Easy Mongolian Beef

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Mongolian Beef is a take out favorite and even better made at home! It’s so easy, you can have this dish on the table in about 20 minutes. Tender slices of beef are flash fried and then coated in a sweet soy ginger garlic sauce.

This copycat recipe for PF Changs rivals anything you could find in a restaurant. Serve this stir-fry recipe over rice with steamed broccoli or bok choy.

Mongolian beef on rice with broccoli

Easy Take-Out at Home

I love Chinese food from chicken lettuce wraps to a simple cashew chicken and even more so when I can make them at home.

Making takeout at home is easy and best of all you know exactly what ingredients go into it.

This recipe shares my favorite tips for extra tender beef and heaps of flavor!

What is Mongolian Beef? It’s a simple stir fry with thin slices of beef simmered in a soy, brown sugar, garlic and ginger sauce. The brown sugar quickly caramelizes in the soy to make a slightly sticky sauce that coats the beef.

left image shows Raw meat on a cutting board with a knife and right image shows cooked meat on a plate for Mongolian beef

How to Make Mongolian Beef (PF Changs style)

You won’t believe how quick and easy it is to make this take-out at home (and how much better it tastes).

  1. Coat the slices of beef in cornstarch, stir fry and set aside.
  2. Prepare the sauce. When the sauce has thickened, add the beef to the pan.
  3. Serve hot over rice.

Flank steak is best for this recipe because its flavor stands up to the sauce. If cut properly the beef is tender.

How to Make Beef Tender in Stir Fry

  • Add Cornstarch Toss the beef with cornstarch before cooking.  A technique called velveting creates the most tender meat (a combination of egg white, cornstarch, oil and often other additives) as cornstarch is a natural tenderizer. In this recipe, we use just cornstarch for both a tender meat and a nice crust.
  • Choose the Right Cut 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. (Avoid tougher cuts like stewing meat).
  • Cut Across the Grain Always cut beef across the grain and slice thinly.
  • Cook in Small Batches Don’t overcrowd the pan, cook in small batches as needed. Overcrowding the pan can cause the beef to steam rather than sear.

Left image shows sauce for Mongolian beef in a pan and right image shows sauce and meat for Mongolian beef

TIP For  Cutting Beef

For easier cutting, place the beef in the freezer for about 20 minutes before slicing. Cut beef across the grain into 1/4″ inch slices.

You will see the long fibers in the meat, you want to cut across the fibers for tender meat. If you cut with the fibers the beef will be tough.

What to Serve with Mongolian Beef

Like most stir-fry recipes, rice is a perfect choice for soaking up that garlicky ginger sauce. Steamed or baked white rice will do the trick. Add in a fresh steamed veggie, some bok choy or even some stir-fried veggies.

How to Store Leftovers.

Store leftovers in the freezer for four months or in the fridge for four days. Freeze in single portions for a quick packable lunch to bring to the office. They can be reheated straight from the freezer in the microwave or oven.

More Take-Out Favorites

Mongolian beef on rice with broccoli
4.91 from 213 votes
Review Recipe

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

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Author Holly Nilsson
Whenever the craving hits, I just whip up a batch of Mongolian Beef… and let me tell you this is amazing and surprisingly easy! 


  • 2 teaspoons + 2 tablespoons oil (vegetable or olive)
  • ½ teaspoon ginger minced
  • 4 cloves garlic finely minced
  • ½ cup soy sauce (low sodium is best)
  • ¼ cup water
  • ½ cup packed brown sugar
  • 1 pound flank steak (or your favorite cut of beef thinly sliced)
  • cup cornstarch
  • 2 green onions sliced

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  • 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.
  • Slice the flank steak into ¼" slices and toss with cornstarch. Gently shake off any excess.
  • 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).
  • 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

Serving: 4g, Calories: 342, Carbohydrates: 40g, Protein: 28g, Fat: 8g, Saturated Fat: 3g, Cholesterol: 68mg, Sodium: 1691mg, Potassium: 513mg, Fiber: 1g, Sugar: 27g, Vitamin A: 60IU, Vitamin C: 2mg, Calcium: 62mg, Iron: 3mg

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

Keyword mongolian beef
Course Main Course
Cuisine Chinese

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About the author


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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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