Copycat P.F. Chang’s Mongolian Beef

This Easy Mongolian Beef tastes just like P.F. Chang's takeout. Juicy, tender beef seared to perfection in a rich, flavorful sauce.

The Easiest Mongolian Beef

My family loves getting Chinese takeout on the weekends, but in order to save a little money and a few calories, we decided to make Mongolian Beef at home.

This Copycat P.F. Chang’s Mongolian Beef is great to make if you don’t have a lot of time, but if you want to try an even easier recipe, give our Slow Cooker Mongolian Beef a try!

How to make the best Mongolian Beef:

This Copycat P.F. Chang’s Mongolian Beef is so flavorful.  The steak melts in your mouth and the sauce is to die for!

Heat vegetable oil in a saucepan over medium heat, being sure not to get the oil too hot.  You don’t want the oil to start smoking.

Add ginger, garlic, soy sauce, water and brown sugar to the pan and whisk together.

Increase the heat to medium-high heat and bring to a boil.  Once it is boiling, let it continue to boil for 2-3 minutes, then remove from heat and set aside.

Slice the flank steak against the grain into 1/4 inch thick slices.  Tilt the blade of your knife to a 45 degree angle when you are cutting to get achieve a little thicker cut.

Place the sliced steak in a gallon-sized resealable bag and add the cornstarch to it.  Shake the bag until all the steak is completely coated in cornstarch and let it sit for 10 minutes.

While the beef sits, heat up some vegetable oil in a large skillet over medium heat until it is hot, but not smoking.

Carefully add the steak to the oil using tongs.

Sauté the steak and stir around a little so that it cooks evenly.  Be sure not to overcrowd the pan so all of the meat cooks quickly and evenly.

Continue cooking all the steak in batches until it is all browned.

After a couple minutes, use a large slotted spoon or tongs to take meat out of the hot oil and place on a plate lined with paper towels. Dab excess oil off meat with a paper towel and add to the saucepan with the sauce.

Heat the sauce and steak over medium heat until heated through and the sauce reaches desired consistency.

Serve over rice and garnish with green onion.

Enjoy!  We know you will love it just as much as we do.

If we ever have leftovers, we store them in an airtight container in the fridge and reheat them in the microwave.

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The best homemade Chinese food recipes:

Serves: 6

P.F. Chang's Mongolian Beef Copycat Recipe

This Easy Mongolian Beef tastes just like P.F. Chang's takeout. Juicy, tender beef seared to perfection in a rich, flavorful sauce.

25 minPrep Time

15 minCook Time

40 minTotal Time

Save RecipeSave Recipe


  • 2 teaspoons vegetable oil
  • 1/2 teaspoon ginger (minced)
  • 1 Tablespoon minced garlic
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 3/4 cup brown sugar
  • Beef
  • 1 pound flank steak
  • 1/4 cup cornstarch
  • 1 1/2 cups vegetable oil
  • 3 cups cooked rice
  • 3 green onions (sliced) - optional garnish


  1. Heat vegetable oil in a medium saucepan over medium heat. Don't get the oil too hot.
  2. Add ginger and garlic to the pan. Then quickly add the soy sauce and water before the garlic scorches.
  3. 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.
  4. Remove from heat.
  5. Beef
  6. Slice the flank steak against the grain into 1/4" thick slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
  7. Place the cut steak in a large resealable bag and add cornstarch. Shake the bag to coat the steak completely in cornstarch and let sit for 10 minutes.
  8. As the beef sits, heat up the vegetable oil in a skillet over medium heat. You want it hot but not smoking.
  9. Add the beef to the oil and sauté until brown. Stir around a little so that it cooks evenly.
  10. After a couple minutes, use a large slotted spoon or tongs to take meat out and place on paper towels. Dab excess oil off meat with a paper towel and add to medium saucepan with the sauce in it.
  11. Put the pan back on the oven over medium/low heat.
  12. Serve over cooked rice.
  13. Garnish with green onion, if desired.
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Comment on this Recipe

58 Responses to “Copycat P.F. Chang’s Mongolian Beef”

  1. I use flat iron steak since I find it's usually more tender than flank steak (at least that I can find in our area). I've been making this for about 4months & it's a hit with adults to kids (the under 10 year old crowd). It does take a little time, but the results are ALWAYS worth it.
  2. This was very flavorful, but the sauce was too thin... I also didn't get the crispy coating on the beef strips to stay on them. They came off on the sauce (I did wait 10 minutes before I fried)... I used London broil, but they were not as tender as I hoped (tried to save a few bucks :-))... but even with the bad parts, I still love it. Next time I make it, I think I'll not coat the beef strips with cornstarch at all... and I'll definately thicken the sauce with cornstarch. I'll use a more tender beef like skirt steak or top sirloin.
  3. Thank so much for sharing this recipe. I made it with an organic boneless sirloin which was super tender and infused the sauce nicely! There was a perfect salty sweet flavor blend!

    for those that attempt this recipe and don't get a crispy need to turn the heat up a bit in your pot and cook a smaller amount of beef at a time. You may have to do a few batches. Also, if you use a cheaper cut of beef, pound it down a bit or use a natural tenderizer...or cook the beef and sauce then put in the crock pot for a few hours to make the meat tender. You can def use a less expensive beef, but just need to change your method a bit to make it equally as tender for ya! :)
  4. Having worked at PF Chang's, I can tell you they use potato flour to coat their meats before frying, not cornstarch - that might be why some of you are not getting the crispyness. It can be hard to find, but Bob's Red Mill makes it.

    Also disappointed that the author here does not give credit to the recipe which was obviously her inspiration as the first half of this recipe has been copied word for word.
  5. Just made this recipe and it is phenomenal! I am in love with PF Changs Mongolian Shrimp, but decided to give this beef a try... my boyfriend and I have died and gone to Mongolian heaven! I crave their sauce at least 3 times a month so this is a perfect quick home recipe :) for half the price!
  6. Ok, after the third try on this recipe, I finally got this dish perfect. This is what I did different: I used thin sirloin steak instead, (because flank steak is too expensive here) and marinated it for 3 hours in the sauce. I used potato starch instead of cornstarch - it is what a lot of high end restaurants use and in asian cuisine. I found it at an asian market. I added about 1 tbl sesame oil. At the end, I needed a little more sauce so i added 1/4 cup water and 1/4 cup chicken broth. It was too thin and too salty, so I added about a tablespoon of cornstarch, 2 tbl butter and a squeeze of lemon.

    Perfecto! :)

  7. dianagirly
    I tried this in the crock pot! I just didn't add all the oil (instead, 1 tsp sesame seed oil) and didn't add the cornstarch until the meat was done and then took the meat out, added in the cornstarch to thicken the sauce up, and added the meat back in. It was soooooo yummy!! thank you!
  8. The Burggrafs
    Tried this tonight! Wasn't disappointed a bit! I used flat iron and didn't have any problem with the meat getting crispy (I was actually surprised that it got that crispy) or thickening the sauce (I cooked it quite a bit longer than suggested). The only change I would make is using low sodium soy sauce...ours turned out a little salty. Will definitely make again and again and again, and I will try the sesame oil next time!

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