As I slid a plate of beautiful Mongolian Beef on the table, the familiar aroma swept through the kitchen, marking the perfect moment. This Quick and Easy P.F. Chang’s Mongolian Beef recipe invites you to recreate that beloved restaurant experience right in your own home. With tender slices of flank steak graced by a luscious glaze, this dish brings comfort and warmth to any busy weeknight dinner. Not only is it a speedy meal—ready in mere moments—it also satisfies those craving flavorful Asian cuisine without relying on takeout. Grab your freshest ingredients and let’s turn your kitchen into a delightful escape! What’s your favorite side to pair with this inviting dish?
Why You’ll Adore This Mongolian Beef Recipe
Simplicity, made effortless: With just a few ingredients and straightforward steps, you’ll whip up this dish in no time.
Flavor explosion: The perfect balance of sweet and savory will transport you straight to your favorite Asian restaurant.
Versatile options: Customize your dish with vegetables or switch proteins; it’s a meal that adapts to your preferences.
Crowd-pleaser: Serve this Mongolian Beef at your next family dinner or gathering, and prepare for compliments!
Leftover love: Make extra, because reheating this dish brings out even more flavor—pair it with fluffy rice or vibrant veggies for a delightful meal. Why not add some crunchy snap peas as a side for a fresh touch? Enjoy this experience with Beef Pasta Comforting and elevate your dinner repertoire!
Mongolian Beef Ingredients
For the Beef
- Flank Steak – Provides tender meat for stir-frying; if unavailable, substitute with thinly sliced sirloin steak for a similar texture.
- Cornstarch – Ensures a crispy texture on the beef while frying, crucial for achieving that restaurant-style bite.
For the Sauce
- Soy Sauce – Adds saltiness and deep flavor; opt for low-sodium soy sauce for better control over salt levels in your Mongolian Beef.
- Brown Sugar – Balances the saltiness of the soy sauce with sweetness; using dark brown sugar offers a richer, more robust flavor.
- Fresh Ginger – Enhances the overall flavor profile; it’s essential for that distinctive taste that makes this dish special.
- Garlic – Adds aromatic depth to the dish; always use fresh for the best impact on your dish’s flavor.
Optional Garnishes
- Green Onions – They add a fresh crunch and bright color; sprinkle on top for a tasty finish.
- Sesame Seeds – Add a nutty flavor and a lovely touch of texture; they’re a nice addition to the presentation.
Step‑by‑Step Instructions for Quick and Easy P.F. Chang’s Mongolian Beef
Step 1: Prep the Steak
Begin by thinly slicing 1.5 pounds of flank steak against the grain, aiming for about 1/4 inch thickness. In a medium bowl, marinate the sliced beef with 1 tablespoon of soy sauce and 1 teaspoon of baking soda. Allow it to rest for 30 minutes; this tenderizes the meat and enhances its flavor, creating the juicy base of your Mongolian Beef.
Step 2: Coat the Beef
Once the beef has marinated, sprinkle it generously with cornstarch until each piece is well coated. This coating is crucial for achieving that delightful crispy texture when stir-frying. Ensure the cornstarch adheres to the beef for best results, which will add a wonderful crunch to your final dish.
Step 3: Heat the Oil
In a large skillet or wok, pour in about 2 tablespoons of vegetable oil and heat it over medium-high heat until it shimmers. This indicates the oil is hot enough for frying. A correctly heated pan will not only cook the beef evenly but also help in giving it a beautiful golden-brown color and a crispy finish.
Step 4: Stir-Fry the Beef
Add the coated beef in batches to the hot skillet, ensuring not to overcrowd it. Cook each batch for about 2–3 minutes, turning occasionally, until the beef is browned and crispy. Once done, remove the beef and set it aside on a plate, allowing it to rest while you prepare the sauce for your Mongolian Beef.
Step 5: Make the Sauce
In the same skillet, reduce the heat to medium and add a bit more oil if needed. Quickly stir-fry 1 tablespoon of minced fresh ginger and 2 cloves of minced garlic for about 30 seconds until fragrant. Then, pour in 1/2 cup of soy sauce and add 1/4 cup of brown sugar, stirring until the sugar dissolves and the sauce thickens slightly, about 2-3 minutes.
