Mongolian Beef

mongolian beefI LOVE P.F. Changs but it can be a little pricy for what you actually get. I have been making this recipe for YEARS now and I always get rave reviews. Most people who have it say they actually like it MORE than P.F. Changs. You can make this dish for the entire family for the same price as one of these as a menu item! It really does taste JUST like P.F. Chang’s Mongolian Beef! You can serve it how P.F. Changs does (by draining the excess sauce and serving it semi-dry) OR you can keep the excess sauce and spoon it over rice (which is what we like to do because the sauce is SO good). Give this a try with our restaurant-style fried rice or Panda Express Chow Mein recipe!

Mongolian Beef
  • 4 tsp. vegetable oil
  • 2 tsp. ginger, minced
  • 2 Tbsp. garlic, minced
  • 1 c. soy sauce
  • 1 c. water
  • 1 c. brown sugar (packed)
  • 2 c. vegetable oil
  • 2 Lb. flank steaks
  • ½ c. cornstarch
  • 3 large green onions
  1. Make the sauce by heating 4 tsp. vegetable oil in a medium saucepan over medium/low heat. Don’t get the oil too hot. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to medium and boil the sauce 2-3 minutes or until sauce thickens a little bit. Remove sauce from heat.
  2. Slice the flank steak against the grain into ¼ inch slices. Tilt the blade of your knife at about a 45 degree angle to the top of the steak so you get wider cuts. Dip the steak pieces into cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit about 10 min. so the cornstarch sticks. As the beef sits, heat up 1 c. oil in a wok (or skillet). Heat the oil over medium heat until its hot, but not smoking. Add the beef to the oil and saute for just 2 minutes, or until beef just begins to darken on the edges. Stir the meat around a little bit so that it cooks evenly.
  3. After a few minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour most of the oil out of the skillet. Put the pan back over the heat, dump the meat back into it and stir-fry for 1 minute. Add the sauce, cook for 1 minute while stirring and add green onions. Cook for 1 more minute. Now at this point you can either remove the beef with a slotted spoon or tongs and discard the sauce (this is what P.F. Chang's does) OR thicken the sauce with a cornstarch-water mixture to desired thickness and serve it over rice with the beef.


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  1. When I was pregnant with my first, I could NOT get enough of PF Changs Mongolian Beef! I've search for 11 years for a recipe, I can't wait to give this a try tonight!!! Thanks

  2. Mmmm…. PF Changs is one of our favs and when we moved to Fairbanks we no longer had access to it. My husband dreams about their Mongolian Beef… I am so going to have to try this even though I'm not a big fan of frying – so messy! Thanks for the recipe. :)

  3. Tried this last week. I was super nervous frying the beef–something I had NEVER done before. The whole recipe was super easy and EVERYONE in my family absolutely LOVED it! The day after my 4 year old daughter was requesting it for dinner again. But sadly, my husband had taken the leftovers to work with him. Seriously, absolutely amazing.

  4. We tried this last night and it was phenomenal!!! During the whole meal, my husband and I couldn't stop marveling at how great it turned out. I used round steaks since that's what I needed to use up but followed everything else to the letter. Definitely will make this again!

    • Did you cut the round steak in thin strips like the recipe asked for the flank steak or did you leave it big? Would like to try. Thank you for your help.

  5. I'm DEFINITELY cooking this tonight. I can never find a decent Chinese restaurant in the area, but am always a bit too intimidated to cook it myself.

  6. Ok, I'm ABSOLUTELY cooking this. I can never find decent Chinese in my area, but the prospect of doing it myself is always daunting.

  7. This is our favorite dish at PF Chang's, so I couldn't wait to try the recipe. I made it last night, and cannot stop thinking about how good it was. The comparison to the restaurant version is uncanny!! We will be having this again very soon!!

  8. My husband loves PF Chang's Mongolian Beef and he gave this 5 stars! We both LOVED it!!

    I'm definitely going to make it again, and am wondering if anyone can help me figure out what I'm missing- I had 1 cup of vegetable oil left over at the end, that the recipe called for but I didn't use?

    Also, anyone have tips for getting enough cornstarch without getting too much? I was left with kind of clumps all over the beef.


    • Sarah – after reading your comments, and then the recipe, it looks like the recipe is a bit heavy on the amount of oil needed. It sounds more like you need 1 cup (to cook the steak) and 4 tsp. (to cook the ginger and garlic). Thus, the extra oil.

      After reading the responses from the folks who made this, and LOVED it, I’m going to try it. I absolutely L-O-V-E P.F. Chang’s Mongolian Beef!!! And, this doesn’t sound all that difficult. Thanks for the feedback.

  9. Absolutely loved this recipe and so did the family. It will become a regular meal in our house. It is on the menu again this week. The only thing I am going to do differently is try a low sodium soy sauce. I am hoping it doesn’t change that taste too much.

    Thank you for sharing a wonderful recipe!

  10. R u girls are mongolians? Because this recipe is great! But I would add extra onions and garlic .


  11. This was awesome. Took a little more time than I like to spend after work but the result was well worth it! WONDERFUL!!!!

