This Mongolian Beef is a copycat of the popular P.F. Chang’s menu item featuring tender beef with a slightly sweet garlic and ginger sauce. The best part? It’s ready in 20 minutes for a quick and easy weeknight dinner.
What is Mongolian Beef
Mongolian Beef （蒙古牛肉）is one of the most popular menu items at PF Chang’s restaurant. It’s a Chinese-American beef stir fry made with sliced beef and scallions in a savory brown sauce and often served with rice or noodles. It is one of my favorite Asian stir fry dishes along with Teriyaki Chicken, Chicken Pad Thai, Honey Garlic Shrimp and General Tso’s Chicken.
This recipe is healthier then the restaurant version and tastes just as good if not better!
How to Make Mongolian Beef
Flank steak makes the best Mongolian Beef. It is also more expensive. Some more budget-friendly alternatives include skirt steak or sirloin tip.
Secret Tricks to Cut Flank Steak into Thin Strips
Freeze the steak for 30 minutes to 1 hour before cutting it. This will firm up the meat so that it’s much easier to slice. It will also allow you to slice them into a thinner pieces, just like P.F Chang’s Mongolian Beef. Slice against the grain to a thickness of 1/8-1/4 inch.
How to Make the Tender and Juicy Mongolian Beef
Marinate the sliced beef in soy sauce and cornstarch for at least 10 minutes to tenderize. Dipping the beef slices into cornstarch without marinating them will cause the beef to be very chewy.
Once your beef is marinating, you are halfway done in making this recipe. Fry the minced ginger and garlic for 30 seconds in a large frying pan, and then add the beef.
The beef doesn’t need to fry for a long time, just a minute or two to almost cook through before adding in the remaining ingredients.
Step by Step Process Photo
The following graphic summarizes the key steps for making Mongolian Beef:
Tools and Ingredients To Make Mongolian Beef
- Skillet: A large 12-14 inch skillet either in cast iron or nonstick. Avoid stainless steel which is more likely stick.
- Soy Sauce: Our favorite is San-J Low Sodium which has no preservatives. 365 is a budget-friendly option that’s organic too.
Watch How to Make Mongolian Beef
Easy 20 Minute Mongolian Beef (with Video)
Mongolian Beef is a copycat of P.F. Chang’s popular menu item - sweet and tender beef with a mouthwatering sauce full of garlic and ginger flavors for a weeknight dinner you can make in 20 minutes.
- 1 1/2 lb flank steak cut into 2-inch strips
- 1/2 cup soy sauce low sodium recommended
- 1/4 cup cornstarch
- 1/4 cup vegetable oil
- 3 tsp fresh ginger minced
- 1 tbsp fresh garlic minced
- 1/2 cup beef broth or water
- 1/2 cup brown sugar
- 6 green onions cut into 2-inch pieces
- Slice the beef against the grain into 2-inch strips that are ¼ inch thick.
- In a medium bowl, whisk together soy sauce and cornstarch before mixing in the beef.
- Reserve for 10 minutes to tenderize; meanwhile, get the remaining ingredients ready for the stir fry.
- Place a large skillet over medium-high heat.
- Add vegetable oil, ginger and garlic and sauté for 30 seconds.
- Add in the beef mixture and sauté for about 2 minutes, turning pieces in the pan to cook all sides.
- Add in the beef broth, brown sugar and green onions and sauté for one minute.
- Remove from heat, serve and enjoy!
For the Healthiest Mongolian Beef Possible:
- Use low-sodium soy sauce
- Halve the amount of sugar
- Serve with brown rice or another whole grain. You can also serve with lettuce wraps.
How to Make Meat Tender and Juicy: the Best-kept Chinese Restaurant Secret
Chinese stir-fried meat from restaurants is always tender, juicy and easy to chew. The technique used in those restaurants is called velveting.
What is Velveting
Velveting is a technique used by many Chinese restaurants to coat proteins to prevent overcooking. Velveting consists of two steps:
- coating the meat pieces in a cornstarch slurry made with cornstarch and other seasonings such as soy sauce and egg whites.
- marinating for about 10 to 30 minutes so it’ll be tender when cooked.