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Homemade P.F. Changs Mongolian Beef (Copycat Recipe) photo

P.F. Changs Mongolian Beef (Copycat Recipe)

This Mongolian Beef is SO TASTY! A delightful blend of tender beef and a sweet-savory sauce, it's sure to impress your family!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Beef:
  • 1 pound flank steak sliced thinly against the grain
  • 1/2 cup cornstarch
  • 3 tablespoons olive oil
  • 2 tablespoons sesame oil
  • 3 to 4 cloves garlic freshly minced
  • 1 to 2 teaspoons fresh ginger
  • 1/2 cup light or reduced sodium soy sauce
  • 1/2 cup water
  • 1/2 cup dark brown sugar
  • 1 or 2 green onions for garnish
  • sesame seeds optional garnish

Equipment

  • Sharp knife
  • Cutting board
  • Large skillet or wok
  • Measuring cups and spoons
  • Serving platter

Method
 

Cooking Instructions:
  1. Begin by slicing the flank steak against the grain into 1/4- to 1/2-inch thick bite-sized pieces. Sprinkle cornstarch over the beef and let it sit for about 15 minutes.
  2. Heat 2 tablespoons of olive oil and 1 tablespoon of sesame oil over medium-high heat in a large skillet or wok. Add the beef in a single layer (in batches if necessary) and sauté for about 2-3 minutes on each side until browned and crispy. Set aside.
  3. In the same skillet, add the remaining tablespoon of olive oil, minced garlic, and ginger. Sauté for about 30 seconds until fragrant, then add soy sauce, water, and brown sugar, stirring until dissolved.
  4. Return the cooked beef to the skillet, tossing to coat in the sauce. Cook for an additional 1-2 minutes to meld flavors and thicken the sauce.
  5. Remove from heat and serve hot over steamed rice or noodles, garnished with sliced green onions and sesame seeds if desired.

Notes

  • For a gluten-free version, use tamari instead of soy sauce.
  • Ensure beef is sliced against the grain for maximum tenderness.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.