Easy Mongolian Beef

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Mongolian Beef is my go to when we order out!  The best thing is that when I’m craving my favorite Chinese food dishes, this is honestly one of the easiest to make!

Tender strips of beef are flash cooked and then simmered in a deliciously seasoned ginger garlic sauce.

This is so delicious spooned over a side of rice that you may never need to order takeout again!

PF Changs style Mongolian beef! This is easy to make and delicious! Perfect for a quick weeknight meal!

I don’t have a P.F. Chang’s anywhere near me….  I know, very sad!!  It is definitely one of my favorite places to visit!

Of all things PF Changs, I love the lettuce wraps and the  mongolian beef. It’s so deliciously tender, loaded with ginger and garlic and bathed in a soy kissed sweet sauce.

Not only is this dish delicious and you’d swear it was authentic PF Changs fare!  It takes about 20 minutes start to finish making it the perfect weeknight meal!

If you’re wondering what vegetable to serve with Mongolian Beef, the answer is ANY!  Anything fresh and crisp is a perfect pairing with this dish.

Our personal favorites are steamed broccoli or Sesame Ginger Snap Peas  but sauteed bell peppers, lightly steamed bean sprouts and/or bok choy are all great options! Quick & Easy Fried Rice is another perfect addition to this meal plus it’s easy to make and a great way to use up leftovers in your fridge!

PF Changs style Mongolian beef! This is easy to make and delicious! Perfect for a quick weeknight meal!

Mongolian beef generally contains just beef and sauce but we also sometimes add the veggies and peppers right into the mixture for a delicious stir-fry type dish!

How to Make Beef Tender in Stir Fry

  • Toss the beef with cornstarch before cooking.  This is known as velveting and creates the most tender meat.
  • Choose a type of beef that is intended for quick cooking such as flank steak or sirloin. More expensive cuts (such as filet) can also be used and can be made to feed more with extra veggies (Avoid tougher beef like stewing meat).
  • Always cut beef across the grain and slice thinly.
  • Don’t overcrowd the pan, cook in small batches as needed. Overcrowding the pan can cause the beef to steam rather than sear.

We very rarely have any leftovers but if we do, they reheat perfectly or are perfect incorporated into Homemade Fried Rice.

P.F. Chang’s Style Mongolian Beef! Easy and Amazing!

Whenever the craving hits, I just whip up a batch of Mongolian Beef…  and let me tell you this is amazing and surprisingly easy!  This recipe does make quite a bit of sauce so I like to steam some broccoli and toss it with the extra sauce for a full and simple meal that we all love!

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  • 2 teaspoons + 2 tablespoons oil (vegetable or olive)
  • 1/2 teaspoon ginger , minced
  • 4 cloves garlic , finely minced
  • 1/2 cup soy sauce (low sodium is best)
  • 1/4 cup water
  • 1/2 cup packed brown sugar
  • 1 lb flank steak (or your favorite cut of beef thinly sliced)
  • 1/3 cup cornstarch
  • 2 green onions , sliced


  1. Heat oil in a small pan over medium low. Add ginger and garlic and stir just until fragrant (about 1 minute). Add soy sauce, water and brown sugar and bring to a boil. Let boil 3-5 minutes or until slightly thickened. Set aside.
  2. Slice the flank steak into 1/4″ slices and toss with cornstarch. Gently shake off any excess.
  3. Place 1 tablespoon at a time of oil in a pan or wok and heat over medium high heat. Cook the beef in small batches for about 2 minutes. (It doesn’t need to cook all of the way through,it will cook completely when combined with the sauce).
  4. Once all the beef has been cooked, combine with the sauce and heat over medium until hot and bubbly. Remove from heat and stir in green onions. Serve over rice.

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Here are a few more recipes that you will love!

Easy Chicken Lo Mein  *  Chocolate Covered Fortune Cookies  *  Crispy Homemade Egg Rolls  *

PF Changs style Mongolian beef! This is easy to make and delicious! Perfect for a quick weeknight meal!

How to Make Easy Mongolian Beef

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This post may contain affiliate links. Please read my disclosure policy.


Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

93 comments on “Easy Mongolian Beef”

  1. Thank you, I’m going to get the ingredients this week.

    • I made this tonight and it was terrific. I only had 1/4 cup of soy sauce so I used that + 1/4 c of rice vinegar. I also added a lot of thinly sliced carrots and served over white rice and topped w/green onions— delicious!

