If you’ve ever found yourself craving restaurant-quality Chinese takeout from the comfort of your own kitchen, look no further than this incredibly flavorful and tender Mongolian Beef (PF Chang’s Copycat) Recipe. It perfectly captures the sweet-savory sauce and succulent strips of beef that make PF Chang’s version so addictive, without any of the hassle or mystery ingredients. This recipe balances vibrant sauces, crisp-tender beef, and a little bit of heat to bring you that beloved dish in an easy, homemade way. Each bite bursts with boldness and comfort, making it an absolute must-try every time you want to impress family or friends or simply treat yourself.
Ingredients You’ll Need
This Mongolian Beef (PF Chang’s Copycat) Recipe shines because of its straightforward yet essential ingredients that each bring something unique to the table. From tender New York strip steak for perfect texture to aromatic ginger and garlic that elevate the sauce, every element plays a vital role in creating the dish’s irresistible flavor and color.
- New York strip steaks: Choose 1” thick steaks for the best balance of tenderness and beefy flavor.
- Cornstarch: Helps create a glossy finish on the beef and thickens the sauce beautifully.
- Salt and coarse black pepper: Basic seasonings that enhance the natural taste of the steak.
- Sesame oil: Adds a nutty, toasted aroma that is signature to Asian dishes.
- Green onion stalks: Freshness and mild onion flavor that brighten up the final dish.
- Soy sauce: The perfect salty backbone for the marinade and sauce.
- Minced garlic: Infuses the sauce and marinade with irresistible pungency.
- Ginger powder and fresh grated ginger: Adds warmth and a slight zing to the sauce.
- Rice wine vinegar: Brings delicate acidity to balance the sweet and savory.
- Shaoxing wine: Traditional Chinese cooking wine that lends depth and authenticity.
- Gochujang: For a hint of heat and complexity in the sauce.
- Brown sugar: Sweetens the sauce and creates that classic sticky coating.
- Sesame seeds: Perfect for garnish; they add crunch and a pretty finish.
How to Make Mongolian Beef (PF Chang’s Copycat) Recipe
Step 1: Prep Your Steak for Success
Start by freezing the New York strip steaks for about an hour. This simple trick makes thinly slicing the beef into perfect strips so much easier and helps you get those uniform ¼” pieces that will cook evenly and stay tender.
Step 2: Marinate the Beef
Combine the marinade ingredients—¼ cup soy sauce, minced garlic, ginger powder, and rice wine vinegar—in a ziplock bag. Once your steak is thinly sliced, toss it in and massage the marinade deeply into the meat. Let this sit at room temperature for an hour. This step is crucial because the marinade tenderizes the beef and infuses it with the complex, balanced flavors you expect from a great Mongolian Beef.
Step 3: Coat the Steak
After the steak has marinated, add salt, pepper, sesame oil, and 3 tablespoons of cornstarch into the ziplock. Seal and shake until every strip of beef is beautifully coated. The cornstarch will give the steak that irresistible crispy yet tender texture once cooked.
Step 4: Sear the Beef
Heat a wok and saucepan on medium-high heat. Add the steak strips to the wok and cook for about 6 minutes, turning halfway through for even caramelization. This searing step locks in juiciness and creates delightful crispy edges—one of the signature textures of Mongolian beef.
Step 5: Create the Sauce
While the beef cooks, start the sauce in the preheated saucepan by sautéing minced garlic and grated fresh ginger in a bit of oil for 1 minute until fragrant. Stir in brown sugar and Shaoxing wine; let it bubble for a minute before adding the rest of the soy sauce and gochujang. Whisk everything well and allow the sauce to reduce gently for about 3 minutes. This slow cooking melds the flavors into the deep, savory-sweet mixture we love.
Step 6: Thicken and Combine
Make a slurry by mixing 2 tablespoons cornstarch with 2 tablespoons water. Pour this into the saucepan and whisk constantly as the sauce thickens, which usually takes 2 to 3 minutes. Once thickened, pour the luscious sauce over the cooked steak in the wok. Toss everything together so the beef is thoroughly coated. Toss in sliced green onions and cook for another 2 minutes, allowing the flavors to marry and the onions to soften just right.
Step 7: Garnish and Serve
Sprinkle with sesame seeds, serve the Mongolian Beef (PF Chang’s Copycat) Recipe over a bed of steamed white rice, and get ready to dig in!
How to Serve Mongolian Beef (PF Chang’s Copycat) Recipe
Garnishes
Fresh sesame seeds are the classic topping, adding a pleasant crunch and nutty flavor. For a little extra pop, finely sliced additional green onions bring color and brightness to the dish, perfectly balancing the rich sauce.
Side Dishes
Mongolian beef pairs wonderfully with simple steamed jasmine or white rice, which soaks up all that sticky sauce. Stir-fried vegetables like bok choy, broccoli, or snap peas bring a crisp contrast and vibrant greens to your plate. If you want a lighter side, a fresh cucumber salad adds a refreshing crunch.
Creative Ways to Present
If you’re entertaining or just want to fancy up your dinner, try serving this Mongolian Beef (PF Chang’s Copycat) Recipe over crispy fried rice or alongside steamed bao buns for Chinese-style sliders. You could also spoon it over a bed of noodles or even use the saucy beef as a filling for lettuce wraps to make a fun and interactive meal experience.
Make Ahead and Storage
Storing Leftovers
After enjoying your Mongolian Beef, store any leftovers in an airtight container in the refrigerator. It will keep well for up to 3 days. The beef may absorb some sauce overnight, making it even more flavorful!
