Easy Mongolian Beef Pf Chang Style

This copycat recipe for PF Changs rivals anything you could find in a restaurant. Serve this stir-fry recipe over rice with steamed broccoli or bok choy.

Easy Take-Out at Home

I love Chinese food from chicken lettuce wraps to a simple cashew chicken and even more so when I can make them at home.

Making takeout at home is easy and best of all you know exactly what ingredients go into it.

This recipe shares my favorite tips for extra tender beef and heaps of flavor!

What is Mongolian Beef? It’s a simple stir fry with thin slices of beef simmered in a soy, brown sugar, garlic and ginger sauce. The brown sugar quickly caramelizes in the soy to make a slightly sticky sauce that coats the beef.

How to Make Mongolian Beef (PF Changs style)

You won’t believe how quick and easy it is to make this take-out at home (and how much better it tastes).

Coat the slices of beef in cornstarch, stir fry and set aside.
Prepare the sauce. When the sauce has thickened, add the beef to the pan.
Serve hot over rice.

Flank steak is best for this recipe because its flavor stands up to the sauce. If cut properly the beef is tender.

How to Make Beef Tender in Stir Fry

Add Cornstarch Toss the beef with cornstarch before cooking. A technique called velveting creates the most tender meat (a combination of egg white, cornstarch, oil and often other additives) as cornstarch is a natural tenderizer. In this recipe, we use just cornstarch for both a tender meat and a nice crust.
Choose the Right Cut Choose a type of beef that is intended for quick cooking such as flank steak or sirloin. More expensive cuts (such as filet) can also be used. (Avoid tougher cuts like stewing meat).
Cut Across the Grain Always cut beef across the grain and slice thinly.
Cook in Small Batches Don’t overcrowd the pan, cook in small batches as needed. Overcrowding the pan can cause the beef to steam rather than sear.

What to Serve with Mongolian Beef

Like most stir-fry recipes, rice is a perfect choice for soaking up that garlicky ginger sauce. Steamed or baked white rice will do the trick. Add in a fresh steamed veggie, some bok choy or even some stir-fried veggies.

TIP For Cutting Beef

For easier cutting, place the beef in the freezer for about 20 minutes before slicing. Cut beef across the grain into 1/4″ inch slices.

You will see the long fibers in the meat, you want to cut across the fibers for tender meat. If you cut with the fibers the beef will be tough.

How to Store Leftovers.

Store leftovers in the freezer for four months or in the fridge for four days. Freeze in single portions for a quick packable lunch to bring to the office. They can be reheated straight from the freezer in the microwave or oven.

More Take-Out Favorites

Sticky Bourbon Chicken
Lemon Chicken
Easy Beef Stir Fry
Crispy Homemade Egg Rolls
Homemade Wonton Soup
Crab Rangoon

More Asian Inspired Beef Recipes

Beef and Broccoli – classic!
Sesame Chicken – Quick to make
Asian Beef Skewers – perfect for a crowd
Beef & Bok Choy Stir Fry – kid friendly
Easy Ramen Stir fry – great for weeknights
Easy Beef Stir Fry – so fast