  2. Oh wow, this looks so great! All of your pictures are awesome too.. I actually think it looks better than PF Changs!!

  3. OMG!!! I made this last night and it was absolutely amazing!!! This is truly a favorite in my house now!!! Thank so much for sharing!

  4. I love PF Changs. This sounds great! Please share this at my Tasty Tuesday party!

  5. This is fantastic with beef stew meat too or roll the meat up in a tortilla. Thanks for sharing :)

  6. Yum!! Visiting from Mouthwatering Mondays and this looks fabulous! My hubby was like, “Make it! Make it! Make it!” So I will. :)

  7. Looks yummy! I’m stopping by from What’s Cooken Wednesday. I love that this recipe has such simple ingredients. Definitely pinning for later!

  8. This is one of my favorites!! But never make it. have added this to my menu for next week!! Yay! Thanks for sharing at The Mommy Club Link Party!

  9. I just went to PF Changs a few weeks ago.. this looks like the real deal. Great recipe. I would love it if you could share it with us on foodie friday.

  10. Hi Holly,
    I love this dish it is one of my favorites! Hope you are having a great week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  11. I have made this several times. It is excellent much better than what you can order at a restaurant.

  12. Wow. That is easy! Will definitely make!

  13. How many does it feed. I’m thinking for a small church social.

  14. Will try this coming weekend…

  15. THANK YOU! This looks so delicious. I’m trying it as soon as I shop for ingredients!

  16. I’m going to try this recipe in the next few days. Looks delicious! I don’t have a PF Changs near me and I miss it!

  17. Made this the other night. OMG. iT WAS SO delicious. Already shared it with my friends. Definately be making it again!!!

  18. I made this for dinner tonight and it was a huge hit! It’s better than eating at a restaurant!

    Thank you so much!

    I had barbecued leftover steak in the fridge that I thinly sliced and coated with the cornstarch and follow the recipe and directions and it worked out great no real difference from fresh meat. I’m sure it would work just as good with leftover pork chops or other meat.
    ****Great way to use up leftover meat!! Nobody would ever know your secret there is no difference!!!

  20. Do you know what kind of rice they use at PF Changs? It is different than regular rice

  21. I made this tonight with chicken instead of beef and it was awesome! everyone loved it. saving this make again for sure!

  22. I just made this with shrimp instead of steak and it was AMAZING! Thank you so much for the recipe!

  23. Hi! This looks great!! Have you ever tried to make extra to freeze? Just wondering how or if you can do that. Thanks!

    • I have not tried to freeze it before (but that’s a great idea for busy weeknights!) If I were to freeze it, I would put all of the sauce ingredients in a Ziploc bag and freeze the beef separately (since they cook separately). If you do try freezing it (even using a different method) I’d love to hear how it works for you!

  24. If I hadn’t just put a pot roast in the slow cooker, I would be making this tonight. Looks like a great recipe with ingredients I also have on hand. Can’t wait to try it.

  25. Tried this tonight but added red bell pepper, red pepper flakes and a small amount of finely chopped white onion ( I didn’t have green onion in the house) I used Ribeye’s I had plans to put on the grill but decided I really wanted to try this. It was so good, my husband asked if we could have it again sometime…Heck yeah. We didn’t have white rice so it was served with broccoli and spicy yellow rice. I think freezing the sauce would be a great idea.

  26. OMG it was delicious ,my husband love it ,I will make it again,I added carrots ,onions,capsicum and celery.Yum.

  27. Maybe European soy sauce is extra salty, but both times I made this (the other time with reversed amounts, so half a cup water and quarter cup soy sauce), it came out so salty that I couldn’t eat it and family tried to spare my feelings by nibbling on it a bit out of courtesy.
    Grr, I will figure it out yet.

  28. a great alternative to rice are the scallion pancakes from Trader Joe’s. They are the bomb
    This is a great recipe.

  29. Thanks for recipe! I loved it. In fact, I reviewed it on my blog. I hope that you can check it out. Thx!

  30. This was really good! As my husband says, “It’s a keeper!”

  31. This recipe is amazing. I’ve made it twice this month and the left overs are just as amazing. Thank you for the wonderful recipe :)

  32. So we just made this for lunch and are eating it right now and it’s AMAZING!!! Even the kids are saying we should make it again and they haven’t even finished eating yet. I do have one question. Have you ever made it and then froze it to eat later? Did it look/taste ok? Just wondering.

    • I’m so glad your family loved this recipe. I haven’t tried freezing it before so I can’t say for sure how it would work. Please let us know if you do try it!

