ingredients that I used to make the PF Chang’s Mongolian Beef Recipe:

• Cornstarch
• Soy Sauce
• Sesame Seeds

Print

Servings: 5 servings

PF Chang's Mongolian Beef

Prep Time:

10 mins

Cook Time:

18 mins

Total Time:

28 mins

PF Chang's Mongolian Beef Recipe is the easiest way to have a flavorful and delicious restaurant style dinner at home in 30 minutes!

Ingredients

• 1 pound flank steak thinly sliced across the grain
• 1/4 cup cornstarch
• 1 cup vegetable oil
• 2 green onions thinly sliced on diagonal into 1 inch pieces

Sauce:

• 1/2 cup soy sauce
• 1/2 cup dark brown sugar
• 1/2 cup water
• 1 tablespoon garlic minced
• 1 tablespoon fresh ginger minced
• 2 teaspoons vegetable oil

Optional:

• 1 teaspoon sesame seeds

Instructions

1. In a medium sauce pan over low/medium heat add two tablespoons of vegetable oil, followed by the garlic and ginger, cook and stir for 30 seconds and whisk in the brown sugar, soy sauce and water. Cook until slightly thickened, about 5-10 minutes, set aside.
2. Add the sliced flank steak to a large bowl and mix with the cornstarch until the cornstarch is evenly distributed.
3. Heat 1 cup of vegetable oil in a large saucepan, once hot add beef and fry until browned and cooked through, about 1-2 minutes. Stir the meat around a little so that it cooks evenly. Transfer beef to a paper towel-lined plate and discard the oil from the skillet.
4. Add beef back to the skillet, add the soy sauce mixture and cook over medium heat until sauce thickens, about 2-3 minutes. Stir in green onions. Garnish with sesame seeds (optional).
5. Serve immediately over rice.

Calories: 327, Fat: 13g, Saturated Fat: 7g, Cholesterol: 54mg, Sodium: 1353mg, Potassium: 401mg, Carbohydrates: 29g, Sugar: 21g, Protein: 22g, Vitamin A: 1%, Vitamin C: 1.1%, Calcium: 4.9%, Iron: 12.4%

Author: Catalina Castravet

Course: Main Course

Cuisine: Asian

Keyword: PF Chang's Mongolian Beef

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