Restaurant Inspired
Origin and Cultural Significance
Mongolian Beef is one of the most famous dishes at P.F. Chang’s, a popular Asian-inspired American restaurant chain. Despite the name, the dish does not originate from Mongolia but rather reflects Chinese-American cuisine, with influences from Northern Chinese stir-fry techniques. Its appeal lies in the balance of sweet and savory flavors, making it approachable for Western palates while still delivering an Asian-inspired taste. Over the years, it has become a staple in copycat recipe culture as diners seek to recreate the restaurant classic at home. Today, Mongolian Beef is known worldwide as a comforting, bold-flavored dish that pairs perfectly with rice or noodles.
Unique Ingredients and Flavors
The star of this dish is flank steak, thinly sliced and coated in cornstarch for tenderness. The sauce is made with soy sauce, brown sugar, garlic, and ginger, creating a rich glaze that clings to each piece of beef. Green onions are stir-fried at the end, adding freshness and a hint of sharpness. Unlike overly spicy dishes, Mongolian Beef is mildly sweet, savory, and aromatic. The combination of crispy-seared beef with glossy sauce makes it unforgettable.
Mongolian Beef P.F. Chang’s (Copycat Recipe) – Tender Beef with Sweet Soy Garlic Sauce & Green Onions
This Mongolian Beef copycat recipe brings the P.F. Chang’s favorite straight to your kitchen. Thinly sliced flank steak is lightly coated, seared until crisp, then tossed in a glossy sauce of soy, garlic, ginger, and brown sugar. The result is a dish that’s both tender and flavorful, with just the right balance of sweet and savory. Perfect served over steamed rice or noodles, it’s a quick and satisfying restaurant-style dinner at home. Once you try it, you’ll see why it’s a menu classic.
Ingredients
Instructions
1. Prepare the Beef
- Slice flank steak thinly against the grain. Toss slices in cornstarch until lightly coated. Let rest for 10 minutes.
2. Make the Sauce
- In a saucepan, combine soy sauce, brown sugar, and water. Add garlic and ginger. Simmer for 3–4 minutes until slightly thickened.
3. Cook the Beef
- Heat oil in a wok or skillet over medium-high heat. Fry beef slices in small batches for 2–3 minutes until browned and slightly crispy. Remove and set aside.
4. Combine Beef and Sauce
- Add the cooked beef back to the wok. Pour sauce over and toss until beef is coated and glossy.
5. Add Green Onions and Serve
- Stir in green onions during the last 1–2 minutes of cooking. Serve hot over rice or noodles.
Note
Hot Oil Warning: Be cautious when frying beef; oil may splatter. Always use a splatter guard or long utensils.
Allergy Warning: Contains soy and gluten (soy sauce). Use gluten-free tamari if needed.
For a thicker glaze, simmer the sauce longer before adding beef.
