If you’ve heard of the P.F. Chang restaurant chain you probably know about one of their signature dishes, Mongolian Beef or possibly have eaten it. This is my version with a lot less sugar and salt (soy sauce) but similar otherwise.
I’ve been wanting to make this Asian dish where the thinly sliced beef is seared quickly and then covered in a sticky soy sauce. It is flavored with some of the typical Asian ingredients such as chili peppers, ginger, garlic and soy sauce and served over rice.
Mongolian Beef
- 1 lb. flank steak, sliced against the grain as thin as possible (I like to freeze it for 30-60 minutes which makes the meat easier to cut)
- 1-1/2 tsp. vegetable oil
- 1-1/2 tsp. low sodium soy sauce
- 1/4 cup cornstarch
- beef broth to thin the cornstarch mixture to better coat the meat strips
- 1/3 cup vegetable oil (or coconut oil) for frying at high heat
- 1 tsp. fresh ginger, minced (or more to taste)
- 5 dried chili peppers (stemmed and shake out the seeds) I use Tien Tsin peppers or Arbol
- 2 large cloves garlic, minced
- 1/4 cup low sodium soy sauce
- 1/4 cup low sodium chicken broth
- 2 tbsp. brown sugar (I used dark)
- 1 tbsp. cornstarch mixed with 1 tbsp. water
- a few scallions, chopped or cut into 1-inch slices on the diagonal plus more to garnish
Marinate the beef for a few hours with the 1-1/2 tsp. vegetable oil, 1-1/2 tsp. soy sauce, 1/4 cup cornstarch and enough beef broth to thin so it will coat the meat.
Heat the oil over high heat – my electric wok has a high sear position and it works really well. When I feel the oil is hot enough I always drop a small piece of green onion into the oil and if it “sizzles” the oil is ready. With tongs I add half the meat and stir fry for about 30 seconds, then turn and stir fry another 30 seconds; remove to a sheet pan. It was definitely tender, juicy and crispy on the edges.
Cook the rest of the meat and remove to the sheet pan. Drain all of the oil but a tbsp. Add the minced ginger, chili peppers and garlic. Stir fry for 30 seconds and then add the soy sauce and broth. Bring to a simmer and add the brown sugar. Keep stirring until the sugar is dissolved. Simmer for a few minutes and stir in the cornstarch mixture – it will thicken.
Add the beef strips and chopped green onion and combine. Remove the chili peppers if desired or at least tell your guests about them!
Serve with Gandy Dancer Rice which uses parboiled basmati rice (or converted rice) is a better source of fiber, calcium, potasium and vitamin B than regular white rice. The brand I bought is suitable for diabetics due to a low GI index (between 50 and 70). I buy this from Yummy, Pure Indian Basmati Rice. The carbs in this rice do not cause a large spike in blood sugar. Kosher certified, low in fat, cholesterol free, gluten free, GMO free and vegan. Can you tell I am interested in the carbs I eat???
Recipe by cookingwithauntjuju.com
Parboiled basmati rice on the right, brown in the back and white on the left…
The Mongolian Beef looks wonderful. I like your suggestion to “at least tell guests” about the chili peppers. I’ve occasionally unexpectedly bit into a chili pepper when eating at a restaurant, and wish that I’d been warned ahead of time. 🙂
Thanks Sheryl – I leave the “hot peppers” whole so people can see them. Not fun biting into even a piece of those peppers. I also warn them… 🙂
Hello ? Greetings from Mongolia,
The beef dish looks delicious. 🇲🇳👏
Hello Mongolia all the way from Michigan, USA! I know this isn’t a Mongolian dish but rather Chinese/American – I’m not sure where the name came from 🙂
This looks so delicious! Thanks for the parboiled rice recommendation. I will look for it. 🙂
Thanks Ronit – once in awhile I like just the meat instead of a stir-fry with veggies too. Another recipe which was hard to quit eating 🙂 You can see the difference in the color – my Gandy Dancer’s Rice Pilaf post goes into more detail about the rice.
I can see why! 🙂
Oh yes, I remember PF Changs and miss it. For me, it was one of the few Chinese restaurants that tasted like the Chinese food I experienced during my travels in China. Your Mongolian beef looks grand and makes me hungry for good Chinese food.
Thanks Ron – it was a nice treat! Usually I include a bunch of veggies but it was nice to get the full flavor of the meat. I can’t remember the last time I ate at PF Changs as I make all my Asian food – I find the restaurants use too much salt and sugar!
Applesauce! Judi, that looks pos-i-lutely mouth-watering. It’s breakfast time here, but my tummy is wanting that now. Delicious dish, beautifully presented. Hugs!
Thanks Teagan – no wonder you are so skilled at writing as you always give me a fun and complimentary comment. It was excellent for sure and satisfied my craving for spicy beef!
I went to PF Chang’s once and wasn’t very impressed. Maybe I ordered the wrong thing. I should have ordered this! I have a beef tenderloin tip I’m going to make this with. It should be fabulous. I love all of the ingredients. Thanks!
I would have to agree with you Mimi – many chain restaurants add too much salt, sugar and preservatives. I can make it much better and healthier at home 🙂 I never eat Asian out any more 🙂
This looks amazing! I’m very excited to try the recipe!
Hi Sheryl – once in awhile I like some beef and this recipe hit the spot! Normally with a stir-fry I prefer to have some veggies too.
i love your ceramic dish holding the rices. so pretty. and i’m sure this beef dish is delicious. cheers sherry
Thanks Sherry – I have a number of “cabbage” ceramic dishes and this one is a favorite too! I also have plates, bowls and even mugs.