Step 6: Combine Everything
Return the crispy beef to the skillet, stirring well to coat it evenly with the prepared sauce. Cook for an additional 1–2 minutes over medium heat until the beef is heated through and beautifully glazed. This step ensures that each bite of your Mongolian Beef is packed with irresistible flavor.
Step 7: Serve Hot
Once everything is nicely combined, remove from heat and serve your Quick and Easy P.F. Chang’s Mongolian Beef immediately. Pair it with fluffy steamed rice and, if you like, quick stir-fried vegetables such as broccoli or snap peas for a complete meal that’s as comforting as it is delicious.
Make Ahead Options
These Quick and Easy P.F. Chang’s Mongolian Beef are ideal for busy weeknight meal prep! You can slice the flank steak and marinate it with soy sauce and baking soda up to 24 hours in advance for maximum tenderness and flavor. Additionally, the cornstarch coating can be done ahead of time—just keep the coated beef in an airtight container in the refrigerator. When you’re ready to serve, simply heat the oil, stir-fry the beef in batches until crispy, and prepare the sauce as directed. This way, you’ll enjoy restaurant-quality Mongolian Beef with minimal effort and time!
Mongolian Beef Variations & Substitutions
Feel free to get creative and make this dish your own with some delightful twists and substitutions!
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Sirloin Substitute: Use thinly sliced sirloin steak instead of flank for a slightly different texture and flavor.
Change it up and see how sirloin brings its own unique taste to the recipe. You’ll be surprised at how each cut can transform this already beloved dish. -
Vegetarian Option: Swap beef for tofu or seitan for a delicious vegan-friendly version.
Sauté cubed firm tofu until golden before adding it to the sauce for a delightful crunch. You won’t miss the meat with the rich flavors of the sauce enveloping every bite. -
Add Extra Veggies: Toss in bell peppers, snap peas, or broccoli to boost nutrition and color.
These vibrant additions not only enhance the dish’s appearance but also add a satisfying crunch that makes every mouthful exciting. Think of your favorite veggie options to brighten up that plate! -
Sweet Heat: Add a teaspoon of sriracha or red pepper flakes for a spicy kick.
If you love a bit of heat, this simple adjustment elevates the dish to new flavor heights. Feel the warmth spread as you enjoy this version of Mongolian Beef! -
Citrus Zing: Incorporate a splash of fresh lime juice to brighten the flavors.
A hint of acidity complements the richness of the sauce beautifully, taking this dish from lovely to unforgettable. -
Garnish Variations: Top with toasted sesame seeds or roasted peanuts for extra crunch.
Not only do these garnishes provide a lovely finish, but they also add texture—transforming your ordinary Mongolian Beef into something extra special. -
Noodle Twist: Serve over chow mein or rice noodles for a comforting twist.
For a heartier meal, substitute the rice with your favorite egg noodles. The creamy noodles perfectly absorb the delicious sauce, creating a dish that’s just as comforting as the original.
To enhance your experience, consider pairing this with another comforting dish like Chinese Beef Broccoli or enjoy it alongside Ground Beef Dumplings. Happy cooking!
How to Store and Freeze Mongolian Beef
Fridge: Store leftovers in an airtight container for up to 3 days. This will help maintain the tenderness and flavor of your Mongolian Beef.
Freezer: Freeze in a well-sealed container or freezer bag for up to 2 months. To prevent freezer burn, lay the beef flat to save space and ensure even freezing.
Reheating: Reheat gently on the stove over low heat or in the microwave, adding a splash of water or broth to keep it moist and tender.
Thawing: Always thaw frozen Mongolian Beef overnight in the fridge before reheating for the best results and to preserve its delicious flavor.
Expert Tips for Mongolian Beef
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Slice Against the Grain: Always cut your flank steak against the grain to ensure each bite is tender and melt-in-your-mouth delicious.
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Cornstarch Coating: Dust the beef generously with cornstarch and allow it to sit briefly before frying. This step is crucial for achieving the desired crispy texture in your Mongolian Beef.
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Batch Frying: Fry the beef in smaller batches to avoid overcrowding. This keeps the meat crispy rather than steaming, delivering that perfect restaurant-quality finish.
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Simmer for Thickness: If you’d like a thicker sauce, let it simmer longer after adding the ingredients. Keep an eye on it to avoid burning; adjust heat as necessary.
