P.F. Chang’s Mongolian Beef (Copycat)

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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

What people are saying about this Copycat PF Chang’s Mongolian Beef 

“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”!” – Michelle 

“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!” – Fiona

“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.” – Thom

“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.” – RJ 

Copycat P.F. Chang's Mongolian Beef

Copycat P.F. Chang's Mongolian Beef

Tender strips of beef cooked in a rich sauce, inspired by P.F. Chang's!
4.8 from 5 votes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

  • 1-2 pounds beef, cut into strips (suggestion: flank steak or stir fry beef strips)

Marinade

  • 1/2 teaspoon baking soda
  • 1 teaspoon sugar
  • 1 tablespoon corn starch
  • 1 tablespoon soy sauce
  • 1 teaspoon rice vinegar
  • 2 tablespoons oil

Sauce

  • 4 teaspoons oil
  • 1 1/2 teaspoons ground ginger
  • 2 tablespoons minced garlic
  • 1 cup soy sauce
  • 1 cup water
  • 1 2/3 cup brown sugar
  • 3 tablespoons cold water
  • 1 1/2 tablespoons corn starch
  • optional: sliced green onions, sesame seeds, rice

Instructions

  • 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. Drain marinade from zip-lock and set beef aside.
  • 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 1/2-1 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.

Notes

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!
Did You Make This Recipe?Tag @cremedelacrumb1 on Instagram and hashtag it #cremedelacrumb!

Recipe adapted from Rainy Day Gal and Favorite Family Recipes.

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Comments

I thought this was gluten free but it’s not

    5 stars
    Substitute coconut aminos or GF Soy Sauce to make it gluten free.
    We also substituted honey instead of the sugar as I don’t do well with DISACCHARIDes.

5 stars
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.
Thanks

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

5 stars
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!

4 stars
This is a great recipe. I like the texture of the pf chang version and to get that you need to cornstarch that beef and fry it in peanut oil. For an extra twist you can add a tablespoon or two of hoisin sauce depending on how much meat your preparing! After you’ve fried the beef in oil (don’t cook full) empty the pan and then add the beef back and slowly use the sauce to get to an amount of sauce your happy with. This is great with halved green beans and served over a garlic rice. Use peanut oil for frying and sesame for the sauce! I should note I use a cast iron wok for all the beef and combined beef with sauce! Good luck!

    Thanks for your input!

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