Mongolian Beef - a copycat recipe for the PF Changs Chinese-American menu item featuring tender beef with a sweet garlic and ginger sauce, perfect for a quick lunch or dinner that's easy to make in just 20 minutes. Video recipe.

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. 

Mogolian Beef

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!

Mongolian Beef

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.

Cutting Steak

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.

Marinade Steak Slices

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.

This photo shows frying marinated beef with green onions in a skillet when making Mongolian 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.

Mongolian Beef

Step by Step Process Photo

The following graphic summarizes the key steps for making Mongolian Beef:

Mogolian Beef Process Photo

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

5 from 1 vote

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.

Course Main Course
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 servings
Calories 368 kcal
Author TipBuzz


Quick Marinade

  • 1 1/2 lb  flank steak cut into 2-inch strips
  • 1/2 cup soy sauce low sodium recommended
  • 1/4  cup  cornstarch

Stir Fry

  • 1/4  cup  vegetable oil
  • 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


  1. Slice the beef against the grain into 2-inch strips that are ¼ inch thick.
  2. In a medium bowl, whisk together soy sauce and cornstarch before mixing in the beef.
  3. Reserve for 10 minutes to tenderize; meanwhile, get the remaining ingredients ready for the stir fry.
  4. Place a large skillet over medium-high heat.
  5. Add vegetable oil, ginger and garlic and sauté for 30 seconds.
  6. Add in the beef mixture and sauté for about 2 minutes, turning pieces in the pan to cook all sides.
  7. Add in the beef broth, brown sugar and green onions and sauté for one minute.
  8. Remove from heat, serve and enjoy!
Nutrition Facts
Easy 20 Minute Mongolian Beef (with Video)
Amount Per Serving
Calories 368 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 10g 50%
Cholesterol 68mg 23%
Sodium 851mg 35%
Potassium 503mg 14%
Total Carbohydrates 30g 10%
Sugars 18g
Protein 26g 52%
Vitamin A 2.4%
Vitamin C 3.2%
Calcium 5.4%
Iron 14.2%
* Percent Daily Values are based on a 2000 calorie diet.

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:

  1. coating the meat pieces in a cornstarch slurry made with cornstarch and other seasonings such as soy sauce and egg whites.
  2. marinating for about 10 to 30 minutes so it’ll be tender when cooked.

Looking for more stir-fry Asian recipes?

Looking for more Beef Recipes?

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