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.

PF Changs style Mongolian beef! This is easy to make and delicious! Perfect for a quick weeknight meal!
4.88 from 33 votes
Review Recipe

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

Prep Time 20 minutes
Total Time 20 minutes
Servings 4 servings
Author Holly Nilsson
Course Main Course
Cuisine Chinese
Whenever the craving hits, I just whip up a batch of Mongolian Beef… and let me tell you this is amazing and surprisingly easy! 


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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

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  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.
Nutrition Information
Amount per serving (4g) — Calories: 342, Fat: 7g, Saturated Fat: 2g, Cholesterol: 68mg, Sodium: 1690mg, Potassium: 513mg, Carbohydrates: 39g, Sugar: 27g, Protein: 27g, Vitamin A: 1.2%, Vitamin C: 2.5%, Calcium: 6.2%, Iron: 15.7%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword mongolian beef

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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!

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  1. Loved the ginger and garlic flavor but I will cut brown sugar down by half next time as it was too sweet for my taste. I will def be making again, though! Delish!

    1. We love the sweetness but definitely understand! Making it your own is the best part of cooking!

  2. Hi Holly, I made the chocolate poke cake and it was a success and delicious. But I tried the recipe for Tres Leches cake…had problems. When baked the middle of the cake did not rise. I was wondering if I should have followed the recipe on the box and then poked holes and drizzled the milk concoction. Anyway, was disappointing. I am interested in your ideas to make a successful Tres Lethe cake

    1. Marilyn, I’m so sorry to hear that the cake didn’t work for you. We’ve made it many times as written and it did work. I can only make guesses as to why. Perhaps it wasn’t baked long enough, or your oven isn’t the same temperature as mine, or maybe you opened the oven while baking? Test your oven temperature with an oven thermometer for best results, and if it isn’t quite baked, continue to bake until the cake springs back when touched in the center. Hope that helps.

  3. I followed the recipe to a T and the meat was so rubbery, we couldn’t even bite into it, ended up having to toss. What did I do wrong?

    1. I can’t say for sure. What cut of meat did you use? If it was flank steak, were you certain to cut across the grain? If you don’t cut across the grain, it will be very tough.

  4. Wowza! Just finished dinner and oh my word! This dish was easy, quick and delicious! I always like to read the comments people leave to see variations and suggestions prior to cooking. However in this case I just added chili flakes and sliced onions. Another successful dinner thanks to you!

  5. Wow! I am a terrible cook and this meal turned out AH-MAZING! I used brown sugar with Stevia and decreased the amount a bit given other reviews. Thank you for sharing!

  6. I made this tonight and it was great. My picky college aged son loved it. This will be a regular in our house. I did use a better cut of steak. Next time my son said to add water chestnuts, carrots and broccoli. Anything to get veggies in him! Yay! Thank you!

  7. I must admit that I was skeptical when I first tried this recipe. I was delightfully surprised at the flavor. Tasted just like the restaurant. I will definitely make this one again!

  8. I usually don’t comment on recipes unless my family finds them outstanding. This was absolutely delicious! I doubled the recipe and halved the sugar per my family’s taste. This is our new go to for mongolian beef! Thank you for sharing this recipe!

  9. This was so good!! All three of my children loved it. I’m super fussy and even I wanted seconds. Thanks so much for sharing

  10. I had a package sirlon I needed to us for something, I did a simple good search for Mongolian beef (my husband’s favorite) and boy am I glad this popped up. I cut the sugar down and didn’t have ginger on hand. Still turned out great!

  11. Hi Holly,

    Oh my goodness. This recipe is absolutely amazing! And I do not say this lightly. Never in my life have I come so close to making something even remotely close to Asian take-out. I’ve tried other types of Asian chicken (and lo-mein, fried rice, pot stickers…) Nothing ever quite came out the way take-out does. But this. This absolutely does. I added a bit of honey just to make it a little sweeter but that was my only tweek. This recipe is a winner and I’ll cherrish it forever lol thank you for sharing!

  12. I made this recipe as stated. My only comment is that there is to much sugar! I’d cut the amount of sugar in half as the results of the original recipe made the meal to sweet rather than savory. I increase the amount of green onions to 6 and cut them in half lengthwise. Although to sweet, I loved the end result. 

