Name: P.F. Chang's Mongolian Beef Copycat Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian-American
Ingredients: ½ pound flank steak or beef bottom round steak, thinly sliced into ¼ inch thick pieces sliced against the grain. Cut 3-4 inches in length.; ¼ cup cornstarch, divided; 2 green onion stalks, cut into 2-inch pieces.; 2 tablespoons avocado oil; ½ cup beef stock; ¼ cup light sodium soy sauce; ⅓ cup light brown sugar; 2 teaspoons ginger, minced; 4 cloves garlic, minced; ¼ cup water; 3 cups white rice, cooked; 2 tablespoons sesame seeds

Jump to Recipe

Skip the takeout and make this Copycat P.F. Chang’s Mongolian Beef at home in just 20 minutes! Tender slices of beef are coated in a rich sweet and savory sauce made with garlic, ginger, soy sauce, and brown sugar for that classic restaurant flavor. It’s an easy weeknight dinner that’s even better than takeout.

Mongolian beef on a bed of rice on a plate.

What is Mongolian Beef & What’s in the Mongolian Beef Sauce?

It’s basically a no-fuss stir-fry with super thin beef strips bathed in a delicious sauce made from soy, brown sugar, garlic, and ginger. That brown sugar? It caramelizes in the soy, giving you this slightly sticky sauce that totally hugs the beef. Yum!”

Why bother with dining out when you can whip up your own version of P.F. Chang’s Mongolian beef at home?

Ingredients List & Substitutions

Labelled ingredients for Mongolian beef on a white board.

flank steak or beef bottom round steak
cornstarch
green onion stalks
avocado oil – a good subsitute would be peanut oil
beef stock
light sodium soy sauce – you could also subsitute tamari or teriyaki sauce in a pinch.
light brown sugar
fresh ginger, minced
fresh garlic
white rice, cooked
sesame seeds for garnish

How to Make this Mongolian Beef Stir Fry

You can find a full, printable recipe card at the bottom of this page. I’ve included step by step instructions with photos and tips to help you along the way as you’re making this recipe. Let’s make Mongolgian beef!

Frist two steps of how to make Mongolian beef.

STEP ONE – In a medium-sized bowl add the steak and cornstarch. Reserve 1 tablespoon of the cornstarch for cooking.

With clean hands mix until the steak is coated. Set aside.

You can also place the steak and cornstarch in a large Ziploc bag, which can be sealed and shaken until the meat is fully coated.

STEP TWO – Chop the green onions into 2-inch pieces. You will only use the green pieces. Set aside.

Next two steps of cooking the beef for this recipe.

STEP THREE – In a large saute pan add the oil over medium heat.

STEP FOUR – Once hot add the steak. Cook for 2-4 minutes on each side or until golden brown. Remove the steak from the pan and set aside.

STEP FIVE – Add the beef stock, soy sauce, brown sugar, ginger, and garlic to the saute pan. Mix until combined.

STEP SIX – Mix the water and 1 tablespoon of cornstarch in a small bowl to make a slurry. Add the slurry to the sauce. Mix for 2-3 minutes or until thick.

STEP SEVEN –Add the steak back to the pan until the meat is fully coated with the sauce.

STEP EIGHT – Add the green onions and mix.

STEP NINE – Serve over white rice & top with sesame seeds. Enjoy!

Sandra’s Top Tips

Make-Ahead Prep Tip – save time on busy days by pre-slicing the beef and green onions.

Don’t overcook the steak – The steak when sliced thinly will cook quickly and will only need a few minute on each side.

Can I double this recipe?

You sure can. You can even triple it for additional servings.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in microwave on plate for 30 second intervals until heated through. You can also reheat this dish by warming over medium heat in a skillet on top of the stove.

Can I freeze Mongolian Beef?

Yes you can. Place in airtight container and freeze for up to three months. Thaw in refrigerator, then reheat in microwave or in a skillet on the stovetop.