Copycat P.F. Chang’s Mongolian Beef (Easy Weeknight Recipe)
If you love the sweet, salty, garlicky flavor of
P.F. Chang’s Mongolian Beef, this copycat recipe is for you. It’s quick enough for a weeknight, feels like takeout, and uses simple ingredients you can find in almost any grocery store in the USA.
You’ll get tender slices of beef in a glossy brown sauce that clings to every bite. Think:
crispy edges, soft centers, a little sweetness, and a big punch of garlic and green onion. Serve it over hot white rice, brown rice, or even cauliflower rice, and dinner is done.
A Little Background: P.F. Chang’s & Mongolian Beef
P.F. Chang’s is a popular Asian-inspired restaurant known for bold flavors, big portions, and shareable plates. Their menu blends Chinese-inspired dishes with American flair, and Mongolian Beef is one of the fan favorites.
The dish is iconic because of its:
- Deep caramelized flavor – that mix of brown sugar and soy tastes almost smoky and rich.
- Tender yet slightly crisp beef – thin slices of steak seared quickly in hot oil.
- Silky sauce – glossy, sticky, and perfect for spooning over rice.
- Fresh scallions – bright green onions cut the sweetness and add crunch.
This is a
copycat Mongolian Beef recipe, inspired by the flavors you know and love. It is
not the original P.F. Chang’s recipe, and we are not claiming to represent the restaurant or its exact methods.
Why You’ll Love This Copycat Mongolian Beef
- Fast: About 30 minutes from start to finish.
- Simple ingredients: No special equipment or hard-to-find sauces.
- Better-than-takeout control: You control the sugar, salt, and oil.
- Meal prep friendly: The sauce keeps well, and leftovers reheat nicely.
If you’ve ever wondered, “Can I make P.F. Chang’s Mongolian Beef at home?” the answer is yes—this recipe walks you through it step by step.
Copycat P.F. Chang’s Mongolian Beef Recipe
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| Copycat P.F. Chang’s Mongolian Beef — tender beef in a glossy garlic-soy sauce, just like your favorite restaurant version |
About 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
For the Beef:
For the Mongolian Sauce:
- 1 tablespoon vegetable oil
- 1 tablespoon fresh ginger, finely minced or grated
- 4 cloves garlic, minced
- 1/2 cup low-sodium soy sauce
- 1/2 cup water
- 1/2–2/3 cup packed brown sugar (start with 1/2 cup; add more for a sweeter sauce)
- 1–2 teaspoons cornstarch (optional, for thicker sauce)
Finishing Touches:
- 4–5 green onions (scallions), cut into 1–2 inch pieces
- 1–2 teaspoons toasted sesame oil (optional, for extra flavor)
- Crushed red pepper flakes or sliced red chili (optional, for heat)
- Sesame seeds for garnish (optional)
To Serve:
Step-by-Step Instructions
Step 1: Prep and Coat the Beef
- Pat the steak dry with paper towels. This helps it sear instead of steam.
- Slice thinly against the grain. Shorter fibers mean more tender bites.
- In a bowl, toss the beef with 1/4 cup cornstarch, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until every piece is lightly coated. Shake off any extra.
- Let it sit for about 10 minutes while you make the sauce. The cornstarch forms a light crust that crisps up in the pan and helps the sauce stick.
Step 2: Make the Mongolian Sauce
- In a small bowl, whisk together the soy sauce, water, and brown sugar until the sugar mostly dissolves. Set aside.
- In a medium saucepan over medium heat, add 1 tablespoon oil.
- Add the minced ginger and garlic. Cook for about 30–45 seconds, stirring often, until fragrant. Do not let it burn; turn the heat down if needed.
- Pour in the soy sauce mixture. Stir, bring to a gentle simmer, and cook for 2–3 minutes.
- If you like a thicker sauce, in a small bowl stir 1–2 teaspoons cornstarch with 1 tablespoon cold water, then whisk this slurry into the simmering sauce. Cook 1–2 more minutes until slightly thick and glossy.
- Turn off the heat and set the sauce aside.
Step 3: Sear the Beef Safely
Food safety note: Make sure the beef reaches at least
145°F internally for safe consumption, measured with a
food thermometer in the thickest piece.
- Heat a large skillet or wok over medium-high heat. Add about 2 tablespoons of oil.
- When the oil is hot and shimmering (but not smoking), add the beef in a single layer. Don’t crowd the pan; cook in 2–3 batches if needed.
- Sear for about 1–2 minutes per side, until the edges are browned and crisp and the meat is cooked through. Thin slices will cook quickly.
- Transfer cooked beef to a plate and repeat with the remaining meat, adding a little more oil if the pan looks dry.
Step 4: Combine Beef and Sauce
- Once all the beef is cooked, reduce the heat to medium.
- Return the beef to the pan and pour the warm Mongolian sauce over the top.
- Toss well to coat every piece. The sauce should bubble and thicken slightly as it hits the hot pan.
- Add the green onions and cook for 1–2 minutes, just until they begin to soften but are still bright green.
