P.F. Chang’s Mongolian Beef (Copycat)

P.F. Chang’s Mongolian Beef (Copycat) – Tender and juicy strips of beef cooked in a rich sauce, inspired by P.F. Chang’s!

Copycat P.F. Chang's Mongolian Beef

When I worked at a Chinese restaurant in High School, I tried a lot of amazing Asian dishes. A lot. And not just the stuff on the actual menu. The cooks in the back would make all sorts of crazy things for the staff at the end of the night. Some of their family favorites, and some new concoctions they wanted to try out on us before they fed it to the paying customers. Our restaurant had not-so-Chinese dishes on the menu as well though. Thai salmon (amazing!), pad thai (try this easy 30 minute version!) and some dishes that I’m pretty sure were of Japanese origin. What we didn’t have, but I so wished we did, was Mongolian Beef.

Copycat P.F. Chang's Mongolian Beef

I love getting my Asian food fix without touching a single foldable take-out box or trading my slippers for shoes. If you’ve even been to P.F. Chang’s you know that it’s so worth it to give up the slippers, but if you’re not feeling up for a jaunt downtown and just need that tender, juicy Mongolian Beef pronto, I’ve got you covered! This recipe was so easy and so crazy delicious! I’ve been pouring that sauce over just about everything (even licked the spoon a couple times) just to get another taste of that amazingness! If you haven’t tried P.F. Chang’s Mongolian Beef, you’re missing out. Try this recipe at home, you won’t regret it!

Copycat P.F. Chang's Mongolian Beef

5.0 from 3 reviews
Copycat P.F. Chang's Mongolian Beef
Prep time
Cook time
Total time
Tender strips of beef cooked in a rich sauce, inspired by P.F. Chang's!
Recipe type: Main Dish
Cuisine: Asian-Inspired
Serves: 3-4
  • 1-2 pounds beef, cut into strips (suggestion: flank steak or stir fry beef strips)
for the marinade
  • ½ teaspoon baking soda
  • 1 teaspoon sugar
  • 1 tablespoon corn starch
  • 1 tablespoon soy sauce
  • 1 teaspoon rice vinegar
  • 2 tablespoons vegetable oil
for the sauce
  • 4 teaspoons vegetable oil
  • 1½ teaspoons ground ginger
  • 2 tablespoons minced garlic
  • 1 cup soy sauce
  • 1 cup water
  • 1⅔ cup brown sugar
  • 3 tablespoons cold water + 1½ tablespoons corn starch
  • Optional: sliced green onions, sesame seeds, rice
  1. Combine all marinade ingredients in a smal bowl and whisk until combined. Pour into a zip-lock back with beef strips, seal and chill 1 hour or overnight.
  2. Drain marinade from zip-lock and set beef aside.
  3. In a medium sauce pan combine sauce ingredients. Stir and heat over medium high heat until brown sugar has dissolved. While sauce is cooking, whisk together corn starch and water in a small bowl until corn starch is dissolved. Bring sauce to a boil, then reduce heat to medium low and stir in corn starch-water mixture. Allow sauce to thicken slightly, then remove from heat. In a large pan or skillet, cook beef strips over medium high heat until cooked through (5-8 mins) turning strips over throughout to ensure even cooking, reduce heat to medium. add ½-1 cup of sauce (depending on how "saucy" you want your beef). Stir and cook 1-2 minutes longer. Serve over rice with green onions and sesame seeds if desired.
This recipe makes a large batch of the sauce, more than you will need for your beef! You may half the recipe if you'd like, or we like to use the extra over rice!

*Recipe adapted from Rainy Day Gal and Favorite Family Recipes


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This looks fantastic Tiffany! We love P.F. Chang’s too and my hubby loves the Mongolian Beef and will be so happy if I made this for him. Thanks for sharing and hope you enjoy the rest of your weekend 🙂

That looks excellent! I am going to try making that! Thanks! 🙂

I just found your site and Love it.
I want to make the beef(mongolian) recipe soon!
Looks like you have so many interesting recipes that I MUST go through.

So Tiffany…do you have the secret recipe for their wonton soup?

    Ooh, I don’t right now… But I’ll see what I can do!! 😉

I made the PF Changs copycat Mongolian Beef tonight. It was wonderful! I did have to add about 2 Tablespoons more of cornstarch to thicken the sauce. Thank You! Yum!!!!!

Wow! Made this for the family tonight and everyone loved it! Will definitely be making it again! 🙂

This looks so good! I am not a rice lover but I could make this work over some stir fried vegetables. I also have a terrible time with tough beef. Hopefully marinating it overnight will fix that:)

Just made this for dinner, it is amazing! Definitely too much sauce, next time I will halve it. This is better than anything you will order at a restaurant, I only marinated for an hour and a half, and it’s perfect, thank you!

This is FANTASTIC!! I made it for my wife and I and it disappeared so fast, you could almost hear the sonic boom. I received an encore request for it only a couple of days later and I was happy to oblige. The recipe is criminally easy. While it does make a lot of sauce, I just bottled the leftovers and used it as a stir-fry sauce the next day. This has moved right to the front of our favorites. Thanks again. We are loving your website.

