Mongolian Beef P F Chang S Copycat

If you want to try making this in the slow cooker, we love this Slow Cooker Mongolian Beef. It’s one of the top recipes on the website!

Easy Mongolian Beef Recipe

We love this slow cooker Mongolian beef so much at our house. It melts in your mouth perfectly and has the most amazing flavor. Even my picky eaters are always asking me to make it. So I knew that it was time to make an easy version that takes less than 30 minutes to make and tastes even better than….. dare I say… P.F. Chang’s!? The magic to this meal is the crispy pan-fried beef that is so incredibly tender. My family likes it saucy so it’s smothered in that thick, delicious glaze. The flavor is unreal. Serve it up with some fresh steamed rice and these Asian lettuce wraps for a restaurant-quality meal that the whole family will go crazy over.

Ingredients You’ll Need

These simple ingredients combine to make the most tender and flavorful Mongolian beef! I love that so many of them are basic cooking staples and things you’ll already have on hand. Exact measurement are in the recipe card below.

Flank Steak: Flank steak is a lean and flavorful cut of beef that’s perfect for Mongolian Beef. Slicing it thin ensures it cooks quickly and absorbs the tasty sauce. Cornstarch: Cornstarch is used to coat the sliced beef. It creates a light, crispy texture when cooked and helps the sauce cling to the meat, making each bite flavorful. Vegetable Oil: Used to cook the beef slices, giving them a nice sear. Low-Sodium Soy Sauce: Soy sauce adds that classic umami flavor and a touch of saltiness to the dish. Brown Sugar: Brown sugar adds sweetness to the sauce and also gives it a rich, caramelized glaze. Water: To thin out the sauce. Minced Ginger: So the sauce has a zesty and slightly spicy kick. Garlic Cloves: Minced to add savory flavor to each bite. Red Pepper Flakes: For some subtle heat. Green Onions: Sprinkled on top for a fresh garnish.

How to Make Mongolian Beef

Grab your ingredients and get ready to make the most flavor-packed beef ever! Since it only takes 25 minutes from start to finish, it’s the perfect dinner for busy weeknights.

Slicing Your Beef: When slicing your flank steak make sure to slice it against the grain. I like to slice mine about 1/4 inch thick. Use a Hot Pan: Since the beef is so thin, you want to avoid overcooking. To get that crispy edge and tender center, make sure the pan is on hot heat so that it can quickly sear the edges of the beef and leave a nice and tender inside. Don’t Overcrowd the Pan: In order to cook the beef evenly and quickly in the hot pan, be sure to have the beef in single layers. You may have to work in smaller batches. You do not want the meat to steam which will make it lose that crispy signature edge. Make the Sauce Thicker: The cornstarch on the beef should thicken up the sauce, but if you would like a thicker sauce, just add a teaspoon of cornstarch at a time. Serve With: Mongolian beef is great served over some rice and with a side of stir-fried vegetables. Your favorite vegetables like broccoli, snap peas, etc. will make a great addition.

In the Refrigerator: Store in an airtight container for up to 4 days. To Reheat: Warm over the stove on medium-low heat or in the oven, covered with aluminum foil, for about 10 minutes at 300 degrees Fahrenheit.