- Drizzle with a little toasted sesame oil if using, and add red pepper flakes or fresh chili if you want some heat.
Step 5: Serve
- Serve the Mongolian Beef immediately over hot cooked rice.
- Sprinkle with sesame seeds if you like a little crunch on top.
Approximate Nutrition (Per Serving)
These numbers are estimates and will vary based on exact ingredients and portion sizes. Assumes 4 servings and does not include rice.
- Calories: ~420
- Protein: ~30 g
- Carbohydrates: ~30 g
- Sugar: ~22 g
- Fat: ~17 g
- Saturated Fat: ~4 g
- Sodium: ~950 mg
Simple Swaps: Making This Even Easier for Home Cooks
Sometimes you just need dinner on the table fast. Here are a few ways to make this “lazy” Mongolian Beef while still keeping that takeout-style flavor.
One-Pan Skillet Shortcut
- Skip the separate sauce pan. Stir-fry the garlic and ginger in the same skillet or wok right after searing the beef.
- Remove the beef, quickly sauté garlic and ginger, pour in sauce ingredients, simmer, then add beef back in.
Slow Cooker (Crock-Pot) Mongolian Beef
This version gives you very tender meat and is great when you want to prep ahead.
- Use 2 pounds of beef (chuck roast or flank steak), sliced.
- Skip coating with cornstarch at the start. Instead, put the beef into the slow cooker.
- Whisk together the sauce ingredients (soy sauce, water, brown sugar, garlic, ginger) and pour over the meat.
- Cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until tender and at least 145°F.
- Stir 2 tablespoons cornstarch with 2 tablespoons cold water. Stir into the cooker and turn to HIGH for about 20–30 minutes to thicken.
- Stir in green onions right before serving.
Air Fryer Idea (For Crispy Beef)
- Toss thin beef slices in cornstarch, salt, and pepper, then spray lightly with cooking spray.
- Air fry at 400°F for 6–8 minutes, shaking halfway, until browned and cooked through.
- Warm the sauce in a skillet, then toss the crispy beef and green onions in the sauce right before serving.
Allergy-Friendly and Special Diet Options
Gluten-Free Mongolian Beef
- Use gluten-free soy sauce or tamari instead of regular soy sauce.
- Make sure your cornstarch is labeled gluten-free (most in the USA are, but always double-check).
- Serve over rice or cauliflower rice, not noodles that contain wheat.
Dairy-Free
- This recipe is naturally dairy-free as written. Just confirm all packaged ingredients (like soy sauce) don’t have added dairy.
Lower Sugar / Lower Carb
- Reduce brown sugar to 1/4 cup for a less sweet version.
- Use a brown sugar substitute that bakes like sugar, if you prefer.
- Serve over cauliflower rice or steamed veggies instead of white rice.
Paleo-Friendly Adjustments
Can This Be Vegan?
Mongolian Beef is, of course, a beef dish—but you can use the same sauce idea with plant-based protein:
- Swap beef for firm or extra-firm tofu, pressed and cubed, or seitan strips.
- Pan-fry or air fry until crispy, then coat in the Mongolian-style sauce.
Tips for That “Restaurant-Style” Taste at Home
- Slice the beef thin: Thinner slices cook quickly and stay tender.
- High heat is your friend: A hot pan gives you those slightly crispy edges.
- Don’t crowd the pan: Work in batches so the meat sears instead of stews.
- Taste the sauce: Too salty? Add a splash of water. Too sweet? Add a bit more soy sauce.
Have you ever adjusted a recipe to match your favorite restaurant dish? This one is easy to tweak—more garlic, more spice, or a touch less sugar, depending on your taste.
Storing and Reheating Leftovers
- Cool leftovers to room temperature (no longer than 2 hours at room temp).
- Store in an airtight container in the fridge for up to 3–4 days.
- Reheat gently in a skillet over medium-low heat with a splash of water, or microwave in 30-second bursts, stirring in between.
- Always reheat to at least 165°F for food safety.
This dish also packs nicely for lunch the next day with rice and some steamed broccoli.
Let’s Talk: Share Your Version!
I’d love to know how this
copycat P.F. Chang’s Mongolian Beef turned out in your kitchen.
- Did you make it spicier?
- Did you try it in the slow cooker or air fryer?
- Serve it with rice, noodles, or veggies?
Drop your questions, tweaks, and results in the comments—your ideas help other home cooks, too. And if you enjoyed this recipe, please
share it with a friend or on social media so more people can enjoy takeout-style Mongolian Beef at home.
Important Disclaimers
- This is a copycat recipe created by Simply Copycat Recipes. It is inspired by P.F. Chang’s Mongolian Beef but is not the original recipe, and we do not claim any association with or endorsement from P.F. Chang’s. All trademarks and names are property of their respective owners.
- We make no claim to know the actual proprietary recipe or methods used by the restaurant. This version is based on our own testing, experience, and taste.
- Affiliate Notice: Simply Copycat Recipes is an Amazon affiliate. That means we may earn a small commission from qualifying purchases made through links on our site, at no additional cost to you. This helps support our recipe testing and website costs.
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