Name: Copycat PF Chang’s Mongolian Beef Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Asian
Ingredients: 1 1/2 pounds flank steak; 3/4 cup water; 1/4 cup low-sodium soy sauce (or tamari sauce or coconut aminos); 1 tablespoon baking soda; 1/4 cup low-sodium soy sauce (or tamari sauce or coconut aminos); 1/4 cup light brown sugar (lightly packed); 6 large cloves garlic (crushed); 1 tablespoon freshly-grated ginger; 2 tablespoons rice vinegar; 1 tablespoon toasted sesame oil; 2 teaspoons cornstarch; 1/2 teaspoon white pepper; 1/8 teaspoon salt (optional); 2 tablespoons vegetable oil (or avocado oil); 6 scallions (ends trimmed and sliced into 2-inch pieces); 1 teaspoon sesame seeds; Steamed broccoli; Steamed jasmine rice

Jump to Recipe

If you’re searching for that restaurant-quality sweet and savory beef experience, this Copycat PF Chang’s Mongolian Beef recipe brings it straight to your own kitchen, complete with irresistibly tender slices of meat and a glossy, garlicky soy-ginger sauce. The secret step—velveting the beef—means every bite is meltingly tender, while a quick sear in a hot wok locks in incredible flavor. This dinner checks every box: crave-worthy, family-friendly, and easier to make at home than you’d ever expect. Grab your favorite steamed rice and broccoli because this copycat dish guarantees no leftovers!

Ingredients You’ll Need

Copycat PF Chang's Mongolian Beef Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps it straightforward, relying on pantry classics and a few fresh additions. Each ingredient plays a key role in capturing the complex layers of flavor, achieving the unforgettable taste and texture at the heart of Copycat PF Chang’s Mongolian Beef.

Flank steak: Sliced thinly across the grain, this cut becomes extra juicy and tender after velveting.
Water: Helps create the right hydration level for the velveting marinade.
Low-sodium soy sauce (or tamari/coconut aminos): Gives a deep umami base to both marinade and sauce, without overwhelming saltiness.
Baking soda: The game-changing tenderizer that gives the steak that signature silky texture.
Light brown sugar: Brings the signature sweetness and alluring shine to the sauce.
Garlic: Crushed fresh cloves infuse the sauce with bold, aromatic punch.
Freshly-grated ginger: Adds a warm, spicy complexity that brightens the whole dish.
Rice vinegar: Supplies just enough tang to balance the sweetness.
Toasted sesame oil: For that unmistakable golden, nutty note.
Cornstarch: Naturally thickens the sauce, ensuring great gloss and cling.
White pepper: Subtly spicy, it perks up all the flavors without overpowering.
Salt (optional): Lets you fine-tune the seasoning.
Vegetable or avocado oil: These oils stay neutral and handle high heat for perfect searing.
Scallions: Bright, fresh, and essential for classic Mongolian beef flair.
Sesame seeds: Scattered over the top for a nutty, toasty finish.
Steamed broccoli: A classic, crisp contrast to the luscious beef.
Steamed jasmine rice: The perfect, aromatic foundation for soaking up that addictive sauce.

How to Make Copycat PF Chang’s Mongolian Beef

Step 1: Slice and Velvet the Beef

Start by slicing your flank steak into thin, 1/4-inch strips across the grain. This simple move ensures maximum tenderness. In a large bowl, whisk together the water, soy sauce, and baking soda, then toss in the steak. The baking soda breaks down the muscle fibers for that ultra-soft, restaurant-style result. Let it marinate at room temperature for 15 minutes; don’t skip this step! Once done, be sure to drain and give the beef a good rinse under cool running water to remove any excess baking soda.

Step 2: Mix the Signature Sauce

In a medium bowl, bring together soy sauce (or your chosen alternative), lightly packed brown sugar, those six fragrant cloves of crushed garlic, ginger, rice vinegar, toasted sesame oil, cornstarch, white pepper, and a pinch of salt if you like. Whisk until the mixture is smooth and glossy. This deeply savory-sweet concoction is what makes Copycat PF Chang’s Mongolian Beef so iconic!

Step 3: Sear the Beef

Fire up a wok or a large, deep skillet over high heat—don’t crowd the meat! Pour in your oil and let it shimmer, then scatter the marinated beef into a single layer. Let it sizzle, undisturbed, for about 2 minutes for that essential golden sear, then stir and cook for another 3 minutes. This technique develops crave-worthy caramelization and seals in all the juiciness.

