Copycat P.F. Chang’s Mongolian Beef

Craving Takeout? Let’s Make Magic Happen in Your Kitchen!

Hey there, flavor adventurer! Isla here from BiteTide, your partner-in-crime for turning ordinary weeknights into taste bud celebrations. Ever find yourself scrolling through takeout apps, dreaming of P.F. Chang’s iconic Mongolian Beef—that perfect harmony of sweet, savory, garlicky goodness—only to sigh at the price or delivery time? I get it! That’s exactly why we’re diving fork-first into this Copycat P.F. Chang’s Mongolian Beef today. This isn’t just a recipe; it’s your ticket to restaurant-worthy drama without leaving your cozy kitchen. Imagine tender beef strips, glistening in a sticky, ginger-kissed glaze, piled high over steaming rice… and guess what? It’s faster than waiting for delivery. I’ve crafted this as a generous double-batch (serves 8!) because life’s too short for skimpy portions. Perfect for feeding your crew, meal-prepping like a boss, or just treating yourself to leftovers (zero judgment here). Let’s ditch the fuss and ride this flavor wave together—your wok is waiting! 🔥

Why Mongolian Beef Holds a Special Place in My Apron Pocket

Picture this: It’s my 10th anniversary with my partner, Alex. We’re at P.F. Chang’s, feeling fancy, when this sizzling plate of Mongolian Beef lands on our table. One bite—whoa. The caramelized edges! The umami punch! The way the green onions crunched… We practically licked the plate. Fast forward to a rainy Tuesday years later. We’re exhausted, craving that magic, but our budget screamed “nope.” Challenge accepted! After (ahem) several “experimental” batches (let’s just say one involved a smoke alarm serenade), I finally nailed it. Now, making this dish feels like a warm hug—a reminder that joy isn’t reserved for special occasions. It’s in the sizzle of beef hitting a hot pan, the smell of ginger filling the kitchen, and the happy silence when everyone digs in. That’s the BiteTide spirit: turning everyday moments into delicious memories. 💛

Copycat P.F. Chang’s Mongolian Beef

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• Author: islamerrick
• Total Time: 40 mins
• Yield: makes 8

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Description

This double-batch Mongolian beef delivers restaurant-style flavor right from your kitchen. Tender beef strips soak up a rich, garlicky soy-brown sugar glaze with hints of ginger and sesame—served with green onions and sesame seeds for a bold, satisfying dish.

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Ingredients

Scale 1x2x3x

2 lbs Beef (Flank Steak or Stir Fry Strips), sliced into thin strips

8 Green Onions, chopped

Sesame Seeds, for garnish

Marinade

1 tsp Baking Soda

2 tsp Sugar

2 tbsp Corn Starch

2 tbsp Soy Sauce

2 tsp Rice Vinegar

4 tbsp Oil

Sauce

8 tsp Toasted Sesame Oil

3 tsp Ground Ginger

4 tbsp Minced Garlic

2 cups Soy Sauce

2 cups Water

3⅓ cups Brown Sugar

6 tbsp Cold Water

3 tbsp Corn Starch

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Instructions

Marinate the Beef: In a bowl, combine beef with baking soda, sugar, corn starch, soy sauce, vinegar, and oil. Mix well and let sit for at least 20 minutes.

Make the Sauce: In a saucepan over medium heat, combine sesame oil, garlic, and ginger. Sauté briefly. Add soy sauce, water, and brown sugar. Bring to a simmer.

Thicken Sauce: Mix corn starch and cold water in a separate bowl. Stir into the sauce and simmer until thickened.

Cook the Beef: In a large skillet or wok, sear beef in batches over high heat until browned.

Combine: Return all beef to the pan, pour sauce over, and toss to coat. Simmer 2–3 minutes.

• Prep Time: 20 mins
• Cook Time: 20 mins
• Category: Dinner

Nutrition

• Calories: 480
• Fat: 18g
• Carbohydrates: 40g
• Protein: 35g

Gather Your Flavor Crew: Ingredients & Pro Tips

Makes 8 generous servings—yay, leftovers! Here’s your grocery list with my chef secrets:

• 2 lbs Beef (Flank Steak or Stir-Fry Strips) – Flank steak is my MVP! Slice it thin against the grain for melt-in-your-mouth tenderness. Short on time? Pre-cut stir-fry strips work too!
• 8 Green Onions – Chop ’em up! Save the dark green tops for garnish—they add vibrant color and fresh zing.
• Sesame Seeds – Toast them lightly in a dry pan for 60 seconds. Trust me, it unlocks a nutty aroma that’s *chef’s kiss*.

For the Magical Marinade:

• 1 tsp Baking Soda – Our tenderizing superhero! It alkalizes the meat, keeping it juicy during high-heat searing. Don’t skip it!
• 2 tsp Sugar – Balances the soy’s saltiness and helps with caramelization. Brown sugar works in a pinch.
• 2 tbsp Corn Starch – Creates that craveable crispy coating on the beef. Potato starch works for GF friends!
• 2 tbsp Soy Sauce – Use regular (not light/dark) for best depth. Tamari for gluten-free.
• 2 tsp Rice Vinegar – A subtle tang that brightens the beef. Apple cider vinegar subs nicely.
• 4 tbsp Oil – Neutral oils like avocado or canola are perfect for high-heat searing.

