5. Let me know if you’ve done it! Ugh… my family didn’t like it. Thanks for the recipe – definitely a keeper! It closely resembles grilling it and will cook really quickly! As the beef sits, heat up one cup of oil in a wok or skillet. Followed the directions to the letter. Any suggestions? However next time I’ll use 1/4 c. regular soy and 1/4 c. sweet thick soy. Thought I would share. Making it tonight! I made this tonight for my family and they said this is now their new beef/steak recipe. It doesn’t seem the oil is used in the actual dish, just to cook/fry the meat to make it crispy. Crispy but tender pieces of beef coated in a thick, sweet and a little salty sauce. I made this last week since we are obsessed with the PF Chang’s version and live 3 hours away from one. I also marinated the beef in soy sauce and sesame oil first. My husband couldn’t believe it was not a take away delivery. We already cut back on the sugar, but we should have also used a low sodium soya sauce. Disclosure: This post contains affiliate links. Love the flavors! Bring to a boil and simmer until thickened some, 10 to 15 minutes. https://www.food.com/recipe/actual-pf-changs-mongolian-beef-recipe-452525 Thank YOU for sharing this recipe with us…love it! Delicious recipe. Add the rice wine, soy sauce, and sugar. I added a small amount of green pepper and broccoli to this and a bit more red pepper flake . This dish looks amazing AND super easy! 1/3, 1/2 cup or a cup of vegetable oil? This looks fantastic, Christin! Will definitely be making again. Only thing I recommend is using lite soy sauce. Plus, because I made it I know exactly what was in it. That looks seriously legit! We love Mongolian beef! Added to sauce on stove. I have got to try this dish! You can save so much money, and they almost always taste better at home! Slice flank steak against the grain into 1/4-inch slices with the knife held at a 45 degree angle. Any way to cut back on the oil? Was a little to sweet but that’s ok. The fat in the meat really gave it a wonderful buttery texture. So flavorful and saucy! I favor a savory dish so I could see lessening the sugar, but I think everyone else in my family favors sweet. I’ve made it probably three times now and it’s a big hit with our family! And you nailed it perfectly. . Toss flank steak with cornstarch and let sit 10 to 15 minutes. I think you mean 1 tablespoon, right? Some people think this recipe is too salty or too sweet. It's like beef candy! Chang’s … Is there a different kind of meat that’s a bit more tender? Add the beef to the oil and saute for just 2 min. It was an absolute hit paired with jasmine rice. And with this recipe you can make five times the amount for the same prices as one order of Mongolian Beef from the popular restaurant. Do you possibly have a Instant Pot recipe guide for this Mongolian beef recipe? Wow! Thank you so very much for sharing this with us And you are right, PF Chang’s is way to pricey, but the Mongolian Beef is what my Wife and I like the best. My little niece who doesn’t touch beef eats this dish happily, as do our boys. Thank you to the ONE person who actually made it and commented on what was wrong. Will definitely make again and also try something similar with chicken. But I just finished making this fantastic mongolian beef recipe and I have to say it was one of the tastiest dishes I ever made. Nothing like it! Served with brown rice and broccoli. If you like P.F. Refrigerate 4 hours, or overnight. Delish! I added broccoli and it was still WAY to sweet. Mix the cornstarch with a splash of the water. It is delicious! Heat 1 tablespoon Vegetable oil in a. It was pretty messy frying the meet so I too wonder about broiling or grilling without the cornstarch (or arrowroot). Your Mongolian Beef looks absolutely incredible, Christin! Birthday present Air fryer. huge fan of this at PF….. replaced the beef with venison and its delicious!! Omg this sounds incredible and your pics are gorgeous! That’s quite the review Myles! Didn’t season the meat and when combined with the sauce found it was not overly salty. Chang’s …..it taste exactly like theirs. The dish turned out great! This looks so delicious! I let the sauce cook down longer so it was thicker. My sauce also didn’t thicken on it’s own. Vegetable oil is the worst and most stinky oil you can use though. Delicious! Make first and let it simmer while you prepare balance of recipe…old ISU food science grad. Very Yummy!!! And your kids will think you have suddenly developed restaurant chef skills. Thanks for the great recipe! I did make the mistake of over cooking. Yesterday hot right out of the pan it was wonderful…today after cooled and reheated I can see a difference in texture do to over cooking. Straight up identical! Cut the sugar down to 2Tbs and then you will have something. I have made this many times before using a different recipe. . I added two healthy table spoons of garlic chili to spice it up and the flavor turned out delicious!! Can you use ground ginger in the place on minced and how much. 2 %, Vegan/Vegetarian Pf Chang's Mongolian Beef (Tofu). Cook and reduce the sauce around the beef until all sauce has caramelized onto the beef.