PF Chang’s Mongolian Beef Copycat Recipe

This copycat recipe is so easy to make in 30 min or less (start to finish) and tastes 100x better!

WHY I LOVE THIS RECIPE

• Copycat favorite. This is an exact, budget-friendly replica of PF Chang’s, a takeout favorite, and quite possibly even better than the restaurant version.
• 30 min weeknight hero. This homemade version can be whipped up in 30 minutes or less, start to finish, with easy to find ingredients and pantry staples.
• Less sodium and sugar. This recipe conveniently gives you the full control of the salt and sugar content in your dish, ideal for eating a little healthier and lighter at home.
• Flexible recipe. Add vegetables and greens, serve over rice or noodles, or tuck into some butter lettuce for lettuce wraps.
• Freezer-friendly. This is a great recipe to double or triple as needed, throwing a batch in the freezer for quick cooking for those super busy weeknights.

WHAT IS MONGOLIAN BEEF

Mongolian beef, originating from Taiwan, not Mongolia, is a stir fry dish of thinly sliced, crisp-tender beef (typically flank steak) coated in a garlicky sweet and savory sauce, commonly paired with scallions and served over rice.

TIPS AND TRICKS FOR SUCCESS

• Freeze the steak for slicing. Throwing the steak in the freezer for 20-30 minutes will make it easier to slice the meat into very thin, even pieces.
• Cornstarch is key. The cornstarch is a key ingredient in two ways. It helps to tenderize the beef, keeping it tender and juicy while developing that favorited light, crispy crust. It also serves as a thickening agent, creating that glossy sauce that coats the steak oh-so-perfectly.
• Use reduced sodium soy sauce. Reduced sodium has less sodium and less salt without compromising flavor.
• Use a hot cast iron grill pan. A heavy bottom pan, such as a cast iron grill pan, retains heat much better than a nonstick skillet, allowing for even cooking, a better sear and smoky, caramelized flavors.
• Cook in batches. Work in batches to properly sear the meat for maximum caramelization and smoky flavors. An overcrowded pan will unfortunately steam the beef instead.
• Mix it up. Add broccoli, asparagus or green beans. The added vegetables will soak up all the sauce, perfect for those picky eaters and toddlers.
• Freeze as needed. Mongolian beef is a dish that freezes very well, always freezing the beef separately from the rice to preserve the texture and prevent sogginess.