Mongolian Beef from P.F. Chang's features tender slices of beef stir-fried with green onions and garlic in a savory, slightly sweet soy-based sauce, served sizzling hot with a glossy, caramelized glaze that pairs perfectly with steamed rice.
Equipments
- Wok
- Chef’s knife
- Cutting board
- Mixing bowls
- Measuring spoons
- Measuring cups
- Tongs or spatula
- Saucepan (optional, for rice)
- Rice cooker or pot (for steamed rice)
Ingredients
- 1 lb (450g) flank steak
- 1/4 cup cornstarch
- 1/4 cup vegetable oil
- 2 teaspoons fresh ginger, minced
- 5 cloves garlic, minced
- 1/2 cup low-sodium soy sauce
- 1/2 cup water
- 2/3 cup dark brown sugar
- 5-6 green onions (scallions)
- Steamed white rice (for serving)
Flank steak is ideal for Mongolian Beef due to its tenderness and ability to absorb flavors, while cornstarch helps create a glossy, caramelized glaze on the beef slices. Use low-sodium soy sauce to better control the saltiness of the savory, slightly sweet sauce. Fresh ginger and garlic are essential for authentic aromatic depth that mimics P.F. Chang's signature recipe. Green onions add a fresh, mild onion flavor and a pleasant crunch, enhancing the overall texture. Your copycat Mongolian Beef from P.F. Chang's menu will taste best when served immediately over steamed white rice to soak up the rich sauce.
Instructions
- Slice flank steak against the grain into thin strips.
- Toss steak strips with cornstarch until evenly coated; set aside for 10 minutes.
- Slice green onions (separate white and green parts).
- In a small bowl, mix soy sauce, water, and dark brown sugar; stir until sugar dissolves to make the sauce.
- Heat wok over medium-high heat; add vegetable oil.
- Sear steak strips in batches, cooking until browned and just cooked through; remove and set aside.
- Remove excess oil from wok, leaving about 1 tablespoon.
- Add ginger and garlic to the wok; stir-fry for 20-30 seconds until fragrant.
- Pour in soy sauce mixture; bring to a simmer.
- Cook sauce until slightly thickened and glossy, about 2-3 minutes.
- Return cooked steak to the wok; toss to coat evenly in sauce.
- Add sliced green onion whites; stir-fry for another 1-2 minutes.
- Sprinkle in green onion greens; toss briefly.
- Serve hot over steamed white rice.
Substitution
Mongolian Beef from P.F. Chang's copycat menu offers a rich balance of sweet and savory flavors, delivering tender beef coated in a glossy, caramelized soy-based sauce. If flank steak is unavailable, you can substitute with sirloin or skirt steak, as both cut similarly and absorb sauces well. Cornstarch is essential for achieving the signature crispy coating, but arrowroot powder may be used as a gluten-free alternative. Using a wok helps maintain high heat and quick cooking, preserving the beef's tenderness and the sauce's glaze; a large skillet can work if a wok isn't accessible. Ensure your green onions are fresh and finely sliced to maximize their mild, aromatic contribution to the dish's overall flavor profile.
Tips
Ensure you slice the flank steak against the grain to maximize tenderness and avoid chewy bites. When tossing the steak strips with cornstarch, make sure they are evenly coated and allow them to rest for 10 minutes to help create that signature glossy glaze. Use medium-high heat when searing the steak in the wok to quickly cook the meat and form a caramelized crust without overcooking. Your sauce should be simmered until it thickens to a glossy consistency--this step enhances flavor concentration and pairing with steamed rice.
Nutritions
Mongolian Beef from P.F. Chang's provides a rich source of protein from the flank steak, essential for muscle repair and overall health. The dish contains moderate carbohydrates primarily from the steamed white rice, fueling your energy needs. While the dark brown sugar adds sweetness, it also contributes to the calorie count, so portion control is key. The inclusion of garlic, ginger, and green onions adds antioxidants and vitamins, enhancing the nutritional profile of your meal.
Storage
Store leftover Mongolian Beef in an airtight container and refrigerate within two hours of cooking to maintain freshness. Consume the beef within 3 to 4 days for optimal flavor and safety, reheating it thoroughly to an internal temperature of 165degF (74degC). For longer storage, freeze the beef in a freezer-safe container or bag for up to 2 months, thawing it overnight in the refrigerator before reheating.
Variation or Alternatives
For a variation, you can substitute flank steak with sirloin or ribeye for a different texture and flavor. Replace dark brown sugar with honey or maple syrup to add a unique sweetness. You can also use gluten-free tamari instead of soy sauce to make the dish suitable for gluten-sensitive diets. Experiment with adding sliced red chili peppers for a spicy kick that complements the savory sauce.
Allergies
Mongolian Beef from P.F. Chang's contains soy sauce, which includes soy and wheat, common allergens that may cause reactions in sensitive individuals. The dish also uses cornstarch, which is generally safe but may pose a risk for those with corn allergies. If you have food allergies, carefully check the ingredients or consult the restaurant to ensure your safety.
Why this recipe?
Mongolian Beef at P.F. Chang's is renowned for its tender, thinly sliced beef stir-fried with fresh scallions in a savory, slightly sweet soy-based sauce. The dish balances bold flavors and a satisfying texture, making it a popular choice among diners seeking authentic Asian-inspired cuisine. Trying the copycat recipe allows you to recreate this iconic meal at home, controlling ingredients for freshness and dietary preferences. Your homemade version can deliver the same rich, flavorful experience without the wait or restaurant prices.