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Mongolian Beef PF Chang’s Copycat Recipe Easy Sticky Sauce

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This homemade Mongolian Beef recipe features tender, crispy steak tossed in a sticky, sweet, and savory sauce inspired by PF Chang’s. Quick to make and packed with bold flavors, it’s perfect for weeknight dinners or special occasions.

Ingredients

Scale
  • 1 lb flank steak, thinly sliced against the grain
  • 1/4 cup cornstarch
  • Salt and black pepper, to taste
  • 1/3 cup vegetable oil (or canola, peanut, or avocado oil)
  • 1/2 cup low sodium soy sauce (or tamari/coconut aminos for gluten-free)
  • 1/2 cup packed dark brown sugar
  • 1/3 cup water
  • 4 cloves fresh garlic, minced
  • 1 tablespoon fresh ginger, minced or grated
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 teaspoon sesame oil
  • 2 stalks green onions, sliced on the diagonal
  • Sesame seeds, for garnish (optional)

Instructions

  1. Pat flank steak dry with paper towels. Slice thinly against the grain (about 1/4 inch thick). Place in a mixing bowl, season lightly with salt and pepper, and toss with cornstarch until well coated. Shake off any excess.
  2. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
  3. Add beef slices in a single layer (work in batches if needed). Fry for 1-2 minutes per side until browned and crispy at the edges. Transfer cooked beef to a plate lined with paper towels. Repeat with remaining slices.
  4. Carefully pour out excess oil from the pan, leaving about 1 tablespoon.
  5. Add sesame oil, minced garlic, and grated ginger to the pan. Stir-fry for 30 seconds until fragrant.
  6. Pour in soy sauce, dark brown sugar, water, and red pepper flakes (if using). Bring to a simmer, stirring to dissolve the sugar. Simmer until the sauce is glossy and slightly thickened.
  7. Return all the crispy beef to the pan. Toss well to coat every piece. Let simmer for 2-3 minutes until sauce is thick and sticky, and beef is heated through.
  8. Stir in sliced green onions and sprinkle with sesame seeds if desired. Remove from heat.
  9. Serve immediately over steamed rice, noodles, or sautéed veggies.

Notes

For best results, slice beef thinly against the grain and coat with cornstarch for crispiness. Adjust sauce sweetness or saltiness to taste. Add extra veggies like broccoli or snap peas for a full meal. Use tamari or coconut aminos for gluten-free. Leftovers keep well in the fridge for up to 3 days; reheat with a splash of water to loosen the sauce.

Nutrition

Keywords: Mongolian beef, PF Chang’s copycat, sticky sauce, Chinese takeout, easy dinner, beef stir fry, gluten-free option, weeknight meal, Asian recipe

Find it online: https://elvafood.com/mongolian-beef-pf-changs-copycat-recipe-easy-sticky-sauce/