For the Legendary Sauce:

• 8 tsp Toasted Sesame Oil – This is FLAVOR GOLD. Don’t sub with regular sesame oil—it’s not the same!
• 3 tsp Ground Ginger – Fresh ginger (2 tbsp grated) is even better if you have it!
• 4 tbsp Minced Garlic – Yes, it’s a lot. Embrace the garlicky glory! Jarred is fine, but fresh sings.
• 2 cups Soy Sauce – Tamari for gluten-free. Low-sodium works too—just taste before adding salt.
• 2 cups Water – Helps balance the intense flavors. Broth adds extra richness if you’re feeling fancy.
• 3⅓ cups Brown Sugar – The sweet soul of the dish! Pack it tight in your measuring cup.
• 6 tbsp Cold Water + 3 tbsp Corn Starch – Our thickening dream team. Always mix cornstarch with COLD water first—no lumps allowed!

Let’s Get Sizzling: Your Foolproof Steps

Ready to rock? Grab your biggest skillet or wok—high heat is your friend here!

1. Marinate the Beef (20 mins): In a bowl, toss beef with baking soda, sugar, corn starch, soy sauce, vinegar, and oil. Massage it in like you’re giving the beef a spa day! Pro Tip: Set a timer! Over-marinating with baking soda can make meat mushy. 20 mins is perfect.
2. Make the Sauce: Heat sesame oil in a saucepan over medium. Add garlic and ginger—sauté for just 30 seconds until fragrant (don’t let it burn!). Pour in soy sauce, water, and brown sugar. Whisk until sugar dissolves, then let it simmer gently for 3 mins. Chef Hack: Taste it! Want more ginger? Add a pinch. Too sweet? A splash of vinegar balances it.
3. Thicken the Sauce: Whisk corn starch and cold water in a small bowl until smooth. Slowly drizzle into the simmering sauce, whisking constantly. Cook 1-2 mins until it coats the back of a spoon. Secret: Take it off heat once thickened—overcooking breaks down the starch.
4. Cook the Beef: Heat 1 tbsp oil in a wok/skillet over HIGH heat. Add beef in a single layer (work in batches—don’t crowd!). Sear 1-2 mins per side until crispy-edged but still pink inside. Game Changer: Let beef sit undisturbed for 1 min before stirring—that’s how you get golden bits! Transfer to a plate.
5. Combine & Finish: Return all beef to the pan. Pour that luscious sauce over it, tossing until every piece is glossy and happy. Simmer 2-3 mins (sauce will cling beautifully). Off heat, stir in green onions. Final Flourish: Sprinkle with toasted sesame seeds—they add crunch and Instagram-worthy flair!

Plate It Like a Pro (Minimal Effort, Max Style!)

This dish is a showstopper! Pile it high over fluffy jasmine rice (my fave) or lo mein noodles. Spoon extra sauce over everything—it’s liquid gold! For color, scatter extra green onions and sesame seeds on top. Pair with simple steamed broccoli or snap peas to balance the richness. Serving a crowd? Set out chopsticks and let everyone dig family-style—it’s fun and fuss-free!

Shake It Up: Delicious Twists!

Love this base? Try these spins:

• Spicy Firecracker: Add 1-2 tsp red pepper flakes to the sauce or stir in sriracha at the end.
• Veggie Boost: Toss in bell peppers, broccoli, or carrots with the beef during the last 2 mins of cooking.
• Gluten-Free/Gut-Friendly: Use tamari instead of soy sauce and ensure corn starch is GF-certified.
• Lower Sugar: Swap 1 cup brown sugar with coconut sugar or monk fruit blend.
• Chicken or Tofu Swap: Use boneless thigh meat (marinate same way) or pressed extra-firm tofu cubes.

Isla’s Kitchen Confessions & Wisdom

Okay, real talk: The first time I tested this, I dumped ALL the beef into the pan at once. Steam city! No sear, just sad gray lumps. Lesson learned: BATCH COOK, friends! High heat + space = crispy perfection. Over the years, I’ve tweaked the sugar balance (Alex has a serious sweet tooth) and learned ground ginger works in a pinch when my fresh root sprouts aliens. This recipe is forgiving—if your sauce thickens too much, whisk in a splash of water. Too thin? Mix another 1 tsp cornstarch with water and simmer. Cooking should feel like a dance, not a drill! And if you spill brown sugar everywhere? Join the club—my dog once had a sparkly coat. 🐕✨

Your Questions, Answered (We’ve All Been There!)

Q: Can I prep this ahead?
A: Absolutely! Marinate beef (max 30 mins) and make sauce 1-2 days ahead. Store separately in the fridge. Sear beef and reheat sauce when ready—combine & finish as directed.

Q: Why is my beef chewy?
A: Two culprits: 1) Not slicing against the grain (see those lines? Cut perpendicular!). 2) Overcooking. Sear hot and fast—it keeps cooking in the sauce later!

Q: Sauce too salty/sweet?
A: Taste as you go! Too salty? Add 1 tbsp vinegar or a squeeze of honey. Too sweet? A splash of soy sauce or vinegar balances it.

Q: Can I freeze leftovers?
A: Yes! Freeze sauce and beef together for up to 1 month. Thaw in the fridge, then reheat gently on the stove (add a splash of water if needed). Rice freezes separately like a champ.

Nutritional Info (Per Serving)

Calories: ~480 | Fat: 18g | Carbs: 40g | Protein: 35g