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.
This recipe is similar to Honey Pepper Beef Stir Fry – with the addition of the crispy beef!
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 Information:
LIFE OF DOZER
That time I washed all his toys…
This was so great! I served it with jasmine rice and broccoli (with garlic, sesame oil and red pepper flakes). I didn’t quite get the crisp right though, but it didn’t impact flavour so I’ll try again. I also made it gluten free. I wish I could share the pic of it, because I totally bragged to my family and friends lol
I’m so glad you loved it Sasha!! N x
WOW ! This recipe was insanely delicious. My littlest boy, who is generally not fond of red meat, declared “mmm, this is the best beef ever!” and devoured it. My other boys also loved it and my husband declared it ‘amazing’. I’d say that makes it a new favourite! We have tried about 8 of your recipes so far and each has been ridiculously delicious. My new go-to for recipe planning. Greek Chicken Gyros are on again this week and also the Slow Cooked Mexican beef – yum!
That’s terrific Tracey!!!
Hi Nagi OMG this is amazing….made it for dinner last week and adult son requested it again the next night served it with brown basmati..texted my brother to direct him to your site his reply was “bloody beautiful Minnie” did the marinade for your butter chicken last night cooking it with your flatbread s tonight
That’s so great to hear Kym, I hope you love the butter chicken! – N x
Looks great! I’m wondering if this can be frozen at any point?
Thanks 🙂
Hi Miriam, It will lose it’s crispiness if frozen unfortunately Miriam – N x
Oh Nagi what a whopper of a dish….made it and served with brown basmati and Bok choy….big 22 yr old son requested it again the next night so I went to work again..made double so I could have leftovers for lunch…this recipe is a cracker love your work
Going to try this as soon as I find some appropriate beef to make it with.
Love love love the picture of all the boys toys!!! Enjoy him Nagi, (and I know you do)…..we don’t get to keep them with us forever but oh! the memories they leave with us.
Nagi, you don’t need to post this note……just sayin’ I’m so glad you love Dozer as much as you do!
Hi Nagi! I love all of your recipes so much, including this one. Made it tonight for my girlfriend, and she loved it. One question though — I had trouble making the beef crispy. I followed all of the directions. This was my first time frying something in the wok, so maybe not enough oil? Or oil not hot enough? Any advice? Thanks!
I cook for one most nights and this is something I love to make when I have a spare but of steak in the fridge. Love it. Loving your site and Instagram. You have me covered for dinner most nights 🙂
That’s so great Dani!
Going up to Seattle in 10 days to visit my son, wife and grandson. My son specifically asked me to make Mongolian beef for them and you came through with the perfect recipe, as you always do! I know it will be a 5 star, as your recipes always are! Love that variety of Dozer’s toys so going to Petco to buy a supply for Katie before my trip! Thank you for this and for all your super recipes!
You’re so welcome Joan!!