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.
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.
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.
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.
Mongolian Beef is a versatile dish that pairs beautifully with steamed rice, fried rice, or lo mein noodles. You can add vegetables like broccoli, snap peas, or bell peppers to make it a more balanced meal. For meal prep, the sauce can be made ahead of time and refrigerated for up to 3 days. Leftovers reheat well in a skillet or microwave with a splash of water to loosen the sauce. This recipe captures the essence of P.F. Chang’s famous dish while allowing you to adjust sweetness, spice, and salt to your liking.