Copycat Mongolian Beef Inspired by P.F. Chang’s
Enjoy tender strips of beef simmered in a rich, sweet, and savory sauce with this easy homemade version of P.F. Chang’s Mongolian Beef. Ready in just 35 minutes, this flavorful dish pairs perfectly with steamed rice and makes a satisfying dinner any night of the week.
Source inspiration: lecremedelacrumb.com
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Prep
15 min
Cook
20 min
Total
35 min
Servings
4
Ingredients
4 servings
- 1-2 pounds beef, cut into strips (flank steak or stir-fry beef recommended)
- 4 green onions, chopped
- ½ teaspoon baking soda
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 2 tablespoons oil
- 4 teaspoons toasted sesame oil
- 1½ teaspoons ground ginger
- 2 tablespoons minced garlic
- 1 cup soy sauce
- 1 cup water
- 1⅔ cups brown sugar
- 3 tablespoons cold water
- 1½ tablespoons cornstarch
- to taste sesame seeds and cooked rice for serving
Instructions
Follow these steps in order for best results.
Step 1
In a small bowl, whisk together baking soda, sugar, cornstarch, soy sauce, rice vinegar, and oil to create the marinade.
Step 2
Place the beef strips in a resealable plastic bag and pour in the marinade. Seal and refrigerate for at least 1 hour or overnight for best flavor.
Step 3
Drain the beef from the marinade and set aside.
Step 4
In a medium saucepan, combine toasted sesame oil, ground ginger, minced garlic, soy sauce, water, and brown sugar. Heat over medium-high, stirring until the sugar dissolves.
Step 5
In a small bowl, mix cornstarch with cold water until smooth. Bring the sauce to a boil, then reduce heat to medium-low and stir in the cornstarch slurry. Cook until the sauce thickens slightly, then remove from heat.
Step 6
Heat a large skillet over medium-high heat. Add the beef strips and cook, turning occasionally, until browned and cooked through, about 5-8 minutes.
Step 7
Reduce heat to medium and pour ½ to 1 cup of the prepared sauce over the beef, depending on your preferred sauciness. Stir to coat and cook for an additional 1-2 minutes.
Step 8
Serve the Mongolian beef over steamed rice, garnished with chopped green onions and sesame seeds if desired. Enjoy!
Frequently Asked Questions
Can I substitute chicken for beef in this Mongolian beef recipe?
Yes, boneless, skinless chicken breasts or thighs can be sliced into strips and cooked following the same instructions for a delicious chicken version.
How long should I marinate the beef for best results?
Marinating the beef for at least 1 hour is recommended, but overnight marination will enhance the flavor and tenderness.
Is this recipe suitable for a low-carb or keto diet?
The traditional recipe includes brown sugar which adds carbs, but you can modify the sauce by using keto-friendly sweeteners to make it suitable for low-carb or keto diets.
How can I store leftovers?
Store leftover beef and sauce in airtight containers in the refrigerator for up to 4 days. The sauce alone can be kept for up to 2 weeks.
