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PF Chang’s Mongolian Beef Copycat

PF Chang's Mongolian Beef Copycat
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This PF Chang’s Mongolian Beef Copycat recipe delivers tender, crispy beef coated in a sticky, sweet soy glaze that perfectly mimics the rich, savory-sweet flavors of PF Chang’s famous dish. Ready in under 30 minutes with simple pantry ingredients, it’s perfect for quick weeknight dinners or impressing guests with restaurant-quality flavor at home.

Ingredients

Scale

Beef

  • 1 lb flank steak, thinly sliced against the grain
  • 1/4 cup cornstarch (or arrowroot starch for gluten-free)
  • Vegetable oil, for frying

Sauce

  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1/2 cup soy sauce (or tamari/coconut aminos for gluten-free)
  • 1/4 cup brown sugar (or honey/maple syrup for low sugar)
  • 1/2 cup water

Garnish & Optional

  • 3 green onions, sliced
  • Red pepper flakes, to taste (optional for heat)

Instructions

  1. Prep the Beef: Slice the flank steak thinly against the grain for tenderness, then toss it in cornstarch to coat evenly. This layer creates the perfect crispy exterior once cooked.
  2. Cook the Beef: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the coated beef in batches, searing until golden brown and crispy. Remove and set aside on paper towels to drain excess oil.
  3. Make the Sauce: In the same pan, sauté minced garlic and ginger until fragrant. Stir in soy sauce, brown sugar, and water to create the luscious glaze. Let it simmer for a couple of minutes, allowing the sugar to dissolve and thicken.
  4. Combine Everything: Return the cooked beef to the pan, tossing to fully coat each piece with the sticky sauce. Sprinkle in sliced green onions and optional red pepper flakes for color and a little zing.
  5. Serve It Up: Plate the Mongolian beef over steamed rice or noodles and garnish with extra green onions for a restaurant-quality meal you’ll love.

Notes

  • Freeze the steak slightly for 20-30 minutes to make slicing thin easier and neater.
  • Cook beef in batches to avoid crowding the pan and ensure it gets crispy instead of steamed.
  • Adjust sauce thickness by using less water for a thicker glaze or adding a splash more to loosen the sauce.
  • Always use fresh garlic and ginger for maximum flavor instead of powders.
  • The sauce can be made ahead and refrigerated up to two days, but combine with beef just before serving for best freshness.

Nutrition

Keywords: Mongolian Beef, PF Chang's Copycat, Chinese Takeout, Stir-Fry, Beef Recipe, Gluten-Free Option

Find it online: https://linacorner.com/pf-changs-mongolian-beef-copycat/