Asian food recipes Beef

Mongolian Beef Recipe

Mongolian Beef Recipe [Video]

Mongolian Beef Recipe is the easiest way to have a flavorful and delicious restaurant-style dinner at home in just about 30 minutes! This version tastes better than the famous PF Chang dish.

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 IP Mongolian Beef, followed by Pressure Cooker Mongolian Chicken, and lastly Instant Pot Mongolian Drumsticks.

PF Chang’s Mongolian Beef

PF Chang’s Mongolian Beef Recipe has been a long time on my to-do list. This 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 as 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 no time and for way less money. So easy to make and so delicious!

What is Mongolian Beef?

The dish originated from the Chinese Shangdong province or Xingjiang province. It is widely served in Chinese-American restaurants, especially made famous by the PF Chang chain restaurant.

It consists of sliced beef, typically flank steak, that has been fried to crispy perfection and after that stir-fried with green onions in a sweet and savory brown sauce.

What is Mongolian Sauce Made of?

Mongolian Sauce is made from a few easy ingredients:

  • Soy sauce
  • Dark brown sugar
  • Garlic
  • Ginger
  • Vegetable or sesame oil
  • Sriracha – if you want to make it spicy

To make it, you just have to cook the garlic and the ginger in a wok over medium heat and stir in the rest of the ingredients together. Cook until it thickens.

How to make Mongolian Beef:

  1. Prepare the Beef: First, start by slicing the flank steak across the grain, mix with cornstarch, and set aside.
  2. Fry the Beef: Next, in a large pan, fry the beef in hot oil, until crispy.
  3. Make the Sauce: In a wok, mix all the ingredients for the sauce and cook until thickened.
  4. Add the Beef: Add the beef to the sauce mixture, stir to combine, and add the green onions.

Can I substitute chicken for beef in 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. You can also check our version for Instant Pot Mongolian Chicken.

What is best to serve with Mongolian Beef?

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.

More Asian recipes:

  1. Slow Cooker Asian Short Ribs
  2. Steak Marinade
  3. Instant Pot Asian Chicken Noodle Soup
  4. Teriyaki Salmon
  5. Korean Beef Bulgogi

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.
  • The 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.
  • Also, 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. However, 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.

PF Chang's Mongolian Beef Copycat

  • Prep Time10 MIN
  • Cook Time20 MIN
  • Servings 5 servings


  • 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


  • 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 sesame oil or vegetable oil


  • 1 teaspoon sesame seeds


Prepare the Beef:

  • Add the sliced flank steak to a large bowl and mix with the cornstarch until the cornstarch is evenly distributed.
  • 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.

Make the Sauce:

  • In a medium saucepan over low/medium heat add the 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.

Add Beef:

  • Add beef back to the skillet into the sauce mixture and cook over medium heat until sauce thickens, for about 2-3 minutes. Stir in green onions.
  • Garnish with sesame seeds (optional). Serve immediately over rice.

Nutrition Facts

Already made this?
Share your feedback


NO Rosario

NO Rosario

We've made this several times during quarantine and it's always a favorite!

Catalina Castravet

Catalina Castravet

Happy you love it! Thanks!

Scott A Guajardo

Scott A Guajardo

I'm not sure what Soy Sauce you used, but Kikkoman is not a good choice for this recipe. The sauce was much too salty, which I LOVE salt, but it was so salty that I didn't even need to add some to the rice. Other than that, the beef had the right consistency and everything else was on point. I dropped the star because it may be the choice of Soy Sauce or the proportions added in the recipe.



Thank you! Perfect!!



Can I substitute shrimp?

Catalina Castravet

Catalina Castravet

yes, just keep in mind that shrimp cooks quicker

Write a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.