  13. This is pretty good, the beef turned out really nice and not tough or chewy at all, its also super easy! I did find the sauce a little bit too sweet so when I make it again I will probably use less sugar but otherwise a good recipe. We dont have PF chang in the UK so i’ve never had the “real” stuff which might be why it was too sweet.

  14. Made this recipe just as written and it was awesome! It has easy ingredients that we keep on hand and My first time getting flank steak at the butchers was a success. It was easy, tasty and inexpensive. Thanks for sharing. 

  15. For he fist time ever, my 2 yo and 6 yo were quiet during dinner. They were too busy eating! A definite favorite!

  16. We recently moved to a city without a PF Chang’s. If I wanted Mongolian beef, I’d either have to drive 3 hours to the closest PF Chang’s, or due without. We tried the recipe today and it’s about as close as you can get. If someone else made it and said they got it from PF Chang’s, I wouldn’t question it. Great recipe. Thanks for sharing it. 

  17. This was amazing. I was just confused about the oil. I used 2 TBS + 2 tsp for the sauce. And then additional for the beef. But I think I had too much oil in my sauce. What is the break down? Will make this recipe over and over again. My whole house smelled like a restaurant. Everyone loved it! DEEEE-LISH!

    1. I have exactly the same question!
      I got worried and sopped up some of the oil layer sitting on top of the sauce with bread as I became concerned it wasn’t thickening  I thought maybe the oil called for included the amount for stir frying the meat as well.   I also added some extra brown sugar.   In the end it came out perfect and it was very delicious and my son was really impressed  that I had made that from scratch.  It really satisfied my craving for PF Changs Mongolian Beef!   Thank you ! 

      1. Two teaspoons are used for the sauce and the rest is for stir frying. So glad to hear that your family loved this recipe Kimberly!

  18. Should I be using dark or light brown sugar or does that even matter? Buying the ingredients to make when my son comes home from college for spring break. It’s his favorite P.F. Chang’s dish!!

    1. You can use either, dark brown sugar has a slightly more intense flavor but either will work! I hope he loves it as much as we do. :)

  19. I made this recipe last night and it was fantastic! The sauce was incredible. I added lots of veggies, water chestnuts and cashews and it was a hit. I had some leftovers for lunch today and it was even better. Thank you for the recipe!!!

  20. The motivation for this recipe was actually using up broccoli! Wow, this was a hit and the requests to make it again were coming in from the family with the first bite!

    I wasn’t able to find Flank Steak, but I used Sirloin Grilling Steak and it worked beautifully. I didn’t need to marinate the meat and proceeded exactly as the recipe directed. I added a few crushed chili flakes before serving. Yum! Thank you for creating this for us Holly!

  21. OH MY GOSH!!!! I made this last night for dinner and it was to die for!!!!! It was very easy and simple to make and my husband LOVED it…as did I!! I will definitely be making this dish again and again and again!!!!

  22. I made this tonight and it was a hit!! Instead of beef, I used venison and the sauce totally covered any gamey flavor! Super yummy!

  23. My family loves this recipe!  So much like the restaurant but a fraction of the price.  Excellent–I tried different cuts which can make a difference, watch what you use.  Try grilled asparagus mixed in for a fun twist.

  24. 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

      1. Holly,

        do you remember one reviewer stating that she batters the meat with the cornstarch and dips the meat in additional soy sauce? She said that this was how the Chinese restaurants make Mongolian Beef. That review was a while ago and I don’t think I can access it. Do you remember how she said to make this marinate paste?

  25. 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!

  26. 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. 

  27. 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.  

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

  29. 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?

  30. 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

  31. 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.

  32. 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.

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

  34. 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!

  35. 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.

  36. 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.

  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. 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!

  39. 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.

    1. 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!

  40. 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 :)

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

  42. 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.

  43. 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.

  44. 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.

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

    1. 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!

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

    1. So glad you enjoyed this Mina! What a great idea to try this with chicken… I am going to try it that way too!!

    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!!!

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

  49. 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!

  50. 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

  51. 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.

  52. 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!

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

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

  55. 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!

    1. 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!