Spicy Mongolian Beef (PF Chang Style) – Kosher Copycat Favorite
Craving PF Chang’s famous Spicy Mongolian Beef but keeping kosher? This easy, flavorful recipe is the perfect solution! Made with tender strips of beef, coated in a sweet, garlicky soy glaze with a spicy kick, this kosher version delivers all the bold flavors you love—right from your own kitchen.
Why You’ll Love Spicy Mongolian Beef
This recipe is a total weeknight winner. It’s bold, saucy, and deeply satisfying. Crispy-edged beef strips get tossed in a sticky, sweet-spicy sauce packed with garlic, ginger, and brown sugar—perfectly balanced by a touch of heat from red pepper flakes. Serve it over rice or steamed veggies for a complete meal.
Ingredients for Spicy Mongolian Beef
To make this delicious dish, you’ll need:
- 1 tbsp sesame oil
- 2 tsp minced ginger
- 2 cloves garlic, minced
- ½ tbsp red pepper flakes (optional for extra heat)
- ½ cup soy sauce
- ½ cup water
- ¾ cup dark brown sugar
- 4 tbsp vegetable oil (for the sauce)
- 1½ lbs flank steak or kosher London broil
- 3 tbsp cornstarch
- 1 cup cornstarch (for coating the beef)
- 1 cup vegetable oil (for frying)
- 2 green onions, cut diagonally into 2-inch pieces
Step-by-Step Instructions
Make the Sauce
In a medium saucepan, heat 4 tablespoons vegetable oil over medium heat. Add ginger and garlic and sauté for 30 seconds. Stir in soy sauce, water, and dark brown sugar. Bring to a boil, then lower heat and simmer for 10–15 minutes until slightly thickened.
Prepare and Fry the Beef
Slice the beef thinly against the grain, at a 45-degree angle. Toss the strips with 3 tablespoons of cornstarch and let sit for 10–15 minutes.
Heat 1 cup of vegetable oil in a large skillet over medium-high heat. Fry the beef in batches (about 2–3 minutes per batch) until browned and crispy. Remove with a slotted spoon and discard excess oil.
Combine and Finish
Return the beef to the pan. Pour in the sauce and stir over medium heat for 1 minute until the beef is well coated. Add red pepper flakes and green onions, stir, and remove from heat.
Tips for Perfect Spicy Mongolian Beef
- Cut against the grain: This ensures maximum tenderness in every bite.
- Want less spice? Reduce or omit the red pepper flakes.
- Make it a meal: Serve with white rice, brown rice, or stir-fried vegetables.
Serving Suggestions
This dish is perfect as a Shabbat dinner main, or any night you want to wow your guests with something indulgent yet homemade. For a full meal, serve it with sautéed bok choy, rice noodles, or a crisp cucumber salad.
Final Thoughts on Spicy Mongolian Beef
This Spicy Mongolian Beef (PF Chang style) is the ultimate kosher comfort food. It’s bold, sweet, and spicy—just like the restaurant version, but better because you made it yourself. Whether you’re cooking for family or entertaining guests, this recipe is guaranteed to impress.
Spicy Mongolian Beef (PF Chang style)
DESCRIPTION
INGREDIENTS
Ingredients
- 1 tbsp sesame oil
- 2 tsp minced ginger
- 1/2 tbsp red pepper chili flakes (optional)
- 2 cloves garlic minced
- 1/2 cup soy sauce
- 1/2 cup water
- 3/4 cup dark brown sugar
- 4 tbsp vegetable oil
- 1 1/2 pounds flank steak or London broil
- 3 tbsp cornstarch
- 2 green onions (cut on diagonal into 2-inch pieces)
- 1 cup vegetable oil (to fry steak strips)
- 1 cup cornstarch (to coat steak strips)
INSTRUCTIONS
Instructions
- Make the sauce. Heat 4 tablespoons vegetable oil in a medium saucepan over medium heat. Add ginger and garlic and stir for 30 seconds.
- Add soy sauce, water, and brown sugar. Bring to a boil and simmer until thickened some, 10 to 15 minutes.
- Slice flank steak against the grain into 1/4-inch slices with the knife held at a 45 degree angle. Some of the really long pieces I cut in half to make them more bite-sized.
- Toss flank steak with cornstarch and let sit 10 to 15 minutes.
- Heat 1 cup Vegetable oil in a large pan over medium-high heat.
- Add beef (I cooked it in 2 batches) and cook 2-3 minutes, until brown and crispy, flipping pieces over to cook both sides.
- Remove meat with a slotted spoon and discard cooking oil. Place meat back in pan along with sauce and cook over medium heat for 1 minute, stirring to coat meat.
- Add red pepper flakes and green onions and remove from heat.
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