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    Home » Main Dish

    Published: Jan 25, 2010 · Modified: Nov 5, 2018 by Desarae

    P.F. Chang's Mongolian Beef Copy Cat

    Jump to Recipe Print Recipe

    Mongolian beef on plate with a green onion garnish and a bowl of white rice on the side

    A close up of mongolian beef topped with green onions with rice in the background

    I love P.F. Chang's & Pei Wei's Mongolian Beef. Over the years we have used this recipe and altered it to how we love it. The flavors are rich and deep, with crispy tender beef over a bed of your favorite sticky rice.

    close up of mongolian beef, rice in the background

    mongolian beef with onion garnish

    P.F. Chang’s Mongolian Beef

    The flavors are rich and deep, with crispy tender beef over a bed of your favorite sticky rice.
    5 from 2 votes
    Print Pin Rate
    Course: dinner
    Cuisine: Chinese
    Prep Time: 10 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 4 servings
    Calories: 380kcal
    Author: Kadee & Desarae

    Ingredients

    • 2 teaspoons vegetable oil
    • 1 teaspoon ginger minced
    • 1 Tablespoon garlic chopped
    • ½ cup soy sauce
    • ½ cup water
    • ¾ cup dark brown sugar
    • vegetable oil for frying (about 1 cup)
    • 1 pound flank steak
    • ¼ cup cornstarch
    • 2 large green onions

    Instructions

    • Slice the flank steak against the grain into ¼" thick bite-size slices.
    • Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
    • Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
    • Let the beef sit for about 10 minutes so that the cornstarch sticks.
    • Now make the sauce by heating 2 teaspoon of vegetable oil in a medium saucepan over med/low heat.
    • Don't get the oil too hot.
    • Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
    • Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
    • Remove it from the heat.
    • To now cook the meat heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
    • Heat the oil over medium heat until it's nice and hot, but not smoking.
    • Add the beef to the oil and saute for two-three minutes, or until the beef begins to darken on the edges.
    • You don't need a thorough cooking here since the beef is going to go back on the heat later.
    • Stir the meat around a little so that it cooks evenly.
    • After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
    • Put the pan back over the heat, dump the meat back into it and simmer for one minute.
    • Add the sauce, cook for one minute while stirring, then add all the green onions.
    • Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
    • Leave the excess sauce behind in the pan.

    Nutrition

    Calories: 380kcal | Carbohydrates: 50g | Protein: 27g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 1695mg | Potassium: 519mg | Sugar: 40g | Vitamin A: 60IU | Vitamin C: 1.3mg | Calcium: 68mg | Iron: 2.8mg
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    Reader Interactions

    Comments

    1. Darrel Mauzy says

      April 13, 2020 at 5:09 am

      5 stars
      Thank you. This is as close as you can get without being there! Delicious!!!

      Reply
    2. Erin V says

      August 29, 2018 at 5:16 pm

      5 stars
      This is my most f a v o r i t e dish at pf chang's

      Reply
    5 from 2 votes

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