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mongolian beef on a plate

Best Mongolian Beef (PF Chang Copycat)

Sweet and savory beef just like from your favorite Chinese restaurant, but better
4 from 2 votes
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Course: Main Course
Cuisine: Chinese, Kosher
Keyword: Beef, Mongolian beef
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 512kcal


  • 1 lb london broil steak
  • 1 med onion thinly sliced
  • ¼ cup cornstarch plus 2 tsp
  • ½ cup vegetable oil plus 1 tsp
  • cup lite soy sauce plus 1 tsp
  • cup brown sugar
  • 1 tablespoon fresh ginger grated
  • 3 cloves fresh garlic grated
  • cup water
  • 3 scallions cut into 2" pieces


To prepare sauce:

  • In a bowl whisk together soy sauce, brown sugar, fresh ginger, fresh garlic, 2 teaspoons oil, water, and 2 teaspoons cornstarch. Set aside.

To prepare beef:

  • Thinly slice steak against the grain into ¼" slices. Place into medium bowl with 1 teaspoon oil and 1 teaspoon soy sauce. Mix well.
  • Add ¼ cup cornstarch into beef and toss to coat all over. Set aside.

To cook the Mongolian beef:

  • Heat a large skillet to medium high heat add oil and cook sliced onions until softened but not brown. Move onions around in skillet frequently.
  • Add prepared beef and cook together until cooked through.
  • Pour sauce over meat mixture and stir to coat. Cook until sauce has thickened moving constantly around skillet with a wooden spoon.
  • Add scallions, stir into meat, and cook for about 30 seconds then turn off heat.
  • Serve over rice. Yum!


Freeze the beef for about 20 minutes before slicing to make it easier to get thin slices.
Do not overcrowd your pan or the beef will not crisp up, it will be soggy.
You can never use too many onions and scallions in this recipe, this is where a lot of the flavor comes from.


Calories: 512kcal | Carbohydrates: 31g | Protein: 29g | Fat: 31g | Saturated Fat: 24g | Cholesterol: 69mg | Sodium: 1163mg | Potassium: 570mg | Fiber: 1g | Sugar: 20g | Vitamin A: 90IU | Vitamin C: 5mg | Calcium: 62mg | Iron: 3mg