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Tender and juicy beef smothered in an addictive sticky, slightly sweet and savory ginger garlic sauce.

Best Mongolian Beef- PF Chang's Copycat (with Video)

Mongolian Beef- Tender and juicy beef smothered in an addictive sticky, slightly sweet and savory ginger garlic sauce. It is a popular P.F Chang’s menu item that can be made at home in 20 minutes.

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

Ingredients

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

Instructions

  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.  Add in the beef and marinate for 10 to 30 minutes.

  3. Place your skillet on medium-high heat, add the oil and fry the minced ginger and garlic for about 1 minute or until fragrant in a large frying pan.

  4. Turn the heat to high, and then add the beef with marinade. Don't overcrowd the pan, and cook in small batches if needed. Cook the beef for about 2 minutes, turning pieces to cook all sides. 

  5. Then add brown sugar, beef broth (or water) and green onions and sauté for 1-2 minutes (taste-test the sauce and add more sugar or soy sauce according to your own preference). At this point, the sauce should be thick enough to coat the beef. 

  6. Remove from heat, serve and enjoy!

Recipe Tips

  1. Chicken can also be used – Mongolian Chicken is a delicious dish that many people like.
  2. Use low-sodium soy sauce if you’d like to reduce your salt intake. Kikkoman is my favorite brand.
  3. In case you find your sauce is not thick enough when your beef is ready, you can take the beef out, and add more cornstarch and cold water mixture (1:1 ratio) to the sauce. When the sauce is thick, add back the beef to coat evenly.
  4. I love to serve the Mongolian Beef over steamed rice. It’s great with noodles, and you can also pair it with fresh vegetables such as broccoli, snap peas, baby bok choy, asparagus, and bell peppers, etc. Add chili flakes if you like the spicy flavor.
  5. Both light and dark brown sugar work for this recipe, and the latter has a more intense flavor.
  6. Use a large skillet or work for this recipe.
Nutrition Facts
Best Mongolian Beef- PF Chang's Copycat (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.