PF Chang’s Mongolian Beef Copycat Recipe: You Won’t Believe It’s Homemade

I’ve always loved the rich flavors of PF Chang’s Mongolian Beef, but dining out can get pricey. That’s why I decided to create a copycat recipe that brings all the deliciousness straight to your kitchen. Imagine tender beef simmered in a sweet and savory sauce, paired perfectly with steamed broccoli and fluffy rice.

Ingredients

• Beef Flank Steak: 1 pound, thinly sliced against the grain
• Soy Sauce: 1/2 cup
• Water: 1/4 cup
• Brown Sugar: 1/3 cup, packed
• Garlic: 3 cloves, minced
• Ginger: 1 tablespoon, freshly grated
• Cornstarch: 2 tablespoons
• Vegetable Oil: 2 tablespoons
• Green Onions: 4, sliced into 1-inch pieces
• Steamed Broccoli: 2 cups
• Cooked White Rice: 4 servings

Tools And Equipment

To recreate PF Chang’s Mongolian Beef at home, here’s the essential tools and equipment you’ll need:

• Cutting Board and Sharp Knife

I use these to slice the beef flank thinly and uniformly for maximum tenderness.

• Mixing Bowls

These are perfect for marinating the beef and combining all the sauce ingredients seamlessly.

• Measuring Cups and Spoons

Accurate measurements ensure the perfect balance of sweet and savory flavors in the dish.

• Whisk or Spoon

I rely on a whisk to blend the soy sauce, brown sugar, garlic, and ginger into a smooth sauce.

• Large Skillet or Wok

A heavy skillet or wok is essential for stir-frying the beef and achieving that beautiful caramelization.

• Tongs or Spatula

These help me flip and stir the beef without tearing the tender slices.

• Steamer or Pot with Steamer Basket

Steaming the broccoli keeps it vibrant and crisp, complementing the rich beef.

• Rice Cooker or Pot with Lid

For perfectly cooked white rice, a rice cooker is my go-to, but a pot with a tight-fitting lid works just as well.

Having these tools on hand makes the cooking process smooth and enjoyable, allowing you to focus on creating a delicious meal.

Make-Ahead Instructions

Preparing some components of my PF Chang’s Mongolian Beef copycat recipe ahead of time can save you valuable minutes on the day you plan to serve it. Here’s how to efficiently organize your prep work:

1. Marinate the Beef

Marinating the beef overnight enhances its tenderness and infuses it with rich flavors.

• Steps:

1. Combine 1/2 cup soy sauce, 1/4 cup water, 1/3 cup brown sugar, 3 cloves minced garlic, and 1 tablespoon grated ginger in a bowl.
2. Add 1 pound thinly sliced beef flank steak to the marinade.
3. Cover and refrigerate for at least 2 hours, preferably overnight.

2. Prepare the Sauce

Having the sauce ready in advance streamlines the cooking process.

• Steps:

1. In a separate bowl, mix 1/4 cup soy sauce, 1/4 cup water, 2 tablespoons cornstarch, and additional brown sugar if desired.
2. Whisk until smooth and set aside.
3. Store the sauce in an airtight container in the refrigerator for up to 3 days.

3. Chop the Vegetables

Prepping your vegetables ahead ensures everything comes together quickly during cooking.

• Steps:

1. Slice 4 green onions into thin rounds.
2. Cut 2 cups of broccoli into florets.
3. Store the sliced green onions and broccoli in separate airtight containers in the refrigerator.

4. Cook the Rice

Having your rice ready allows you to focus on the beef and vegetables when it’s time to serve.

• Steps:

1. Prepare 4 servings of white rice using a rice cooker or stovetop method.
2. Let the rice cool completely.
3. Transfer to an airtight container and refrigerate for up to 3 days.
4. Reheat in the microwave or on the stovetop before serving.

5. Organize Your Tools and Ingredients

Ensuring all your tools and ingredients are ready makes the final cooking process seamless.