    I am so glad you enjoyed this recipe! I am a sucker for fake-out-take-out dishes and this one is easily one of my favorites! I know it does make a lot of sauce but, in this house we are big time sauce people, plus like you said, it’s so easy to use after the beef is gone! You can serve it over rice, marinate chicken in it, do a veggie stir fry, or drink it straight from the container… haha! Thom, thanks so much for taking the time to comment I can’t tell you how much I love to hear that you enjoyed this recipe! 🙂

I do not have a PF Changs anywhere near where I live. Do they really not put chunks of Onions in their Mongolian Beef? All of the restaurants that I have had it from usually puts big chunks of onions in it and some have Green Peppers in it as well.

I will be trying this recipe soon.

Thank You for supplying the recipe.

    You are probably thinking of Pepper Steak which is a popular dish at most Chinese restaurants.

I found that the marinade didn’t seem like much. What is it’s purpose! There didn’t seem to be enough to flavor the beef. I understand the cornstarch is for crispness but even that, didn’t seem like enough. Overall it was crazy delicious in the end, I’m just wondering if I needed to do that overnight. I’ll have to try again without. Thanks for sharing!

This was so yummy. Thank you for sharing and, please, keep more recipes like these coming 🙂

This was wonderful. I added some sliced water chestnuts and asparagus tips for texture. I know that’s not in the original recipe, but it was delish. I make this a couple times a month and serve it over sticky rice. And I do use the green onions on top.

Hi! If I use 2lbs of beef, do I have to double the recipe?

    Hi Missy, if you’re doubling the amount of beef, I would also double the ingredients for the sauce IF you are a sauce lover. If not, there should be plenty to coat the beef. 🙂

Thanks for this recipe!! The beef is marinating right now and I’ll be making the sauce tonight. Is that much sugar necessary?? It seems like a whole lot!! Thanks. 🙂

Loved this super easy quick dinner! I used low sodium soy sauce and did have to add more cornstarch as others did, but overall a definite repeat!

did you not use any oil to cook the beef? the 2 recipes you linked to cook the beef in a LOT of oil (1 cup) which sounds crazy, but you don’t mention cooking in any oil.

Delicious recipe … except the amount of beef marinade wasn’t ample for 1.3# flank. I had to add to the recipe to ensure all the beef was covered. Other than that, a great recipe. As noted, more than enough sauce, so I have some to spare for egg rolls in a couple days. Easy to make with common ingredients. I toasted the sesame seeds. Will make again.

Tiffany – you are a rock star! I made this for dinner and the rave reviews began at the first bite & carried through to finishing the dinner dishes. EVERYONE said it was a MILLION times better than PF Chang’s & I have to agree. The flank steak was buttery/fork tender and the sauce, well, you’re right, the sauce is to die for. Thank you so much! Of course my family thinks I’m awesome but I want you to know you received full credit for such a fantastic recipe. I am now one of your many “raving fans”!

I made this recipe a couple of weeks ago and it was great! It did have a lot of sauce so I froze the rest and plan to make it again tonight. Looking through the comments I didn’t see anyone else freeze the sauce. Any reason why I wouldn’t be able to use it? Would it go bad? I wouldn’t think any of the ingredients used would keep it from freezing well for a future meal. Thanks!!

OMG this dish was amazing… thank you we enjoyed every bite, there is a lot of sauce so tonight I’m making chicken skewers with red bells, fresh pineapple chunks and basting with the sauce… easy and yummy…

One of the best recipes I have tried in a long time. I will be making this MANY times. Beef was super tender, sauce was so delicious, although you need to cut in half because it makes a lot! So happy I tried this, thank you for sharing!

    So glad you liked this recipe! It definitely does make a lot of sauce, we love to pour ours over rice for or grilled chicken for leftovers!

Is the marinade enough for up to 2 lbs of meat? Since the recipe called for 1-2 lbs, I was assuming so but I wanted to check with you:-). Thanks for sharing your recipe with the masses!

    Yep should be plenty! Hope you love it! 🙂

Do you use some oil to cook beef too? Wasn’t listed, so unsure. Thanks for helping me with my first Mongolian Beef experience!

    Just grease your skillet – either with some olive oil or cooking spray 🙂

      The recipe was delicious!

As a HUGE fan of the PF Chang’s Mongolian beef I just need to say that this is the closest copycat recipe I’ve tried – closest by leaps and bounds. I made this at least once a month and almost always have the sauce on hand. It’s that good.

I thought this was gluten free but it’s not

Just tried this – It’s so good and everyone loved it too!!

    Hi Margo- so happy that your dish turned out wonderful! Thanks for sharing!

A keeper. Even fussy hubby liked it. Next time, however, I will cut back on the soy sauce, it’s a bit strong and we use low sodium soy.

    “Fussy” husband approved- alright!! 😉 I am happy to hear that you and your family enjoyed this recipe! Thanks for your feedback, Sandy!

This was fantastic! even my picky kiddos enjoyed it…that doesn’t happen often!

    Way to please the picky ones!! That’s quite the task sometimes, isn’t it? Thanks for stopping by, Jamie!