Mongolian Beef

mongolian-beefI’ve saved the best for last in my Chinese food week.  Sometimes in life, I just feel like some steak and Mongolian Beef is my favorite thing to get when I go to Pei Wei’s (PF Chang’s mid priced restaurant chain).  I love the simplicity of it: beef with sauce, and green onion.  Very simple and very good.  I went looking for a comparable dish that I could make at home and I have to say that Spend with Pennies PF Chang’s Mongolian Beef recipe was pretty spot on. I really didn’t change this recipe at all, which says a lot.  I just have a couple of tips that I learned along the way.


The sauce for this came together in minutes.  The part that took a little while was browning the outside of the beef.  I think that my batches were too small at first.  I figured out that I should have been able to do it in 3-4 batches.  You may want to divide the meat into batches ahead of time so you don’t make my mistake.

I used a top round roast because that was what was on sale.  It tasted great.  I would say to use whatever is on sale and you think would work OK (sometimes top sirloin is cheaper than anything else; watch the sales 🙂 ).

My tip for slicing the meat thin is to have it slightly frozen.  This will help immensely with keeping the thickness uniform.  You also want to make sure to cut against the grain, no matter which cut of meat you are using.

At Pei Wei’s they serve their Mongolian Beef with green onions and mushrooms.  I didn’t have any mushrooms available when I made this, but it would be a welcome addition if you enjoy mushrooms.

Overall, I really loved this recipe from Spend with Pennies and I loved that I could make enough for my family for about the same price as one serving would have cost me in a restaurant.


Mongolian Beef
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Mongolian Beef
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  1. Heat 2 teaspoons oil in a small pan over medium low. Add ginger and garlic and stir just until fragrant (about 1 minute). Add soy sauce, water and brown sugar and bring to a boil. Let boil 3-5 minutes or until slightly thickened. Set aside. Slice the flank steak into ¼" slices and toss with cornstarch. Gently shake off any excess. Place 1 tablespoon at a time of oil in a pan or wok and heat over medium high heat. Cook the beef in small batches for about 2 minutes. (It doesn't need to cook all of the way through, it will cook completely when combined with the sauce). Once all the beef has been cooked, combine with the sauce and heat over medium until hot and bubbly. Remove from heat and stir in green onions. Serve over rice. Chopsticks optional. 🙂
Recipe Notes

AnneOpinion courtesy of Spend You Pennies

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