P F Chang S Mongolian Beef Copycat

For more delicious Asian-inspired meals, try my recipes for 30-Minute Shrimp Pad Thai, Sticky Asian Grilled Chicken, and Slow Cooker Broccoli Beef. I love getting my Asian food fix without touching a single foldable take-out box or trading my slippers for shoes. If you’ve even been to P.F. Chang’s you know that it’s so worth it to give up the slippers, but if you’re not feeling up for a car ride and just need that tender, juicy Mongolian Beef pronto, I’ve got you covered! This recipe was so easy and so crazy delicious! If you haven’t tried P.F. Chang’s Mongolian Beef, give it a go tonight with this simple copycat recipe.

Why This Recipe Works

Easy – It might be no easy feat to get your family in the car and keep them entertained at a nice restaurant just to satisfy your cravings. But it IS easy to make this PF Chang’s copycat recipe! Just marinate the beef overnight and make the sauce and cook it in 35 quick minutes for dinner! Pantry ingredients – You can make this finger-licking-good sauce with simple pantry ingredients like soy sauce, garlic, ginger, toasted sesame oil, oil, brown sugar, corn starch, and water. The sauce – I’ve already mentioned how much I love this sauce and eat it on way more than just this Mongolian beef recipe. The ingredient quantities I list make way more than you need. So you’ll actually have too much of a good thing, which is a good thing if you enjoy this sauce as much as I do! Use the leftovers for a salad dressing, for dip, for a sauce over other Asian-inspired recipes, you name it! Great for leftovers – Not only will you have leftover sauce, but if you have any of that beef left over, it makes great protein for salads, wraps, over noodles, or even Asian-inspired tacos.

Here’s How You Make It

Marinate the beef Make the sauce Cooking the beef and putting it together

Customizations

I like to serve this PF Chang’s Mongolian beef recipe over white rice, but you could also use brown rice; soba, udon, or ramen noodles; wide egg noodles; or another pasta you like. I love to add steamed broccoli to this Mongolian beef recipe. Steam it on the side and add it to the beef when you add the sauce and stir for a couple minutes. Perfection! For a low-carb meal, serve this beef with a veggie of your choice over cauliflower rice, zucchini noodles, or spaghetti squash.

This Mongolian beef could also easily turn into a chicken or pork dish. Use boneless, skinless chicken breasts or pork tenderloin sliced into strips and cook as directed.

Expert Tips

The sauce makes more than enough for this PF Chang’s copycat recipe. If you want less, halve the recipe, but for more double it. I think you’ll find that making it as directed the first time is perfect (enough for the recipe, plus some to snack on later). And maybe the subsequent times you make this Mongolian beef, you’ll want to double it. I purchase flank steak or stir-fry beef strips already cut in the meat department, but you can purchase whole steak and cut it into strips yourself. I recommend about 1-inch strips for uniformity and even cooking. Any leftover Mongolian beef will keep in the fridge for up to 4 days. Sauce will keep in an airtight container for up to 2 weeks.