Go Back

PF Chang's Copycat Mongolian Beef

An easy and delicious Asian-inspired noodle dish
Prep Time50 mins
Cook Time30 mins
Course: Main Course
Servings: 4 people


  • 1 1/2 lbs flank steak (can also use a chuck roast or other beef cut)
  • 1/2 cup cornstarch
  • 1 cup flour
  • 1/4 cup vegetable oil
  • 4 pkgs ramen noodles
  • 1 bag frozen broccoli

For Sauce

  • 2 tbsp sesame oil
  • 3/4 cup soy sauce
  • 2/3 cup packed brown sugar
  • 1 1/4 cups chicken broth
  • 4 cloves garlic minced (I use 1/4 tsp premade minced garlic)
  • 1 tsp red pepper flakes (use more or less to suit)


  • If you're using a chuck roast, pound it with a meat mallet or rolling pin to tenderize
  • Marinate beef or steak for at least 2 hours using this Korean BBQ marinade* (optional)
  • Cut beef or steak into thin slices
  • Heat oil in skillet
  • Mix together cornstarch and flour in a bowl or ziploc bag. Evenly coat pieces and cook till brown and slightly crispy
  • Remove steak from skillet, drain excess oil and toss in broccoli to lightly saute
  • While broccoli is cooking, mix together sauce ingredients in a bowl. Then remove broccoli from skillet and pour in sauce. Cook about 10 minutes or until sauce reduces by about 1/4
  • While sauce is cooking, cook ramen noodles per package instructions. Some of my other recipes I use a tiny bit of the ramen packet to season but not this one, since the sauce is sweet.
  • Dump broccoli and beef back into skillet when sauce is done, stir slightly and add in ramen noodles last. Toss all ingredients together, garnish with sesame seeds or bean sprouts if desired.


You can use a lot of different cuts of beef for this recipe, if it's a roast, you can tenderize it first, and I like to marinate for at least 2 hours prior to cooking with this delicious Korean BBQ marinade here.