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Copycat P.F. Chang's Mongolian Beef
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Copycat P.F. Chang's Mongolian Beef

Tender strips of beef cooked in a rich sauce, inspired by P.F. Chang's!
Course Main Course
Cuisine Asian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author Tiffany

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!