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Mongolian Beef Recipe PF Chang’s Copycat – Easy Sticky Soy Glaze

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This homemade Mongolian beef recipe features tender strips of beef coated in a sticky soy glaze, perfectly balanced between sweet and savory. It’s a quick, restaurant-style stir-fry that’s easy to make and sure to please any crowd.

Ingredients

Scale
  • 1 lb flank steak, thinly sliced against the grain (sirloin or flat iron steak works too)
  • 1/4 cup cornstarch
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil (or canola oil)
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup packed dark brown sugar
  • 1/4 cup water
  • 2 teaspoons hoisin sauce (optional)
  • 1 tablespoon rice vinegar
  • 2 teaspoons fresh ginger, minced (or 1/2 teaspoon ground ginger)
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 3–4 green onions, sliced (for garnish)
  • 1 tablespoon toasted sesame seeds (optional, for garnish)

Instructions

  1. Slice the flank steak very thinly against the grain (about 1/4-inch slices). Pat dry with paper towels.
  2. Toss beef slices in a bowl with cornstarch, salt, and black pepper until well coated.
  3. In a small bowl, whisk together soy sauce, brown sugar, water, hoisin sauce, rice vinegar, ginger, garlic, and red pepper flakes (if using). Set aside.
  4. Heat vegetable oil in a large skillet or wok over medium-high heat. Add beef in a single layer (work in batches if needed) and fry 1–2 minutes per side until browned and crispy. Transfer cooked beef to a plate lined with paper towels.
  5. Pour out excess oil, leaving a thin coating in the pan. Add the prepared glaze, bring to a simmer over medium heat, and cook 2–3 minutes, stirring constantly, until slightly thickened and syrupy.
  6. Return fried beef to the pan and toss with the sauce until every slice is glossy and coated, about 1–2 minutes.
  7. Transfer Mongolian beef to a serving platter. Sprinkle with sliced green onions and toasted sesame seeds. Serve immediately.

Notes

Slice beef thinly against the grain for tenderness. Pat dry before coating for crispiness. Fry in batches to avoid steaming. Sauce thickens quickly—stir constantly and remove from heat when syrupy. For gluten-free, use tamari and arrowroot starch. Add veggies like bell peppers or snap peas for variation. Leftovers keep well and flavors deepen overnight.

Nutrition

Keywords: Mongolian beef, PF Chang's copycat, sticky soy glaze, Chinese takeout, easy stir-fry, beef recipe, restaurant style, weeknight dinner, gluten-free option, quick dinner

Find it online: https://prismtaste.com/mongolian-beef-recipe-pf-changs-copycat-easy-sticky-soy-glaze/