P.F. Chang’s Mongolian Beef Copycat

4.81 from 42 votes
78 Comments

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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 entrée 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.
Featured with this recipe
  1. Ingredients in Mongolian Beef
  2. Best Meat to use for Mongolian Beef
  3. Cut Some Calories with these Tricks
  4. Add Veggies to the Dish
  5. Frequently Asked Questions about this Mongolian Beef Recipe
  6. What to Serve with Mongolian Beef
  7. How to Make P.F. Chang’s Mongolian Beef
  8. P.F. Chang’s Mongolian Beef Copycat Recipe

Mongolian Beef is one of my favorite dishes in the world! And with this easy Mongolian beef recipe you can make five times the amount for the same prices as one order from P.F. Chang’s. I love the restaurant, 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 or getting Chinese takeout from my favorite places. 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 it’s one that the whole family enjoys. 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!

Ingredients in Mongolian Beef

You start with simple, grocery store ingredients, and end up with a tasty, restaurant-quality meal! Here’s what you need for this recipe:

  • Vegetable oil – four teaspoons. You will use more for frying down below.
  • Ginger – fresh ginger lasts forever in the freezer! Mince or grate the ginger and save the rest for another recipe.
  • Garlic – about two tablespoons of freshly minced garlic.
  • Soy sauce – feel free to use regular or low sodium soy sauce, whatever you have on hand.
  • One cup of water
  • Brown sugar – one cup packed brown sugar. Use light or dark brown.
  • Vegetable oil for frying – this is what you’ll use to sear the sliced beef.
  • 2 pounds flank steaks – You can use strip sirloin steak, flank steak, skirt steak, etc.
  • Cornstarch – for thickening
  • 3 large green onions – sliced
Chopsticks holding up a piece of Mongolian beef


Best Meat to use for Mongolian Beef

Flank steak is the best type of meat to use for this recipe, because it’s thin, it cooks up quickly and it stays tender in the sauce. However, you can use thinly sliced skirt steak or sirloin steak if that’s what you have on hand. The marinated beef is thin sliced and pan fried over medium-high heat in batches, so the outside is crisp and the inside is nice and tender. So yummy!

Cut Some Calories with these Tricks

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 Veggies to the Dish

Add some veggies to the pan. Oftentimes after the beef is cooked, I will remove the beef from the pan, wipe clean, then sauté up some broccoli, pea pods, red bell pepper, shredded carrots, 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 topped with green onions on a bed of rice with chopsticks next to the plate.

Frequently Asked Questions about this Mongolian Beef Recipe

What is Mongolian beef sauce made of?

Mongolian beef sauce is a mixture of oil, soy sauce, ginger, brown sugar, and garlic. This tenderizes the meat and gives it a sweet, salty flavor.

What should I do with all the extra sauce?

You can serve this dish 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.

Can I freeze leftovers?

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.

Is Mongolian Beef Gluten Free?

Yes. The marinade consisting of sugar, soy sauce (if using gluten-free soy sauce) and other ingredients do not contain gluten so this and other typical Mongolian beef recipes are gluten-free.

READ MORE: 10+ Date Night In Dinner Recipe

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.

    How to Make P.F. Chang’s Mongolian Beef

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

    P.F. Chang’s Mongolian Beef Copycat

    4.81 from 42 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 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Course Dinner, Main Course
    Cuisine Asian
    Servings 8

    Video

    Equipment

    • Stove Top
    • Fry Pan/Skillet

    Ingredients

    Instructions

    • Make the sauce by heating 4 teaspoons of 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 minutes so the cornstarch sticks.
      Thinly sliced beef covered in cornstarch
    • As the beef sits, heat up 1 cup oil in a wok (or skillet). Heat the oil over medium heat until it's 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
    • 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.

    Notes

    • Recipe adapted from Top Secret Recipes
    • 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.
    • For an extra kick of heat, add a pinch of red pepper flakes to the sauce.

    Nutrition Information

    Calories: 536kcalCarbohydrates: 38gProtein: 28gFat: 31gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 14gCholesterol: 68mgSodium: 1983mgPotassium: 534mgFiber: 1gSugar: 27gVitamin A: 1198IUVitamin C: 2mgCalcium: 73mgIron: 3mg

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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 three beautiful 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. 5 stars
      I want to make this but am confused about one thing:

      Am I supposed to put in a cup of soy sauce and a cup of brown sugar?

      Thank you!

    2. * 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!

    3. 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!

    4. 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.

    5. 5 stars
      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 😉

    6. 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!

    7. 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!!

      1. 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!

    8. 5 stars
      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.

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

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

      1. 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.

    10. 4 stars
      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.

    11. 5 stars
      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?

    12. 5 stars
      I am not a cook… The recipe does look intimidating but actually is so easy to make… Tastes great… Loved it…

      1. 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!

    13. 5 stars
      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!

    14. 5 stars
      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!

      1. 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.

    15. 5 stars
      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!

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

    17. 5 stars
      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!

    18. 5 stars
      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!!

      1. Yummy!!!
        My family and I will try it at home. We haven’t eaten that before but sure it will be sweet. Thank you for a great work done

    19. 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?

    20. 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?

      1. 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:-)

    21. 5 stars
      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!!

    22. 5 stars
      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. 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

      1. 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

      2. 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…..

    24. 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!

    25. 5 stars
      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!!

    26. 5 stars
      This was awesome. Took a little more time than I like to spend after work but the result was well worth it! WONDERFUL!!!!

    27. 5 stars
      R u girls are mongolians? Because this recipe is great! But I would add extra onions and garlic .

      Thx.

    28. 5 stars
      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!

    29. 5 stars
      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.

      Thanks!!

      1. 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.

    30. 5 stars
      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!!

    31. 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.

    32. 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.

    33. 5 stars
      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!

      1. 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.

    34. 5 stars
      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.

    35. 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. 🙂

    36. 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

        1. 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 😉

          Christopher