Mongolian Beef (PF Chang’s Copycat — Sweet, Sticky & 25 Minutes)

Tutorial: how to make Mongolian beef — crispy steak strips, glossy sweet-soy sauce, ginger-garlic-scallion punch. PF Chang's copycat in 25 min.

Introduction

Tutorial: how to make Mongolian beef — crispy steak strips, glossy sweet-soy-ginger sauce. 25 min PF Chang’s copycat.

Ingredients List

  • 1.5 lb flank steak thin sliced + 1/4 cup cornstarch + 1 tsp baking soda + salt + pepper + 3 tbsp neutral oil
  • 1/2 cup soy + 1/2 cup brown sugar + 1/4 cup water + 2 tbsp sesame oil + 1 tbsp rice vinegar + 1 tbsp hoisin + chili flakes
  • 1 tbsp cornstarch + 2 tbsp water slurry
  • 6 garlic + 2 tbsp ginger + jalapeño optional
  • 6 green onions + sesame seeds + jasmine rice

Timing

Close-up of caramelized Mongolian beef strips coated in glossy ginger-garlic sauce with sesame seeds and green onions Save

Slice 10. Sauce 3. Cook 10. Total 25 min.

Step 1 — Tenderize 5 Min

Slice thin against grain. Baking soda 5 min. Rinse + pat very dry.

Step 2 — Cornstarch Dredge

Coat each strip + S&P. Shake excess.

Step 3 — Mix Sauce + Slurry

Whisk all separately.

Step 4 — Sear in 2 Batches

Wok hot. Half beef. 2 min still + 1 min toss. Remove. Repeat.

Step 5 — Aromatics + Sauce

1 tbsp oil. Garlic + ginger 30 sec. Sauce 2 min. Slurry 1 min.

Step 6 — Combine + Finish

Beef back in. Toss to glaze. Green onions 30 sec. Sesame. Over rice.

Nutritional Information

  • Calories 520 | Protein 34g | Fat 22g | Carbs 42g | Sugar 26g | Sodium 50% DV

Healthier Alternatives

Less brown sugar. Coconut aminos. Chicken/shrimp/tofu. Broccoli. Cauli rice.

Serving Suggestions

Jasmine rice. Broccoli, snap peas, bok choy. Spring rolls, egg drop. Lager, plum wine, jasmine tea.

Common Mistakes to Avoid

  • No baking soda
  • Crowded wok
  • Wet beef
  • Burnt garlic
  • Early scallions

Storing Tips

4 days fridge. Skillet reheat. Freezer 2 mo. Tenderize beef night before. Sauce 5 days ahead.

Conclusion

That’s how to make Mongolian beef. Comment your stir-fry pairing, share a photo, subscribe.

FAQs

Best cut? Flank, sirloin.

Chicken/shrimp? Less time.

No hoisin? PB + molasses.

Thin sauce? More slurry.

No cornstarch? Less crisp.

GF? Tamari + GF hoisin.

Recipe Card: Mongolian Beef

Prep: 10 min | Cook: 15 min | Total: 25 min | Serves: 4 | Calories: 520/serving

Ingredients

  • 1.5 lb flank steak thinly sliced against grain + 1 tsp baking soda + 1/4 cup cornstarch + salt + pepper + 3 tbsp neutral oil
  • 1/2 cup low-sodium soy + 1/2 cup brown sugar + 1/4 cup water + 2 tbsp sesame oil + 1 tbsp rice vinegar + 1 tbsp hoisin + chili flakes
  • 1 tbsp cornstarch + 2 tbsp cold water (slurry)
  • 6 garlic + 2 tbsp grated ginger + jalapeño optional
  • 6 green onions in 2-inch pieces + 1 tbsp toasted sesame seeds + jasmine rice

Instructions

  1. Velvet beef with baking soda 5 min; rinse and pat very dry.
  2. Toss beef with cornstarch + salt + pepper.
  3. Whisk sauce; mix slurry separately.
  4. Sear beef in 2 batches in hot wok 2 min still + 1 min toss; remove.
  5. Sauté garlic, ginger, jalapeño 30 sec; add sauce 2 min; thicken with slurry 1 min.
  6. Return beef; toss to glaze; add green onions 30 sec; sprinkle sesame seeds; serve over rice.

Nutrition (per serving)

Calories 520 | Protein 34g | Fat 22g | Carbs 42g | Sugar 26g | Sodium 50% DV

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