Super crispy pieces of beef coated in a sweet salty sauce = heaven in the form of a stir fry. PF Chang’s copycat – done right! Marinating the beef is key for packing in great flavour into every single bite.
Mongolian Beef
I cannot get enough of this Mongolian Beef. I am obsessed!
PF Chang’s is an Asian themed restaurant chain in the US. They seem to be everywhere – and it’s wildly popular. Because of its sheer popularity, I had to try it when I was in the US. I actually didn’t mind the Chow Mein that my friend got, but personally I found the Mongolian Beef too sweet and too oily.
I didn’t get it. I couldn’t understand what all the fuss was about, and why America is so obsessed with Mongolian Beef! Every single other food on my “must try” list that I had on my US foodie road trip was a home run. But Mongolian Beef? Disappointing.
But knowing how popular it is, I tried it again at a Chinese restaurant in LA. I had too, I was curious. This time, I scored! I understood! Made properly, it is absolutely addictive. Dangerously so.
For the Australians reading this, Mongolian Beef is similar to what we know as Szechuan Style Beef and Peking Beef. Thin slices of beef that is shallow fried so it’s super crispy then tossed in a sticky sauce.
It’s the combination of crispy and sticky that makes this SO good. See how thick and caramel-like the sauce is? The photo on the right is when the sauce is bubbling away, thickening and coating the beef. Heaven in a pan, that’s what this is. 🙂
Did you notice that I made it in a skillet instead of a wok? To tell you the truth, normally I make it in a wok but I wanted to try it in a skillet too so I could provide directions for that.
It’s easier made in a wok because you can shallow fry the beef in the wok. But if you don’t have a wok, I recommend frying the beef in a small saucepan instead because the beef is cooked with only 1/4 cup of oil. If you use a skillet, then the oil spreads too thinly and you won’t get the same crispiness. After the beef is cooked, finish the rest of the recipe in a skillet. Easy!
In the crispy / sticky stakes, I have to say that this is right up there with Buffalo Wings. That is to say, if someone put a plate of this and a plate of Buffalo Wings in front of me, I am not entirely sure which one I would go for.
Actually, I do know. Probably both at the same time. 🙂
– Nagi x
PS I got side tracked and forgot to mention that I tried a few recipes I found on a mission to get the closest match to the Mongolian Beef I had at a Chinese restaurant in LA, not PF Chang’s which I didn’t enjoy very much. A few were close, but didn’t nail it. This recipe is from a blog called Woks of Life which is run by a Chinese family who used to run a Chinese restaurant in America. It’s my “go to” source for American Chinese recipes. Every single recipe I have tried has been an absolute ripper. Honestly!
WATCH HOW TO MAKE IT
Crispy Sticky Mongolian Beef recipe video!
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Crispy Sticky Mongolian Beef
Ingredients
Beef and Marinade
- 8 oz / 250g beef steak (rump, scotch or flank), sliced into 1/5" / 3mm slices (Note 1)
- 1 tsp soy sauce
- 1 tsp cornstarch/cornflour
- 1 tsp vegetable oil
Sauce
- 2 tsp cornflour / cornstarch
- 1/4 cup water
- 2 tbsp soy sauce (light or all purpose, NOT dark)
- 1/4 cup chicken broth
- 1 1/2 tbsp Chinese cooking wine or dry sherry, or more chicken broth (Note 2)
- 3 tbsp / 1/4 cup brown sugar, lightly packed
Crispy Beef
- 1/4 - 1 1/2 cups vegetable oil (Note 1)
- 1/4 cup cornstarch/cornflour
Stir Fry
- 1/2 tsp ginger, finely minced
- 2 garlic cloves, crushed
- 2 scallions/shallots, cut into 1 1/2" / 4cm pieces on the diagonal
Instructions
Beef and Marinade
- Combine the Beef and Marinade ingredients in a bowl and marinate for 30 minutes to 1 hour.
Sauce
- Mix the cornstarch with a splash of the water. Then add the remaining Sauce ingredients, including remaining water.
Crispy Beef and Stir Fry
- Add 1/4 cup cornstarch and use your fingers to lightly coat the beef.
- Heat 1/4 cup oil in a wok (Note 2) over medium high heat. Add 1/2 the beef and cook the first side for around 45 seconds or until golden and crisp. Then flip (I use an egg flip) and cook the other side for 30 - 45 seconds until golden and crisp. Remove onto a paper towel lined plate. Repeat with remaining beef.
- Discard the oil, leaving behind about 1 tablespoon in the wok.
- Add the ginger and garlic and sauté for about 15 seconds. Don't let it burn!
- Add the Sauce into the wok. Bring it to a simmer and let it cook for about 1 1/2 minutes or until it thickens into a glossy sticky sauce.
- Add the beef and scallions, toss to coat and cook for a further 30 seconds.
- Serve immediately with rice!
Recipe Notes:
Nutrition
LIFE OF DOZER
That time I washed all his toys…
So good. Again. Can you do no wrong? Kids wanted Chinese. Did not want to spend money when I had the ingredients at home and it was sensational. Thank you!
Woot! I’m so glad it was a hit Rebecca, homemade is so much better than takeout!
A winner in our household. I double the sauce ingredients as I make a big batch with plenty of leftovers (the sauce is so glossy and delicious) To save time I prepare all the ingredients in the morning then it takes little time to cook. I add chopped capsicum and baby corn spears as I love my veggies.
Woot! I’m so happy you love it, and you can never have too much sauce! 🙌
Hi Nagi. Tried this recipe last night and what a beautiful meal. So easy too. I notice a few people asking if it could be made in advance. If you prepare everything earlier, it takes no time at all to cook up the beef slices & then add the sauce & other components. A delightfully easy & quick meal. Thankyou once again for another great recipe
I’m so glad you loved it Robyn, I’m all about big flavours and easy meals!
Hi im just wondering if the beef can be made in advance if making for a large group?
Hmm! I haven’t thought about that. I think it might dry out a bit if sitting around for too long, how long were you thinking??
Made this tonight and the family loved it. I added a tbsp of balsamic vinegar to the sauce – turned out pretty good!!
Your recipes are always amazing!!
Hey Nagi
I may have previously commented on the dish however we had for dinner again tonight and it was Sooo Good!
I love hearing that Vanessa!! Hope you’re well 🙂 N x
Made this tonight, it was so yummy! My husband says I can make it again anytime! Love all your recipes. Thank you. X
I had a recipe for this several years ago and in all of my moving, I lost it. It was simply called Crispy Beef. I am so glad to have found this recipe again. It is wonderful and one of my favorites! Thanks so much, Nagi, for all of your great recipes. Love your blog.
Amazing! I just did the marinade and frying of the beef and cheated with the sauce just heated some hoisin and chilli sauce in the microwave and I or rather we devoured the lot! Thank you for the fantastic recipe! LOVE x
I love your blog! I want to make this recipe for about 12, what can be done ahead of time? Can I fry the beef earlier in the day? Thank you
made this so many times my husband loves it
thats his favoried dish
thank you
Wonderful to hear lihy! Thank you for letting me know you enjoyed this – N x
Made this for dinner last night after finding your site two days ago. OMG, it is sooooooooo delicious. A bit messy frying and popping, but wow, the flavor was to die for. Thank you, Nagi, for your wonderful instructions and great recipes. Just looked at the Cracklin pork roast. Gotta try!
Made it tonight ,absolutely gorgeous,very easy to make 😀
Easy and VERY DELICIOUS!! My entire family LOVED this recipe. Another terrific recipe by the GENIUS ROCKSTAR, NAGI!
You totally flatter me Brooke! So glad everyone loved it! N xx