Super Easy Mongolian Beef (Tastes Just like P.F. Changs!)

Easy Mongolian Beef has crazy tender beef with a crispy seared edge that gets coated in a bold sticky sauce.  This is way better than P.F. Changs! 

If you want to try making this in the slow cooker, we love this Slow Cooker Mongolian Beef.  It is one of the top recipes on the website!

Easy Mongolian Beef

We love this Slow Cooker Mongolian Beef so much at our house.  It has melt in your mouth beef and the most amazing flavor.  The kids are always asking me to make it.  So I knew that it was time to make an easy version that takes less than 30 minutes to make and tastes even better than….. dare I say…  P.F. Chang’s!?  The magic to this meal is the crispy pan fried beef that is so incredibly tender.  Our family likes it saucy so it had plenty of thick and amazing sauce.  The flavor is unreal.  Your family is going to go crazy for this meal!

How do you make Mongolian beef?

  • In a large ziplock bag add the sliced flank steak and cornstarch. Toss the beef to coat evenly. Heat a large skillet to medium high heat and add the vegetable oil.
  • Once heated, add the steak in a single layer and cook on each side for about a minute until the edges just start to brown. Once the steak is cooked, remove and set aside on a plate.
  • In a small mixing bowl combine soy sauce, brown sugar, water, ginger, and garlic. Add the sauce to the pan and bring to a boil. Add the steak to the sauce and allow the sauce to thicken for a couple of minutes. Toss with the chopped green onions and sprinkle with red pepper flakes.

 

What kind of beef is used for Mongolian beef?

Most Mongolian beef recipes use flank steak.  This can be thinly sliced about 1/4 inch thick.  When you combine the cornstarch with the beef, this gives it the distinct crunch on the outside and tender inside.

Tips and Tricks for making the perfect Mongolian beef:

  • Slicing your beef:  When slicing your flank steak make sure to slice it against the grain.  I like to slice mine about 1/4 inch thick.
  • Make sure your pan is hot:  Since the beef is so thin, you want to avoid over cooking.  To get that crispy edge and tender center, make sure the pan is on hot heat so that it can quickly sear the edges of the beef and leave a nice and tender inside.
  • Don’t overcrowd the pan:  In order to cook the beef evenly and quickly in the hot pan, be sure to have the beef in single layers.  You may have to work in smaller batches. You do not want the meat to steam which will lose that crispy signature edge.
  • If you want the sauce thicker:  The cornstarch on the beef should thicken up the sauce, but if you would like a thicker sauce, just add a teaspoon of cornstarch at a time.

What sides do I serve with Mongolian beef?

Mongolian beef is great served over some rice and with a side of stir fry vegetables.  Your favorite vegetable like broccoli, snap peas, etc. will make a great addition.

Looking for more delicious asian inspired recipes?

Super Easy Mongolian Beef (Tastes Just like P.F. Changs!)

4.8 from 5 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Easy Mongolian Beef has crazy tender beef with a crispy seared edge that gets coated in the most amazing sauce. This is way better than P.F. Changs!

Ingredients

  • 1 1/2 pounds flank steak sliced thin
  • 1/4 cup cornstarch
  • 3 Tablespoons vegetable oil
  • 1/2 cup low sodium soy sauce
  • 1/2 cup brown sugar
  • 1/4 cup water
  • 1 teaspoon minced ginger
  • 3 garlic cloves minced
  • pinch of red pepper flakes
  • green onions sliced for garnish

Instructions

  1. In a large ziplock bag add the sliced flank steak and cornstarch. Toss the beef to coat evenly. Heat a large skillet to high heat and add the vegetable oil. Once heated, add the steak in a single layer and cook on each side for about a minute until the edges just start to brown. Once the steak is cooked, remove and set aside on a plate.
  2. In a small mixing bowl combine soy sauce, brown sugar, water, ginger, and garlic. Add the sauce to the pan and bring to a boil. Add the steak to the sauce and allow the sauce to thicken for a couple of minutes. Toss with the chopped green onions and sprinkle with red pepper flakes.
Nutrition Facts
Super Easy Mongolian Beef (Tastes Just like P.F. Changs!)
Amount Per Serving
Calories 479 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 12g 60%
Cholesterol 102mg 34%
Sodium 1162mg 48%
Potassium 683mg 20%
Total Carbohydrates 38g 13%
Dietary Fiber 1g 4%
Sugars 27g
Protein 38g 76%
Vitamin C 0.8%
Calcium 6.8%
Iron 19.2%
* Percent Daily Values are based on a 2000 calorie diet.

