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Tender and juicy beef smothered in an addictive sticky, slightly sweet and savory ginger garlic sauce.
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5 from 5 votes

Mongolian Beef {Copycat}

This Mongolian Beef has tender and juicy strips of beef smothered in a sticky ginger garlic sauce. Make this popular P.F Chang’s menu item at home in just 20 minutes!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: American, Chinese
Keyword: mongolian beef
Servings: 6 servings
Calories: 368kcal
Author: Cindy


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


  • 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.  Add in the beef and marinate for 10 to 30 minutes.
  • 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.
  • Turn the heat to high, and then add the beef with marinade taking care not to crowd the pan (cook in batches if needed).
  • Cook the beef for about 2 minutes, turning pieces to cook all sides. 
  • 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. 
  • Remove from heat, serve and enjoy!



  1. In case you find your sauce is not thick enough when the beef is done, 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.
  2. 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 red pepper flakes for some heat.
  3. Both light and dark brown sugar work for this recipe, and the latter has a more intense flavor.


Calories: 368kcal | Carbohydrates: 30g | Protein: 26g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 68mg | Sodium: 851mg | Potassium: 503mg | Sugar: 18g | Vitamin A: 120IU | Vitamin C: 2.6mg | Calcium: 54mg | Iron: 2.6mg