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P.F. Chang's Mongolian Beef

P.F. Chang's Authentic Mongolian Beef Recipe

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 4


  • 12 oz sliced beef tenderloin
  • 1 Tbsp soybean oil (or peanut, canola, safflower oil)
  • 1/2 tsp fresh garlic finely chopped
  • 2 fl oz low sodium soy sauce (see note 1)
  • 2 Tbsp white sugar
  • 1 tsp rice wine
  • 2 oz green onions green part only, cut 3" long
  • 1/2 tsp sesame oil


  • Heat the oil in a saute pan over high heat. Add the sliced beef and cook for 30-60 seconds, or until the beef if lightly browned around the edges and no longer pink throughout the rest of the surface.
  • Add the garlic and toss with the beef.
  • Add the rice wine, soy sauce, and sugar, and bring to a boil. Cook the beef until the sauce has thickened enough stick to the meat and no longer pools at the bottom of the pan.
  • Add the green onion sticks and toss to mix with the beef. A few tosses are all that's needed - the onions do not need to be wilted.
  • Add the sesame oil and toss the beef.
  • Transfer the beef to a serving platter and enjoy with your favorite side dish (e.g. steamed rice or noodles)


Note 1 - the original recipes does not specify which soy sauce they use but I find that the low sodium one produces the best results.