P.F. Chang's Mongolian Beef (Copycat)
Ingredients
- 1-2 pounds beef)
cut into strips, (suggestion: flank steak or stir fry beef strips
- 4 green onions
chopped
- ½ teaspoon baking soda
- 1 teaspoon sugar
- 1 tablespoon corn starch
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 2 tablespoons oil
- 4 teaspoons toasted sesame oil
- 1 ½ teaspoons ground ginger
- 2 tablespoons minced garlic
- 1 cup soy sauce
- 1 cup water
- 1 ⅔ cup brown sugar
- 3 tablespoons cold water
- 1 ½ tablespoons corn starch
- sesame seeds
rice for serving
Directions
- 1
Combine all marinade ingredients in a small bowl and whisk until combined. Pour into a zip-lock back with beef strips, seal and chill 1 hour or overnight. Drain marinade from zip-lock and set beef aside.
- 2
To make the sauce, in a medium sauce pan whisk together toasted sesame oil, ginger, garlic, soy sauce, water, and brown sugar. Stir and heat over medium high heat until brown sugar has dissolved.
- 3
While sauce is cooking, whisk together corn starch and water in a small bowl until corn starch is dissolved.
- 4
Bring sauce to a boil, then reduce heat to medium low and stir in corn starch-water mixture. Allow sauce to thicken slightly, then remove from heat.
- 5
In a large pan or skillet, cook beef strips over medium high heat until cooked through (5-8 mins) turning strips over throughout to ensure even cooking, reduce heat to medium.
- 6
Add 1/2-1 cup of sauce (depending on how "saucy" you want your beef). Stir and cook 1-2 minutes longer.
- 7
Serve over rice with green onions and sesame seeds if desired. Enjoy!
P.F. Chang's Mongolian Beef (Copycat)
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Based on 220 ratings
Rating Breakdown
About this Recipe
Craving the irresistible sweet and savory glaze of P.F. Chang's Mongolian Beef without leaving your home? This copycat recipe brings that beloved takeout experience right to your kitchen, promising tender, saucy beef strips ready to enjoy over steamed rice.
Why This Recipe Works
This recipe perfectly captures the signature taste of restaurant-style Mongolian Beef by masterfully blending the robust flavors of soy sauce, sweet brown sugar, and a vibrant kick from fresh ginger and garlic. The secret to achieving that incredibly tender beef texture, just like your favorite restaurant, lies in the clever use of baking soda during preparation. This simple addition makes all the difference in achieving succulent results every time.
What to Expect
Prepare for a truly satisfying meal where each bite offers a harmonious balance of rich, umami-packed sauce and melt-in-your-mouth beef. The vibrant green onions add a welcome freshness and a subtle bite that beautifully contrasts with the luscious sauce. It's a remarkably easy meal to whip up, delivering authentic flavors that will make you forget about ordering takeout. Serve it hot, and watch it disappear.
Customization & Variations
While flank steak or stir-fry beef strips are highly recommended for their ideal texture, you can experiment with similar quick-cooking cuts like skirt steak or sirloin. For those who enjoy a little heat, a pinch of red pepper flakes can be added to the sauce to introduce a subtle spicy kick. If you prefer a less sweet profile, you can slightly reduce the amount of brown sugar, though its generosity is part of the dish's charm.
Serving & Context
This delightful Mongolian Beef is best served generously over a bed of fluffy steamed rice, allowing every grain to soak up the glorious sauce. Garnish with a sprinkle of sesame seeds for an extra touch of flavor and visual appeal. It's the perfect dish for a cozy weeknight dinner or when you're simply craving a restaurant-quality meal without the fuss.