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P. F. Chang’s Mongolian Beef


  • 2teaspoons vegetable oil
  • 1⁄2teaspoon ginger, minced
  • 1tablespoon garlic, chopped
  • 1⁄2cup soy sauce
  • 1⁄2cup water
  • 3⁄4cup dark brown sugar
  • vegetable oil, for frying (about 1 cup)
  • 1lb flank steak
  • 1⁄4cup cornstarch
  • 2large green onions, sliced on the diagonal into one-inch lengths


  • Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
  • Don’t get the oil too hot.
  • Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
  • Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
  • Remove it from the heat.
  • Slice the flank steak against the grain into 1/4" thick bite-size slices (Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts).
  • Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
  • Let the beef sit for about 10 minutes so that the cornstarch sticks.
  • As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
  • Heat the oil over medium heat until it’s nice and hot, but not smoking.
  • Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.
  • You don’t need a thorough cooking here since the beef is going to go back on the heat later.
  • Stir the meat around a little so that it cooks evenly.
  • After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
  • Put the pan back over the heat, dump the meat back into it and simmer for one minute.
  • Add the sauce, cook for one minute while stirring, then add all the green onions.
  • Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
  • Leave the excess sauce behind in the pan.


  • MickeyKay

    Not a bad copy cat recipe! I cut the sugar to 1/2 cup and it was still a little too sweet–even compared to PF Chang’s dish. But, there were still no leftovers to put in the refrigerator so that’s a good sign. I cut the beef very, very thin and cooked the meat in batches with less oil which was pretty time consuming but the meat did get a nice texture with the cornstarch. I also used cornstarch to thicken up the sauce since I didn’t use as much sugar and the consistency was perfect using about a teaspoon (maybe 1.5) of the cornstarch. I would also recommend using reduced-sodium soy sauce since the saltiness really came through. Final verdict: by all means, TRY IT!

  • yogi

    My family really liked this one! The kids thought the sauce was great, I guess because it was a little sweet. The extra sauce in the pan was used on some steamed broccoli to go with the meal. Not sure if it’s the same as P.F.Chang’s because we never had it there, but it was enjoyed here!!

  • Rachie P

    I’ve died and gone to Mongolian Beef Heaven. Made it exactly as stated, and then steamed some broccoli to mix in with it when we sat down to eat it. Go NOW, and make this – NOW! 🙂

  • IndigoOnTheGo

    I had absolutely no expectations for this dish but it was remarkably delicious! This is definitely one I will keep. I’m glad I read through many of the reviews and suggestions. I had to tweak it a bit since I had to work with what I had on hand.

    First, I put the boneless sirloin I had in the freezer for 15 minutes to make it easier to slice thinly. No fresh ginger, so I subbed in ground ginger. Added a spoonful of hoisin sauce, a few drops of sesame oil to the sauce. I wish I put in a few drops of Siracha to make it a bit spicier. I also found it easier to put the cornstarch in a plastic bag and shook the meat inside before dumped it all into a strainer and shook off the extra cornstarch before the meat rested.

    I only used half a cup of oil to fry the meat and it was an ugly gray mess. But it magically transformed with the second heating in the dry pan by turning crispy. Once I added the sauce to the meat, it then turned into a gorgeous dark carmelized dish that tasted unbelievably good.

  • Buttercup1025

    Excellent recipe! I made this for my family and they cleaned their plates, and begged for more. I cut the sugar by 1/3 and it is perfectly alright to use minced garlic along with powdered ginger. This one is a keeper! Thanks so much for sharing this awesome recipe.

  • SinnamonBiggins

    FAN-Freakin-tastic!!!! Today was my second attempt at this recipe, and this time it turned out PERFECT!!! Things that I did different this time was use 1/4 cup water in the sauce and 1/4 in the meat when simmering. I also sliced the semi frozen meat and tossed in corn starch before starting the sauce. This recipe is a keeper!!! Yum, delish!!!

  • Bento or Bust

    Hello All! Don’t we just LOVE, love, love this recipe? I have a few tweaks to offer: In a large bowl (I prefer glass) combine steak, an additional 1/4 cup of low-sodium soy, and 2 T Hoisin sauce with the corn starch and mix well with fingers. Let that marinade (not in frig) for about 30 mins. That should clear up the problems someone mentioned with coating the meat with cornstarch and also make the meat even more tender and juicy. Whenever I’ve seen Asian chefs coat something with starch (usually potato starch by the way :), they’ve always done it this way. It gets all pasty and kinda nasty looking, but it’s gooo-oood! I also throw the onions into the garlic and ginger saute mixture for a few moments before taking them back out and setting them aside until just before plating. Thanks for viewing my suggestions! 🙂 Bon appetit! ~BoB

  • moxie

    I’ve never tried PF Chang’s but this is delicious! The step of velveting the meat in the corn starch is the secret to a good stir fry, I think. The sauce is wonderful, and my picky 5-year-old even ate her whole plateful. Thanks for a great meal!!! For those who care about such things — I do want to point out that the nutritional info. on this is way out of whack — because it assumes you’re going to eat the whole 1 c. of oil you fry in. When I poured my oil out of the saucepan, I was just 2 Tablespoons short of a cup. That takes at least 840 calories out of each serving. More oil ends up on the paper towels, and if you leave the sauce in the pan like the recipe suggests, this is not the fat fest it appears to be from the numbers. It also served 4 at our house.

  • mymatong

    Thank you for the recipe! It was MMM MMM GOOD!!! I added one onion, 4 green onions, one bell pepper, and dried red chilli peppers to spice it up!

  • beth_h06

    This is very good, and very close to PF Changs..the only difference is that I can no longer eat at PF Changs anymore..they use mushroom oil for all of their brown sauces and there cream sauces are seafood based. 🙁 that is what is missing from this recipe…instead of vegetable oil, try mushroom oil. As I am deathly allergic, I can not.. but it will add that missing flavor for those who noticed it 🙂 Great recipe, and one I’m sure I will use again and again! Thank you!