Unlock the Secret to Restaurant-Quality Mongolian Beef at Home: A PF Chang’s Copycat Recipe

Have you ever found yourself yearning for that iconic, irresistible flavor of PF Chang’s Mongolian Beef but wished you could enjoy it from the comfort of your own kitchen? You’re not alone! For ages, home cooks have been searching for the perfect replica of this beloved dish, and the good news is, it’s incredibly achievable. This recipe brings the magic of crispy, tender beef coated in a rich, sweet, and slightly salty sauce right to your dinner table, proving that you don’t need a reservation to savor a truly exceptional meal.

Why Make Mongolian Beef at Home?

While PF Chang’s offers a fantastic dining experience, the reality of pricey meals and long drives through traffic can often deter us from indulging our cravings. This is where the beauty of a homemade copycat recipe shines. By preparing Mongolian Beef at home, you not only save money but also gain complete control over the ingredients, allowing for customization to fit your dietary preferences and taste buds. Imagine bypassing the wait times and enjoying this gourmet delight whenever the mood strikes!

Making your favorite takeout dishes at home is a rewarding experience. It’s often healthier, more cost-effective, and surprisingly simple to execute. This Mongolian Beef recipe is a prime example – it’s so easy, your family will think you’ve secretly trained as a restaurant chef. The result is a dish that’s not just a meal, but a culinary triumph that’s sure to impress everyone at the table.

The Irresistible Allure of Mongolian Beef

What truly makes Mongolian Beef a standout dish? It’s that harmonious balance of textures and flavors. Each bite delivers a satisfying crispness from the perfectly fried beef, followed by an incredibly tender interior. This delightful contrast is then enveloped in a thick, glossy sauce that is the epitome of sweet and savory perfection. Often described as “beef candy,” the sauce boasts deep notes of brown sugar, balanced by the umami richness of soy sauce and aromatic garlic and ginger. For those who enjoy a hint of warmth, a pinch of red pepper flakes adds a subtle kick that beautifully cuts through the sweetness.

Crafting the Perfect Sweet and Salty Balance

The hallmark of an authentic Mongolian Beef sauce is its signature sweet and salty profile. Our recipe aims for this classic balance, which is incredibly satisfying. However, taste is subjective, and we believe in empowering you to tailor your meals. If you’re sensitive to salt, simply opt for a low-sodium soy sauce. For those who prefer a less sweet dish, feel free to reduce the brown sugar by a quarter cup. Just remember that the sugar plays a crucial role in caramelizing the sauce and balancing the intense saltiness of the soy sauce. Adjusting it too much might make the sauce taste predominantly salty, so incremental changes are best to find your ideal flavor.

Expert Tips for Making Unforgettable Mongolian Beef

Achieving restaurant-quality Mongolian Beef at home is easier than you think, especially with a few insider tips:

• Beef Selection and Slicing: While flank steak is traditional and highly recommended for its texture when sliced correctly, sirloin steak is a fantastic alternative that also yields tender results. The key is to slice the beef against the grain into thin, uniform pieces, about 1/4-inch thick. Holding your knife at a 45-degree angle makes this easier and ensures maximum tenderness. For really long pieces, a quick cut in half makes them more bite-sized.
• The Magic of Cornstarch: Don’t skip the cornstarch coating! This step is critical for two reasons: it creates that desirable crispy exterior when fried and helps the sauce adhere beautifully to each piece of beef. Ensure each slice is thoroughly coated before frying.
• Frying Technique: Use enough oil to adequately fry the beef, and make sure it’s hot (medium-high heat) before adding the steak. Overcrowding the pan will lower the oil’s temperature, leading to steamed rather than crispy beef. Cook in batches if necessary, allowing enough space for the beef to brown and crisp up. Cook until golden brown and crispy, typically 2-3 minutes per batch, flipping to cook both sides.
• Sauce Perfection: Allow the sauce to simmer until it slightly thickens. This concentrated flavor will coat the beef beautifully. Remember, you can always adjust the sweetness or saltiness before adding the beef.
• Adding Vegetables: For a more complete meal and added nutrients, consider tossing in some vibrant vegetables. Broccoli florets or asparagus spears are excellent choices. Add them to the pan with the sauce for the last few minutes of cooking, allowing them to become tender-crisp while soaking up the delicious flavors.
• Garnish for Freshness: Fresh green onions, cut on the diagonal, not only add a pop of color but also a fresh, mild oniony bite that complements the rich sauce perfectly. Add them right at the end to maintain their crispness and flavor.

