If you love PF Chang’s famous Mongolian Beef, you’re in for a treat! With this easy, step-by-step recipe, you can recreate the restaurant favorite right in your own kitchen. The result? Tender slices of beef coated in a sweet, savory garlic-soy sauce with just the right hint of caramelization. Let’s dive into how you can whip up this crowd-pleaser at home, along with plenty of tips to make it perfect every time.
Contents
Why You’ll Love This Recipe
- Quick and easy: Ready in about 30 minutes!
- Simple ingredients: Everything you need is easy to find at your local grocery store.
- Restaurant-quality: Enjoy the same delicious flavors as PF Chang’s without leaving home.
- Customizable: Make it as saucy, spicy, or sweet as you like.
What is Mongolian Beef?
Mongolian Beef is a popular Chinese-American dish that features thinly sliced flank steak, stir-fried until crispy and then tossed in a glossy, sweet-savory sauce made with soy sauce, brown sugar, garlic, and ginger. While it’s not an authentic Mongolian dish, it has become a beloved staple in many Asian restaurants across the U.S.—especially at PF Chang’s!
Ingredients You’ll Need
- Flank steak: The classic choice for Mongolian Beef. It cooks quickly and stays tender.
- Cornstarch: Helps give the beef its signature crispy coating.
- Vegetable oil: For stir-frying the beef.
- Garlic & ginger: Fresh and aromatic for maximum flavor.
- Soy sauce: Both regular and low-sodium work well.
- Brown sugar: Balances out the saltiness and adds caramel notes to the sauce.
- Water: For thinning the sauce to the right consistency.
- Green onions (scallions): Stirred in at the end for freshness and color.
Optional Add-ins
- Red pepper flakes or chili paste for heat
- Sliced bell peppers or broccoli for extra veggies
- Sesame seeds for garnish
Step-by-Step Instructions
1. Slice and Prep the Beef
Start by slicing your flank steak against the grain into thin strips, about ¼ inch thick. Slicing against the grain helps keep the beef tender. Toss the slices with cornstarch until they’re evenly coated—this is what gives the beef its irresistible crispy texture once cooked.
2. Make the Sauce
In a small bowl, whisk together soy sauce, water, and brown sugar until smooth. Set aside. This sweet and salty mixture will become your glossy Mongolian sauce.
3. Fry the Beef
Add oil to a large skillet or wok over medium-high heat. Once hot, add the beef strips in a single layer (you may need to do this in batches). Cook for about 1 minute per side until crispy and browned. Remove the beef from the pan and set aside on a plate lined with paper towels to drain excess oil.
4. Cook Garlic and Ginger
Remove any excess oil from the pan, leaving about 1 tablespoon behind. Lower the heat to medium and add minced garlic and ginger. Sauté for 30 seconds until fragrant—don’t let them burn!
5. Combine Everything
Pour your prepared sauce into the pan with the garlic and ginger. Let it simmer for 2-3 minutes until it thickens slightly. Add the crispy beef back into the pan and toss to coat every piece in that delicious sauce. Stir in sliced green onions right at the end for a burst of color and freshness.
6. Serve and Enjoy!
Your homemade Mongolian Beef is ready! Serve it hot over steamed white rice or noodles, and sprinkle with extra green onions or sesame seeds if you like.
Troubleshooting & Tips for Success
- Slicing tip: Freeze your steak for 30 minutes before slicing—it makes thin cuts much easier!
- Crispy beef: Don’t overcrowd your pan when frying; work in batches for best results.
- Sauce thickness: If your sauce is too thin, simmer it a bit longer; if it’s too thick, add a splash of water.
- Sweeter or saltier? Adjust brown sugar or soy sauce to taste before adding beef back in.
- No flank steak? Sirloin or even skirt steak can be used as substitutes.
Serving Suggestions
- Rice: Steamed jasmine or white rice is classic.
- Noodles: Try over lo mein or rice noodles for a twist.
- Veggies: Add sautéed broccoli, snow peas, or bell peppers for extra nutrition and color.
How to Store and Reheat Leftovers
- Storage: Let leftovers cool completely, then store in an airtight container in the fridge for up to 3 days.
- Reheating: Warm in a skillet over medium heat until hot, adding a splash of water if needed to loosen up the sauce. You can also microwave in short bursts, stirring between each interval.
Mongolian Beef FAQs
Can I make this recipe gluten-free?
Absolutely! Use tamari or coconut aminos instead of regular soy sauce to make this dish gluten-free.
Can I use chicken instead of beef?
You sure can! Thinly sliced chicken breast or thigh works great—just follow the same steps as you would with beef.
How do I make it spicier?
Add red pepper flakes or a spoonful of chili garlic paste to the sauce for an extra kick.
Can I meal prep Mongolian Beef?
This dish reheats well and makes great leftovers! Store rice separately for best texture when reheating.
Your Turn: Make PF Chang’s Mongolian Beef at Home!
This homemade PF Chang’s Mongolian Beef recipe is simple enough for busy weeknights but impressive enough for guests. With its sweet-savory sauce and crispy beef, it’s sure to become a family favorite. Don’t forget to experiment with your favorite veggies or spice levels. Enjoy your restaurant-style meal at home!