Name: Copycat Mongolian Beef Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 pound flank steak, thinly sliced; 1/4 cup corn starch; 3 tablespoons vegetable oil; 1/2 cup low sodium soy sauce; 1/4 cup brown sugar; 1/2 teaspoon ginger; 1/2 teaspoon pepper (optional); 1 tablespoon minced garlic; 2 green onions, sliced (optional)

Jump to Recipe

If you’re craving a restaurant classic you can whip up at home with ease, this P.F. Chang’s Copycat Mongolian Beef in Air Fryer recipe is about to become your new go-to for flavor-packed, crisp-tender indulgence! With the irresistible balance of sweet, savory, and ginger-kissed sauce coating every strip of crispy air-fried beef, you get all the thrill of your favorite P dish with a fraction of the effort (and none of the takeout guilt). Trust me, once you try this at home, you’ll wonder why P.P. Chang’s ever became your only option for Mongolian beef night!

Ingredients You’ll Need

You’ll be amazed at how a handful of pantry staples and a couple of fresh add-ins come together to create the signature taste and glossy texture of this P.F. Chang’s classic. Each ingredient in P is thoughtfully chosen for flavor, texture, and the kind of mouthwatering color you just can’t resist.

Flank steak: Sliced thin for quick cooking and maximum crispiness in your air fryer, this cut stays tender and juicy.
Corn starch: The secret to that irresistible, light crunch on every piece of beef — don’t skip it!
Vegetable oil: Just a splash helps create that signature glossy Mongolian sauce and helps coat the beef.
Low sodium soy sauce: Adds deep umami savoriness without overpowering saltiness, so your P isn’t too salty.
Brown sugar: Brings sweetness and that gorgeous caramel richness every P fan loves.
Ginger: Fresh or ground, ginger adds brightness and warmth to balance all the sweet-savory flavors.
Pepper (optional): Turns up the gentle heat and complexity.
Minced garlic: No Mongolian beef is complete without that fragrant garlic punch.
Green onions (sliced, optional): These bring color and a fresh, oniony finish — classic for P.F. Chang’s presentation!

How to Make

Step 1: Slice the Steak

Begin by slicing your flank steak into thin, even strips against the grain — this is the trick to perfectly tender Mongolian beef. Slicing the steak this way makes every bite melt-in-your-mouth delicious and sets the stage for speedy air frying.

Step 2: Preheat Your Air Fryer

Set your air fryer to 400 degrees F and preheat for about 3 minutes. This little step ensures every piece of steak hits a hot basket, helping it crisp up and cook evenly just like the real deal at P.F. Chang’s, right in your own kitchen.

Step 3: Coat and Cook the Beef

Toss your sliced beef in corn starch until every piece is thoroughly coated — it’ll look like fluffy little clouds, I promise. Spread the strips in an even layer in your air fryer basket and cook at 400 degrees F for about 12 minutes, or until the edges are golden and crispy. That signature P crunch is forming right before your eyes!

Step 4: Whisk the Mangolian Beef Sauce

While your beef turns crispy, grab a bowl and whisk together the vegetable oil, soy sauce, brown sugar, ginger, and minced garlic (and a pinch of pepper for extra kick, if you like). This simple sauce blend will transform into that shiny, addictive glaze P lovers can’t get enough of.

Step 5: Cook the Sauce

Pour your whisked sauce into a small saucepan and bring it to a boil over medium heat. Let it bubble, then cook for about 2 minutes — it’ll thicken, deepen in color, and send waves of sweet-savory aroma through your kitchen. This step is what gives P its restaurant-quality sheen.

Step 6: Toss and Serve

Transfer your bubbling sauce back into your mixing bowl, then toss in the freshly-cooked beef strips from the air fryer. Stir until each piece is beautifully coated and glossy, ready to serve up your homemade P masterpiece!

How to Serve the mangolian beef recipe

Garnishes

Pile your Mongolian beef high and scatter sliced green onions on top for that unmistakable P.P. Chang’s finish — they add freshness and color, making each serving pop. For a final touch, you can sprinkle on a few toasted sesame seeds for extra crunch and subtle nuttiness.

