Since PF Chang’s is one of my favorite restaurants, I knew I had to try making the Mongolian Beef at home after seeing recipes for it all over Pinterest.
Normally, I only order the Kung Pao Scallops when we go to PF Chang’s, but I also love their Mongolian Beef.
Crispy but tender beef pieces drenched in a rich, sweet-and-salty sauce. Add some red pepper flakes if you want to temper the sweetness with some heat; it’s almost like eating beef candy.
We don’t frequently visit PF Chang’s because it is a bit pricey and the drive can be lengthy when there is traffic. The fact that I can make this dish at home and that it is so simple makes me very happy.
It’s not necessary to eat at PF Chang’s to enjoy fantastic Mongolian Beef. It is simple to prepare at home and goes well with white rice for a dish that will quickly become a family favorite.
This recipe is fairly sweet and salty. Try using low-sodium soy sauce if you dislike salty foods. Likewise, you can reduce the sugar by 1/4 cup.
Why This Recipe Works
Easy – Getting your family in the car and keeping them occupied at a nice restaurant just to satiate your cravings may not be an easy feat. However, this PF Chang’s imitation recipe is simple to make—just marinate the beef for the night, make the sauce, and cook it for dinner in 35 minutes.
Simple pantry ingredients like soy sauce, garlic, ginger, oil, brown sugar, corn starch, and water can be used to make this mouthwatering sauce.
The sauce: As I’ve already stated, I adore this sauce and use it on a variety of dishes in addition to this Mongolian beef recipe. The amounts of ingredients I list produce way more than you need. If you enjoy this sauce as much as I do, you’ll actually have too much of a good thing, which is a good thing! Use the leftovers for a salad dressing, a dip, a sauce over other Asian-inspired recipes, you name it!
Great for leftovers – In addition to the sauce, the leftover beef is a great source of protein for salads, wraps, over noodles, and even tacos with an Asian flair.
Here’s How You Make It
Marinate the beef
- Place all of the marinade ingredients in a small bowl, and stir to combine.
- Pour the marinade into a Ziplock bag. Add the beef strips, then cover and chill overnight. Drain the marinade, and then reserve the beef for cooking.
Make the sauce
- Combine the sauce ingredients in a saucepan over medium-high heat. Stir until the brown sugar dissolves.
- Cornstarch and water should be combined in a small bowl and whisked until the cornstarch dissolves and a slurry forms.
- Stirring in the slurry after the sauce has boiled and been reduced to medium-high heat
- Let the sauce thicken slightly and take off the heat.
Cooking the beef and putting it together
- Over medium-high heat, brown the beef strips until thoroughly cooked, about 5-8 minutes. Once in a while, turn them to ensure even cooking on all sides. Turn the heat to medium.
- You can adjust the sauce to your preferred level of sweetness or spiciness. Cook the beef for an additional one to two minutes while stirring the sauce.
- If desired, top the Mongolian beef with sesame seeds and green onions before serving it over rice.
- I prefer to serve this PF Chang’s recipe for Mongolian beef over white rice, but you can also use brown rice, wide egg noodles, soba, udon, or ramen noodles, or any other pasta you like.
- I enjoy including steamed broccoli in this recipe for Mongolian beef. When you add the sauce and stir for a few minutes, add the steamed side to the beef. Perfection!.
- Serve this beef over spaghetti squash, zucchini noodles, or cauliflower rice, along with a vegetable of your choice, for a low-carb meal.
It would also be simple to prepare this Mongolian beef as a chicken or pork dish. Use pork tenderloin cut into strips or boneless, skinless chicken breasts and prepare as directed.
- There is more than enough sauce left over for this PF Chang’s imitation recipe. If you only need half the recipe, do so; if you need more, double it. Making it exactly as instructed the first time is ideal, in my opinion (enough for the recipe plus some for later snacks). And perhaps you should double it the next time you prepare this Mongolian beef.
- Although you can buy whole steak and cut it yourself into strips, I prefer to buy flank steak or stir-fry beef strips that are already cut in the meat department. I recommend about 1-inch strips for uniformity and even cooking.
- Any leftover Mongolian beef will keep for up to 4 days in the refrigerator. For up to two weeks, sauce will remain fresh in an airtight container.
More Asian-Inspired Dishes You’ll Love
Did you make this copycat P. F. Chang’s Mongolian Beef recipe? YAY! Please rate the recipe below!.
How to make P.F. CHANG’S | Mongolian Beef
What is Mongolian beef sauce made of?
Soy sauce, water, brown sugar, Asian sweet chili sauce, rice wine, hoisin, pepper, sriracha, and cornstarch are all mixed together to make the Mongolian beef sauce.
Why is Mongolian beef so tender?
Why Is Mongolian Beef So Tender? During the velveting process, which raises the pH of the meat and makes it more tender, the beef is marinated in a combination of ingredients. Although we use a combination of cornstarch, soy sauce, and oil in this recipe for Mongolian beef, the ingredients can change.
What makes Mongolian beef Mongolian?
Despite the dish’s moniker, it has nothing to do with Mongolian food. One of the meat dishes created in Taiwan, where Mongolian barbecue restaurants first appeared, is Mongolian beef. As a result, neither the ingredients nor the methods of preparation are taken from traditional Mongolian food but rather from Chinese cuisine.
What makes it Mongolian beef?
Mongolian Beef is a traditional Chinese dish made of thinly sliced beef cooked over high, rapid heat and covered in a sweet, thick sauce that is not overly spicy.