P.F. Chang’s Mongolian Beef Copycat

4.93 from 27 votes
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Our copycat P.F. Chang’s Mongolian Beef is pan fried and coated in a delicious sweet and savory sauce. It tastes just like the Mongolian beef entree at the restaurant, but at a fraction of the price!

Mongolian Beef topped with green onions on a bed of rice with chopsticks next to the plate.

P.F. Chang’s Mongolian Beef Copycat

Mongolian Beef is one of my favorite dishes in the world! And with this recipe you can make five times the amount for the same prices as one order of Mongolian Beef from the popular restaurant. I love P.F. Chang’s but it can be a little pricey for what you actually get. Don’t get me wrong, I will be the first to tell you that I LOVE dining out at fun restaurants. It’s nice to have someone else do the cooking for me once in a while. But this dish is so easy to make from home and one that the whole family enjoys. 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. Chang’s. It really does taste just like P.F. Chang’s Mongolian Beef!

Chopsticks holding up a piece of Mongolian beef

Tips for this Mongolian Beef Recipe

  • You can serve it how P.F. Chang’s does by draining the excess sauce and serving it just coated in the sauce. Or you can reserve the excess sauce and spoon it over some rice.
  • P.F. Chang’s Mongolian beef is thin sliced and pan fried, as is the beef in this copycat recipe. But for a lighter version we have marinated the beef in the sauce and skipped the cornstarch coating. Then just cook the beef in the sauce in a pan over the stove. It still tastes wonderful, but won’t have that crisp coating on the outside. Skipping the frying process is also a time saver.
  • Add some veggies to the pan. Oftentimes after the beef is cooked, I will remove the beef from the pan, wipe clean, then saute up some broccoli, pea pods, shredded carrots, red peppers, onions or baby corn and throw the beef back in. Then I will stir the sauce in with the beef and the veggies. This is a great way to get some added vitamins and increase your vegetable intake for the day.
  • Mongolian Beef freezes beautifully! I like to freeze it in the sauce, then thaw completely in the refrigerator before heating. Just heat it in a pan on the stove until hot, but not simmering, as you don’t want to risk your meat getting tough.
Mongolian Beef topped with green onions on a bed of rice with chopsticks next to the plate.

What to Serve with Mongolian Beef

Serve Mongolian beef alone with our Restaurant-Style Fried Rice or Panda Express Chow Mein or pair it with one or more of our favorite Asian style recipes for a huge Asian feast:

Mongolian Beef topped with green onions on a bed of rice with chopsticks next to the plate.

P.F. Chang’s Mongolian Beef Copycat

4.93 from 27 votes
Our copycat P.F. Chang’s Mongolian Beef is pan fried and coated in a delicious sweet and savory sauce. It tastes just like the restaurant at a fraction of the price!
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dinner, Main Course
Cuisine Asian
Servings 8

Equipment

  • Stove Top
  • Fry Pan/Skillet

Ingredients

Instructions

  • 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.
    Sauce for Mongolian Beef in a black sauce pan
  • 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.
    Thinly sliced beef covered in cornstarch
  • 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. 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, add the meat back into it and stir-fry for 1 more minute. Add the sauce to the pan and stir the meat around in the sauce until it is fully coated.
    Mongolian Beef simmering in sauce inside a skillet
  • Then remove the beef from the sauce with a slotted spoon or tongs onto a plate for serving and sprinkle on some sliced green onions. You can discard the sauce (this is what P.F. Chang's does) OR save the extra sauce and serve it over rice with the beef.
    Mongolian Beef topped with green onions on a bed of rice with chopsticks next to the plate.

Video

Notes

Recipe adapted from Top Secret Recipes

Nutrition Information

Calories: 627kcalCarbohydrates: 46gProtein: 28gFat: 38gSaturated Fat: 28gCholesterol: 68mgSodium: 1725mgPotassium: 535mgFiber: 1gSugar: 29gVitamin A: 95IUVitamin C: 2.9mgCalcium: 68mgIron: 2.9mg

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Recipe adapted from Top Secret Recipes.

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her beautiful three girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

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Comments

  1. * HLO TO YOUZ !

    * RE P F CHANGS MONGOLIAN BEEF RECIPE PLS CNFRM WHAT YOU MEAN BY
    “1 C BROWN SUGAR” & “1 C SOY SAUCE”……….???
    – ME LIKE TO FIX THIS DISH BUT ME BIT “CONFUSIOUS” RE THE ” C ”
    – SURELEY NOT ” ONE CUP ” ???

    – CHEERS & HAPPY MUM’S DAY…..!!!!!

    1. It definitely means 1 cup. We are trying to get this fixed on all of our recipes. Thank you!

  2. 5 stars
    This recipe is on point! I made this last night. Added lots of broccoli, bean sprouts and a smaller mixture of carrots, cauliflower, snow peas and peppers. I gave it five stars because it was delicious and it was also approved by my husband who is an avid carnivore.
    Thank you for sharing it!

  3. 5 stars
    First time I made this it was a hit! I made a lot and brought it to work for my employees to try, (they went crazy!) I had quite a bit of sauce left over, I had made a bit extra. I froze it and am now trying to make it again with the pre-made sauce. I will let you know how it comes out but I thought I’d ask. If the sauce needs thinning, what would you recommend? I am really going to go lite on the corn starch because I can see how thick the sauce got. I am heating the sauce now to see the consistency whisking it till it blends well. Really is a fabulous recipe. Thanks! .

    1. Yes, do lighter on the cornstarch if you want it thinned out, you can also add a little beef broth to thin it as well. Glad you like the recipe!

    2. 4 stars
      Have to say, I only froze the extra sauce but could not get the right consistency I added a bit more soy and water, I actually tried lots of things but it just wasn’t the same.; Tonight I am doing it from scratch again with filet mignon and shrimp, I even got a piece of fresh ginger, I usually use powder, Once again, I will let you know how it comes out. I do still w ant to know how to thin out the sauce and make it right for the next time. It seems a shame I made extra and it was so flipping good but couldn’t get it to right.

  4. Actually, I have been making this for years now! :O I would make it w/breaded chicken pieces (it was called General Tsao’ s. But, my DH-not liking chicken too much–got kinda sick of the Gen. Tsao’ s. I was delighted to find this as it was basically the same thing with a different meat–not chicken! Thanks for posting this!! (BTW–my family loves it—including hubby????

    1. So glad you like this recipe! We love it with the beef, too. Gives it a whole different flavor. Way good tossed with broccoli or zucchini too 😉

  5. 5 stars
    I went right off stir fries because the meat never turned out the same as restaurant quality. Anyway, I found the answer and now I am a big time stir frier! Before the meat is cooked, sprinkle bi carb soda (baking soda) all over the meat and leave for around 20 minutes – then rinse the meat and do whatever you have to do, according to recipes. The meat turns out exactly the same as chinese restaurant! Awesome!

    1. Thank you, Chris! I’ve never tried baking soda on meat before stir-frying. I’m going to try this. Thank you for the tip!

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