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PF Chang’s Mongolian Beef Copycat

PF Chang's Mongolian Beef Copycat
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This PF Chang’s Mongolian Beef Copycat recipe delivers the perfect balance of tender flank steak coated in a sweet and savory soy-based sauce, finished with fresh green onions. Quick and simple, it brings authentic restaurant-quality flavor to your kitchen in under 30 minutes with easy-to-find ingredients and customizable options.

Ingredients

Scale

Beef and Coating

  • 1 lb flank steak, thinly sliced against the grain
  • 2 tablespoons cornstarch
  • Pinch of salt

Sauce

  • 1/2 cup soy sauce (or tamari for gluten-free)
  • 1/2 cup brown sugar
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1/4 cup water or beef broth

Cooking

  • 2 tablespoons vegetable oil
  • 4 green onions, chopped (for stirring in and garnish)

Optional Variations

  • Crushed red pepper or chili flakes (for spice)
  • Sautéed bell peppers or snap peas (for extra crunch)
  • Caramelized onions (for deeper flavor)

Instructions

  1. Prep the Beef: Slice the flank steak thinly against the grain to ensure tenderness. Toss the slices with cornstarch and a pinch of salt to lightly coat each piece, which will help create a tender, slightly crispy exterior when cooked.
  2. Make the Sauce: In a bowl, whisk together soy sauce, brown sugar, minced garlic, grated ginger, and a splash of water or broth until well combined. This mixture forms the signature sweet-savory sauce of Mongolian beef.
  3. Cook the Beef: Heat vegetable oil in a wok or large skillet over high heat. Quickly sear the beef slices in batches, cooking them until they turn brown and slightly crisp. Remove the cooked beef from the pan and set aside to keep juicy and tender.
  4. Combine and Thicken: Add the sauce mixture to the hot pan and bring it to a simmer, allowing it to thicken slightly. Return the beef to the pan and toss well so that all pieces are coated in the glossy sauce.
  5. Add Freshness: Stir in chopped green onions just before serving to add a fresh, vibrant flavor and a crisp texture that contrasts beautifully with the rich sauce.

Notes

  • Slice the beef against the grain to maximize tenderness.
  • Use high heat to quickly sear the beef without drying it out.
  • Cook beef in batches to avoid overcrowding and steaming.
  • Adjust the amount of brown sugar to suit your desired sweetness level.
  • Fresh ginger and garlic enhance the dish’s flavor significantly—avoid substitutes when possible.

Nutrition

Keywords: Mongolian beef, PF Chang's copycat, beef stir-fry, sweet savory beef, Asian beef recipe, quick dinner

Find it online: https://emillycooks.com/pf-changs-mongolian-beef-copycat/