Copycat P.F. Chang’s Mongolian Beef

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If you’re craving the bold, savory flavors of copycat P.F. Chang’s Mongolian beef, you’re in for a treat!

This easy recipe brings the restaurant experience straight to your kitchen, making it perfect for a quick weeknight meal or a cozy family dinner.

With just a handful of simple pantry ingredients and 35 quick minutes for dinner, you’ll have a deliciously tender, juicy Mongolian beef that’s sure to impress.

Pair it with your favorite appetizer recipes to make the meal extra special. And the best part? The finger-licking-good sauce is so versatile, you’ll want to use it on everything—even leftovers!

Copycat P.F. Chang’s Mongolian Beef Ingredients

Here’s what you’ll need to recreate this P.F. Chang’s restaurant classic at home.

Each ingredient plays a key role in building that authentic flavor you know and love.

• Beef (Flank steak or stir fry beef strips): These cuts are ideal because they soak up all the rich marinade, making every bite tender and flavorful.
• Green onions: Add a fresh, slightly sweet crunch that perfectly complements the savory beef.

Marinade:

• Baking soda: This is your secret weapon for ultra-tender beef. It helps break down the meat fibers, making each bite melt in your mouth.
• Sugar: Balances out the soy sauce and gives the beef a hint of caramelized sweetness.
• Corn starch: Locks in the beef’s moisture and creates that silky texture we all love.
• Soy sauce: The ultimate umami bomb, giving the beef that deep, savory flavor.
• Rice vinegar: Adds a subtle tang that brightens up the whole dish.
• Oil: Helps everything meld together, ensuring even marinating.

Sauce:

• Toasted sesame oil: Infuses the sauce with a rich, nutty aroma that’s unmistakably Asian-inspired.
• Ginger: Adds a warm, zesty kick that cuts through the richness of the sauce.
• Garlic: Delivers a bold, aromatic depth that’s a must in any good Mongolian beef.
• Soy sauce: The foundation of the sauce, bringing that signature savory depth.
• Water: Helps achieve the perfect sauce consistency—thick, but still pourable.
• Brown sugar: Gives the sauce its sweet, sticky finish that clings to every bite of beef.
• Cold water + Corn starch: This combo thickens the sauce to that perfect, glossy finish.
• Sesame seeds: A final touch of nuttiness and texture that rounds out the dish.

Tips and Notes

• Marinate the Beef Overnight: If you have the time, let the beef marinate overnight. It makes the meat even more flavorful and tender—totally worth the wait!
• Use Extra Sauce: The sauce recipe makes a generous amount, so don’t be shy! Drizzle it over steamed veggies, rice, or even use it as a dip for other appetizers.
• Adjust to Taste: If you prefer a less sweet dish, simply cut back on the brown sugar in the sauce. It’s easily customizable to fit your taste.
• Serve with Noodles or Rice: This beef pairs beautifully with wide egg noodles for Mongolian noodles or fluffy white rice. It soaks up the sauce, making every bite even more delicious.

How to Make Copycat P.F. Chang’s Mongolian Beef

1. Marinate the Beef: Start by mixing all the marinade ingredients together in a small bowl. Place the beef strips in a zip-lock bag, pour the marinade over, seal it up, and give it a good shake. Pop it in the fridge for at least 1 hour, or even better, overnight.
2. Prepare the Sauce: In a medium saucepan, combine the toasted sesame oil, ginger, garlic, soy sauce, water, and brown sugar. Heat over medium-high, stirring occasionally, until the brown sugar dissolves completely and the sauce starts to simmer.
3. Thicken the Sauce: In a small bowl, whisk together cold water and corn starch until smooth. Slowly stir this mixture into the simmering sauce, and let it cook until it thickens up. Once it’s nice and glossy, remove it from the heat.
4. Cook the Beef: Heat a little oil in a large skillet over medium-high heat. Add the marinated beef strips, cooking them for about 5-8 minutes until they’re nicely browned and cooked through. Stir them occasionally to make sure they cook evenly.
5. Combine and Finish: Pour about 1/2 to 1 cup of the prepared sauce over the cooked beef, depending on how saucy you like it. Stir everything together and let it cook for another minute or two to let the flavors meld.
6. Serve: Dish up the beef over a bed of wide egg noodles or steamed rice, sprinkle with green onions and sesame seeds, and dig in!

Storage

• Refrigerate: Store any leftover beef and sauce in an airtight container in the fridge. They’ll keep well for up to 3 days.
• Reheat: Reheat leftovers gently in a skillet over medium heat. Add a splash of water or extra sauce to keep everything juicy.
• Freeze: You can freeze the cooked beef and sauce for up to 2 months. Just thaw in the fridge overnight before reheating.

This copycat P.F. Chang’s Mongolian beef is not only easy to make but also a great meal for any night of the week.

Whether you’re making it fresh or enjoying the leftovers, you’re in for a flavorful, comforting dish that’s sure to become a regular in your recipe rotation!

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