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PF Chang’s Mongolian Beef Copycat Recipe
4.9 from 117 votes

PF Chang’s Mongolian Beef Copycat Recipe

PF Chang’s Mongolian Beef Copycat Recipe replicates the tender flank steak coated in cornstarch and quickly fried until crispy. The beef is then simmered in a glossy, thick soy-based sauce featuring garlic, ginger, brown sugar, and a touch of water to create a sweet and savory glaze. Green onions and toasted sesame seeds finish the dish for freshness and subtle crunch.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 servings
Course: Main Course
Cuisine: Asian

Ingredients

  • 1 pound flank steak
  • ¼ cup cornstarch
  • ½ cup vegetable oil
  • 2 green onions thinly sliced
  • 1 teaspoon sesame seeds toasted
for the soy sauce mixture
  • ½ cup water
  • ½ cup brown sugar packed
  • ¼ cup soy sauce reduced sodium
  • 3 cloves garlic minced
  • 1 tablespoon ginger freshly grated
  • 2 teaspoons vegetable oil

Instructions

    Cup of Yum
  1. Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into 1/4-inch thick slices.
  2. In a large bowl, combine flank steak and cornstarch.
  3. Heat vegetable oil in a large cast iron skillet. Working in batches, add beef and fry until browned and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.
  4. Add beef and soy sauce mixture to the skillet over medium heat and cook, stirring occasionally, until sauce thickens, about 2-3 minutes. Stir in green onions.
  5. Serve immediately, garnished with sesame seeds, if desired.
for the soy sauce mixture
  1. In a small saucepan over medium heat, combine water, brown sugar, soy sauce, garlic, ginger and vegetable oil. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly thickened, about 5-10 minutes.