 

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Categories
Beef

Comments

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  1. Tried this last night with my family and it was just like the restaurant version! This is one of my favorite restaurant dishes and I have tried other recipes, but this one lived up to my expectations! Absolutely delicious.

  2. Another great recipe. My family has enjoyed each one we’ve tried. Please recommend a bowl or a Tupperware dish for mixing rather than a resealable plastic bag because plastic bags just end up in a landfill or waterway, whereas dishes can be washed and reused.

    1. The Tupperware bowl method is how I do it. Far more environmentally friendly than wasteful plastic ziplock bags which at best can only be re-used a few times.

  3. I just tried this recipe today and it turned out great!!
    The sauce was little too salty for me so I just added cornstarch and water mixture to the sauce to make it thicker and mixed with the cooked beef.
    I only need half of the sauce for the beef and I cooked broccoli using the leftover sauce.
    They both are very tasty!!

  4. I made this recipe this evening and it was delicious! Really easy to make and I followed the directions exactly! Thanks for a super recipe.

  5. I love this recipe, so easy after work.

    Ladies above, I also used a glass bowl for the meal and cornstarch, so much better than the plastic , It seems to coat better.

  6. Thank you for the recipe, I have one question – may I replace the low sodium soy sauce with a light, or sweet soy sauce? Or, at worst, maggi (european version of soy sauce, similar to the dark one)?

  7. Made this tonight. Delicious, quick and easy. Wonderful. The only adjustment I’ll make is that next time I’ll cut some scallions in 2” lengths and cook them first, remove and proceed with recipe, then add scallions back in. Thank you for a great addition to our family’s dinner rotation.

      1. Our 16 year old won our family NCAA bracket contest and picked this for her dinner. So yummy! Thank you for a great recipe.

  8. This was very quick to put together, and for the most part it was delicious – it was a substitution I had to make that made the sauce extremely salty. My daughter in law is gluten intolerant so I never have soy sauce in the house, just tamari which is the same idea but gluten free. Next time, I’ll cut the amount in maybe half and just sub extra water to replace it. Other than the saltiness the taste was good!

  9. I want to make this to take to pot luck and I think it is better fresh than left over. I want to cook the meat at home and then add the sauce and let it cook when I get to the pot luck. Should I still do the cornstarch on the meat even if it sits for a while before adding the liquid ingredients or just brown the meat and add the cornstarch to the liquid ingredients when I arrive ? I have made this before at home it is absolutely amazing

  10. We made this tonight. Definitely easy. Definitely delicious. Didn’t have flank steak out our butcher this week, used carne asada instead and it worked well. Very important to just let that beef crisp. Thanks for the recipe.

  11. I read comments and some said it was too salty so I ended up using 1/4 cup soy sauce and 1/2 cup water. This recipe was so good I can wait to make it again!! Thank you

  12. My variation, is to add pickled jalapeno slices plus some juice at end of fry of meat. Add sliced shallots at the last 5 mins of cooking. The heat is like soaking up the summer sun with a just about to a filling stomach. I always do a rachel ray, never measure the portions , just be close to but never spot on chemistry accurate, it does’nt have to be.


  13. When adding the beef to the pan the oil gets absorbed rather quickly from the cornstarch. Is it advisable to add more oil as you go? We tried this and you lose
    heat every time you add more oil. If you don’t add oil only the 1st batch gets it.
    Hope that makes sense.

    1. Totally makes sense. I like to continually add a little bit of oil or enough to cover the base of the pan if I am making a double batch. Also, using a frying pan plugged in is a great way to keep it from losing heat compared to a stove top. Hope that helps! Let me know how it turns out!


  14. This was delicious. I added some red capsicum strips for a bit of colour and a chopped red chilli to the sauce and served with Asian greens and brown rice. Yummy!! Next time I will cut the sugar back a bit and see if it is still as good.

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