Side Dishes

P is an absolute showstopper with a bowl of steamed jasmine or white rice, soaking up all the savory sauce. You could also toss in a side of simple stir-fried broccoli or Asian greens to round things out and carry that P vibe through your whole meal.

Creative Ways to Present

For a playful twist, try serving your P on lettuce leaves for irresistible Mongolian beef lettuce wraps. Make sliders with soft bao buns or even top a rice bowl with sautéed veggies for your own custom P creation — the possibilities for delicious fun are endless!

Make Ahead and Storage

Storing Leftovers

If you wind up with leftover P (lucky you!), let it cool to room temperature and then store it in an airtight container in the fridge. It’ll stay fresh and tasty for up to three days, making lunch the next day something to look forward to.

Freezing

Want to stretch out your P enjoyment? Pop your cooled Mongolian beef in a freezer-safe container or bag, squeezing out as much air as possible. It’ll hold up beautifully for up to two months and is a lifesaver for those nights when you need P comfort food in a hurry.

Reheating

Warm your Mongolian beef gently in a skillet over medium heat or toss it back in the air fryer for a couple of minutes to revive that crisp. A splash of water or soy sauce can help loosen up the glaze if it thickens in the fridge — in no time, your P will taste just as delicious as day one.

FAQs

Can I use another cut of beef instead of flank steak?

Absolutely! While flank steak gives that classic bite and texture perfect for P.F. Chang’s style, skirt steak or even sirloin work beautifully. Just be sure to slice thinly against the grain for maximum tenderness.

How do I make P less sweet if I prefer a more savory dish?

It’s so easy to adjust the balance — just dial back the brown sugar by a tablespoon or add a pinch more soy sauce. You’ll still get that glossy P glaze, tailored perfectly to your own taste buds.

Can this P recipe be made gluten-free?

Yes! Swap in your favorite gluten-free soy sauce or tamari. Everything else in the recipe is naturally gluten-free, so you can serve P to anyone with confidence.

What’s the best way to slice the steak for P?

Always slice against the grain — this breaks up the muscle fibers for super tender beef. And don’t forget to keep the slices thin so they cook up quickly and evenly in your air fryer, just like in the best takeout versions of P.

Can I double the P recipe for a crowd?

Of course! Just make sure to cook the beef in batches so it crisps up properly. You can toss everything together in a big bowl at the end for the ultimate shareable P feast!

Final Thoughts

Trust me, making this P.F. Chang’s Copycat Mongolian Beef in Air Fryer at home is pure weeknight magic. The flavors, the sauce, the crunchy texture — it all comes together so much faster (and tastier) than takeout. Give this P a try, and get ready for some serious dinnertime applause!

Copycat Mongolian Beef Recipe

★★★★★

4.8 from 8 reviews

Author: Jack
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Gluten Free

Print Recipe

Description

Enjoy the delicious taste of P.F. Chang’s Copycat Mongolian Beef made in the air fryer. Tender strips of beef coated in a savory sauce, this recipe is quick and easy to make at home.

Ingredients

Scale

Ingredients for Mongolian Beef:

1 pound flank steak, thinly sliced
1/4 cup corn starch
3 tablespoons vegetable oil
1/2 cup low sodium soy sauce
1/4 cup brown sugar
1/2 teaspoon ginger
1/2 teaspoon pepper (optional)
1 tablespoon minced garlic
2 green onions, sliced (optional)

Instructions

Slice the steak: Cut the flank steak into thin strips.
Preheat the air fryer: Set the air fryer to 400 degrees F and preheat for 3 minutes.
Coat the beef: Toss the beef strips in corn starch. Place the coated beef in the air fryer basket and cook at 400 degrees F for 12 minutes or until crispy.
Prepare the sauce: In a medium bowl, combine oil, soy sauce, brown sugar, ginger, and garlic. Whisk until smooth.
Cook the sauce: Transfer the sauce to a saucepan over medium heat. Bring to a boil and cook for 2 minutes.
Combine sauce and beef: Return the sauce to the bowl and add the cooked steak. Mix well to coat the beef with the sauce.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Air Fry
Cuisine: Asian