Copycat P.F. Chang's Mongolian Beef Recipe
Tender slices of beef bathed in a rich, savory-sweet sauce with subtle heat and aromatic notes, delivering all the beloved flavors of P.F. Chang's famous dish in your own kitchen.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">600g flank steak (sliced against the grain into thin strips)</li><li class="ingredients-single-item">60g cornstarch</li><li class="ingredients-single-item">120ml vegetable oil</li><li class="ingredients-single-item">4 green onions (sliced diagonally into 2.5cm pieces)</li><li class="ingredients-single-item">5 thin slices fresh ginger, peeled</li><li class="ingredients-single-item">4 garlic cloves, minced</li><li class="ingredients-single-item">For the sauce:</li><li class="ingredients-single-item">120ml soy sauce</li><li class="ingredients-single-item">120ml water</li><li class="ingredients-single-item">150g brown sugar</li><li class="ingredients-single-item">1 tablespoon rice vinegar</li><li class="ingredients-single-item">1 teaspoon red chili flakes (adjust to taste)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Wok or large, deep skillet</li><li class="equipment-single-item">Wire rack</li><li class="equipment-single-item">Paper towel-lined plate</li><li class="equipment-single-item">Heat-resistant silicone spatula</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Place the thinly sliced flank steak in a large bowl. Make sure your slices are no thicker than 0.5cm - thin slices are key to achieving that tender texture. Pat the beef dry with paper towels to remove excess moisture, which helps with proper browning and caramelization.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Sprinkle the cornstarch over the beef slices and toss until each piece is evenly coated. The cornstarch creates a protective barrier that keeps the meat tender while creating a slight crust when fried. Let the coated beef rest for 10 minutes to allow the cornstarch to adhere properly.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the beef is resting, prepare your sauce by combining soy sauce, water, brown sugar, rice vinegar, and chili flakes in a bowl. Whisk until the sugar is completely dissolved. The brown sugar will later caramelize to give that signature glossy coating and complex sweetness that balances the savory soy sauce.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Heat the vegetable oil in your wok or large skillet over medium-high heat until it reaches approximately 180°C. You'll know it's ready when a small piece of beef sizzles immediately upon contact. Working in 2-3 batches to avoid overcrowding (which would steam rather than fry the meat), carefully add the beef strips.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Fry each batch of beef for just 30-45 seconds until golden brown but not fully cooked through. We're looking for color development while maintaining tenderness inside. Using a slotted spoon, transfer the beef to a wire rack or paper towel-lined plate to drain excess oil.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour out all but 1 tablespoon of oil from the wok. Return to medium heat and add the ginger slices and minced garlic, stirring quickly for about 30 seconds until fragrant but not browned. Burnt garlic will impart bitterness, so watch carefully.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour in your prepared sauce mixture and bring to a simmer. Allow the sauce to reduce for about 5-7 minutes until it thickens enough to coat the back of a spoon. The sauce will continue to thicken slightly as it cools, so don't reduce it too much.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Once the sauce has thickened, remove and discard the ginger slices (they've done their flavor work). Add the fried beef strips and three-quarters of the sliced green onions to the wok, tossing gently to coat each piece in the glossy sauce. The residual heat will finish cooking the beef without toughening it.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Cook for just 1-2 minutes more, until everything is well-coated and heated through. The sauce should cling to the beef, creating that signature glazed appearance. If the sauce becomes too thick, add a tablespoon of water at a time to adjust the consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Transfer immediately to a serving plate, garnish with the remaining green onions, and serve hot with steamed rice. The contrast between the sweet-savory beef and the fresh, sharp green onions is essential to the authentic P.F. Chang's experience. Enjoy while still hot for the best flavor and texture!</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
What's the secret to getting that authentic glossy sauce in Mongolian beef?
The glossy sauce comes from properly caramelising the brown sugar in the soy sauce mixture. Let it simmer until it thickens enough to coat the back of a spoon, but don't reduce it too much as it will continue to thicken as it cools. The cornstarch on the beef also helps create that signature shine.
Can I make this stir-fry with a different cut of beef?
While flank steak is traditional for its tender texture when sliced thinly against the grain, you can substitute sirloin, skirt steak, or even ribeye. The key is slicing any cut very thinly (0.5cm or less) across the grain to ensure tenderness when quickly stir-fried.
Why is cornstarch important when making Chinese-style beef dishes?
Cornstarch serves three crucial purposes: it creates a protective coating that keeps the beef tender during high-heat cooking, helps develop a light crust when fried, and acts as a thickening agent for the sauce. This technique, called "velveting," is essential for achieving authentic Chinese restaurant texture.
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