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Copycat PF Chang’s Mongolian Beef

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Mongolian beef is an Asian dinner recipe featuring tender stir fried beef with a sweet, tangy Asian sauce. The dish is topped with scallions and sesame seeds, then served over fluffy white rice. This amazing copycat PF Chang’s Mongolian beef recipe tastes like the restaurant version, but it’s made at half the cost!

Chopsticks focus as they lift a piece of mongolian beef out of a bowl with whitebackground

PF Changs meals are delicious, but expensive. That’s why this copycat Mongolian beef recipe is going to blow your mind! It’s the best Mongolian beef that I’ve ever tasted. Seriously!

I’ve tried to make copycat recipes before and I can tell you that while they may be delicious, it’s very difficult to hit the nail on the head and make a meal that tastes exactly like one you might order at a restaurant. This Mongolian beef tastes so close to the PF Chang’s version, it’ll blow your mind!

This Mongolian beef recipe comes together with a few simple ingredients, and in less than 30 minutes. The best part is, it’ll cost you less than half the cost of eating it at PF Chang’s, and you’ll know exactly what you are eating, too!

overhead shot of spread out ingredients needed for PF Changs Mongolian Beef Recipe

Close-up shot of pouring sauce over mongolian beef strips in skillet

Copycat PF Chang’s Recipes

You may remember that I visited a P.F. Chang’s restaurant earlier this year. The closest one to my house is almost 90 minutes away, so I haven’t been back since.

Ever since that visit, I’ve been wanting to recreate some of the recipes from their menu. Why?  Well of course, because what I had was delicious, but mostly it’s because their menu is extremely overpriced! I can’t get over the fact that it costs almost twenty dollars for a simple Asian beef and rice dish like this Mongolian Beef.  It’s crazy!

The expense is probably why so many copycat PF Chang’s recipes are on the interwebs. I’ve seen copycat recipes for the PF Chang’s chicken lettuce wraps, and even a copycat PF Chang’s recipe for Coconut Lemon Soup!

Two bowls on a white backdrop with rice and mongolian beef strips with chopsticks resting on sides of bowls

What kind of beef do you use for Mongolian Beef?

You’ll want to use a tender cut of beef to make Mongolian beef, especially because it cooks quickly. Select a thin cut of beef, with little to no marbling, such as flank steak.

Flank steak can be a bit expensive, but you only need a pound of it to make this recipe. If the cost is above your price range, just use a lean piece of strip steak, which you can get for a couple of dollars less per pound.

Aside of the flank steak, the primary ingredients are easily accessible and inexpensive to buy.

Rice is one of the most frugal pantry items you can have on hand, and scallions?  You can get a huge bunch for less than a dollar at most grocery stores.

I splurged a little and bought organic rice. It doesn’t cost a whole lot more and I feel better knowing that it’s not filled with GMOs.

How do you make PF Changs Mongolian Beef Sauce?

Mongolian beef sauce is ridiculously easy to make, using a few basic pantry ingredients. You’ll need:

  • soy sauce (I use low sodium soy sauce)
  • ginger
  • garlic
  • brown sugar (or a brown sugar substitute)
  • a slurry to thicken the sauce, made with water and cornstarch

Close-up shot of chopsticks holding a piece of pf changs mongolian beef strip with scallions and sesame seeds on top

If you’re looking for more frugal dinner ideas with beef, be sure to also check out my recipes for Spicy Ranch Burgers and Slow Cooker Italian Meatloaf.

More easy Asian recipes

Are you ready to make one of the best PF Chang’s recipes you’ll ever want to eat?

Grab your apron and I’ll meet you in the kitchen.  Let’s eat!

Copycat PF Chang’s Mongolian Beef Recipe

Close-up shot of chopsticks holding a piece of pf changs mongolian beef strip with scallions and sesame seeds on top

Copycat PF Chang's Mongolian Beef

Tender beef is stir fried with a sweet and tangy Asian sauce, then tossed with scallions and served over a hot bed of rice. This amazing dish tastes just like the restaurant version, at half the cost!
5 from 5 votes
Print Pin Rate
Course: Main Course
Cuisine: Asian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: 588
Author: Lindsay

Ingredients

  • 1.5 Tablespoons organic sesame oil, (or canola or vegetable oil)
  • 16 ounces (1 pound) beef flank or top sirloin steak (sometimes called stir fry beef)
  • 2 Tablespoons cornstarch

For the Sauce:

  • 1.5 teaspoons freshly grated ginger (or 1/2 teaspoon dried ground ginger)
  • 2 Tablespoons minced garlic
  • 8 ounces (1 liquid cup) low sodium soy sauce
  • 8 ounces (1 liquid cup) water
  • 1 cup lightly packed brown sugar
  • 3 Tablespoons cold water mixed with 1.5 Tablespoons corn starch

