P.F. Chang’s Mongolian Beef Recipe

If you’re craving bold, restaurant-style flavors but short on time, this P.F. Chang’s Mongolian Beef recipe is about to become your new go-to. Imagine tender strips of beef, glazed in a glossy, garlicky brown sugar-soy sauce, finished with a sprinkling of crisp green onions—ready in just 30 minutes from kitchen to table. This is the cure for busy weeknight dinner dilemmas and takeout cravings alike! With a silky sauce that’s sweet, savory, and just the right amount of sticky, every bite is pure satisfaction. Plus, you control the ingredients, making it easy to tweak for your preferences or dietary needs.

Ingredients You’ll Need

Let’s break down what makes this classic dish shine—and share some handy tips for the best results.

• Flank Steak: The star of the show, best for tenderness and rich beefy flavor. Slicing with the grain helps the strips stay intact during cooking. Alternatives include skirt, flat iron, flap, tri-tip, or hanger steak for similar results.
• Cornstarch: Creates a light coating on the beef, sealing in juices and helping the sauce cling beautifully. Essential for that signature silky texture!
• Olive Oil & Sesame Oil: For searing beef and building sauce layers. Sesame oil infuses the dish with that irresistible nutty aroma.
• Garlic & Fresh Ginger: Finely minced, these aromatics are the backbone of Mongolian beef’s signature punchy flavor. Don’t skimp—freshness matters here!
• Soy Sauce: All the umami you need. Reduced sodium is best, so the sauce doesn’t overpower.
• Water: Simply thins the sauce and helps it simmer without getting syrupy too quickly.
• Dark Brown Sugar: The sweet to balance out the salty—dark brown sugar gives a deeper, richer caramel note. Light brown works in a pinch, but the flavor is softer.
• Green Onions: A burst of freshness and gentle onion crunch on top—don’t skip the garnish.
• Sesame Seeds (optional): For extra texture and a lovely finishing touch.

Variations

There’s plenty of room to put your own spin on this classic:

• Protein Swap: Try with thinly sliced chicken, pork, or tofu for a meatless option. Adjust cook time as needed for tenderness.
• Veggie Add-ins: Toss in your favorite quick-cooking vegetables—broccoli florets, bell peppers, snow peas, or even baby corn are excellent choices!
• Spicy Kick: Love some heat? Add a pinch of red pepper flakes or a squirt of Sriracha to the sauce.
• Sweetness Level: Adjust the brown sugar up or down depending on your family’s preference for sweet and savory.

How to Make P.F. Chang’s Mongolian Beef

Step 1: Coat the Beef

Pop the sliced beef and cornstarch into a large zip-top bag, seal, and shake until each strip is evenly dusted. This step ensures your beef cooks up beautifully golden and helps the sauce cling to every piece! Leave it to rest while prepping the sauce.

Step 2: Prepare the Sauce

In a medium saucepan, heat a tablespoon each of olive oil and sesame oil. Add garlic and ginger, stirring just until fragrant—this takes about a minute and brings out those zesty aromatics without burning them. Next, pour in the soy sauce, water, and brown sugar. Stir until the sugar dissolves, then bring to a boil. Let it bubble for 2-3 minutes, then reduce the heat and simmer for about 5 minutes, until slightly thickened. This creates that iconic glossy glaze! Taste and adjust for extra sweetness or saltiness if needed.

Step 3: Sear the Beef

While your sauce is simmering, heat the remaining olive and sesame oil in a large skillet. Add your cornstarch-coated beef in a single layer (work in batches to avoid crowding). Cook over medium-high to high heat for 5-7 minutes, flipping the beef pieces so they brown evenly and cook through. Aim for a rich, caramelized crust without overcooking—this keeps the meat juicy!

Step 4: Combine and Finish

Pour the hot sauce into the skillet with the cooked beef (stand back, it may bubble!) and quickly toss to coat every strip. Let it simmer together for about 3 minutes over medium-high, then reduce the heat and simmer another 3-5 minutes, until the sauce thickens to your liking and everything’s sticky and glossy. Give it a final toss, and you’re ready for the best part—serving!

Step 5: Garnish and Serve

Sprinkle the beef with sliced green onions and a scatter of sesame seeds for that authentic touch. Serve warm and enjoy!

How to Serve

This Mongolian Beef is made for piling high over steaming white or jasmine rice, letting every grain soak up that saucy goodness. Love a little crunch? Pair with quick stir-fried broccoli, snap peas, or blistered green beans. If you’re feeling adventurous, wrap it up with rice and greens in a lettuce cup—messy, sure, but absolutely delicious! Don’t forget a sprinkle of extra green onions or sesame seeds for the finishing touch.

Make Ahead and Storage

Storing Leftovers

Got extra? Mongolian Beef keeps beautifully! Store leftovers in an airtight container in the refrigerator for up to 5 days. The flavors actually develop more deeply overnight—leftovers might just become your next-day favorite.

Freezing

Yes, this dish can be frozen! Cool completely, then freeze portions in sealed containers or freezer bags for up to 3 months. When ready to enjoy, thaw overnight in the fridge.

Reheating

To reheat, gently warm on the stovetop over low heat, adding a splash of water if the sauce has thickened too much in the fridge. Microwave reheating also works, but go in short bursts and stir between each to avoid toughening the beef.

FAQs

Final Thoughts

Bringing the taste of your favorite Asian restaurant home has never been quicker—or more satisfying. This P.F. Chang’s Mongolian Beef recipe delivers all the sticky, garlicky, saucy flavors you crave in just 30 minutes, using everyday ingredients and a single skillet. Enjoy the process, adjust it to suit your tastes, and don’t be surprised if this becomes a permanent fixture in your weeknight dinner rotation. Give it a try—and savor every saucy bite!

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