P.F. Chang’s Copycat Mongolian Beef

P.F. Chang’s Copycat Mongolian Beef

P.F. Chang’s eat your heart out. This is one of my favorite restaurants and making this dish at home is the best. Whenever I’m there, I’m always ordering extra green onions or extra sauce. The beauty of cooking this at home is that you can have anything extra you want. EXTRA green onions…..yes, please!

Have you ever tried P.F. Chang’s Mongolian Beef and white rice? If not, where in the world have you been? Try this recipe for dinner. I hope you like it.


  • 1 lb flank steak
  • 2/3 cup dark brown sugar
  • 1/2 cup low sodium soy sauce
  • 1/2 cup water
  • 1/4 cup cornstarch
  • 3 tbsp vegetable or canola oil
  • 1 tbsp minced garlic
  • 1/2 tsp ground ginger
  • 3 scallions, green part only (sliced in to 1/2-1 inch pieces)


  1. Heat 2 teaspoons of vegetable or canola oil in a small saucepan over medium-low heat. Add in the ginger and garlic and saute’ for 2 minutes. Once the garlic starts to brown, stir in the soy sauce and water.
  2. Stir in the brown sugar and turn heat up to medium. Boil the sauce for 2 minutes. Remove the sauce from heat and set aside while preparing the steak.
  3. Slice the flank steak into 1/4 inch pieces (against the grain) and toss in the cornstarch to coat. Shake off any excess cornstarch and let steak sit for 10 minutes.
  4. Over medium-high heat in a large pan, add 2 tbsp of vegetable or canola oil. Once oil is hot (do not let it burn/smoke), add the beef and saute’ for 2 minutes on each side. The beef should be seared, but cooked medium in center. Remove steak from pan and place on a paper towel lined plate. Discard any excess oil.
  5. Place the pan back over medium heat and add previously prepared sauce. Once sauce comes to a boil, add the steak and stir to coat. Add the scallions and remove from heat.
  6. Remove steak and scallions and add to white rice.


Leave a Reply

Your email address will not be published. Required fields are marked *