• Steps:

1. Gather all necessary equipment: large skillet or wok, measuring cups and spoons, mixing bowls, whisk, tongs or spatula, and steamer or pot for broccoli.
2. Arrange your prepped ingredients in the order they will be used.
3. Keep your workspace tidy to enhance efficiency during cooking.

Make-Ahead Components Overview

By following these make-ahead instructions, you’ll ensure a smooth and enjoyable cooking experience, allowing you to serve delicious Mongolian Beef with minimal stress.

Directions

Recreating PF Chang’s Mongolian Beef at home is simpler than you might think. Follow these steps to achieve that authentic flavor.

Prepare The Beef

1. Slice the Beef

I start by thinly slicing 1 pound of beef flank steak against the grain to ensure tenderness.

1. Marinate the Beef

In a mixing bowl, combine:

• 1/2 cup soy sauce
• 1/4 cup water
• 1/3 cup packed brown sugar
• 3 cloves minced garlic
• 1 tablespoon freshly grated ginger
• 2 tablespoons cornstarch

Add the sliced beef to the marinade, ensuring each piece is well-coated. Let it sit for at least 20 minutes. For enhanced flavor, marinate overnight in the refrigerator.

Make The Sauce

1. Combine Sauce Ingredients

In a separate bowl, whisk together:

• 1/2 cup soy sauce
• 1/4 cup water
• 1/3 cup brown sugar
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated

1. Prepare Cornstarch Slurry

Mix 2 tablespoons of cornstarch with 2 tablespoons of water until smooth. This will help thicken the sauce later.

Cook The Beef

1. Heat the Skillet

I heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until shimmering.

1. Stir-Fry the Beef

Add the marinated beef to the skillet in a single layer. Cook without stirring for about 2 minutes to sear, then stir-fry for another 2-3 minutes until the beef is browned and cooked through. Remove the beef from the skillet and set aside.

Combine And Serve

1. Prepare the Sauce in the Skillet

In the same skillet, pour in the prepared sauce mixture. Bring it to a simmer over medium heat.

1. Thicken the Sauce

Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens and becomes glossy.

1. Return the Beef to the Skillet

Add the cooked beef back into the skillet, tossing to coat evenly with the sauce. Cook for an additional minute to heat through.

1. Add Green Onions

Stir in 4 sliced green onions for a fresh, vibrant flavor.

1. Serve

Plate the Mongolian Beef alongside 2 cups of steamed broccoli and 4 servings of fluffy white rice. Enjoy the harmonious blend of sweet and savory flavors in every bite.

Serving Suggestions

Once your Mongolian Beef is perfectly glazed and tender, here are some ways to elevate your dining experience:

• Perfect Pair with Steamed Rice: Spoon the savory beef over a bed of fluffy steamed jasmine or white rice. The rice absorbs the rich sauce, balancing the dish beautifully.
• Add Vibrant Vegetables: Enhance the meal with a side of steamed broccoli, snow peas, or sautéed bell peppers. The crispness of the vegetables complements the tender beef.
• Garnish for Extra Flavor and Texture: Sprinkle toasted sesame seeds and freshly sliced green onions over the top. These add a delightful crunch and a burst of freshness to each bite.
• Include Appetizing Sides: Serve with crispy spring rolls or vegetable dumplings for a complete and satisfying meal. These appetizers provide a nice contrast to the main dish.
• Beverage Pairings: A chilled glass of white wine, such as Sauvignon Blanc, or a refreshing iced jasmine tea pairs wonderfully with the sweet and savory flavors of the Mongolian Beef.
• Plating for Presentation: Arrange the beef and vegetables neatly on the plate, ensuring an even distribution of colors. A drizzle of extra sauce can add an appealing glossy finish.

By incorporating these serving suggestions, you’ll create a restaurant-quality meal that’s both visually appealing and delicious.

Conclusion

Making PF Chang’s Mongolian Beef at home has been a rewarding experience for me. I love how easy it is to capture those restaurant flavors right in my kitchen. It has become a favorite dish that I’m excited to share with friends and family. I hope you enjoy preparing and savoring this delicious meal as much as I do.