Step 4: Sauce and Scallions

Give your prepared sauce a quick stir, then pour it into the wok with the beef. The magic happens fast—the sauce will bubble and thicken in just a minute or two, coating every slice of beef with gorgeous sheen. Stir in those fresh scallion pieces and let everything cook together for a final 30 seconds. Just before serving, sprinkle on the sesame seeds for that perfect finishing touch.

Step 5: Serve and Enjoy!

Pile your piping hot Copycat PF Chang’s Mongolian Beef over fragrant jasmine rice and tuck some bright green steamed broccoli on the side. Each forkful is the perfect bite: sweet, savory, garlicky, and incredibly tender. Time to dig in—you’ll never look at takeout the same way again!

How to Serve Copycat PF Chang’s Mongolian Beef

Garnishes

For the best presentation and extra bursts of flavor, finish your Copycat PF Chang’s Mongolian Beef with a scattering of sliced scallions and a generous shower of toasted sesame seeds. If you love a kick of heat, a sprinkle of crushed red pepper or thinly sliced fresh chilies is fantastic too. Even an extra drizzle of sesame oil or a squeeze of lime can brighten things up if you’re feeling adventurous.

Side Dishes

It’s hard to beat the classic duo of fluffy jasmine rice and perfectly steamed broccoli to soak up the glossy sauce. If you want to round out your meal, try adding a side of quick-stirred snow peas, garlicky sautéed bok choy, or even some homemade vegetable spring rolls. The contrast in greens and textures really brings out the richness of the main dish.

Creative Ways to Present

Wow your dinner guests by serving Copycat PF Chang’s Mongolian Beef family-style on a large platter, surrounded by vibrant steamed veggies. Or, for a fun twist, spoon the sizzling beef into lettuce cups for an appetizer or light dinner. Even loading it into a warm bao or a soft flour tortilla creates a playful fusion meal everyone will talk about!

Make Ahead and Storage

Storing Leftovers

If you somehow wind up with leftovers, transfer your cooled Copycat PF Chang’s Mongolian Beef to an airtight container as soon as possible. It’ll keep well in the fridge for up to four days, making it a fantastic make-ahead lunch or quick weeknight dinner the following day.

Freezing

This dish freezes surprisingly well! Once cooled, portion the beef and sauce into freezer-safe containers, leaving a little space at the top for expansion. Freeze for up to two months. To enjoy, let it thaw in the refrigerator overnight for best results.

Reheating

For best taste and texture, reheat your Mongolian beef gently in a skillet over medium-low heat, adding a splash of water to loosen the sauce. You can also microwave it on low power, stirring a couple of times to keep the sauce silky and prevent the beef from drying out.

FAQs

How do I make my beef as tender as PF Chang’s?

The secret is in the velveting step! Marinating the sliced flank steak with baking soda and soy sauce (then rinsing well) breaks down the proteins, resulting in the ultra-tender texture you love in Copycat PF Chang’s Mongolian Beef.

Can I use a different cut of beef?

While flank steak is the star for its perfect texture and flavor, you can also use sirloin or flat iron steak with great results. Just be sure to slice thinly across the grain and follow the velveting method.

Is this recipe gluten-free?

Absolutely! By swapping in tamari sauce or coconut aminos for traditional soy sauce, this Copycat PF Chang’s Mongolian Beef becomes completely gluten-free without sacrificing any of the flavor.

What can I use instead of brown sugar?

If you prefer not to use brown sugar, coconut sugar works beautifully and adds a hint of caramel sweetness. Even maple syrup can be a fun twist, though it will create a slightly thinner sauce.

Can I make this dish spicy?

Definitely! Add some crushed red pepper flakes to the sauce or toss in thinly sliced fresh red chilies during the final stir-fry step. You can tailor the heat to your heart’s content!

Final Thoughts

Give this Copycat PF Chang’s Mongolian Beef a whirl the next time you’re craving that restaurant experience at home. It’s a joyful, satisfying meal that’s deceptively easy to pull off and sure to wow anyone who tastes it. Trust me, your dinner table just leveled up—let me know how it goes!

Copycat PF Chang’s Mongolian Beef Recipe

★★★★★

5.1 from 8 reviews

Author: Ethan
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Diabetic

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Description

Learn how to make a delicious Copycat PF Chang’s Mongolian Beef at home, complete with tender velveted beef slices in a savory sauce, served with steamed broccoli and jasmine rice.

Instructions

For the Velveted Beef: Slice the flank steak into thin slices. Whisk water, soy sauce, and baking soda. Marinate the steak for 15 minutes. Rinse well.
For the Mongolian Beef Sauce: Combine all sauce ingredients in a bowl, whisk until smooth.
To Cook: Sear beef in a hot wok, add sauce, cook until thickened. Add scallions, sesame seeds, then serve with broccoli and rice.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian