How to Make PF Chang’s Mongolian Beef at Home

PF Chang’s Mongolian Beef is a favorite Chinese takeout order for many. The dish features tender juicy pieces of beef coated in a sweet and savory garlic sauce. While dining out is always a treat you can easily recreate this popular meal right in your own kitchen for a fraction of the cost. Keep reading to learn how to make delicious PF Chang’s-style Mongolian beef at home.

Overview of Mongolian Beef

Mongolian beef originated in Taiwan, not Mongolia. It’s a stir fry made with thin slices of beef coated in a flavorful sauce containing garlic, soy sauce, brown sugar and other aromatic ingredients. The beef is typically flank steak or another lean cut that’s sliced very thin across the grain. This cutting technique helps keep the beef tender and delicate.

Onions or scallions are also commonly added. The dish is served over a bed of steamed rice to soak up the savory sauce. While Mongolian beef recipes vary between chefs and regions, the end result is usually a nice balance of sweet and salty flavors with a velvety texture from the cornstarch-thickened sauce.

Benefits of Making Your Own

There are several advantages to preparing Mongolian beef at home versus ordering takeout:

• It’s faster: With simple prep, Mongolian beef can be ready to eat in under 30 minutes. No need to wait around for a delivery.

• It’s cheaper: Cooking at home costs just a fraction of takeout prices. Buying ingredients in bulk helps lower the cost per serving even more.

• It’s healthier: Homemade versions can use less oil, sodium, and sugar than restaurant preparations. You control exactly what goes into your food.

• It’s customizable: Add veggies, swap meat, adjust spice levels…cook the dish to suit your family’s preferences.

• It tastes better: Nothing beats the flavor of Mongolian beef cooked fresh at home. The sauce really pops when it’s not made in bulk quantities.

How to Make PF Chang’s Copycat Mongolian Beef

This simplified PF Chang’s copycat recipe delivers all the sweet, savory flavor you love without the high price tag. Here’s how to make it:

Ingredients Needed

• Flank steak or skirt steak, thinly sliced
• Soy sauce
• Brown sugar
• Rice vinegar
• Sesame oil
• Cornstarch
• Baking soda
• Garlic
• Green onions
• Ginger
• White or brown rice for serving

Step-by-Step Instructions

1. Slice the steak into thin strips. Use a sharp knife to slice against the grain. For easier slicing, freeze the meat for 30 minutes first.

2. Make the marinade. In a small bowl, combine soy sauce, brown sugar, rice vinegar, sesame oil, cornstarch, baking soda, and garlic.

3. Marinate the beef. Add beef to marinade and let sit 20-30 minutes.

4. Make the sauce. Whisk together soy sauce, brown sugar, garlic, ginger, and other sauce ingredients. Simmer until thickened.

5. Cook the beef. Drain beef from marinade. Sear in a hot skillet or wok until browned.

6. Finish the dish. Add green onions and mongolian sauce. Simmer 2-3 minutes until heated through.

7. Serve over rice. Spoon beef and sauce over steamed white or brown rice. Enjoy!

Tips for the Best Results

Follow these tips for restaurant-quality Mongolian beef every time:

• Use a heavy skillet or wok to prevent steaming instead of searing.

• Work in batches while cooking to properly brown the beef without crowding.

• Make a cornstarch slurry to thicken the sauce to the perfect silky consistency.

• Balance sweet and salty flavors by adjusting soy sauce, brown sugar, and garlic to taste.

• Garnish with toasted sesame seeds and sliced scallions for extra flavor and crunch.

• Pair with crab rangoons, egg rolls, or fried rice for a complete Chinese takeout meal.

Frequently Asked Questions

What cut of beef should I use?

Flank steak and skirt steak are the most common cuts used. Look for a lean, budget-friendly option like chuck steak too.

Can I freeze leftovers?

Yes! Mongolian beef freezes very well. Freeze meat and sauce separately to maintain texture.

Can I prepare the sauce ahead of time?

Absolutely. Make the sauce up to 3 days in advance. Then simply sear the beef and mix when ready to eat.

What if my beef comes out tough?

Slice steak across the grain for tenderness. Marinate for at least 20 minutes, up to overnight. Use baking soda in marinade to tenderize.

How long will it last in the fridge?

Leftover mongolian beef will keep in the fridge for 2-3 days stored in an airtight container. Reheat gently before serving.

More Tasty and Easy PF Chang’s Copycat Recipes

Once you master this Mongolian beef, try your hand at more of PF Chang’s most popular menu items:

• Chicken Lettuce Wraps: Sautéed chicken with water chestnuts and sauce wrapped in lettuce cups.

• Dan Dan Noodles: Spicy ground pork and noodles topped with peanut sauce.

• Kung Pao Chicken: Diced chicken in a spicy, salty, sweet sauce with peanuts and vegetables.

• Crab Wontons: Delicate wonton wrappers stuffed with crabmeat and cream cheese.

• Chicken Fried Rice: Fluffy rice with chicken, egg, peas, and carrots.

The possibilities are endless when cooking up your favorite Chinese restaurant recipes at home. With a few simple ingredients and pantry staples, it’s easy to enjoy PF Chang’s Mongolian beef any night of the week. Give this fast, budget-friendly copycat recipe a try for your next Asian-inspired meal.