Name: Savory Mongolian Beef in 15 Minutes: Restaurant Flavor at Home
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 pound Flank Steak (Can substitute with sirloin steak.); 1/4 cup Cornstarch (Coats the beef for crispy texture.); 1/2 cup Soy Sauce (Opt for low-sodium for balanced flavor.); 1/4 cup Brown Sugar (Use dark sugar for richer flavor.); 1 tablespoon Fresh Ginger (Minced for aromatic warmth.); 2 cloves Garlic (Minced for depth of flavor.); 2 tablespoons Vegetable Oil (Used for frying.)

The mouthwatering allure of P. F. Chang’s Mongolian Beef is one that lingers, isn’t it? The thought of tender beef, glistening in a rich, savory glaze, brings back memories of cozy evenings spent with friends and family, savoring every bite. This Easy Copycat Mongolian Beef recipe promises to deliver that same comforting taste at home, all in just 15 minutes! Whether you’re looking for a quick weeknight dinner that feels indulgent or simply craving a taste of your favorite restaurant dish, this recipe has you covered. Not only is it a breeze to whip up, but it also makes for a perfect crowd-pleaser. So, are you ready to infuse your kitchen with fantastically delicious aromas and impress everyone at your table? Let’s get cooking!

Why is Mongolian Beef So Appealing?

Simplicity: This dish is a breeze to make, requiring just a few ingredients and about 15 minutes of your time, perfect for busy weeknights!

Flavor Explosion: The combination of sweet brown sugar and savory soy sauce creates an unforgettable taste that will have your taste buds dancing.

Crowd-Pleaser: Impress family and friends with this restaurant-quality meal right at home, making it ideal for gatherings or cozy dinners.

Customizable: Feel free to experiment! Add in your favorite veggies or switch the protein to chicken for a delightful twist.

Nostalgic Vibes: Recreate the comforting atmosphere of your favorite Chinese restaurant in your kitchen, surrounded by familiar and aromatic flavors.

Mongolian Beef Ingredients

• Discover the essential ingredients to recreate this delightful dish!

For the Beef

Flank Steak – This main protein is key for its tenderness when sliced thin; sirloin steak is a great substitute.
Cornstarch – Coats the beef for a crispy texture that elevates each bite.

For the Sauce

Soy Sauce – Adds saltiness and umami; opt for low-sodium for a balanced flavor.
Brown Sugar – Provides sweetness and enhances caramelization in the sauce; use dark sugar for an even richer flavor.
Fresh Ginger – Injects aromatic warmth into the dish; for the best results, avoid substituting with ground ginger.
Garlic – Essential for depth of flavor and enhances the overall taste of Mongolian Beef.

For Cooking

Vegetable Oil – Used for frying; any neutral oil works well to give a crispy finish to the beef.

Step‑by‑Step Instructions for Mongolian Beef

Step 1: Prep Ingredients
Start by thinly slicing your flank steak against the grain, aiming for even pieces that ensure tenderness. Gather all other ingredients, including soy sauce, ginger, garlic, and brown sugar, ready to go. This preparation step is crucial for a smooth cooking flow, as it allows you to move quickly once you heat the pan.

Step 2: Coat Beef
In a large bowl, toss the sliced flank steak with cornstarch until every piece is evenly coated. This coating will create the crispy texture you desire in your Mongolian Beef. Let the coated beef sit for about 5 minutes; this helps the cornstarch adhere better, enhancing that satisfying crunch later.

Step 3: Stir-Fry Beef
Heat about 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Once the oil shimmers, add the coated beef in batches, ensuring not to overcrowd the pan. Cook each batch for around 2-3 minutes or until golden brown and crispy, then remove and set aside on a plate. This step is key to achieving that perfect texture.

Step 4: Cook Sauce
In the same skillet, without changing the heat, add another splash of oil if needed, then toss in minced fresh ginger and garlic. Sauté these aromatic ingredients for about 30 seconds until fragrant, then add in the soy sauce and brown sugar. Stir well for 1-2 minutes until the sugar fully dissolves, creating a rich sauce perfect for your Mongolian Beef.

Step 5: Combine
Return the crispy beef to the skillet, tossing it in the thickening sauce. Cook for an additional 1-2 minutes, stirring continuously so that each piece of beef is thoroughly coated and the sauce reaches your desired thickness. If it appears too thin, simmer for a minute longer; the right consistency will cling beautifully to the beef.

Step 6: Serve
Once everything is well combined, serve your delicious Mongolian Beef hot over a bed of steamed rice. Add optional stir-fried vegetables alongside for a pop of color and nutrition. The inviting aroma and vibrant presentation make this dish a perfect centerpiece for family dinners or gatherings, bringing that restaurant-quality experience straight to your home.

Mongolian Beef Variations & Substitutions

Customize this dish to suit your taste buds and dietary preferences!

Protein Swap: Use chicken or tofu instead of beef for a lighter, delicious variation that caters to different diets.
Vegetable Boost: Add bell peppers, carrots, or snap peas for added color and crunch, incorporating a wholesome twist.
Gluten-Free: Substitute soy sauce with tamari for a gluten-free option without sacrificing flavor.
Spicy Kick: Toss in some red pepper flakes or fresh chilies during cooking for those who enjoy a little heat.
Sweeten Up: Adjust sweetness with honey or maple syrup replacing brown sugar, giving a unique flavor profile.