For Serving:

  • 2 scallions (green tops only), thinly sliced
  • White or black sesame seeds, (optional)
  • 2 cups cooked white rice
US Customary - Metric

Instructions

  • Cut flank steak across the grain into bite sized strips
    Slices of flank steak to make the dish into bite sized pieces
  • Place meat and cornstarch into a gallon sized plastic bag. Seal well and shake to coat the meat.
    Beef strips in a plastic bag being tossed in cornstarch
  • Add all sauce ingredients to a medium saucepan. Stir to combine and place over medium heat. Cook until sauce is thickened, about 4-5 minutes. Meanwhile, stir fry the beef.
    creating the sauce for the mongolian beef
  • Place oil into a wok, stir fry pan, or saute pan. Place over medium high heat. When oil starts to shimmer, add beef. Cook, stirring often, until meat is cooked to your liking (about 3-4 minutes for rare, 4-5 minutes for medium, and 6-7 minutes for well done)
    Coated Beef Strips being added to a hot skillet
  • After meat is cooked, add about half of the sauce and stir to coat.
    Close-up shot of pouring sauce over mongolian beef strips in skillet
  • Top with sliced scallions and sesame seeds, if desired. Serve over cooked rice. Enjoy!
    Close-up shot of chopsticks holding a piece of pf changs mongolian beef strip with scallions and sesame seeds on top
If you like this recipe, please leave a comment and rate it!
Notes
Serving Sizes: For the purposes of nutritional information, 1 serving = 3 ounces of cooked beef and 1/2 cup cooked rice.
You will have more sauce than you need. You can either double the recipe to serve more people, or freeze the leftover sauce for another time.

Recipe Nutrition

Nutrition Facts
Copycat PF Chang's Mongolian Beef
Amount Per Serving (1 g)
Calories 588 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g19%
Cholesterol 68mg23%
Sodium 956mg42%
Potassium 563mg16%
Carbohydrates 78g26%
Fiber 1g4%
Sugar 46g51%
Protein 29g58%
Vitamin A 60IU1%
Vitamin C 3.5mg4%
Calcium 59mg6%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.
dinner plate with Monglian Beef on a bed of white rice

Reader Interactions

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Comments

  1. Deborah W. says

    I made this recipe and my daughter said it was the best stir fry she ever ate! It had enough sauce that I froze half of it and used it on a second recipe. Delicious!

    Reply

  3. Mandy says

    Made this tonight and it was incredible! I added some squash, peas, carrots, and water chestnuts to it for some heartiness. The sauce was so good and I’m super excited that I have some left for next time! (Next time will be soon!) Thanks for sharing a great recipe!

    Reply

    • Chef Bec says

      Thanks, Cathy! It’s been a long time since I had to juggle little ones at a restaurant, but I can imagine it feels great to enjoy a homemade dinner that tastes like you went out for it, but without the headache. 🙂

      Reply

  8. Patricia @ Grab a Plate says

    I love when you can put together frugal (and tasty) meals like this one! I’m a PF Chang’s fan but don’t go often. What a great way to save $$$ and easily make a delicious meal at home! Also love that the ingredients are accessible!

    Reply

    • Chef Bec says

      I think it’s getting too expensive to eat out, and although I like being catered to now and then, paying $20 for a plate of food that cost $3 in ingredients seems crazy to me.

      Reply

    • Chef Becca says

      Thanks, Heidi! It’s a shame that it’s so expensive to enjoy a meal out these days, but when you can make it at home for so much less money and have it taste just as good (if not better!), I say why not?! 🙂

      Reply

  13. David says

    So I’m not a big Mongolian Beef fan, but you might have just changed my mind. This looks totally droolworthy, Becca! Maybe if you sent me some of the leftovers, I could get behind Mongolian Beef. Deal?

    Reply

    • Chef Becca says

      Dave, I never used to be a fan of Mongolian beef. I was more of a Pad Thai or Sweet & Sour chicken lover. The thing is, this sauce is what truly makes the dish. I would drink this stuff from a straw… it’s amazing, and I plan to try it on chicken and pork next. I hope you’ll give it a try and let me know what you think!

      Reply

  14. Christiane ~ Taking On Magazines says

    I remember that PF Chang’s visit from last year. It was awesome. This copycat version looks amazing too. I love the flavor development you’ve done with the recipe. I’ve never had it at the restaurant and now it looks like I don’t need to bother. 🙂

    Reply

  15. kita says

    We’ve totally black listed PF Changs lately… Shame… BUT Kudos to you for bringing me options I can try in my own kitchen. Ive never had their Mongolian beef – but this sure does sound awesome!

    Reply

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