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Mongolian Beef PF Chang’s Copycat Recipe Easy Sticky Soy-Garlic Sauce

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This easy Mongolian Beef recipe features tender slices of beef coated in a sticky soy-garlic sauce, just like PF Chang’s. Quick to make, it’s perfect for weeknight dinners or special occasions and guaranteed to be a crowd-pleaser.

Ingredients

Scale
  • 1 lb flank steak, thinly sliced against the grain (or sirloin)
  • 1/4 cup cornstarch
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp neutral oil (canola or vegetable oil)
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup dark brown sugar
  • 1/4 cup water
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
  • 2 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 1/4 tsp crushed red pepper flakes (optional)
  • 3 green onions, sliced on the bias
  • 1 tbsp toasted sesame seeds
  • Steamed white rice or jasmine rice (for serving)

Instructions

  1. Slice flank steak thinly against the grain (about 1/4-inch thick). Pat dry with paper towels.
  2. Toss beef slices with cornstarch, kosher salt, and black pepper in a bowl until evenly coated. Let sit for 10 minutes.
  3. In a small bowl, whisk together soy sauce, dark brown sugar, water, minced garlic, grated ginger, rice vinegar, sesame oil, and red pepper flakes. Set aside.
  4. Heat a large skillet or wok over medium-high heat. Add neutral oil and wait until it shimmers.
  5. Working in batches, add beef slices in a single layer. Cook for 1-2 minutes per side until edges are brown and crisp. Transfer cooked beef to a plate and repeat with remaining slices.
  6. Lower heat to medium. Add the soy-garlic sauce to the pan and stir constantly as it simmers for 2-3 minutes until thickened and glossy.
  7. Return cooked beef to the pan and toss well to coat in the sauce. Cook together for 1-2 minutes until heated through.
  8. Remove from heat. Sprinkle with sliced green onions and toasted sesame seeds.
  9. Serve hot over steamed rice.

Notes

For extra tender beef, freeze for 20 minutes before slicing. Don’t overcrowd the pan—work in batches for best sear. Use tamari for gluten-free, and swap sesame oil for avocado oil if needed. Add seasonal veggies or adjust spice level to taste. Leftovers keep well for up to 3 days; reheat gently with a splash of water.

Nutrition

Keywords: Mongolian Beef, PF Chang's copycat, soy garlic sauce, easy beef stir fry, Chinese takeout, weeknight dinner, gluten-free option, dairy-free, quick recipe, comfort food

Find it online: https://hungermind.com/mongolian-beef-pf-changs-copycat-recipe-easy-sticky-soy-garlic-sauce/