P.F. Chang's Mongolian Beef Copycat

Copycat P.F. Chang's Mongolian Beef
Kim Nguyen of Lovin' from the Oven


2teaspoons vegetable oil
1/2teaspoon ginger, minced
1tablespoon garlic, chopped
1/2cup soy sauce
1/2cup water
3/4cup packed brown sugar
1cup vegetable oil (for frying)
1pound flank steak
1/4cup cornstarch
2large green onions, chopped



  1. Heat vegetable oil in medium saucepan over medium/low heat. Add ginger, garlic, soy sauce and water to pan, being careful not to scorch garlic.
  2. Dissolve brown sugar in sauce, then increase heat to medium and boil sauce for 2-3 minutes or until sauce thickens. Remove from the heat and set aside.


  1. Slice flank steak against the grain at a 45 degree angle into 1/4″ thick bite-size slices. Dip each piece into cornstarch and let sit 10 minutes.
  2. While the beef sits, heat up one cup of oil in a wok over medium heat so that it’s hot enough, but not smoking.
  3. Add beef to oil and sauté until brown, cooking evenly on all sides. After a couple of minutes, remove cooked meat and place on paper towels.
  4. Dab excess oil off meat and add to medium saucepan with sauce in it. Put the pan back over medium/low heat.
  5. Add chopped green onions and let sauce simmer until warm. Serve over rice.

This recipe originally appeared as P.F. Chang’s Copycat Mongolian Beef on Lovin’ From the Oven.