Freezing
If you’d like to keep it longer, the beef and sauce freeze nicely. Portion into freezer-safe containers and freeze for up to 2 months. Keep in mind that the texture of the beef might soften a bit upon thawing, so it’s best for reheating slower to preserve tenderness.
Reheating
To reheat, warm leftovers gently on the stovetop over medium heat, stirring occasionally until heated through. Adding a splash of water can help loosen the sauce if it thickened too much in the fridge. Avoid using a microwave when possible to keep the beef from getting tough.
FAQs
Can I use a different cut of beef for this Mongolian Beef (PF Chang’s Copycat) Recipe?
Absolutely! While New York strip steak is ideal for its tenderness and flavor, flank steak or sirloin can also work well. Just be sure to slice it thinly against the grain to avoid chewiness.
How spicy is the dish with gochujang included?
Gochujang adds a mild to moderate heat along with a sweet complexity. If you prefer it less spicy, reduce the amount or omit it entirely; the dish will still have plenty of flavor.
Is there a vegetarian alternative for this recipe?
While this recipe is built around beef, you can substitute with firm tofu or seitan for a vegetarian twist. Make sure to press the tofu well and marinate to soak up the amazing sauce flavors!
Why do I freeze the steak before slicing?
Freezing the steak firms up the meat, making it much easier to cut thin, uniform strips. This step helps ensure your beef cooks evenly and has the perfect texture.
Can I prepare parts of this recipe ahead of time?
You can slice and marinate the beef several hours ahead or even the day before, keeping it refrigerated. The sauce is best made fresh, but you can prepare the ingredients in advance to save time.
Final Thoughts
Trust me when I say this Mongolian Beef (PF Chang’s Copycat) Recipe is a game changer for homemade Asian-inspired meals. It’s packed with layers of flavor, textures that delight, and a sauce that makes every bite a delight. Whether you’re cooking for family, friends, or just treating yourself, give this recipe a try—you’ll wonder why you ever ordered takeout!
Print
Mongolian Beef (PF Chang’s Copycat) Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Description
This Mongolian Beef recipe is a delicious copycat of PF Chang’s famous dish. Featuring thinly sliced New York strip steak coated in a savory marinade and stir-fried with a flavorful sauce made from soy, garlic, ginger, and a touch of sweet brown sugar, it’s the perfect balance of savory and sweet. Ready in under 40 minutes, this dish is ideal for a quick weeknight meal served over steamed rice and garnished with sesame seeds and green onions.
Ingredients
Beef and Marinade
- 2 New York strip steaks (1” thick)
- 3 tbsp cornstarch
- 1/2 tsp salt
- 1 tsp coarse black pepper
- 1 tbsp sesame oil
- 3 green onion stalks, chopped
Marinade Mix
- 1/4 cup soy sauce
- 1 tbsp minced garlic
- 1 tsp ginger powder
- 2 tbsp rice wine vinegar
Sauce
- 3 garlic cloves, minced
- 1 inch ginger root, grated
- 1/4 cup Shaoxing wine
- 1/2 cup soy sauce
- 1 tbsp gochujang
- 2 tbsp brown sugar
- 2 tbsp cornstarch mixed with 2 tbsp water (slurry)
- Sesame seeds, for garnish
Instructions
- Freeze the steak: Freeze the New York strip steaks for 1 hour to firm them up. This step makes it easier to achieve thin, uniform slices.
- Prepare marinade: In a ziplock bag, combine 1/4 cup soy sauce, minced garlic, ginger powder, and rice wine vinegar to create the marinade.
- Slice and marinate steak: Thinly slice the partially frozen steak into 1/4 inch strips. Add the steak to the ziplock with the marinade, massage well to coat all the pieces, and let it sit at room temperature for 1 hour to absorb the flavors.
- Add seasoning and cornstarch: After marinating, add salt, coarse black pepper, sesame oil, and 3 tablespoons of cornstarch to the ziplock. Shake the bag to evenly coat the steak strips with the seasoning mixture.
- Heat cooking pans: Place a saucepan and a wok on the stove over medium-high heat to prepare for cooking the sauce and beef respectively.
- Cook the steak: Add the coated steak strips to the wok and cook for 6 minutes, flipping halfway through to ensure even cooking and a seared texture.
- Make the sauce: In the heated saucepan, add oil and sauté the minced garlic and grated ginger for 1 minute until fragrant. Stir in brown sugar and Shaoxing wine, cooking another minute to blend flavors. Then add soy sauce and gochujang, whisk thoroughly, and cook for 3 minutes to meld the sauce.
- Thicken the sauce: Stir together cornstarch and water to form a slurry and pour it into the saucepan. Whisk constantly and cook until the sauce thickens, about 2-3 minutes. Remove from heat.
- Toss steak with sauce: Pour the thickened sauce over the cooked steak in the wok. Toss to fully coat the beef. Add chopped green onions and cook for an additional 2 minutes to combine flavors and heat through.
- Garnish and serve: Sprinkle sesame seeds over the finished Mongolian beef and serve immediately over steamed rice for a perfect meal.
Notes
- Freezing the steak slightly before slicing helps achieve thin, consistent strips for better texture.
- Shaoxing wine can be substituted with dry sherry if not available.
- Adjust the amount of gochujang based on your preferred spice level.
- Serve with steamed white rice or fried rice for a complete dish.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
