5.0 from 117 votes
P.F. Chang's Mongolian Beef Copycat
Our copycat P.F. Chang's Mongolian Beef is pan fried and coated in a delicious sweet and savory sauce. It tastes just like the restaurant at a fraction of the price!
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 8
Calories: 536 kcal
Course:
Main Course , Dinner
Cuisine:
Asian
Ingredients
- 4 teaspoons vegetable oil
- 2 teaspoons ginger minced
- 2 tablespoons garlic minced
- 1 cup soy sauce
- 1 cup water
- 1 cup brown sugar packed
- 1 cup vegetable oil for frying *see notes above
- 2 pounds flank steaks
- ½ cup cornstarch
- 3 large green onions
Instructions
- Make the sauce by heating 4 teaspoons of vegetable oil in a medium saucepan over medium/low heat. Don’t get the oil too hot. Add ginger and garlic to the pan.
- Quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to medium and boil the sauce 2-3 minutes or until sauce thickens a little bit. Remove sauce from heat.
- Slice the flank steak against the grain into 1/4 inch slices. Tilt the blade of your knife at about a 45 degree angle to the top of the steak so you get wider cuts.
- Dip the steak pieces into cornstarch to apply a very thin dusting to both sides of each piece of beef.
- Let the beef sit about 10 minutes so the cornstarch sticks.
- As the beef sits, heat up 1 cup oil in a wok (or skillet). Heat the oil over medium heat until it's hot, but not smoking. Add the beef to the oil and saute for just 2 minutes, or until beef just begins to darken on the edges. Stir the meat around a little bit so that it cooks evenly.
- After a few minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour most of the oil out of the skillet.
- Put the pan back over the heat, add the meat back into it and stir-fry for 1 more minute. Add the sauce to the pan and stir the meat around in the sauce until it is fully coated.
- Remove the beef from the sauce with a slotted spoon or tongs onto a plate for serving and sprinkle on some sliced green onions. You can discard the sauce (this is what P.F. Chang's does) or save the extra sauce and serve it over rice with the beef.
Cup of Yum
Notes
- Recipe adapted from Top Secret Recipes
- Mongolian Beef freezes beautifully! I like to freeze it in the sauce, then thaw completely in the refrigerator before heating. Just heat it in a pan on the stove until hot, but not simmering, as you don't want to risk your meat getting tough.
- For an extra kick of heat, add a pinch of red pepper flakes to the sauce.
Nutrition Information
Calories
536kcal
(27%)
Carbohydrates
38g
(13%)
Protein
28g
(56%)
Fat
31g
(48%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
7g
Monounsaturated Fat
14g
Cholesterol
68mg
(23%)
Sodium
1983mg
(83%)
Potassium
534mg
(15%)
Fiber
1g
(4%)
Sugar
27g
(54%)
Vitamin A
1198IU
(24%)
Vitamin C
2mg
(2%)
Calcium
73mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 536
% Daily Value*
| Calories | 536kcal | 27% |
| Carbohydrates | 38g | 13% |
| Protein | 28g | 56% |
| Fat | 31g | 48% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 68mg | 23% |
| Sodium | 1983mg | 83% |
| Potassium | 534mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 1198IU | 24% |
| Vitamin C | 2mg | 2% |
| Calcium | 73mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.