Copycat P.F. Chang’s Mongolian Beef (Better Than Takeout)

P.F. Chang’s Mongolian Beef is a takeout classic – crispy beef in a glossy, sweet-savory garlic-ginger sauce. This copycat recipe delivers that restaurant flavor at home in 30 minutes, and it is even better fresh from your own wok.

Why You’ll Love This Recipe

• Crispy beef in a sweet-savory glossy sauce
• Ready in 30 minutes
• Better than takeout
• Simple pantry ingredients

Copycat P.F. Chang's Mongolian Beef

A copycat of P.F. Chang's Mongolian Beef - crispy cornstarch-coated flank steak in a sweet and savory garlic-ginger soy sauce with green onions.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

Beef

• 1 pound flank steak thinly sliced
• 1/4 cup cornstarch
• 3 tablespoons oil
• 4 green onions cut in pieces

Sauce

• 1/2 cup soy sauce
• 1/2 cup brown sugar
• 1/4 cup water
• 3 cloves garlic minced
• 1 tablespoon fresh ginger grated

Equipment

• Wok or skillet
• mixing bowl

Method

 

1. Toss the sliced beef with the cornstarch to coat. Whisk the sauce ingredients together.
2. Heat the oil in a wok over high heat and fry the beef in batches until crispy and browned, then remove.
3. Pour off excess oil, add the sauce, and simmer 2-3 minutes until it thickens and turns glossy.
4. Return the beef and toss to coat in the sauce.
5. Stir in the green onions and serve immediately over rice.

Notes

Coating the beef in cornstarch gives it the signature crispy edges that soak up the glossy sauce. Slice the steak thin against the grain.

Tips for the Best Mongolian Beef

• Slice the steak thin against the grain for tenderness
• Coat in cornstarch for crispy edges
• Fry in batches so the beef crisps instead of steaming
• Add green onions at the very end

Storage & Reheating

Refrigerate up to 3 days. Reheat in a hot skillet to keep some crispness.

Variations to Try

• Add a pinch of red pepper flakes for heat
• Use sirloin if flank steak is unavailable
• Serve over chow mein noodles instead of rice

Frequently Asked Questions

What cut of beef is best for Mongolian Beef?

Flank steak sliced thin against the grain is traditional and stays tender with a crispy coating.

Why coat the beef in cornstarch?

Cornstarch creates crispy edges that cling to the glossy sauce, just like the restaurant version.

Is Mongolian Beef spicy?

No, it is sweet and savory. Add red pepper flakes if you want a little heat.

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