  33. We did the recipe with chicken last week. It was just as good. The whole family loved it!!

  34. Would it be ok to use ginger powder instead of minced ginger?

  35. I just made Mongolian Beef for the first time. I followed the steps and it came out perfect. Im amazed at how easy it was

  36. I love this recipe- with the exception that it is too salty for our taste. I double it – but in my family’s opinion it’s need a reduction in the soy save to at at least 1/2 cup on the sauce… and maybe more. I also add broccoli as a preference. Definitely a keeper after our family tastes. Thanks for a winner though!

  37. What a fantastic recipe! My husband wanted something different for supper so we tried this. I added extra ginger and a tad of cayenne pepper. SO GOOD. Thanks for the recipe!

  38. Going to make this tonight looks yummie x

  39. This was so good. Holly do you know of any recipes for the white sauce for snow shirmp.

  40. Great recipe!!! I add finely chopped shallots with the ginger and garlic and cooked the meat in sesame oil. The whole house smells amazingly fragrant! We ate this with some yummy sticky sushi rice and it was so delicious. This recipe will be in heavy rotation. Even my picks little 3 year daughter ate all her dinner.

  41. Turned out delicious and it was so quick/easy. I made it with beef round (the kind you might use for pepper steak) which I was nervous about (it’s cheap) but it worked! Definitely go with the recipe’s suggestion of low-sodium soy sauce.. I used regular because I already had it in the pantry and it was very salty. Fortunately, I am a salt fanatic. The meat was crispy and the sauce was great. Served with rice. Will definitely be a staple in my house.

  42. This is so easy to be so delicious. Great meal with fried rice. YumLinda

  43. this was absolutely delicious. My husband thought it qas take out

  44. This is a great recipe. Made it yesterday for lunch. Wish I had made a bigger batch! I only had reg. Soy sauce so I just reduced the amount and added a bit more water. Can’t wait to make it again!

  45. This looks amazing! Has anyone tried making it Paleo with honey or molasses and Arrowroot instead of corn starch?

  46. Made for dinner tonight. My 5 y/o said ‘mommy, I love it’ it was in fact very delicious and wasn’t hard to manage. Thank you for sharing this awesome recipe.

  47. I was looking for something new to make for dinner. This was a hit, easy to make and so delicious. Didn’t have corn starch so I substituted flour.
    I will add this to weeknight dinner rotation.

  48. My kids cleaned their plates! Loved it! I added lime! Thank you!! It was very simple to make!
    Mongolian Beef, Coconut Lime Jasmine Rice, Brown Sugar Glazed Carrots

  49. Made this for dinner tonight and it was delicious.

  50. This looks delish. I need to make for large crowd, how many does this recipe feed? Also can I make the sauce ahead of time?

  51. I was just curious if anyone has tried making this in the crockpot?

  52. This by far is restaurant quality! I make with brown sugar Splenda! And add shredded carrots for color. Fantastic recipe.

  53. Tried this and it’s a keeper. Added mushrooms and onions. Great flavor. Thanks

  54. FABULOUS, but they forgot to add 3 teaspoons of cornstarch in the sauce to make it thicken.  It makes JUST the right amount of sauce for the beef but didn’t find there was leftover sauce for the broccoli.  

    Rating: 5
  55. There are 572 calories in 1/4 of this recipe.

    Rating: 5
  56. This is my only go to recipe for Mongolian beef!! It’s the only thing my husband orders at PF chang’s so when I tryed this and it was approved I was excited. It’s gets a little pricy go out all the time. Thank you so much for this recipe. It is delicious and get excited every time I’m about to make it. 

    Rating: 5
  57. Didn’t change anything…. fantastic

  58. The best recipe ever. My son begs me to make this.

  59. I’ve made this recipe several times now and I am so addicted! It tastes like my favorite dish from my favorite Chinese restaurant in my hometown, which has closed since I moved away (theirs was called sesame beef, but this tastes exactly the same!).  I add a little red curry paste (about a teaspoon) to the sauce. SO good! Thank you for posting!

  60. Easy and delicious!

    Rating: 5
  61. Thank you for the excellent, recipe, Holly. Early in my health odyssey, I was a vegetarian chef – I never learned how to cook meat! So, when I want to have a rare treat of meat, my difficulty is in finding a recipe that works for me (it’s usually inedible). I really need to have lessons with a chef. I can now add this recipe as a favourite go-to in that sparse section of my collection. LOVE your work!  – Herself, Valerie

    Rating: 5

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