PF Chang’s Mongolian Beef Copycat Recipe: Just Like the Real Thing

There’s nothing quite like sitting down to a warm plate of Mongolian Beef at PF Chang’s, but when the craving hits and going out isn’t an option, this copycat recipe brings those same sweet-salty, garlicky flavors right to your kitchen. It’s surprisingly simple, totally budget-friendly, and perfect for family nights when you want something special without the price tag.

Why You’ll Love This Mongolian Beef

• Tastes just like your favorite restaurant version
• Crispy beef with glossy, flavorful sauce
• Quick enough for a weeknight, special enough for guests
• Made with simple, affordable ingredients
• Family-approved (even picky eaters love it!)

Simple Ingredients

These everyday ingredients make it easy to bring PF Chang’s flavor home.

• Flank Steak: Thinly sliced against the grain for tender bites that crisp up perfectly.
• Cornstarch: Lightly coats the beef to give it that irresistible crispy exterior.
• Soy Sauce: Provides the savory umami base for the Mongolian sauce.
• Brown Sugar: Adds sweetness and helps create the glossy caramelized finish.
• Garlic & Ginger: Classic Asian aromatics that add depth and warmth.
• Green Onions: Fresh, bright garnish that balances the richness.
• Vegetable Oil: Ideal for quick frying and achieving that crisp texture.

Servings & Time

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

What Is Needed

• 1 lb flank steak, thinly sliced against the grain
• ¼ cup cornstarch
• 2 tbsp vegetable oil (plus more for frying)
• ¾ cup brown sugar, packed
• ½ cup low-sodium soy sauce
• ½ cup water
• 1 tbsp minced garlic
• 1 tsp grated fresh ginger
• 3–4 green onions, sliced into 2-inch pieces

Instructions

Step 1: Prepare the Beef

Toss sliced flank steak in cornstarch until evenly coated. Let it rest for 10 minutes to help the coating stick.

Step 2: Fry the Beef

Heat oil in a wok or large skillet over medium-high heat. Fry beef in small batches for 1–2 minutes per side until crisp. Transfer to a paper towel–lined plate.

Step 3: Make the Sauce

In a separate pan, heat 2 tbsp oil. Add garlic and ginger; sauté until fragrant. Stir in soy sauce, water, and brown sugar. Simmer until slightly thickened, about 3–4 minutes.

Step 4: Combine

Add fried beef to the sauce and toss until evenly coated. Stir in green onions and cook for 1 minute.

Step 5: Serve

Serve hot with steamed rice and extra sauce spooned over the top.

Top Tips

• Slice beef thinly against the grain for tenderness.
• Let the cornstarch sit on the beef before frying for maximum crispiness.
• Don’t overcrowd the pan work in batches.
• Add a pinch of red pepper flakes for heat.
• Double the sauce if you love extra to drizzle over rice.

Recipe Variations

Spicy Twist: Add 1–2 tsp Sriracha or chili paste to the sauce.
Healthier Option: Use less sugar and sauté beef instead of frying.
Kid-Friendly: Reduce ginger and omit any spicy ingredients.
Seasonal Swap: Toss in bell peppers or broccoli for color and crunch.

Recommended Equipment

• Wok or large skillet
• Sharp chef’s knife
• Cutting board
• Measuring cups & spoons
• Tongs or chopsticks

Make-Ahead Tips

You can slice the beef and prepare the sauce up to 24 hours in advance. Store separately in the fridge, then fry and combine just before serving.

How to Store and Reheat

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave until warm. For best crispness, reheat in an air fryer or oven.

What to Serve With This Recipe

• Steamed Jasmine Rice
• Garlic Green Beans
• Honey Sesame Broccoli

What You Need to Know About This Recipe

This recipe is inspired by the famous PF Chang’s Mongolian Beef, one of their most-loved dishes. It captures that perfect balance of sweet, savory, and crispy textures recreated at home with everyday ingredients and simple steps.

Copycat PF Chang’s Mongolian Beef

Recreate the famous PF Chang’s Mongolian Beef at home with this easy copycat recipe crispy, saucy, and packed with flavor.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Dishes

Servings 4

Equipment

• Wok or large skillet
• Sharp chef’s knife
• Cutting board
• Measuring cups & spoons
• Tongs or chopsticks

Ingredients

  

• 1 lb flank steak thinly sliced against the grain
• ¼ cup cornstarch
• 2 tbsp vegetable oil plus more for frying
• ¾ cup brown sugar packed
• ½ cup low-sodium soy sauce
• ½ cup water
• 1 tbsp minced garlic
• 1 tsp grated fresh ginger
• 3 –4 green onions sliced into 2-inch pieces

Instructions

 

• Prepare the Beef: Toss sliced flank steak in cornstarch until evenly coated. Let it rest for 10 minutes to help the coating stick.
• Fry the Beef: Heat oil in a wok or large skillet over medium-high heat. Fry beef in small batches for 1–2 minutes per side until crisp. Transfer to a paper towel–lined plate.
• Make the Sauce: In a separate pan, heat 2 tbsp oil. Add garlic and ginger; sauté until fragrant. Stir in soy sauce, water, and brown sugar. Simmer until slightly thickened, about 3–4 minutes.
• Combine: Add fried beef to the sauce and toss until evenly coated. Stir in green onions and cook for 1 minute.
• Serve: Serve hot with steamed rice and extra sauce spooned over the top.

Notes

Use flank steak or sirloin for best texture. Substitute coconut aminos for soy sauce for a gluten-free option.

Keyword Copycat PF Chang’s Mongolian Beef