  12. Excellent recipe!!! Thank you so much for sharing this :-) My family LOVED it and it will be a monthly regular for us! We cannot afford to eat out so we really appreciate this treat. We enjoyed eating in over rice with extra sauce spooned on top! Thank you again!!

  13. Totally trying this recipe this weekend! I am going to try swapping the water with beef stock and thicken the sauce. I love PF Changs and this recibe looks awesome!

  14. I made this and when I cooked the beef in the oil all the cornstarch breading stuck to the pan, all of it! I don’t know what I can do for it to come out right, I let the beef sit in the cornstarch for the suggested 10 min. and used enough oil, so I’m not sure what went wrong? Cooked on med. to med. high heat. any suggestions

    • What kind of pan were you using? I don’t know what to say… That has never happened to me before! It just needs to be very lightly coated

    • Made this tonight….cornstarch stuck to my pan too then kinda of just made my sauce lumpy and oily…I used a large skillet and cooked my beef in two batches….wasn’t horrible but didn’t taste like my Chinese restaurant either…..

  15. This recipe has become a favorite of my family’s.
    I do make one adjustment: I cook it all in one pot. Starting w the sauce, then I add the meat straight to it omitting the 2nd calling of oil.
    Thank you!

  16. This recipe is delish! I’ve made it several times for my husband and myself. The only change I made was to cut back on the brown sugar, it was a little too sweet for me. I also have not used as much oil as called for in the recipe. I am using a non-stick pan and have only used a couple of tablespoons of oil, compared to the 1 cup called for.
    This is really, really easy to prepare and well worth the effort!!!
    Thanks for sharing!!

  17. Thank you for posting this…I cooked it for dinner but oh my goodness it was too too too salty!! I followed the recipe exactly….I think that 1 cup of soya sauce was just too much. I’m surprised noone else mentioned this. Anyone else have this problem?

    • I noticed the same thing just now while reading the recipe because though this recipe looks great I’ve never seen so much oil used … Even a cup seems a lot too me… Is this how Mongolian beef is done? It’s almost like deep frying the meat? It looks like everyone liked it:-)

  18. Plan on making this tonight…little confused though, I see where you use the 4tablespoons of oil and then 1 cup of oil to fry the beef but where is the 2nd cup of oil used?

  19. I made this today for my boyfriend’s birthday. This was Wonderful! Will definitely make this again, I will cut down on the sugar next time a little sweet for me, but the flavor is incredible! I might even add some red pepper flakes to spice it up a little bit. Thanks for sharing this recipe. I love your site!!

  20. This is now one of our family staples! A friend of mine recommended it, and we absolutely love it. Thank you! Six thumbs up, from me, my husband, and our toddler!

  21. I LOVE Mongolian Beef
    how many does this recipe serve? Does it freeze well? I would be making it for one person.

  22. this was great! i had been trying all kinds of recipes that i found on pinterest and wasn’t too satisfied with them until i came across yours. thanks so much for sharing! i’ll definitely be making it again!

    • You may have cut the pieces too thin or had the oil too hot. That couple minutes frying in the oil is too much for anything thinner that suggested. The oil is supposed to be hot but “hot” is relative. Try lowering your burner by just a smidgen next time.

  23. Wow. This is my favorite dish @ PF Chang’s. My hubby and picky teen daughter loved it.
    I used coconut oil, but only about 1/2 of the amount called for. I used leeks instead of green onions, & cooked them down with the garlic & ginger.
    This is a KEEPER!

  24. Made it and ate it! So good! My two young boys loved it and my husband, who doesn’t like Asian food, said I could make it anytime. I will use .5c low sodium soy sauce and .5c of regular soy sauce next time though. We don’t eat a whole lot of salt so we could really taste (and feel) it in this one. If we were to put it over rice it may have mellowed it out though. Super good and super easy!

  25. I am not a cook… The recipe does look intimidating but actually is so easy to make… Tastes great… Loved it…

    • My kids ask for this Mongolian beef all the time – they just asked for this recipe for Christmas Eve. I’m so glad you liked it!

  26. Mongolian beef!!! I’ve tried it once and fell in love with it!!! Finally there’s a recipe here! But I usually cook tasty meat in a multi cooker (mine is Redmond m90), so I think mongolian beef will taste also awesome, won’t it?

  27. I tried this tonight, modified slightly because I have a soy allergy. I used a combo of Coconut Aminos and South River Miso Chickpea Tamari in place of the soy sauce. I also added broccoli because my kids love veggies.

    The recipe came out well, although if I make it again I will likely cut the brown sugar in half. Using a full cup made the end result a bit too sweet for me, but the girls loved it.

  28. Just reading through the mongolian beef recipe. What is green onions. We have white onions, spring onions or shallots?

    • In this recipe, you can substitute spring onions for the green onions. Spring onions have a larger bulb and a slightly stronger flavor, but they are similar in flavor, texture, and appearance to green onions. Green onions are also referred to as scallions, if that helps.


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