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This Mongolian beef and broccoli recipe is the best P.F. Chang’s copycat recipe. You will love the combination of tender beef, vibrant broccoli and intensely flavorful sauce. Save yourself money while making your family happy with this quick and easy recipe.
Reasons You’ll Love This Recipe
- Delicious Flavor: The fresh ginger and garlic in this recipe lend to the most amazingly flavorful dish you won’t be able to get enough of! You’ll want to lick your plate clean!
- Better Than Take-Out: I am not kidding when I say this is better than P.F. Chang’s Mongolian Beef and Broccoli! The only difference is I have to clean the kitchen when I’m done.
- Customizable: I love making restaurant recipes at home. I can change them and make them exactly how I like. You’ll be able to do the same with this dish!
Mongolian Beef and Broccoli Recipe
The ingredients needed for this dish are simple yet very effective for creating an amazing dish. Your family will wonder if you picked up P.F. Chang’s Mongolian beef and broccoli and served it as your own. For exact measurements, scroll to the recipe card below.
- Flank Steak: The perfect protein to absorb all of the amazing flavors and, when cut and cooked properly, stays tender.
- Broccoli Florets: Adds healthy vitamins and minerals we need in our diet. It is also a great vegetable to absorb the sauce and give the perfect tender, crunchy texture.
- Vegetable Oil: For marinating, cooking, and sautéing the beef and broccoli.
Marinade
- Low-Sodium Soy Sauce: Gives the steak a wonderful salty, savory flavor.
- Vegetable Oil: Adds moisture and helps distribute the flavors in the marinade.
- Brown Sugar: Give the beef a hint of sweet to contrast the salty flavors perfectly.
- Minced Garlic: Provides the most aromatic savory flavor that makes every dish so yummy!
- Fresh Grated Ginger: I love fresh ginger, it adds a bright zesty flavor you can’t get from anything else!
Sauce
- Low-Sodium Soy Sauce: Gives the sauce the umami salty flavor you expect from any Asian dish.
- Water: Thins the sauce and allowing it to coat everything in the dish evenly.
- Hoisin Sauce: Adds a bit of tangy sweetness and a thick texture, helping the sauce stick to everything. Buy it from the store or make my homemade hoisin sauce.
- Brown Sugar: Gives the perfect amount of sweetness to contrast all of the savory.
- Minced Garlic: Provides a punch of flavor that sets this dish apart.
- Fresh Grated Ginger: Fresh is preferred, but powdered will also work.
- Cornstarch: Acts as a thickening agent to get your sauce to the perfect consistency.
- Salt and Pepper: To taste!
Mongolian Beef and Broccoli Instructions
Making this copycat P.F. Chang’s Mongolian beef and broccoli is easier than you might think! Marinate your meat, sauté your beef and broccoli and you’re all set! If you follow my step-by-step instructions below you will feel like a pro and be rewarded with the best meal you have ever had!
- Whisk: soy sauce, vegetable oil, brown sugar, garlic, and ginger.
- Marinate: Add the marinade to a sealable bag with the sliced steak and then toss to coat evenly. Marinate the steak for at least one hour, up to overnight.
- Whisk: While the steak is marinating, mix the sauce ingredients: soy sauce, water, hoisin sauce, brown sugar, garlic, ginger, cornstarch, salt, and pepper. Set aside.
- Saute: Once the steak has marinated, heat 2 tablespoons of the vegetable oil in a large wok or skillet over medium-high heat. Add the broccoli to the skillet and then saute for about 5 minutes, stirring often. Remove the broccoli and set it aside.
- Cook Steak: Add the remaining 2 tablespoons of vegetable oil to the wok and remove the steak from the marinade, then add it to the wok. Saute the steak until it is mostly browned.
- Serve: Add the broccoli back to the wok along with the sauce. Sauté the broccoli and steak together until the sauce has thickened. Remove from heat and serve over rice or udon noodles!
Tips and Variations
The nice thing about making restaurant-quality Mongolian beef and broccoli at home is that you can know exactly what you are putting in your dish. Customize it exactly how you like it! Here are some suggestions to get you started.
- Soy Sauce Options: I use low-sodium soy sauce in this recipe. But you can use regular full-sodium soy sauce if you prefer.