For a fun twist, consider trying elements from other recipes too! You might enjoy exploring the rich flavors of Crock Pot Beef to enhance your Mongolian Beef or experience the savory delight of Garlic Butter Beef for a touch of comfort. Let your creativity shine in the kitchen!

What to Serve with Easy Copycat P. F. Chang’s Mongolian Beef

Bring your dinner table to life with vibrant and delicious accompaniments to elevate your Mongolian Beef meal.

Steamed White Rice: Serves as the perfect fluffy base, soaking up the savory sauce and providing a neutral canvas for the rich flavors.
Stir-Fried Vegetables: A colorful mix of bell peppers, broccoli, and snap peas adds a pop of freshness and nutrition, balancing out the richness of the beef.
Egg Fried Rice: This tasty option elevates your meal with seasoned rice, providing additional texture and flavor that marries beautifully with the Mongolian Beef.
Spring Rolls: Crispy, crunchy, and often filled with crisp veggies, spring rolls serve as a delightful starter that leads to a satisfying main dish.
Garlic Noodles: A buttery garlic noodle side dishes complements the sauce-rich Mongolian Beef, ensuring every bite is packed with flavor.
Mango Salad: This refreshing salad introduces sweet and tangy notes, creating a vibrant contrast to the hearty beef while providing a burst of freshness.
Iced Green Tea: Sip on this rejuvenating drink, with its subtle earthiness, offering a cooling counterpoint to the warm spices in your dish.
Chocolate Mousse: For dessert, this decadent treat adds a rich finish to your meal, making it feel truly special when paired with your comforting main course.

Make Ahead Options

These Easy Copycat P. F. Chang’s Mongolian Beef are ideal for home cooks looking to save time! You can slice the flank steak and coat it with cornstarch up to 24 hours in advance, storing it in an airtight container in the refrigerator to maintain its quality. Additionally, the sauce (soy sauce, brown sugar, ginger, and garlic) can be prepared up to 3 days ahead; simply keep it in the fridge. When you’re ready to enjoy your delicious meal, stir-fry the coated beef as directed, then add the prepped sauce and combine. Trust me, the flavors will be just as vibrant, and you’ll have a cozy dinner on the table with minimal effort!

How to Store and Freeze Mongolian Beef

Fridge: Store leftover Mongolian Beef in an airtight container for up to 3 days. This helps maintain flavor and texture while keeping it fresh.

Freezer: For longer storage, freeze the cooled Mongolian Beef in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating: Reheat gently in a skillet or microwave, adding a splash of water to loosen the sauce if needed. This will help restore the dish’s delicious consistency.

Airtight: Always ensure your storage containers are airtight to prevent freezer burn, keeping your Mongolian Beef as tasty as the day it was made!

Expert Tips for Mongolian Beef

Slice Against the Grain: Always slice your flank steak against the grain to ensure maximum tenderness in each bite, avoiding tough meat.
Avoid Overcrowding: Stir-fry the beef in batches to prevent overcrowding the pan; this is essential for achieving that prized crispy texture.
Marinate for Tenderness: For even softer beef, consider marinating the sliced meat in soy sauce and baking soda for 30 minutes before coating it with cornstarch.
Control Sauce Thickness: Simmer the sauce longer if you prefer a thicker coating on your Mongolian Beef, ensuring it clings beautifully to the meat.
Add Colorful Veggies: Customize your dish by incorporating colorful vegetables like bell peppers or snap peas for added nutrition and a balanced presentation.

Mongolian Beef Recipe FAQs

How can I tell if my flank steak is ripe?
Absolutely! When selecting flank steak, look for a bright red color with minimal dark spots or discoloration. The meat should feel firm to the touch and have a slight shine. Avoid any pieces with dark spots or a slimy texture.

What’s the best way to store leftovers?
Very good question! Store your leftover Mongolian Beef in an airtight container in the refrigerator for up to 3 days. This helps keep the flavors vibrant and the textures intact. When you’re ready to enjoy it again, simply reheat gently in a skillet over low heat, adding a splash of water to loosen the sauce if necessary.

Can I freeze Mongolian Beef?
Yes, you can! To freeze, allow your Mongolian Beef to cool completely, then transfer it to a freezer-safe container. It will last up to 2 months in the freezer. When you’re ready to eat, just thaw it overnight in the fridge, then reheat gently on the stove, adding a bit of water to restore the sauce’s consistency.

What if my beef isn’t crispy enough?
If your Mongolian Beef isn’t crisping up as desired, it may be because you overcrowded the pan when frying. For the best results, fry the beef in small batches, giving it enough space to achieve that beautiful, crispy texture. Also, ensure your oil is hot enough before adding the beef; it should shimmer, indicating it’s ready for frying.

Is this recipe suitable for people with allergies?
Absolutely! While Mongolian Beef contains ingredients that may trigger allergies, such as soy sauce (which contains wheat) and garlic, you can easily customize it. For gluten-free options, use tamari in place of soy sauce. Just be sure to consult with anyone who may have specific dietary restrictions to ensure a safe dining experience.

Can I add vegetables to my Mongolian Beef?
The more the merrier! Feel free to add your favorite veggies, such as bell peppers, broccoli, or snap peas, to the stir-fry. Simply sauté them briefly after cooking the beef but before adding the sauce, then combine everything to create a colorful and nutritious meal. Adjust cooking time based on how tender you like your vegetables!