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Mongolian Beef

Mongolian Beef

This recipe is supposedly a “copy-cat” recipe of PF Chang’s Mongolian Beef. Neither of us can remember what exactly that tastes like, so I can’t say if it actually is or not, but it was pretty darn delicious. By no means healthy, but delicious nonetheless.

We used about half the oil the recipe calls for to cook the beef, but it was still a bit oily, though I guess that is to be expected with Chinese take out food. Mmm grease. The sauce itself is practically candy, and I’m sure the dish would be just as delicious if the beef were quickly pan-seared instead of submerged in cooking oil (sounds appetizing, doesn’t it?).

We added some yellow onion, which Taylor insists is always in a good plate of Mongolian beef. And he would know. It’s his go-to meal whenever we go out to dinner at a Chinese restaurant. You think he’d be more adventurous, but nope. Mongolian beef it is.

All we were missing were those crispy rice noodles that I love so much (and that are a blast to fry up yourself). Next time, since, you know, we still have two fajita packs left in the freezer.

Mongolian Beef

Yield: 2 servings


  • 2 teaspoons vegetable oil
  • 1/2 teaspoon ginger, minced
  • 1 tablespoon garlic, chopped
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 3/4 cup dark brown sugar
  • vegetable oil, for frying (about 1 cup)
  • 1 lb flank steak
  • 1/4 cup cornstarch
  • 1 medium yellow onion, thinly sliced
  • 2 large green onions


  1. Make the sauce by heating 2 teaspoons of vegetable oil in a medium saucepan over med/low heat. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.
  2. Slice the flank steak against the grain into 1/4" thick bite-size slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks.
  3. Heat up one cup of oil in a wok or large skillet until it's nice and hot, but not smoking. Add the beef to the oil and saute for two minutes, or until the beef just begins to darken on the edges. You don't need a thorough cooking here since the beef is going to go back on the heat later. Stir the meat around a little so that it cooks evenly. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
  4. Put the pan back over the heat, dump the meat back into it. Add the onion and saute for one minute. Add the sauce, cook for one minute while stirring, then add all the green onions. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate, leaving the excess sauce behind in the pan.
Recipe adapted from here

26 CommentsLeave a Comment →

  1. 1
    Posted On April 7, 2009 at 11:15 am



  2. 2
    Posted On April 7, 2009 at 2:43 pm

    Definitely going to be making this one!


  3. 3
    Posted On April 7, 2009 at 5:13 pm

    Looks FANTASTIC.


  4. 4
    Posted On April 7, 2009 at 5:58 pm

    This looks and sounds delicious


  5. 5
    Posted On April 7, 2009 at 6:09 pm

    I just tried this myself a few weeks ago…it’s pretty great, isn’t it? I think I used too much cornstarch though…there was a lot of breading left over in the oil.


  6. 6
    Nicole (Cooking After Five)
    Posted On April 7, 2009 at 7:57 pm

    This looks amazing! My husband will be absolutely thrilled when I tell him it’s on our menu next week.


  7. 7
    Posted On April 7, 2009 at 8:13 pm

    Sounds like a perfect recipe for your Hearst Ranch Beef, not to mention a way to play with your new knives! The photo is making me hungry. Wish we were there to join you! sigh………


  8. 8
    Posted On April 8, 2009 at 2:14 am

    You know, I haven’t had Mongolian Beef in WAAAAY too long. I need to try out this recipe ASAP. Your picture has my mouth watering already.


  9. 9
    Posted On April 8, 2009 at 11:42 am

    That is one of my favorite dishes (even though I’ve never been to PF Chang’s). Looks absolutely delicious!


  10. 10
    Posted On April 8, 2009 at 2:55 pm

    Wow – this looks incredible…I agree..not so much oil would be better and still just as good.


  11. 11
    Posted On April 8, 2009 at 5:15 pm

    I’m with Taylor, Mongolian Beef is usually my go-to dish. I’ll definitely have to try this. Awesome photo of it too!


  12. 12
    Posted On April 9, 2009 at 7:05 pm

    That beef looks so tasty!


  13. 13
    Posted On April 10, 2009 at 12:09 pm

    This mongolian beef looks unreal! Thanks for the recipe!


  14. 14
    Posted On April 10, 2009 at 5:29 pm

    I’ve been looking for a recipe for Mongolian beef forever! Thanks!


  15. 15
    Posted On April 17, 2009 at 8:03 am

    This was great. I made it last night and really enjoyed it. Thanks for sharing.

    You can read my feedback here:

    Eat With Me


  16. 16
    Posted On April 29, 2009 at 3:43 pm

    This is making my mouth water…


  17. 17
    Posted On May 22, 2009 at 9:48 pm

    This sounds awesome. You thought that it was still oily even after cutting the oil in half? Do you think setting the beef on paper towels would work? Or do you think it would ruin it? I want to try this!


  18. 18
    Posted On May 23, 2009 at 9:30 am

    Hi Chris –

    We did drain the meat on paper towels. It just felt like it absorbed a lot of the oil. We’re thinking about making this again next week, and will try simply pan-searing the meat in a few tbs of oil. Will surely post about the results. :)



  19. 19
    Posted On June 19, 2009 at 7:10 pm

    I tried this recipe a while back. It’s now one of our favorites!! Thanks for sharing it


  20. 20
    Posted On February 25, 2010 at 11:10 am



  21. 21
    Posted On September 20, 2011 at 11:49 am

    I made this for dinner last night and it was so simple, so quick, and so delicious. Pan frying the beef was the trickiest part for me, but that may be because I purchased pre-sliced super thin beef from an Asian supermarket near me. The meat was browned almost as soon as I got it into the oil. I had just enough time to get 5 pieces in and I had to flip and then remove. Luckily my boyfriend was right there and willing to help me get the meat out before it burned. This is just simply delicious and I know I will be making this again. I did serve this with the scallion pancakes you have here too and it was an amazing pairing! Thanks so much for these recipes!


  22. 22
    Posted On December 13, 2011 at 3:37 pm

    Why leave the extra sauce behind in the pan?


  23. 23
    Posted On July 22, 2012 at 9:04 pm

    What if you use flour instead of cornstarch?
    And is it fresh ginger?


    • Posted On July 23, 2012 at 3:15 pm

      Fresh ginger, yes, and no I would not substitute flour in this recipe.

  24. 24
    Posted On December 20, 2013 at 5:07 pm

    Love this recipe so much thank you for sharing it!!!


  25. 25
    Posted On March 24, 2015 at 9:18 pm

    Ok, this was by far the yummiest thing I’ve ever made at home.  I have been searching
    for a recipe that will come close to takeout and despite all of the Pinterest promises, 
    they are always ho-hum.

    This was hands down, restaurant quality.  My husband gave it a 10!!


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