I’m sharing my Easy Mongolian Beef copycat that recreates PF Chang’s sweet and savory sauce with pantry staples and a speedy skillet method you’ll want on repeat.
Craving the taste of PF Chang’s? I was, so I made my own Easy Mongolian Beef to see if I could get that sweet savory punch at home.
I used thinly sliced flank steak and a good heap of brown sugar to build that sticky glaze that keeps you stealing forkfuls. It’s kinda like the Sticky Korean Beef I tried once but looser, more of a weeknight win.
I’m not gonna lie, sometimes the sauce gets away from me and it’s too sweet, but when it hits right it’s addictive. Come for the flavor, stay because it disappears fast.
Ingredients
- Flank steak: Lean, protein rich beef that adds chew and savory depth, cooks fast.
- Soy sauce: Salty umami boost, low sodium option is healthier, mainly sodium so use sparingly.
- Brown sugar: Gives caramel sweetness and glossy glaze, mostly simple carbs and calories though.
- Cornstarch: Thickens sauce for a clingy glossy coating, mostly starch not much nutrition.
- Garlic and ginger: Bright aromatics, garlic and ginger add punch and some anti inflammatory perks.
- Green onions: Fresh scallions add crunch, color and a bit of fiber and vitamins.
- Sesame oil: Toasted sesame oil brings nutty aroma, use a little its quite concentrated.
- Rice vinegar: Light tang that balances sweetness, a splash brightens flavors with few calories.
Ingredient Quantities
- 1 lb flank steak thinly sliced against the grain (about 450 g)
- 2 tbsp cornstarch for coating
- 2 tsp cornstarch for slurry
- 1/2 cup low sodium soy sauce (120 ml)
- 1/2 cup water (120 ml)
- 1/2 cup packed brown sugar (about 100 g)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 tbsp vegetable oil
- 3 cloves garlic minced
- 1 tbsp fresh ginger minced
- 1/4 tsp salt
- 1/4 tsp black pepper freshly ground
- 4 green onions sliced
- 1 tsp toasted sesame seeds optional
- 2 tbsp water for slurry
How to Make this
1. Slice 1 lb flank steak very thin against the grain, pat dry, then season with 1/4 tsp salt and 1/4 tsp black pepper; toss the slices with 2 tbsp cornstarch so theyre evenly coated and let sit 8 to 10 minutes (tip: pop the steak in the freezer for 15 minutes before slicing to make thinner slices easier).
2. Heat 2 tbsp vegetable oil in a large skillet or wok over high heat until shimmering; working in batches so you dont crowd the pan, shake off excess cornstarch and sear the beef 1 to 2 minutes per side until browned and slightly crispy, then remove to a plate.
3. Reduce heat to medium, add a tiny splash more oil if pan is dry, then add 3 cloves garlic minced and 1 tbsp fresh ginger minced; stir 20 to 30 seconds until fragrant but not burnt.
4. Pour in the sauce: 1/2 cup low sodium soy sauce, 1/2 cup water, 1/2 cup packed brown sugar, 1 tbsp rice vinegar and 1 tsp sesame oil; scrape up browned bits from the bottom and bring the mixture to a gentle boil so the sugar dissolves.
5. Make the slurry by whisking 2 tsp cornstarch with 2 tbsp water until smooth, then slowly stir it into the simmering sauce; simmer for about 30 to 60 seconds until the sauce thickens into a glossy glaze.
6. Return the seared beef and any accumulated juices to the pan, toss to coat in the sauce and simmer 1 to 2 minutes more so the meat heats through and the sauce clings; if the sauce gets too thick add a splash of water to loosen.
7. Stir in 4 sliced green onions, taste and adjust seasoning if needed (we already used 1/4 tsp salt and 1/4 tsp black pepper but you might want a pinch more), then remove from heat.
8. Serve immediately over rice, sprinkle with 1 tsp toasted sesame seeds if using and extra green onions for color; eat it hot because the sauce firms up as it cools.
Equipment Needed
1. Chef’s knife, for slicing the flank steak thin against the grain (freeze 15 mins first makes it easier)
2. Large cutting board, sturdy and roomy so you dont crowd the meat
3. Large skillet or wok, heavy bottomed for high heat searing
4. Tongs or a slotted spatula, to flip and remove the beef without tearing it
5. Two small mixing bowls, one for coating the beef and one for the cornstarch slurry
6. Measuring cups and spoons, for soy, water, sugar, vinegar, oils and seasonings
7. Whisk or fork, to make the slurry smooth and to mix the sauce if needed
8. Wooden spoon or heatproof spatula, to scrape browned bits and toss everything together
9. Plate or tray to rest the seared beef and collect juices before returning to the pan
FAQ
Easy Mongolian Beef Recipe Substitutions and Variations
- Flank steak: skirt steak or sirloin flap (slice thin against the grain, cooks the same), top round or bavette if you want something cheaper (marinate a bit longer), or firm tofu/seitan for a vegetarian switch (press tofu, coat in cornstarch and pan-fry).
- Low sodium soy sauce: regular soy sauce (use a touch less salt), tamari for gluten free and same depth, or coconut aminos if you need soy free (it’s sweeter so taste and add a pinch more salt if needed).
