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P.F. Chang's Mongolian Beef
Tender slices of flank steak in a sweet and savory soy-brown sugar sauce with scallions. One of P.F. Chang's signature dishes, ready in 20 minutes at home.
chinese · pf-changs · beef · stir-fry
🕑Prep15 min
🍳Cook10 min
⏱Total25 min
🍽Serves4
⭐DifficultyMedium
Ingredients
- 1 lb flank steak, sliced thin against the grain
- 1/4 cup cornstarch
- 3 tablespoons vegetable oil
- 1/2 cup low-sodium soy sauce
- 1/2 cup dark brown sugar, packed
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 bunch green onions, cut into 2-inch pieces
Instructions
- 1.Prep the beef. Slice the flank steak as thin as possible against the grain. Toss the slices in cornstarch until evenly coated. This creates a light crust that helps the sauce cling to the beef.
- 2.Sear the beef. Heat vegetable oil in a large skillet or wok over high heat until it just begins to smoke. Add the beef in a single layer — work in batches if needed. Sear for 1-2 minutes per side until crispy and browned. Remove to a plate.
- 3.Make the sauce. In the same pan, add the garlic and ginger. Stir for 15 seconds until fragrant. Pour in the soy sauce and brown sugar. Stir until the sugar dissolves and the sauce begins to bubble and thicken slightly, about 2 minutes.
- 4.Combine and finish. Return the seared beef to the pan and toss to coat every piece in the sauce. Add the green onion pieces and toss for 30 seconds — you want them barely wilted, not fully cooked. Serve immediately over steamed white rice.
P.F. Chang’s Mongolian Beef
P.F. Chang’s Mongolian Beef is one of those restaurant dishes that seems complicated but is actually one of the simplest stir-fries you can make. Thin slices of flank steak get coated in cornstarch, seared until crispy, and tossed in a sauce made from soy sauce and brown sugar. The whole thing takes 20 minutes from start to plate.
At P.F. Chang’s, an order runs about $18. At home, a pound of flank steak and pantry staples cost about $10, and you get significantly more food.
Why Make It at Home?
Restaurant stir-fries often arrive lukewarm after sitting on a pass. At home, the beef goes from searing hot wok to your plate in seconds. That means the cornstarch coating stays crispy, the sauce is glossy and clinging to each piece, and the green onions still have their bite.
Tips & Variations
- Slice against the grain, as thin as possible. Partially freeze the flank steak for 20 minutes before slicing. It firms up just enough to cut paper-thin slices. Cutting against the grain ensures tenderness.
- Do not crowd the pan. If you pile all the beef in at once, the temperature drops and the meat steams instead of sears. Work in two batches for a proper crust.
- Balance the sweetness. If the sauce is too sweet for your taste, add a teaspoon of rice vinegar or a squeeze of fresh lime juice to cut through the brown sugar.
- Add dried red chilies for heat. Toss 4-5 dried red chili peppers into the sauce for a spicy version. Remove before serving.
