We’re excited to share a copycat for PF Changs Mongolian Beef recipe. Now, you can make this delicious dish at home, featuring juicy beef in a sweet and garlicky sauce.
This recipe uses easy-to-find ingredients like soy sauce and garlic. The extra sauce is perfect for salads or dips.
To keep the beef tender, marinate it overnight. Then, quickly sear it for a crispy edge. This process takes only 35 minutes, making it a great way to enjoy PF Chang’s at home.
Enjoy the beef over rice or noodles, or choose low-carb options like cauliflower rice. Add some veggies to complete the meal.
Chicken or pork can also be used in this recipe. Leftovers last up to 4 days, and the sauce keeps for 2 weeks in the fridge.
Key Takeaways
- This copycat PF Chang’s Mongolian Beef recipe is easy to cook at home.
- The dish features tender and juicy beef in a flavorful sauce.
- You can make the sauce with pantry ingredients and use the extra for other dishes.
- Marinating the beef makes it really tender, and cooking it quickly gives a nice crisp.
- The recipe is quick, ready in 35 minutes, and a great substitute for dining out.
Ingredients for the Ultimate PF Chang’s Mongolian Beef Copycat Recipe
Beef Cuts for Tender Slices
You’ll need 1-2 pounds of flank steak or stir fry beef strips. Putting the beef in the freezer for 15 minutes helps firm it up for easy, even slicing.
Essential Marinade Components
The marinade includes baking soda, sugar, and cornstarch, along with soy sauce, rice vinegar, and oil. This mix makes the beef tender and crispy when cooked.
Sauce Ingredients for Mouthwatering Flavor
The sauce features toasted sesame oil, ground ginger, and minced garlic, combined with soy sauce, water, brown sugar, and cornstarch for a delightful mix of sweet, savory, and tangy tastes.
Both the marinade and the sauce use cornstarch, which helps achieve a perfect, shiny thickness.
Step-by-Step Guide to Make Mongolian Beef Like P.F. Chang’s
Marinating the Beef for Maximum Tenderness
Start by marinating the beef to enhance tenderness and juiciness. Mix baking soda, sugar, cornstarch, soy sauce, rice vinegar, and oil in a bowl. Add the beef, seal in a zip-top bag, and refrigerate for about an hour. This not only flavors the meat but also helps it crisp up nicely when cooked.
Cooking the Beef to Crispy Perfection
After marinating, discard the excess marinade and coat the beef in cornstarch, shaking off any excess. Heat oil in a large skillet or wok, and cook the beef in batches until crispy on the outside, about 5-8 minutes per batch.
Preparing the Signature Sauce
As the beef fries, prepare the sauce. Combine toasted sesame oil, ginger, garlic, soy sauce, water, and brown sugar in a saucepan. Bring to a boil, then lower the heat and add a cornstarch slurry to thicken. This sauce brings the dish to life with its rich flavor.
Combining the Beef and Sauce
Finally, mix the cooked beef with the sauce to coat it well. Let them simmer together for another 1-2 minutes, creating a dish that balances sweet, savory, and tangy notes perfectly.
Serving Suggestions for a Complete Meal
Pairing with Rice or Noodles
Serve the flavorful Mongolian beef over rice or noodles like soba, udon, ramen, or egg noodles. For a low-carb alternative, try cauliflower rice or zoodles.
Vegetable Side Dish Options
Add steamed broccoli to your Mongolian beef for a veggie boost, stirring it in at the end of cooking. Other great sides include stir-fried greens, asparagus, or a fresh salad with carrots, cabbage, and a sesame dressing.
Tips and Tricks for the Best Mongolian Beef Recipe Ever!
Sauce Customizations
Adjust the sauce recipe to your liking. If it’s too sweet, reduce the brown sugar. For a less salty version, use low-sodium soy sauce.
Substituting Protein for Variety
Try using chicken or pork instead of beef. Cut boneless, skinless chicken breasts or pork tenderloin into strips and follow the same cooking directions. This adds new flavors while keeping the Mongolian beef essence.
Use any extra sauce as a dressing, dip, or seasoning for other dishes. Have fun and experiment with this tasty sauce!
Storing and Reheating Leftovers
Store extra Mongolian beef in a sealed container in the fridge for up to 4 days. The sauce can be stored separately for up to 2 weeks.
To reheat, warm the beef in the microwave or a skillet on the stove. Reheat the sauce and mix with the beef. Proper storage and reheating will keep your leftover beef and sauce tasting great for several days.