- Protein Options: You can use a skirt steak or sirloin steak in place of flank steak in this recipe. You could also do chicken instead of beef.
- Fresh or Powdered? This recipe calls for fresh garlic and ginger. But you can use powdered for the marinade, about 1 teaspoon of each. For the sauce, you will need about 2 teaspoons of garlic and 1 teaspoon of ginger.
- Garnish: Have fun with your garnish options. I use green onions, black and white sesame seeds, and red pepper flakes, but those are all optional.
How to Store Mongolian Beef and Broccoli
I love making a double batch of this so I can freeze it and heat it up later as a freezer meal! I also love having leftovers to heat up for a quick lunch throughout the week.
- Fridge: Once your dish has completely cooled, seal it in an airtight container. You can store leftovers in the fridge for up to 4 days.
- Freezer: Make sure your meal has completely cooled before placing it in an airtight container. This recipe can be frozen for up to 3 months.
More Beef and Broccoli Recipes to Try
If you’re anything like me, then you love the combination of beef with broccoli. I just love how well the broccoli holds the sauce, and the beef has the perfect texture to compliment the crunch of the broccoli. Here are some of my favorite beef and broccoli recipes. I know you’ll love them.
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Mongolian Beef and Broccoli
Ingredients
- 1 ½ pounds flank steak, sliced into strips
- 3 cups broccoli, diced
- 2 tablespoons vegetable oil
Marinade
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon vegetable oil
- 1 tablespoon brown sugar
- 1 clove garlic, minced
- 1 teaspoon grated ginger
Sauce
- ⅓ cup low-sodium soy sauce
- ¼ cup water
- 2 tablespoons hoisin sauce
- 3 tablespoons brown sugar
- 4 cloves garlic, minced
- 1 teaspoon grated ginger
- 2 tablespoons cornstarch
- salt and pepper, to taste
Instructions
- In a small bowl, whisk together 2 tablespoons low-sodium soy sauce, 1 tablespoon vegetable oil, 1 tablespoon brown sugar, 1 clove garlic, minced, and 1 teaspoon grated ginger. Add the marinade to a sealable bag along with the sliced 1 ½ pounds flank steak,. Seal the bag and toss to coat evenly.
- Place the bag of marinated meat in the refrigerator for at least one hour, or as long as overnight.
- After the steak has been marinated, prepare the sauce. Whisk together the⅓ cup low-sodium soy sauce, ¼ cup water, 2 tablespoons hoisin sauce, 3 tablespoons brown sugar, 4 cloves garlic, minced, 1 teaspoon grated ginger, 2 tablespoons cornstarch, salt and pepper, to taste. Set aside.
- Heat 2 tablespoons vegetable oil in a large wok or skillet over medium-high heat. Add 3 cups broccoli, to the skillet and cook for about 5 minutes, stirring often. Remove the broccoli and set it aside.
- Add the remaining 2 tablespoons of vegetable oil to the wok, along with the steak from the marinade. Cook the steak until it is browned, about 5 minutes.
- Add the broccoli back to the wok, along with the sauce. Cook the broccoli and steak together until the sauce has thickened.
- Remove from heat and serve over rice or udon noodles!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Perfect!
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I decided to try the sauce from this recipe for my own stir fry, attempting to come close to the Mongolian sauce a local restaurant uses. Other recipes I found had an alleged clone of PF Chang’s sauce, but the ingredients were a bit shocking–3/4 cup of brown sugar?? Sure, if I want to go into a diabetic coma. Anyway, I tried this sauce, and it was fairly good for a first time out! I added an extra tablespoon of brown sugar, and next time I might add another tablespoon of sherry. One thing I did not like was that the soy sauce flavor was still a little overpowering, which is why I might add a little more of the sherry. I use the low sodium variety of soy sauce, but I would actually prefer to find one with even less sodium content, if that is possible. Regardless, this recipe is a great starting point for me!
This sounds delicious! When making a stir fry with broccoli I always put the broccoli in a bowl that just holds it all and then cover it with boiling water. Then I let it sit for a minute or two and drain it in a colander before adding it to the stir fry. Comes out tender crisp every time 🙂
This looks really good. I love broccoli so this is right up my ally. I have pinned this recipe for future reference. Thanks for sharing!
Julie