P. F. Chang’s Mongolian Beef Recipe

Thin slices of tender beef tossed in a sticky, caramelized sauce loaded with garlic and green onions. This P.F. Chang’s Mongolian Beef is pure restaurant magic, my friends!

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This recipe for Mongolian Beef is one of those recipes that I hold close to my heart. It was one of my MOST favorite dishes to order whenever we visited P.F. Chang’s.

To me, this dish just screams TAKEOUT CRAVING! Crispy-edged beef, engulfed in a glossy sauce made from simmering soy sauce, brown sugar, garlic, and ginger together.

I loved when I asked my family, “Where should we eat?” and they answered “P.F. Chang’s!” It was always one of my most favorite restaurants.

After we ordered, the worst part was waiting for that sizzling plate to arrive at the table!

I first tried making this at home after a long day when takeout felt tempting but cooking sounded better. The smell of garlic and ginger hitting hot oil filled my kitchen fast, and once I decided to perfect the recipe, I decided it needed to be shared. This version keeps things simple while still delivering that bold, addictive flavor we all know and love.

Why You’ll Love This Recipe

This Mongolian beef hits that sweet salty balance in the best way.

Bold flavor: The sauce turns glossy and rich with soy sauce and brown sugar.

Tender beef: Thin sliced flank steak stays soft and juicy.

Fast cooking: Everything comes together quickly once prep is done.

Better than takeout: Fresh ingredients make a big difference.

Weeknight friendly: No complicated steps or fancy tools needed.

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Ingredients

For the Beef and Sauce:

• 1 lb flank steak, sliced thin against the grain
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 green onion, sliced
• 1/2 cup soy sauce
• 1/2 cup brown sugar
• 1/4 cup cornstarch
• 2 tablespoons rice vinegar
• 1/2 cup water
• 1/4 cup vegetable oil

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Step by Step Instructions

1. Slice and Coat the Beef

Start by slicing the flank steak thin against the grain. This helps keep it tender. Place the slices in a bowl and sprinkle with cornstarch, tossing until each piece looks lightly coated. Let the beef sit for about ten minutes. This step helps create that crisp outside once it hits the pan.

2. Mix the Sauce

In a separate bowl, stir together soy sauce, brown sugar, water, and rice vinegar. Mix until the sugar dissolves and the sauce looks smooth. Set it nearby since things move quickly once cooking starts.

3. Heat the Oil

Place a large skillet or wok over medium high heat and pour in the vegetable oil. Let it heat until it shimmers. Hot oil matters here since it gives the beef a nice sear instead of steaming.

4. Cook the Beef

Add the beef in batches so the pan stays hot. Cook each batch for a couple minutes, stirring gently, until the edges look slightly crisp. Transfer cooked beef to a plate and repeat with the rest.

5. Build the Flavor

Lower the heat slightly and add garlic and ginger to the same pan. Stir for about thirty seconds until fragrant. Keep an eye on it since garlic cooks fast and should not burn.

6. Add the Sauce and Finish

Pour the sauce mixture into the pan and let it simmer. Stir as it thickens into a glossy coating. Add the beef back in and toss everything together until fully coated. Finish with sliced green onions and give it one last gentle stir.

Tips & Variations

• Slice beef very thin for best texture.
• Let cornstarch sit on the beef before cooking.
• Add red pepper flakes for heat.
• Swap flank steak with sirloin if needed.
• Use low sodium soy sauce if preferred.

Serving Suggestions

Mongolian beef shines best over steamed white rice or jasmine rice. The sauce soaks in perfectly and makes every bite satisfying. It also works great with fried rice or simple noodles. For balance, serve with sautéed broccoli or steamed snap peas on the side. When friends come over, I like placing it in the center of the table family style so everyone can scoop their own portion.

Frequently Asked Questions

Can I use another cut of beef?

Yes, sirloin or skirt steak works well when sliced thin.

Why use cornstarch on the beef?

It helps create a light crust and thickens the sauce later.

Can this be made ahead?

Yes, though it tastes best fresh. Reheat gently on the stove.

Is it very sweet?

The sweetness balances the soy sauce. Adjust sugar to taste.

Does it freeze well?

Freezing works, though the texture stays best when fresh.

Final Thoughts

P. F. Chang’s Mongolian Beef Recipe brings restaurant flavor straight to your kitchen without stress. The sauce hits that crave-worthy balance, the beef stays tender, and the whole dish feels rewarding to cook. It works for busy nights yet feels special enough to serve guests. Once this recipe gets into rotation, skipping takeout feels easy and honestly, more satisfying.