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P.F. Chang's Mongolian Beef
Stir-fry tender sliced flank steak in P.F. Chang's sweet and savory Mongolian sauce with green onions over a bed of steamed rice.
pf-changs · casual-dining · beef
🕑Prep15 min
🍳Cook10 min
⏱Total25 min
🍽Serves4
⭐DifficultyMedium
Ingredients
- 1.5 lbs flank steak, sliced thin against the grain
- 1/4 cup cornstarch
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup water
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons vegetable oil
- 1 bunch green onions, cut into 2-inch pieces
- 1 teaspoon sesame oil
- Steamed rice for serving
Instructions
- 1.Prepare the beef. Slice the flank steak as thin as possible against the grain. Toss the slices in cornstarch until evenly coated. This creates the signature slightly crispy exterior.
- 2.Make the sauce. In a small bowl, whisk together the soy sauce, brown sugar, water, garlic, and grated ginger. Set aside.
- 3.Sear the beef. Heat the vegetable oil in a large wok or skillet over high heat until smoking. Add the cornstarch-coated beef in a single layer (work in batches if needed). Sear for 1-2 minutes per side until browned and slightly crispy. Remove and set aside.
- 4.Build the sauce in the wok. Pour the sauce mixture into the same wok. Bring to a boil and cook for 2-3 minutes until the sauce thickens and becomes glossy.
- 5.Combine. Return the seared beef to the wok. Add the green onion pieces and sesame oil. Toss everything together for 1 minute until the beef is coated in sauce and the green onions are slightly wilted.
- 6.Serve. Plate over steamed white rice and garnish with additional sliced green onions and sesame seeds.
P.F. Chang’s Mongolian Beef is one of the most popular Chinese-American restaurant dishes in the country. Tender slices of flank steak with a slightly crispy coating, tossed in a sweet and savory soy-brown sugar sauce with piles of green onions — it is bold, satisfying, and comes together faster than delivery. This version tastes just like the restaurant original.
Why This Recipe Works
The cornstarch coating on the beef is the key to the P.F. Chang’s experience. It creates a thin, slightly crispy layer on the beef that helps the sauce cling to every piece. High heat is essential — the wok needs to be smoking hot so the beef sears quickly without steaming. The sauce intentionally uses a high ratio of brown sugar to soy sauce, creating that signature sweet-savory balance.
Pro Tips
- Freeze the flank steak for 20-30 minutes before slicing. Partially frozen meat is much easier to cut into thin, even slices.
- Do not overcrowd the wok. Sear the beef in two batches for proper browning. Overcrowding causes steaming.
- The green onions should be added at the very end and just barely wilted — they provide freshness and crunch.
- Double the sauce recipe and store extra in the refrigerator for up to a week. It is great on chicken or tofu too.
