Craving that restaurant-quality Mongolian Beef? This Easy PF Chang’s Style recipe brings tender, caramelized beef tossed in a savory, sweet, and slightly spicy sauce right to your kitchen. Perfect for satisfying your takeout fix without leaving the house!
😍Reasons to Love This Mongolian Beef Recipe
It’s a lifesaver on hectic nights! Quick to make, packed with bold flavors, and way healthier than takeout. Plus, it uses simple ingredients you probably already have, making dinner a stress-free win that the whole family will love!
Love this Mongolian Beef? Be sure to check out more Asian-inspired dishes like Panda Express Kung Pao Chicken, Beef and Onion Stir Fry, Crispy Chicken Stir Fry, or Panda Express Mushroom Chicken for even more delicious flavors!
✅Ingredient Notes
- Steak: Flank steak is the go-to choice for Mongolian beef because of its rich flavor and ability to soak up marinades. Make sure to slice it thinly against the grain to ensure tender, melt-in-your-mouth pieces. If you want a slightly different texture or have a different cut on hand, sirloin, ribeye, or flat iron work well, too.
- Cornstarch: This is a crucial step for giving the beef that signature crispy exterior. It forms a protective coating that helps the meat sear beautifully while keeping it tender inside. Don’t skip this!
- Baking Soda: This ingredient might seem unexpected, but it’s a restaurant secret for tenderizing beef quickly. It helps break down the proteins, making the beef extra tender. Just don’t overdo it, as too much can affect the flavor.
- Low-Sodium Soy Sauce: Using low-sodium soy sauce allows better control of the saltiness, especially since the sauce reduces and intensifies in flavor.
- Mirin: This sweet Japanese rice wine adds depth and a subtle sweetness to the sauce. If you don’t have mirin, you can substitute with a splash of rice vinegar or dry sherry.
- Brown Sugar: Both light and dark brown sugar will work. Dark brown sugar has more molasses, giving a deeper, richer flavor, while light brown sugar will offer a milder sweetness.
- Vegetable Oil: Choose a neutral, high-smoke-point oil like canola oil for stir-frying. This oil can handle the high heat without burning.
- Ginger and Garlic: Fresh is a must! Thinly sliced or minced ginger adds warmth and aromatic flavor, while minced garlic brings a punch. Make sure not to burn these in the pan, as they can turn bitter quickly.
- Red Chili Flakes: Completely optional, but they add a nice touch of heat.
- Scallions: Slice them into 2-inch pieces, using both the white and green parts for maximum flavor. Add them near the end of cooking to keep them crisp and vibrant.
🔪How to Make PF Chang’s Mongolian Beef
Slice the Steak: Cut lengthwise, then crosswise into ¼-inch-thick slices against the grain.
Marinate: Toss beef with cornstarch, baking soda, soy sauce, and oil. Let sit for 5 minutes.
Make the Sauce: Whisk water, soy sauce, brown sugar, mirin, and white pepper. Set aside.
Cook the Beef: Sear in hot oil until crispy, about 30-60 seconds per side. Set aside.
Sauté Aromatics: Cook ginger, garlic, and chili flakes in oil for 1 minute.
Combine: Add scallions and beef, stirring well.
Thicken Sauce: Pour in sauce and stir until thickened, about 2 minutes.
Serve: Plate and enjoy with steamed rice.
👨🍳Pro Tips
- Freeze the Steak for Easy Slicing: Pop the flank steak in the freezer for 15-20 minutes before slicing. It firms up slightly, making it much easier to get those thin, even slices you need for the perfect texture.
- Velveting for Tender Beef: The baking soda in the marinade isn’t just for fun—it’s a pro trick called velveting. It breaks down the proteins and ensures that your beef stays super tender, just like in a restaurant.
- High Heat is Key: When you cook the beef, make sure your wok or skillet is smoking hot. This high heat is crucial for that quick sear and caramelization, which locks in flavor and creates a crispy exterior. Don’t overcrowd the pan; work in batches if needed to keep the temperature up.
- Ginger and Garlic Timing: Aromatics like ginger and garlic burn easily. Stir-fry them just until fragrant, about 30-60 seconds, and keep a close eye. Burnt aromatics can ruin your dish, so move quickly and be ready to add the next ingredients.
- Sauce Tip: Want a restaurant-level glossy sauce? Mix in a touch of cornstarch slurry if your sauce isn’t thickening enough. Whisk together equal parts cornstarch and water, then add it slowly to the sauce, stirring until it reaches the perfect consistency.
- Secret Flavor Boost: If you really want to elevate your sauce, add a splash of rice wine vinegar or a few drops of toasted sesame oil at the end. It brings out the flavors and gives the dish a complex, delicious finish.
🗄️Storage and Reheating
Store in an airtight container in the refrigerator for up to 3 days. To reheat, use a skillet over medium heat to bring back that delicious, caramelized flavor and texture—just add a splash of water or a bit of extra sauce to keep it from drying out. Microwave reheating works too.
Serving Sugesstions
Mongolian Beef pairs perfectly with steamed rice or fried rice to soak up the savory sauce. You can also serve it with stir-fried vegetables, like broccoli, snap peas, or bok choy, for a balanced meal.
If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! I will be happy to hear from you!
Easy Mongolian Beef ( PF Chang Style)
Ingredients
Beef:
- 1 pound flank steak or other preferred cuts of beef, such as sirloin, ribeye, or flat iron, thinly sliced
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- 2 tablespoons low sodium soy sauce
- 2 tablespoons vegetable oil
Sauce:
- 2 tablespoons water
- 1 1/2 tablespoons low sodium soy sauce
- 2 tablespoons light or dark brown sugar, packed
- 1 tablespoon mirin
- ¼ teaspoon ground white pepper
Stir-Fry
- 3 tablespoons vegetable oil, divided, plus more as needed
- 1 1-inch piece ginger, peeled and thinly sliced or minced
- 2 tablespoons garlic cloves, minced
- ½ teaspoon red chili flakes, optional
- 6 scallions, trimmed and sliced into 2-inch pieces
Serving
- 4 cups steamed jasmine rice
Instructions
- Slice the Flank Steak: Use a sharp knife to cut the flank steak in half lengthwise, then slice each piece crosswise against the grain into ¼-inch-thick slices.
- Marinate the Beef: Place the sliced steak in a medium bowl, add the cornstarch, baking soda, soy sauce, and vegetable oil, and toss until coated. Let it marinate for 5 minutes.
- Prepare the Sauce: Whisk together water, soy sauce, brown sugar, mirin, and white pepper (if using) in a medium bowl and set aside.
- Cook the Beef: Heat 2 tablespoons of oil in a wok or large skillet over high heat. Spread the beef in an even layer and let it cook undisturbed until crispy and browned, about 30 to 60 seconds per side. Transfer the cooked beef to a bowl, leaving the oil in the wok. Repeat with a second batch if needed.
- Sauté Aromatics: Lower the heat to medium-low and add the remaining 1 tablespoon of oil. Add the ginger, garlic, and red chili flakes (if using), and stir for about 1 minute, being careful not to burn the ginger.
- Combine Everything: Add the scallions and the cooked beef (with any juices) to the wok and stir well.
- Thicken the Sauce: Whisk the sauce again, pour it into the wok, and stir until it thickens, about 2 minutes.
- Serve: Transfer to a platter and serve with steamed rice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Wow, this Mongolian beef was incredible! Tender, juicy beef coated in a rich, sweet-savory sauce. I served it with jasmine rice, and it was better than takeout.
Thanks, Ellie! I love that you found it better than takeout. Mongolian beef with rice is such a classic combo!