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Add Fresh Elements: Consider including sliced green onions or sesame seeds as a garnish. They not only enhance the dish’s presentation but also add a fresh crunch.
What to Serve with Quick and Easy P.F. Chang’s Mongolian Beef
Elevate your home dining experience by pairing this flavorful dish with delightful sides that complement its rich, savory profile.
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Fluffy Steamed Rice: The perfect backdrop for soaking up the delicious sauce, making every bite a comforting experience.
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Quick Stir-Fried Vegetables: Add vibrant colors and textures; vegetables like bell peppers and broccoli provide a great crunch alongside the tender beef.
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Creamy Garlic Mashed Potatoes: For an unexpected twist, their richness balances the sweet and savory notes of the Mongolian Beef, creating a delightfully cozy meal.
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Crunchy Cucumber Salad: A refreshing contrast, this salad brings a crisp, cool element to your plate, enhancing the overall dining experience.
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Sesame Noodles: A delightful side that indulges your cravings for more Asian flavors; the nutty aroma beautifully complements your main dish.
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Sweet and Sour Pineapple Slaw: The tanginess from the pineapple cuts through the richness, creating an exciting burst of flavor that pairs well with Mongolian Beef.
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Cold Green Tea: This light beverage allows the flavors of the dish to shine while providing a refreshing palate cleanse between bites.
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Chocolate Spring Rolls: For dessert, these sweet bites offer a delicious ending to the meal, balancing the savory experience with a hint of indulgence.
Quick and Easy P.F. Chang’s Mongolian Beef Recipe FAQs
How do I choose the best flank steak for my Mongolian Beef?
Absolutely! Look for flank steak that has a bright red color and minimal dark spots. The meat should be firm to the touch; avoid any cuts that appear slimy or have strong odors. If you can’t find flank steak, thinly sliced sirloin is a great alternative that still provides a satisfying texture.
How should I store leftover Mongolian Beef?
To keep your Mongolian Beef at its best, store any leftovers in an airtight container in the fridge for up to 3 days. It’s essential to cool the dish to room temperature before sealing it up to prevent condensation, which can make it soggy.
Can I freeze Mongolian Beef, and how?
Very! To freeze your Mongolian Beef, place it in a well-sealed container or a freezer bag, squeezing out as much air as possible. This helps prevent freezer burn. I recommend flat-laying the beef in the bag for even freezing and to save space. Mongolian Beef can be frozen for up to 2 months. When you’re ready to enjoy it again, thaw it in the fridge overnight for the best flavor and texture!
What if my Mongolian Beef turns out tough?
If you find your Mongolian Beef is tough rather than tender, it could be due to not slicing the steak correctly. Always cut against the grain! Alternatively, ensure that you marinate the meat for the entire 30 minutes to help tenderize it. If needed, you can also simmer the dish briefly in some additional sauce to help soften the meat.
Are there any dietary considerations for Mongolian Beef?
For those with gluten sensitivities, opt for gluten-free soy sauce. Additionally, if there are allergies to garlic or soy, consider using coconut aminos or a soy sauce substitute. Always double-check labels for specific dietary needs. If you have pets, avoid sharing your Mongolian Beef, as garlic and onions can be toxic to them.
How do I reheat Mongolian Beef properly?
To reheat your leftover Mongolian Beef while keeping it moist and flavorful, gently warm it in a skillet over low heat, adding a splash of water or broth to create steam. If using a microwave, place the beef in a microwave-safe dish covered with a damp paper towel to maintain moisture. This technique helps prevent the beef from becoming dry or chewy.
Savor the Flavor of Homemade Mongolian Beef Magic
Ingredients
Equipment
Method
- Thinly slice the flank steak against the grain to about 1/4 inch thickness. Marinate with soy sauce and baking soda for 30 minutes.
- Coat the marinated beef with cornstarch until well coated.
- Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- Stir-fry the beef in batches for 2–3 minutes until browned and crispy. Set aside.
- In the same skillet, stir-fry minced ginger and garlic for 30 seconds. Add soy sauce and brown sugar; stir until dissolved and slightly thickened, about 2-3 minutes.
- Return beef to the skillet and stir to coat with sauce. Cook for an additional 1–2 minutes until heated through.
- Serve hot with fluffy rice and stir-fried vegetables.
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