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.
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.