P.F. Chang’s Mongolian Beef Recipe

You can make this P.F. Changs Mongolian Beef for the ENTIRE family for the same price (or less) as one order of Mongolian Beef from off of the menu!
mongolian beefI LOVE P.F. Changs 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. I love someone else cooking for me once in a while, I love being able to sit and enjoy a meal
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. It really does taste JUST like P.F. Chang’s Mongolian Beef!


So a few quick notes about this recipe… for the beef. The P.F. Chang’s Mongolian beef is fried (as is the beef in this copycat recipe), however, we have marinated the beef and skipped the cornstarch coating and stir-fried the beef and it still tastes wonderful. Skipping the frying process is also a time-saver– it cuts out some steps which is never a bad thing.


As for the sauce… 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). In fact, sometimes we like to DOUBLE the sauce just so we can have enough to spoon over rice and/or veggies.


Speaking of veggies… oftentimes after the beef is cooked, I will remove the beef from the pan, wipe clean, then saute up some veggies 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 make it a little healthier (and to get kids to eat the veggies).


What to serve with Mongolian Beef…

Give this a try with our restaurant-style fried rice or Panda Express Chow Mein recipe! For more Asian-style recipes, click HERE

Mongolian Beef

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  • 4 tsp. vegetable oil
  • 2 tsp. ginger, minced
  • 2 Tbsp. garlic, minced
  • 1 c. soy sauce
  • 1 c. water
  • 1 c. brown sugar (packed)
  • 1 c. vegetable oil (for frying) *see notes above
  • 2 Lb. flank steaks
  • ½ c. cornstarch
  • 3 large green onions


  • 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.
  • Slice the flank steak against the grain into 1/4 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.
  • 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.

Frequently Asked Questions

As you can see from the number or comments below, this has been a very popular and loved recipe from our readers. To save you some time going through the comments, here are some quick answers to some of the commonly asked questions that have been asked about this Mongolian Beef recipe:


Q. What are some ways I can make this dish healthier?
A. As mentioned above, you can make this healthier by stir-frying the beef rather than frying. You can also cut back on the sugar without it affecting the taste too much. You can also add some stir-fry vegetables… which leads me to the next question


Q. What are some good vegetable options with this dish?
A. Steamed vegetables are always a good choice as well as stir-fried veggies. Some vegetables I have used are: red peppers, onions, broccoli, snow peas, mushrooms, baby corn, sliced carrots, cabbage, and pineapple (ok this one is a fruit.. but still).


Q. Does this freeze well?
A. Actually, yes, it does. I like to freeze it in the sauce and then thaw completely in the refrigerator before heating. I will heat it in a pan on the stove until just hot (you don’t want it to simmer and heat for too long or you risk your meat getting tough)


  1. EBWalker says:

    This recipe looks intimidating, but it is really not too hard and is soo worth it! Yum!

    • Karen Sands says:

      I’m in the UK. What does c stand for.
      ? We use grams and ounces over here. Thanks in advance. Karen

      • Erica says:

        c = cup/cups (about 8 fl. oz)

      • Christopher Musanté says:

        Your innocence is so sweet… You’re all pictured under a tree by a stream, baby’s breath in your french braided hair… you know – all of that.

        Surfing the internet with a laptop of course 😉


  2. Laurie Mom of 3 says:

    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

  3. Angie says:

    Looks delicious!

    I'm now a follower. Can't wait to come back and look around.

  4. Sarah says:

    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. 🙂

  5. Wende says:

    These look fabulous and I can't wait to it. I shared your recipe on my Must Try Tuesday blog post this week.


    Thanks for sharing!


  6. Culinary Adventures in the Kitchen says:

    This looks great!!! I will be trying this next week. Thanks! :0)

  7. Kalli says:

    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.

  8. Jamie says:

    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!

    • Kim says:

      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.

  9. viciouslynomalicious says:

    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.

  10. viciouslynomalicious says:

    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.

  11. Karen says:

    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!!

  12. C. Jane says:

    Thanks for the great recipe! I made a smaller version and used chicken instead of beef. Tasted delish! Had to post about it too…of course, siting you as the original source. 🙂



  13. Sarah says:

    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.


    • Sherry Y says:

      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.

  14. Michelle S. says:

    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!

  15. Joe says:

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


  16. Jill says:

    That looks absolutely delicious! My mouth is watering, going to try this at the weekend.

  17. Stephen says:

    just made this tonight. Easy to make, easy to eat. Loved the sauce!

  18. Jackie Sewe says:

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

  19. Susan Probst says:

    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!!

  20. Alicia says:

    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!

  21. lora says:

    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

    • Erica says:

      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

    • Michelle says:

      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…..

  22. jennifer says:

    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!

  23. Regina says:

    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!!

  24. taz says:

    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?

    • Yasha beagley says:

      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:-)

  25. Michelle says:

    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?

    • Erica says:

      Whoops! That is a total typo! Great catch! I will fix it. It should just be 1 cup.. Not 2

  26. Courtney says:

    Tasted great!!!! Although a bit time consuming but worth it 🙂

  27. Laura says:

    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!!

  28. Amanda says:

    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!

  29. Kerry says:

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

    • Erica says:

      It probably serves 3-4. It actually does freeze well!

  30. Jessica says:

    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!

  31. DOREEN says:

    My meat was tough. What happened? Flavor was delicious.

    • Erica says:

      I’m not sure! It may have been overcooked?

    • Melissa says:

      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.

  32. Sandi says:

    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!

  33. Ciara says:

    Could you do another meat instead of beef?? (Chicken or lamb)

  34. Melissa says:

    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!

  35. Vivi Ro says:

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

    • Echo says:

      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!

  36. Jane says:

    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?

  37. Amber says:

    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.

  38. Moira says:

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

    • Echo says:

      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.

  39. Sheila Flanagan says:

    I loved the recipe but made a couple changes. I added 2 tbsp cornstarch to 3/4 c. Water to add to the sauce as it never thickened. I used my wok for the meat and did it in batches as the whole point is to use less oil.

    It was delicious.

    • Echo says:

      Thank you for sharing your tips!

      • Shehnaz manjoo says:

        can you please give me the recipe for the dynamite prawn starter that is served at P.F. CHANGS.

        • Echo says:

          We’ll have to work on that – we haven’t done a copycat recipe for that yet. Thanks for asking!

  40. Al Waznis says:

    Love the recipe and tips given. I will definitely be trying this as Mongolian Beef is one of our restaurant favorites. However as with all your wonderful recipes I am concerned with the nutritional values being a Diabetic 2 individual. Even the barest of nutritional information such as calories and sodium or carb content would be tremendous. Thanks for your Great recipes!!

    • Erica says:

      We would love to provide that information for all of our recipes but with almost 1,000 that would take an incredible amount of time. With just the 3 of us, we simply are unable to do it. You can definitely put our recipes in a recipe calculator like fitbit or livestrong and find that information though!

  41. A. J. says:

    Made this tonight. BIG hit!!!

  42. Chris says:

    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!

    • Echo says:

      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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