This copycat recipe for PF Chang’s Mongolian Beef is so easy to make! Crispy yet tender beef slices with veggies in a sweet and savory homemade Mongolian beef sauce.

This hearty 30-minute dish Asian dish is just as good as you’d order at the restaurant, yet so easy to make. Indulge in the restaurant ambiance by starting your dinner with P.F Chang’s chicken lettuce wraps.

Ground beef stir fry over white rice in a black bowl topped with chopped greens and sesame seeds.

We love homemade Asian recipes. From our Ground Beef Stir Fry recipe to the easy Vegetable Lo Mein and our Shrimp Stir fry recipes, they are a great option to skip takeout and cook at home.


This easy Mongolian beef recipe is a copycat recipe from the famous P.F. Chang’s restaurant. It’s so much easier than you thought and tastes just as you’d expect when ordering at the restaurant.

Thinly sliced steak with sauteed carrots and bell peppers in a sweet and spicy Mongolian beef sauce.

Mongolian beef in a skillet topped with sesame seeds and chopped green onion.


This recipe comes together so quickly so it’s best to have your side of rice ready to serve. We love using our baked rice in the recipe and start it in advance so it’s done at the same time.

  1. CUT VEGETABLES– Julienne the carrot and pepper and slice the green onion.
  2. SLICE THE BEEF-Slice the beef into thin slices across the grain. Tip: Freeze the meat for 30 minutes so it’s easier to achieve thin slices.
  3. CORNSTARCH– Add cornstarch to the beef slices and toss until completely coated.
  4. SAUCE– In a bowl, combine all the ingredients for the Mongolian beef sauce.
  5. SAUTE VEGGIES– In a skillet, saute the vegetables to your desired doneness. Remove from the skillet and cover to keep warm.
  6. COOK MEAT– Cook the beef slices until crispy and seared, do NOT overcook the meat. Once the meat is cooked add the vegetables back to the beef.
  7. ADD SAUCE– Pour the sauce into the skillet and add in the green onion. Turn the heat down to medium/low and cook until the sauce thickens.
Chef’s tip: If you like your food with a little more heat, add more Sriracha to the sauce.
Step by step collage of how to make homemade Mongolian beef.


Can Mongolian beef be frozen?

We do not recommend freezing this dish.

Can I substitute beef with chicken?

Yes, just follow along with the recipe with either chicken breast or chicken thighs.

How to thicken the sauce?

If you want your sauce to be thicker, just add a teaspoon of cornstarch to the sauce.

How to reheat this dish?

Just cook over low heat in a skillet until reheated.

What is the best steak to use for this recipe?

Flank steak is best for the recipe. However, you can easily use top sirloin or top round steak as a substitute with great results.

Can I leave out the vegetables?

Authentic Mongolian Beef is made with extra green onion. You can easily leave out the carrot and pepper. However, we love the extra flavor the veggies give the dish.

Mongolian beef in a black plate with rice and a metal spoon topped with fresh green onion.

Other Asian-inspired Recipes:

Asian-inspired recipes are on our menu at least once a week, we absolutely love the cuisine. Here are some other family-favorites:

PF Changs Mongolian Beef (Copycat recipe)

Author: Valentina
5 from 6 votes
This copycat recipe for PF Chang’s Mongolian Beef is so easy to make! Crispy yet tender beef slices with veggies in a sweet and savory homemade Mongolian beef sauce.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings


Mongolian Beef Ingredients-

  • 1 carrot peeled and julienned
  • 1 red bell pepper sliced into strips
  • 1 Tbsp unsalted butter
  • 2 Tbsp oil divided
  • 1 lb flank steak thinly sliced
  • 1/4 cup cornstarch
  • 1/3 cup green onions thickly sliced from 4 stems

Sauce Ingredients-

  • 1 tsp fresh ginger peeled and grated
  • 4 garlic cloves peeled and grated
  • 1/3 cup brown sugar packed
  • 1/3 cup water
  • 1/3 cup low-sodium soy sauce *
  • 1 tsp Sriracha or added to taste


  • Place beef slices in a bowl, add cornstarch and stir to completely coat.
  • In a bowl, combine the ingredients for the sauce and stir until well combined, set aside.
  • Julienne the carrot and pepper, slice the onions. Thinly slice the beef into bite-sized strips.
  • In a skillet, heat 1 Tbsp oil with 1 Tbsp butter over med/high heat. Add the carrot and peppers, saute to desired tenderness. Remove the vegetables from the skillet.
  • In the same skillet, heat 1 Tbsp oil add the beef and cook about 2 minutes per side.
  • Add the vegetables back into the skillet with the green onion.
  • Pour the sauce and stir to combine. Turn heat to medium/low and cook until the sauce thickens, about 3 minutes.


*Use Tamari Sauce for gluten-free Mongolian Beef


377kcal Calories32g Carbs26g Protein16g Fat5g Saturated Fat2g Polyunsaturated Fat7g Monounsaturated Fat1g Trans Fat76mg Cholesterol816mg Sodium601mg Potassium2g Fiber20g Sugar3652IU Vitamin A42mg Vitamin C63mg Calcium3mg Iron
Nutrition Facts
PF Changs Mongolian Beef (Copycat recipe)
Amount Per Serving
Calories 377 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 76mg25%
Sodium 816mg35%
Potassium 601mg17%
Carbohydrates 32g11%
Fiber 2g8%
Sugar 20g22%
Protein 26g52%
Vitamin A 3652IU73%
Vitamin C 42mg51%
Calcium 63mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
(The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

NOTE: Recipe developed by Valentina’s Corner and first published on Natasha’s Kitchen.