Easy Mongolian Beef (PF Chang Style!)

Mongolian Beef is a take-out favorite and even better made at home in about 20 minutes!

Thin slices of beef are flash fried and coated in a sweet soy sauce, ginger, and garlic sauce.

This copycat recipe for PF Chang’s rivals anything you could find in a restaurant. Serve this stir-fry recipe over rice with steamed broccoli or bok choy.

What is Mongolian Beef? It’s a simple stir fry with thin slices of beef simmered in a sauce of soy, brown sugar, garlic, and ginger. The brown sugar caramelizes in the soy to make a slightly sticky sauce that coats the beef.

Easy Take-Out at Home

I love Chinese food dishes, from chicken lettuce wraps to a simple cashew chicken, and love it even more made at home.

This recipe is the perfect balance of savory and sweet, the whole family will love it!
Making takeout at home is easy and best of all you know exactly what ingredients go into it.
Making Homemade Mongolian beef is budget-friendly compared to dining out.
It’s so versatile, add veggies like sliced red peppers and serve over rice, on a bed of noodles, or even tucked inside a lettuce wrap.
This recipe shares my favorite tips for extra tender beef and heaps of flavor!

slicing beef to make Easy Mongolian Beef

beef on a plate to make Easy Mongolian Beef

How to Make Mongolian Beef (PF Chang’s style)

This is a really quick and easy Mongolian beef recipe; it’s on the table in about 20 minutes.

Coat the slices of beef in cornstarch per the recipe below, flash fry, and set aside.
Prepare the sauce. When the sauce has thickened, add the beef to the pan.
Serve hot over rice.

Tips for Tender Beef

Add Cornstarch: Toss the beef with cornstarch before cooking. As cornstarch is a natural tenderizer, I use it in this recipe for tender meat with a nice crust and it helps to thicken the sauce.
Choose the Right Cut: Choose a kind of beef that is intended for quick cooking. I use flank steak or sirloin. More expensive cuts (such as filet) can also be used but avoid tougher cuts like stewing meat.
Cut Across the Grain: Always cut beef across the grain and slice thinly.
Cook in Small Batches: Don’t overcrowd the pan; cook in small batches as needed. Overcrowding the pan can cause the beef to steam rather than sear.

sauce in a pan to make Easy Mongolian Beef

adding beef to sauce to make Easy Mongolian Beef

For easier cutting, place the beef in the freezer for about 20 minutes before slicing. Cut beef across the grain into 1/4″ inch slices.
You will see the long fibers in the meat, you want to cut across the fibers for tender meat. If you cut with the fibers the beef will be tough.

What to Serve with Mongolian Beef

Like most stir-fry recipes, rice is a perfect choice for soaking up that garlicky ginger sauce. Steamed or baked white rice will do the trick. Add in a fresh steamed veggie, some bok choy, or even some stir-fried veggies.

How to Store Leftovers

Store leftovers in the fridge for up to 4 days in a covered container in the freezer for up to 4 months.

Freeze in single portions for a quick packable lunch to bring to the office. They can be reheated straight from the freezer in the microwave or oven.

More Take-Out Favorites

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Easy Mongolian Beef

Thin pieces of beef are quickly fried & covered in a sweet and savory sauce made with soy, ginger, & garlic, then served over a bed of rice.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Author Holly Nilsson

Slice the flank steak into thin ¼” pieces. Toss with cornstarch, shaking off any excess and set aside.
In a 10-inch skillet, heat 2 teaspoons of oil over medium-low heat. Stir in minced ginger and garlic and cook until fragrant, about one minute.
Add soy sauce, water, and brown sugar to the skillet, then bring to a boil. Let it boil for 3-5 minutes until slightly thickened. Transfer to a small bowl and set aside.
Heat 1 tablespoon of oil in a separate pan or wok over medium-high heat. Cook the beef in small batches for about 2 minutes. It does not need to be cooked through.
Once all of the beef is browned, add the beef and sauce back to the skillet and heat over medium until hot and bubbly.
Remove from heat and stir in green onions. Serve over rice.

Use low-sodium soy sauce for the best results.
For a little bit of heat, add ¼ teaspoon of red pepper flakes.
Cook the beef in small batches to ensure even browning. Overcrowding the pan can cause it to steam.
Slice the beef against the grain for tenderness.
Adjust the sweetness or saltiness of the sauce by varying the amount of brown sugar and soy sauce to taste.
Serve with steamed broccoli or red bell pepper strips if desired.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Entree, Main Course

Cuisine American, Chinese

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