Ingredients for Your Homemade Mongolian Beef

Gathering the right components is the first step to culinary success. This recipe calls for readily available ingredients that combine to create that signature Mongolian Beef flavor:

Mongolian Beef (PF Chang’s Copycat)

By Christin Mahrlig

Prep:
20 mins

Cook:
20 mins

Total:
40 mins

Servings:
4

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Homemade Mongolian Beef is so easy to make! Tender pieces of beef coated in a sweet and salty sauce. It’s like beef candy!

Ingredients

• 1 tablespoon Vegetable oil
• 1-2 teaspoons minced ginger
• 1 tablespoon minced garlic
• 1/2 cup soy sauce
• 1/2 cup water
• 3/4 cup dark brown sugar
• 1 cup Vegetable oil (for frying)
• 1 1/2 pounds flank steak
• 1/2 cup cornstarch
• 1/4 teaspoon red pepper flakes,, optional
• 1 bunch green onions,, cut on diagonal into 2-inch pieces

Instructions

1. Prepare the Sauce: Heat 1 tablespoon of vegetable oil in a medium saucepan over medium heat. Add the minced ginger and garlic, stirring for about 30 seconds until fragrant.
2. Pour in the soy sauce, water, and brown sugar. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 10 to 15 minutes, or until the sauce slightly thickens to your desired consistency.
3. Prepare the Beef: Slice the flank steak against the grain into 1/4-inch slices. For easier eating, cut any exceptionally long pieces in half to create more bite-sized portions.
4. In a bowl, toss the sliced flank steak with the cornstarch, ensuring each piece is thoroughly coated. Let the coated beef sit for 10 to 15 minutes.
5. Cook the Beef: Heat 1 cup of vegetable oil in a large pan or wok over medium-high heat until shimmering.
6. Carefully add the beef to the hot oil, working in two batches to avoid overcrowding the pan. Cook for 2-3 minutes per batch, or until the beef is beautifully brown and crispy on both sides.
7. Using a slotted spoon, remove the cooked beef from the pan and set it aside. Carefully discard the cooking oil from the pan. Return the cooked beef to the clean pan.
8. Combine and Finish: Pour the prepared sauce over the beef in the pan. Cook over medium heat for 1 minute, stirring continuously to ensure the beef is evenly coated with the rich sauce.
9. Stir in the red pepper flakes (if using) and the green onions. Remove the pan from the heat immediately to prevent overcooking the green onions and to maintain their vibrant color and slight crispness.
10. Serve: Serve your delectable homemade Mongolian Beef hot over a bed of steamed white rice. Enjoy!

Nutrition

Calories:
625kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Serving Suggestions & Variations

While classic Mongolian Beef is traditionally served over white rice, don’t hesitate to experiment! It pairs wonderfully with brown rice, quinoa, or even noodles for a different experience. For an extra boost of freshness and fiber, consider serving it alongside steamed or stir-fried vegetables like snap peas, carrots, or bell peppers. You can also sprinkle sesame seeds on top for added texture and flavor.

Feel free to get creative with this recipe. For a spicier version, increase the red pepper flakes or add a dash of sriracha to the sauce. If you’re looking for a gluten-free option, simply substitute regular soy sauce with tamari. This recipe is also adaptable to other proteins; try it with chicken breast or thighs, or even firm tofu for a vegetarian twist.

Storing and Reheating Leftovers

If you’re lucky enough to have leftovers (it’s hard with a dish this delicious!), store them in an airtight container in the refrigerator for up to 3-4 days. To reheat, the best method is to gently warm the beef and sauce in a skillet over medium heat, stirring occasionally, until heated through. For best results, avoid the microwave if possible, as it can sometimes make the beef less crispy. If you must use a microwave, reheat in short bursts, stirring in between.

Final Thoughts: Your New Go-To Takeout Fakeout!

There you have it – a comprehensive guide to creating a Mongolian Beef dish that rivals your favorite restaurant. This recipe is a testament to how simple ingredients and straightforward steps can lead to extraordinary flavors. It’s perfect for a weeknight dinner, a special occasion, or whenever you’re craving that sweet and savory goodness. Get ready to impress your family and friends with this incredible homemade take on a Chinese takeout classic!

Explore More Takeout Favorites at Home

• Thai Chicken Pasta
• General Tso’s Chicken
• Instant Pot Mongolian Beef
• Spicy Mongolian Beef and Pineapple

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Recipe Adapted from: Food.com

Originally published April 14, 2015

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