Nutrition Information
One serving of this recipe has about 751 calories, 101g carbs, 30g protein, and 27g fat. It’s also high in sodium, with 3,717mg. Enjoy it as part of a balanced diet.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 751 |
| Carbohydrates | 101g |
| Protein | 30g |
| Fat | 27g |
| Sodium | 3,717mg |
PF Chang Easy Mongolian Beef Recipe – A Takeout Favorite Made at Home
This PF Chang’s Mongolian beef recipe lets you enjoy a restaurant favorite at home. It features tender beef strips with a crispy texture, coated in a flavorful sauce, just like at PF Chang’s.
By cooking it yourself, you can adjust the taste to your liking. Save money and time by making this quick recipe, perfect for a weeknight meal.
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 minutes | 20 minutes | 35 minutes | 4 servings |
Cook the beef strips for 5-8 minutes until they’re crispy on the outside. The sauce, a mix of toasted sesame oil, ground ginger, minced garlic, soy sauce, water, brown sugar, and cornstarch, provides the sweet, savory, and tangy taste that makes PF Chang’s Mongolian beef so popular.
Taking This Copycat P.F. Chang’s Mongolian Beef To Go!
This copycat PF Chang’s Mongolian beef recipe brings the same bold, craveable flavors of the restaurant dish to your home. With clear instructions, anyone can recreate this takeout favorite.
If you love Mongolian beef or want to try Asian cooking, this recipe is perfect for family dinners. Don’t wait to enjoy PF Chang’s—try this copycat recipe for a taste of home-cooked Mongolian beef today.
Mongolian Beefy FAQ
What makes this copycat PF Chang’s Mongolian beef recipe so delicious?
This recipe features tender beef, flavored with a sweet, salty, and garlicky sauce that you’ll crave more of.
What ingredients are used to make the signature Mongolian beef sauce?
The sauce includes soy sauce, garlic, ginger, and other simple items that create its special taste.
How long does the beef need to marinate?
The beef marinates overnight to become very tender, and it’s cooked to be crispy afterward.
What are some serving suggestions for the Mongolian beef?
Serve it over rice, noodles, or with veggies like broccoli. You can also swap the beef for chicken or pork.
How long will the leftover Mongolian beef and sauce last?
Leftover beef stays good for 4 days in the fridge, and the sauce keeps up to 2 weeks when sealed well.
What is the nutrition information for this copycat PF Chang’s Mongolian beef?
This meal has about 751 calories, is high in carbs, and also contains 30g protein, 27g fat, and a high amount of sodium.
Why is this copycat recipe a great alternative to dining out at PF Chang’s?
Making this dish takes only 35 minutes, perfect for busy nights. You can customize it to your liking and save money and time compared to eating out.
The Best Mongolian Beef Copycat You Ever Did See!
Ingredients
- Beef and Marinade:
- 1-2 pounds flank steak or stir-fry beef strips
- ½ teaspoon baking soda
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 2 tablespoons vegetable oil
- 4 green onions chopped
- Sauce:
- 4 teaspoons toasted sesame oil
- 1 ½ teaspoons ground ginger
- 2 tablespoons minced garlic
- 1 cup soy sauce
- 1 cup water
- 1 ⅔ cups brown sugar
- 3 tablespoons cold water
- 1 ½ tablespoons cornstarch
Instructions
- Prepare the Beef:
- Slice the flank steak thinly against the grain into 1/4-inch slices. To make slicing easier, you can freeze the steak for about 30-45 minutes.
- In a small bowl, combine baking soda, sugar, cornstarch, soy sauce, rice vinegar, and oil. Pour this mixture over the beef strips in a resealable bag or a shallow dish, ensuring the beef is well-coated. Marinate for at least 30 minutes at room temperature or up to overnight in the refrigerator.
- Make the Sauce:
- In a medium saucepan over medium-high heat, combine sesame oil, ginger, garlic, soy sauce, water, and brown sugar. Stir until the brown sugar is dissolved.
- In a small bowl, mix the cold water and cornstarch to make a slurry. Slowly add this to the saucepan, stirring constantly until the sauce thickens. Remove from heat and set aside.
- Cook the Beef:
- Heat a large skillet or wok over medium-high heat. Add the marinated beef strips in a single layer, cooking until browned on all sides. Depending on the size of your skillet, you may need to do this in batches.
- Combine and Serve:
- Add the cooked beef back into the skillet, then pour the sauce over the beef. Add chopped green onions. Stir to combine and cook for an additional 1-2 minutes until everything is heated through.
- Serve over steamed white or brown rice, and garnish with sesame seeds and more green onions if desired.
Notes
- For a thicker sauce, you can add more cornstarch slurry as needed.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- You can customize this dish by adding vegetables like broccoli, snap peas, or bell peppers during the final cooking stage.
