Crispy Mongolian Beef with Sweet Soy Glaze PF Chang's Style
A restaurant-style stir-fry featuring tender flank steak coated in cornstarch and deep-fried until crispy, then tossed in a glossy sweet and savory sauce made with soy sauce, brown sugar, ginger, and garlic. The beef develops a perfect crispy exterior while staying tender inside, and the sauce strikes an ideal balance of umami and sweetness. Finished with fresh green onions and optional red pepper flakes for heat, this dish delivers the authentic PF Chang's experience at home. Best served over steamed rice to soak up the flavorful sauce.
Ingredients
- 1 tablespoon vegetable oil
- 1 teaspoons fresh ginger, minced
- 1 tablespoon garlic, minced
- ½ cup soy saucetamari or coconut aminos1:1gluten-freegluten-freesoy-free
tamari for gluten-free, coconut aminos for soy-free
Full guide → - ½ cup water
- ¾ cup dark brown sugarcoconut sugar or maple syrup1:1 or 1/2 cuprefined-sugar-free
slightly different flavor profile
Full guide → - 1 cup vegetable oil
- 1 ½ pounds flank steak
- ½ cup cornstarch
- ¼ teaspoon red pepper flakes(optional)
- 1 bunch green onions, cut on diagonal into 2-inch pieces
Instructions
- 1
Heat oil in medium saucepan over medium heat
- 2
Add ginger and garlic, stir for 30 seconds
- 3
Add soy sauce, water, and brown sugar, bring to boil
- 4
Simmer until thickened, 10 to 15 minutes
- 5
Slice flank steak against grain into slices with knife at 45 degree angle
- 6
Cut long pieces in half for bite-sized portions
- 7
Toss flank steak with cornstarch and let sit 10 to 15 minutes
- 8
Heat oil in large pan over medium-high heat
- 9
Add beef in batches and cook 2-3 minutes until brown and crispy, flipping to cook both sides
- 10
Remove meat with slotted spoon and discard cooking oil
- 11
Place meat back in pan with sauce and cook over medium heat for 1 minute, stirring to coat
- 12
Add red pepper flakes and green onions, remove from heat
- 13
Serve over rice
Tips
Cut steak against the grain at a 45-degree angle for maximum tenderness and restaurant-style presentation.
Let cornstarch-coated beef sit 10-15 minutes before frying to ensure the coating adheres properly and creates a crispy exterior.
Cook beef in batches to avoid overcrowding the pan, which prevents proper browning and crisping.
Good to Know
Refrigerate leftovers up to 3 days. Reheat in skillet over medium heat to maintain crispiness.
Sauce can be made 2 days ahead. Slice and coat beef day of cooking for best texture.
Serve immediately over steamed rice while beef is still crispy and sauce is hot.
Common Mistakes
Don't skip the cornstarch resting time to avoid coating falling off during cooking.
Avoid overcrowding the pan to prevent steaming instead of crisping.
Don't overcook the beef in the sauce to maintain crispy texture.
Substitutions
Gluten-Free Swaps
tamari for gluten-free, coconut aminos for soy-free
Full guide →General Alternatives
slightly different flavor profile
Full guide →FAQ
Can I use a different cut of beef?
Yes, sirloin or ribeye work well. Slice thinly against the grain for tenderness. Avoid lean cuts like round steak which can become tough.
How long does the sauce keep?
The sauce keeps refrigerated for up to 1 week. Reheat gently before using and thin with a little water if needed.
Can I make this less sweet?
Reduce brown sugar to 1/2 cup and add an extra tablespoon of soy sauce to maintain flavor balance while cutting sweetness.