What’s the best cut of beef to use for Mongolian Beef?

Flank steak is the top pick for tenderness and flavor, but skirt steak, flat iron, flap steak, tri-tip, or hanger steak all work well. The key is to slice evenly and always with the grain for this recipe to keep the strips intact.

Can I make this recipe gluten-free?

Absolutely. Simply swap regular soy sauce for a certified gluten-free version or use tamari. Double-check your cornstarch and other ingredients for hidden gluten, and you’re all set for a safe, delicious meal.

The sauce tasted too sweet/salty—how can I fix it?

This recipe leans slightly sweet, just like the restaurant version. If it’s too sweet, add a splash of water and a dash more soy sauce. If it’s too salty, add more brown sugar or a squeeze of lime to balance things out.

Can I add vegetables to make it a complete meal?

Definitely! Stir-fry bell peppers, broccoli, or snap peas in the skillet just before adding the sauce and beef back in. This adds color, crunch, and extra nutrition—plus keeps everything quick and easy.

P.F. Chang’s Mongolian Beef Recipe

Name: P.F. Chang’s Mongolian Beef Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 pound flank steak (sliced with the grain in 1/4- to 1/2-inch thick bite-sized pieces*); 1/4 cup cornstarch; 3 tablespoons olive oil, divided; 2 tablespoons sesame oil, divided; 1/2 cup lite or reduced sodium soy sauce; 1/2 cup water; 3/4 cup dark brown sugar, packed (light brown sugar may be substituted), or to taste; 3 to 4 cloves garlic, pressed or finely minced; 1 to 2 teaspoons fresh ginger, finely minced, or to taste; 1 or 2 green onions, sliced into thin rounds; Sesame seeds (optional)

Description

This homemade version of P.F. Chang’s Mongolian Beef features tender, seared slices of flank steak in a rich, sweet-savory soy, garlic, and ginger sauce. With a quick and easy stovetop method, you’ll enjoy restaurant-style flavor at home, perfect for a main-course meal ready in just 30 minutes.

Ingredients

Units Scale

Beef

1 pound flank steak (sliced with the grain in 1/4- to 1/2-inch thick bite-sized pieces*)
1/4 cup cornstarch

Sauces and Oils

3 tablespoons olive oil, divided
2 tablespoons sesame oil, divided
1/2 cup lite or reduced sodium soy sauce
1/2 cup water
3/4 cup dark brown sugar, packed (light brown sugar may be substituted), or to taste

Aromatics

3 to 4 cloves garlic, pressed or finely minced
1 to 2 teaspoons fresh ginger, finely minced, or to taste

For Garnish

1 or 2 green onions, sliced into thin rounds
Sesame seeds (optional)

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Instructions

Coat the Steak: Place the sliced steak and cornstarch in a large ziptop bag, seal it, and toss until all pieces are evenly coated. Set aside while you prepare the sauce.
Prepare the Sauce Base: In a medium saucepan, add 1 tablespoon olive oil, 1 tablespoon sesame oil, garlic, and ginger. Cook over medium-high heat for about 1 minute, just until the garlic becomes fragrant. Be careful not to let the garlic scorch.
Make the Mongolian Sauce: Add soy sauce, water, and brown sugar to the pan. Stir until the sugar has dissolved. Bring the mixture to a boil and allow it to boil for 2-3 minutes. Then reduce the heat to low and let it simmer for about 5 minutes, until slightly thickened. Taste the sauce and adjust seasonings if desired.
Sear the Steak: In a large skillet over medium-high or high heat, add the remaining 2 tablespoons olive oil, 1 tablespoon sesame oil, and the coated steak. Cook for 5–7 minutes, flipping the pieces intermittently to ensure even cooking, until the beef is browned and cooked through.
Combine and Thicken: Pour the simmered sauce over the cooked steak in the skillet. The sauce will bubble up. Toss the meat to coat evenly, then let it simmer for an additional 3 minutes at medium-high heat before reducing to low. Simmer for another 3–5 minutes or until the sauce has further reduced and thickened to your liking. Stir to coat all pieces well.
Garnish and Serve: Remove from heat and evenly garnish with sliced green onions and optional sesame seeds. Serve warm for the best flavor and texture.

Notes

Slice beef with the grain for this recipe so the strips stay intact during cooking.
Use alternative cuts such as skirt, flat iron, flap (sirloin tip), tri-tip, or hanger steak if flank steak isn’t available.
Adjust the quantity of garlic, ginger, or sugar to suit your taste preferences.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
The sauce will continue to thicken as it cools.

Nutrition

Serving Size: 1 serving (1/4 of recipe)
Calories: 440
Sugar: 32g
Sodium: 1100mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 30g
Cholesterol: 80mg