Mongolian Beef - P.F. Chang's Recipe (copycat) (2024)

If you are looking for a quick dinner win, you are in for a treat. This copycat Mongolian beef PF Chang’s recipe is tender, juicy and savory. It is so good served over rice and super easy to make.

When you can’t get out to dinner at a restaurant to satisfy your craving, this copycat recipe will hit the spot.

There is just something about delicious Asian dishes. When you want that flavor, you have to find a way to get it!

What I Love

• Quick prep
• Flavorful meal
• Restaurant version at home
• Easy Mongolian beef recipe
• Tender beef

Ingredients

Use just a few simple ingredients to bring this dinner together in no time. The best part is that you can cook the rice, beef, and sauce at the same time so it truly is a 30 minute meal.

Here’s what to buy next time you are at the grocery store:

• Thin slices of beef (flank steak or stew meat works great)
• Corn starch
• Vegetable oil
• Soy sauce
• Brown sugar
• Ground ginger
• Garlic cloves
• Green onions
• Sesame seeds
• White rice or brown rice (optional)

How to Make it

The first time I made this recipe, my whole family loved it and asked for it to be in our regular rotation. It doesn’t take a lot of time and it is so good. It has truly become one of my favorite recipes.

To get started, make sure your beef strips are sliced into thin strips. If using stew meat, you may need to slice it a little thinner than it comes from the store.

Preheat your Air Fryer to 400°F For a couple of minutes. If preparing rice or noodles, go ahead and start that process according to the package instructions.

Then, in a medium bowl toss your steak in the corn starch to coat.

Transfer the meat your air fryer basket and arrange it in a single layer.

Cook for about 12 minutes or until crispy. You may need to do a couple batches depending on the size of your air fryer.

While the beef is cooking, add the oil, soy sauce, sugar, ginger, and garlic to a small mixing bowl and whisk until combined.

Transfer soy sauce mixture to a medium saucepan and cook over medium-low heat.

Bring to a boil and reduce the sauce for 2 minutes.

Remove from heat and mix in your cooked steak. Carefully remove steak from the hot pan using tongs or a large slotted spoon.

Top with green onions and sesame seeds.

This tender beef is delicious as is. Or make it a complete meal using noodles, or serve over white rice.

Variations

This is such a great recipe because the edges of the beef are crispy with a tender center. PF Chang’s restaurant was on to something for sure. If you want to change it up a little, here are a few ideas.

• Add red pepper flakes for a spicier sauce
• Serve over cauliflower rice for a lower carb option.
• Add some fresh ginger on top
• For added crunch sprinkle on some chopped peanuts or cashews
• Add fresh matchstick carrots for color and crunch

Storage Tips

Refrigerate leftovers in an airtight container and enjoy for up to 3 days.

This meal is best eaten right after cooking. That said, if you want to freeze this recipe, I recommend keeping the sauce separate from the beef.

When ready to enjoy, use the air-fryer to reheat the meat to regain some of the crispiness and then stir in the sauce.

Print the Recipe

This copycat P.F. Chang’s Mongolian beef recipe has become a family favorite for us and I hope you love it too. Feel free to print or save the recipe below and enjoy!

For more easy family meals, try this creamy Italian sausage pasta or our buffalo chicken tater tot casserole.