This Copycat P.F. Chang’s Mongolian Beef is great to make if you don’t have a lot of time, but if you want to try an even easier recipe, give our Slow Cooker Mongolian Beef a try!
My family loves getting Chinese takeout on the weekends, but in order to save a little money and a few calories, we decided to make Mongolian Beef at home.
Ingredients needed to make this Mongolian Beef at home:
- 2 teaspoons vegetable oil
- 1/2 teaspoon ginger (minced)
- 1 Tablespoon minced garlic
- 1/2 cup soy sauce
- 1/2 cup water
- 3/4 cup brown sugar
- 1 pound flank steak
- 1/4 cup cornstarch
- 1 1/2 cups vegetable oil
- 3 cups cooked rice
- 3 green onions (sliced) – optional garnish
“I have so much time!” -No mom ever
Get My Meal Plans NOW!How to make this delicious Copycat P.F. Chang’s Mongolian Beef:
Heat vegetable oil in a saucepan over medium heat, being sure not to get the oil too hot. You don’t want the oil to start smoking.
Add ginger, garlic, soy sauce, water and brown sugar to the pan and whisk together.
Increase the heat to medium-high heat and bring to a boil. Once it is boiling, let it continue to boil for 2-3 minutes, then remove from heat and set aside.
Slice the flank steak against the grain into 1/4 inch thick slices. Tilt the blade of your knife to a 45 degree angle when you are cutting to get achieve a little thicker cut.
Place the sliced steak in a gallon-sized resealable bag and add the cornstarch to it. Shake the bag until all the steak is completely coated in cornstarch and let it sit for 10 minutes.
While the beef sits, heat up some vegetable oil in a large skillet over medium heat until it is hot, but not smoking.
Carefully add the steak to the oil using tongs.
Sauté the steak and stir around a little so that it cooks evenly. Be sure not to overcrowd the pan so all of the meat cooks quickly and evenly.
Continue cooking all the steak in batches until it is all browned.
After a couple minutes, use a large slotted spoon or tongs to take meat out of the hot oil and place on a plate lined with paper towels. Dab excess oil off meat with a paper towel and add to the saucepan with the sauce.
Heat the sauce and steak over medium heat until heated through and the sauce reaches desired consistency.
Serve over rice and garnish with green onion.
Enjoy! We know you will love it just as much as we do.
If we ever have leftovers, we store them in an airtight container in the fridge and reheat them in the microwave.
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Want more Asian inspired recipes like this P.F. Changs Mongolian Beef?
- Honey Walnut Shrimp
- Baked Sweet and Sour Chicken
- Easy Chinese Fried Rice
- Baked Crab Rangoon
- Baked Orange Chicken
Copycat P.F. Chang’s Mongolian Beef Recipe
Ingredients
Sauce
- 2 teaspoons vegetable oil
- ½ teaspoon ginger, minced
- 1 Tablespoon minced garlic
- ½ cup soy sauce
- ½ cup water
- ¾ cup brown sugar
Beef
- 1 pound flank steak
- ¼ cup cornstarch
- 1½ cups vegetable oil
- 3 cups cooked Rice
- 3 green onions, sliced, optional garnish
Instructions
Sauce
- Heat vegetable oil in a medium saucepan over medium heat. Don't get the oil too hot.
- Add ginger and garlic to the pan. Then quickly add the soy sauce and water before the garlic scorches.
- Dissolve the brown sugar in the sauce, then increase the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens.
- Remove from heat.
Beef
- Slice the flank steak against the grain into 1/4" thick 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.
- Place the cut steak in a large resealable bag and add cornstarch. Shake the bag to coat the steak completely in cornstarch and let sit for 10 minutes.
- As the beef sits, heat up the vegetable oil in a skillet over medium heat. You want it hot but not smoking.
- Add the beef to the oil and sauté until brown. Stir around a little so that it cooks evenly.
- After a couple minutes, use a large slotted spoon or tongs to take meat out and place on paper towels. Dab excess oil off meat with a paper towel and add to medium saucepan with the sauce in it.
- Put the pan back on the oven over medium/low heat.
- Serve over cooked rice.
- Garnish with green onion, if desired.
Notes
-
Slice the flank steak against the grain into 1/4 inch thick slices. Tilt the blade of your knife to a 45 degree angle when you are cutting to get achieve a little thicker cut.
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.Have you checked out our YouTube channel?
These Copycat P.F. Chang’s Lettuce Wraps make the perfect appetizer for your Asian inspired dinner at home! Watch the video below to see how easy they are to make:
~Amy
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Can't wait to come back and browse when I have more time ?
for those that attempt this recipe and don't get a crispy beef...you need to turn the heat up a bit in your pot and cook a smaller amount of beef at a time. You may have to do a few batches. Also, if you use a cheaper cut of beef, pound it down a bit or use a natural tenderizer...or cook the beef and sauce then put in the crock pot for a few hours to make the meat tender. You can def use a less expensive beef, but just need to change your method a bit to make it equally as tender for ya! :)
Also disappointed that the author here does not give credit to the food.com recipe which was obviously her inspiration as the first half of this recipe has been copied word for word.
http://coconutxoxo.blogspot.com/2012/10/top-10-pinterest-recipes-tested-and.html
Perfecto! :)