- Brown sugar: light or dark brown sugar (equal swap), coconut sugar for a less molassy flavor, or honey/maple syrup as a liquid option (use about 3/4 the amount and reduce other liquids or simmer longer to thicken).
- Cornstarch (coating and slurry): arrowroot powder or tapioca starch (use about the same for slurry; both crisp up well), potato starch works too, or all purpose flour for coating if that’s all you got though it won’t be as crisp.
Pro Tips
1) Freeze the flank for about 10 to 20 minutes so it firms up, then slice thin against the grain — makes a HUGE difference in tenderness and you can actually get paper thin slices that cook fast.
2) Let the cornstarch sit on the meat for a bit so it hydrates, and shake off the excess before searing; cook in a screaming hot pan and do it in batches or the meat will steam and get soggy.
3) Taste the sauce before you thicken it, because the sugar can hide things; if it’s too sweet add a little more acid, too salty add a splash of water and a pinch of sugar, then whisk the slurry in slowly so you don’t get lumps.
4) Serve right away, the glaze firms up as it cools; if you’re saving leftovers reheat gently with a splash of water or extra sauce so it doesn’t dry out, and add the green onions at the very end for fresh bite.
Easy Mongolian Beef Recipe
I’m sharing my Easy Mongolian Beef copycat that recreates PF Chang’s sweet and savory sauce with pantry staples and a speedy skillet method you’ll want on repeat.
4
servings
422
kcal
Equipment: 1. Chef’s knife, for slicing the flank steak thin against the grain (freeze 15 mins first makes it easier)
2. Large cutting board, sturdy and roomy so you dont crowd the meat
3. Large skillet or wok, heavy bottomed for high heat searing
4. Tongs or a slotted spatula, to flip and remove the beef without tearing it
5. Two small mixing bowls, one for coating the beef and one for the cornstarch slurry
6. Measuring cups and spoons, for soy, water, sugar, vinegar, oils and seasonings
7. Whisk or fork, to make the slurry smooth and to mix the sauce if needed
8. Wooden spoon or heatproof spatula, to scrape browned bits and toss everything together
9. Plate or tray to rest the seared beef and collect juices before returning to the pan
Ingredients
1 lb flank steak thinly sliced against the grain (about 450 g)
2 tbsp cornstarch for coating
2 tsp cornstarch for slurry
1/2 cup low sodium soy sauce (120 ml)
1/2 cup water (120 ml)
1/2 cup packed brown sugar (about 100 g)
1 tbsp rice vinegar
1 tsp sesame oil
2 tbsp vegetable oil
3 cloves garlic minced
1 tbsp fresh ginger minced
1/4 tsp salt
1/4 tsp black pepper freshly ground
4 green onions sliced
1 tsp toasted sesame seeds optional
2 tbsp water for slurry
Directions
- Slice 1 lb flank steak very thin against the grain, pat dry, then season with 1/4 tsp salt and 1/4 tsp black pepper; toss the slices with 2 tbsp cornstarch so theyre evenly coated and let sit 8 to 10 minutes (tip: pop the steak in the freezer for 15 minutes before slicing to make thinner slices easier).
- Heat 2 tbsp vegetable oil in a large skillet or wok over high heat until shimmering; working in batches so you dont crowd the pan, shake off excess cornstarch and sear the beef 1 to 2 minutes per side until browned and slightly crispy, then remove to a plate.
- Reduce heat to medium, add a tiny splash more oil if pan is dry, then add 3 cloves garlic minced and 1 tbsp fresh ginger minced; stir 20 to 30 seconds until fragrant but not burnt.
- Pour in the sauce: 1/2 cup low sodium soy sauce, 1/2 cup water, 1/2 cup packed brown sugar, 1 tbsp rice vinegar and 1 tsp sesame oil; scrape up browned bits from the bottom and bring the mixture to a gentle boil so the sugar dissolves.
- Make the slurry by whisking 2 tsp cornstarch with 2 tbsp water until smooth, then slowly stir it into the simmering sauce; simmer for about 30 to 60 seconds until the sauce thickens into a glossy glaze.
- Return the seared beef and any accumulated juices to the pan, toss to coat in the sauce and simmer 1 to 2 minutes more so the meat heats through and the sauce clings; if the sauce gets too thick add a splash of water to loosen.
- Stir in 4 sliced green onions, taste and adjust seasoning if needed (we already used 1/4 tsp salt and 1/4 tsp black pepper but you might want a pinch more), then remove from heat.
- Serve immediately over rice, sprinkle with 1 tsp toasted sesame seeds if using and extra green onions for color; eat it hot because the sauce firms up as it cools.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 217g
- Total number of serves: 4
- Calories: 422kcal
- Fat: 19.6g
- Saturated Fat: 3.3g
- Trans Fat: 0.13g
- Polyunsaturated: 3.8g
- Monounsaturated: 10g
- Cholesterol: 79mg
- Sodium: 750mg
- Potassium: 394mg
- Carbohydrates: 33g
- Fiber: 1g
- Sugar: 25g
- Protein: 23g
- Vitamin A: 200IU
- Vitamin C: 2mg
- Calcium: 30mg
- Iron: 2.9mg
