How to Make P.F. Chang’s Famous Mongolian Beef at Home

With its savory, slightly sweet sauce and tender slices of beef, P.F. Chang’s Mongolian Beef is a favorite Chinese takeout order. But you can easily recreate this restaurant classic at home with just a few ingredients.

Making mongolian beef is simple once you know the secrets behind P.F. Chang’s infamous dish. Follow these tips and tricks for mongolian beef as good as the restaurant!

Select the Right Cut of Beef

The first step is choosing the right type of beef. P.F. Chang’s uses tenderloin, but flank steak or stir fry beef work well too. Look for:

  • Tenderloin – The most tender cut that mimics the restaurant. Cut into 1 inch strips.

  • Flank steak – Budget-friendly option. Cut across the grain into strips.

  • Stir fry beef – Often already sliced uniformly and ready to go.

Whichever you choose, slice the beef thinly and evenly for quick, even cooking.

Marinate the Beef

A brief marinade helps tenderize the beef and imparts flavor. Combine:

  • 1 tablespoon soy sauce
  • 1 teaspoon rice vinegar
  • 1 tablespoon cornstarch
  • 1 teaspoon sugar
  • 2 tablespoons oil

Add beef strips and marinate for at least 20 minutes up to overnight. Drain before cooking.

Make the Mongolian Sauce

The sauce is what really makes this dish! Combine these in a saucepan:

  • 4 teaspoons toasted sesame oil
  • 2 tablespoons minced garlic
  • 1 1/2 teaspoons ginger
  • 1 cup soy sauce
  • 1 cup water
  • 1 2/3 cups brown sugar

Stir over medium-high heat until the sugar dissolves. Thicken with a cornstarch slurry.

Sear then Simmer the Beef

Cook the beef in batches in a skillet over high heat until browned but not fully cooked, 1-2 minutes per side.

Add the sauce and simmer until the beef is cooked through and the sauce coats the beef, about 5 minutes more.

Toss with Green Onions

Right before serving, add chopped green onions to the beef and sauce for a pop of color and freshness.

Serve Over Rice

Spoon the mongolian beef over steamed white or fried rice. Garnish with sesame seeds and extra green onions.

Tips for the Best Homemade Mongolian Beef

  • Use a nonstick skillet or wok to prevent sticking.
  • If the sauce gets too thick, add more water.
  • For extra flavor, add ginger and garlic to the marinade.
  • Leftovers keep refrigerated for up to 4 days.
  • Beef can be frozen raw or cooked for 2-3 months.

Make it a Meal

Take your mongolian beef to the next level by adding:

  • Steamed broccoli
  • Stir fried peppers and onions
  • Fried wonton strips
  • Baby corn
  • Water chestnuts
  • Bean sprouts
  • Scallions
  • Toasted sesame seeds
  • Crunchy chow mein noodles

With this easy P.F. Chang’s copycat recipe, you can recreate the classic beef in a matter of minutes. Enjoy restaurant flavors at home any night of the week!

How to make P.F. CHANG’S | Mongolian Beef


What is PF Chang’s Mongolian sauce?

Deep and flavorful, our Mongolian Style BBQ Sauce can attribute its flavor profile to smoked black pepper, sweet molasses, soy sauce and garlic making this sauce versatile for marinades and as a finishing sauce.

What is Mongolian Beef sauce made of?

Our recipe for Mongolian beef sauce includes oyster sauce, soy sauce, tamari soy sauce (as a replacement for dark soy sauce), chili sauce, sugar, and cooking wine. Check the ingredient list to see precise amounts. Don’t forget that you can scale the recipe up and down!

Does PF Chang’s Mongolian Beef come with rice?

Yes Mongolian Beef at P. F. Chang’s is served with both white and brown rice.

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