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Home Collections Asian Takeout

Crispy Sticky Mongolian Beef

By:Nagi
Published:26 Aug '15Updated:2 Nov '20
326 Comments
Recipe v Video v Dozer v

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!

Sticky crispy Mongolian 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.

Crispy Sticky Mongolian Beef - PF Chang's copycat, done right! Less oil, all the flavor and not stickly sweet. Easy!

Crispy Sticky Mongolian Beef - PF Chang's copycat, done right! Less oil, all the flavor and not stickly sweet. Easy!

What is Mongolian Beef – and what does it taste like?

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 different to what we know as Mongolian Lamb which is not fried or crispy, and the sauce is not as sweet.

It’s the combination of crispy and sticky that makes Mongolian Beef 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. 🙂

Crispy Sticky Mongolian Beef - PF Chang's copycat, done right! Less oil, all the flavor and not stickly sweet. Easy!

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

Crispy Sticky Mongolian Beef - PF Chang's copycat, done right! Less oil, all the flavor and not stickly sweet. Easy!

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 - PF Chang's copycat, done right! Less oil, all the flavor and not stickly sweet. Easy!

Crispy Sticky Mongolian Beef

Author: Nagi | RecipeTin Eats
Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Stir Fry
American Chinese
4.92 from 84 votes
Servings2 -3
Tap or hover to scale
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Recipe VIDEO above. This Mongolian Beef is super crispy and coated in a sticky salty / sweet sauce - but not TOO sweet! It's absolutely divine and everyone I've made this for has raved about it. Don't be daunted by the ingredients list - there are a number of repeat ingredients! I just like to separate them into groups for ease of following the recipe. 

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 10 minutes (though you could even leave it overnight).

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 - or for a low carb, low cal option, try Cauliflower Rice!

Recipe Notes:

1. I have fried this in just 1/4 cup of oil which works well, it requires more tossing to get the beef to brown evenly all over and become crispy, but you do end up with uneven browning which doesn't matter because it's tossed in sauce. The other way is to shallow fry in about 3/4 cm / 1/3" of oil in the skillet - about 1 to 1 1/2 cups. 
2. You could also substitute with Mirin or Cooking Sake. If you use Mirin, reduce the sugar by 1 tbsp.
3. Beef - As with all stir fries, this cooks very quickly so you need to use a decent cut of beef for it. Rump, flank, sirloin, t-bone and scotch fillet are excellent for this recipe.
Slice the beef against the grain. When you look at the beef, you will notice that the fibres are mostly going in one direction. Place the beef in front of you so the fibres are going left to right. Then cut through the fibres i.e. cut perpendicular to the direction of the fibres (see here for illustrative image). Cutting it this way makes the beef more tender!
Slow cooking cuts, like chuck, are not suitable unless you tenderise it (see How to tenderise beef the Chinese restaurant way)
4. If you don't have a wok, do this part in a small saucepan. It won't work in a skillet because the surface area is too large so the oil spreads too thinly. After cooking the beef, transfer 2 tbsp of oil from the saucepan into a skillet to cook the sauce and beef.
For the purpose of sharing this recipe on my blog, I made it in a frypan (to make sure it worked cooking the beef in a saucepan). But usually I make this in my wok!
5. This recipe is adapted from The Woks of Life. This blog is my "go to" trusted source for American Chinese recipes. It is run by a Chinese American family who used to own a restaurant - doesn't get anymore reliable than that!!
6. Nutrition assuming this serves 3. I measured the amount of oil discarded to calculate the nutrition.

Nutrition Information:

Serving: 163gCalories: 371cal (19%)
Keywords: Mongolian Beef
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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326 Comments

  1. Jason says

    January 11, 2023 at 10:53 am

    5 stars
    Made this recipe twice (obsessed). Used rib eye the first time and hanger steak the second time. Extremely flavorful. Will be making this again and again.

    Reply
  2. Mark Forde says

    September 28, 2022 at 1:51 am

    Hi Nagi. I have been cooking your recipes for years and I’ve only realised an Australian tbsp is 20 ml and not 15 as it is in Ireland. Am I correct here. Our tsp is 5, tbs 15 and a cup is 250 mils. Is I yours 5 for teaspoon, 20 tablespoon and 250 mil for a cup. Or if you have a post to measurements, could you direct me to it.
    Much appreciated

    Reply
    • Mark Forde says

      September 28, 2022 at 1:54 am

      I found the answer in your lockdown Q&A. 15 mils are you specify otherwise.

      Reply
  3. Courtney says

    September 19, 2022 at 11:28 pm

    5 stars
    This was absolutely delicious!!! We were out of brown sugar so had to use honey, but it was still amazing. Looking forward to trying as written soon. Thank you for sharing!!

    Reply
  4. Alishia says

    July 31, 2022 at 4:56 pm

    Bloody ripper this is by far a stand out! Thanks Nagi

    Reply
  5. Kim McAlister says

    July 15, 2022 at 9:24 pm

    Oh my Lordy Lordy Lord!
    So amazing!
    Everyone agreed this was far better than any honey chicken we have ever ordered from a Chinese shop.
    Thanks for another fantastic recipe.

    Reply
  6. Ramona W. says

    April 26, 2022 at 11:04 pm

    OMG – Dozer was a puppy back when you posted this. Oh and the recipe was delicious too! lol.

    Reply
    • Nagi says

      April 27, 2022 at 3:55 pm

      I can’t believe he has grown up so fast!!! N x

      Reply
  7. Nicky says

    April 19, 2022 at 5:59 pm

    Going to attempt tonight. Could I use stock instead of broth?

    Reply
  8. Kathy says

    March 30, 2022 at 5:54 pm

    Can I use raw sugar instead of brown

    Reply
    • Nagi says

      March 31, 2022 at 4:39 pm

      I think that would work ok Kathy! N x

      Reply
  9. Susan says

    February 9, 2022 at 3:34 am

    Hi Nagi

    Just wondering why I don’t get your posts sent to me by e-mail any more after you took time off to create your cookbook. Can you put me back on your list?

    Reply
    • Nagi says

      February 9, 2022 at 10:16 am

      You are still on the list Susan! The cookbook has just taken a lot longer than I expected and there is still a ways to go (argggh!!) I will be back – just stay tuned!! N x

      Reply
  10. Toni says

    February 7, 2022 at 1:48 pm

    I made this recipe for my family and they loved loved loved it….i then cooked it at my commercial kitchen and found the meat seperated from the coating giving it a gluggy look and texture (flavour still awesome) should i leave off the cornflour coating if its going to sit in a bain marie ???? or what else can i do double fry ???

    Reply
  11. kylie says

    January 17, 2022 at 8:23 am

    5 stars
    hi dozer you can let your mum know that this is another rocking recipe. again i say the kitchen is not my happy place and i must confess to feeling, well, fairly doubtful as i embarked upon this delight. but i must say! it turned out a complete (surprise!) treat!! i used a very $$$ cut cos i need all the help i can get, but the taste was heavenly. my husband loves your mum😘

    Reply
    • Nagi says

      January 17, 2022 at 9:54 am

      WOOF! It’s one of my favourites too…anything beef!!! xx Dozer

      Reply
  12. Jamie says

    December 30, 2021 at 3:00 am

    Hello, would like to say I love all your recipes.

    For this one instead of the brown sugar can I use Truvia?

    Thank you

    Reply
  13. KezzaMcD says

    December 9, 2021 at 7:06 pm

    5 stars
    I love this recipe. I tweek & add different vege. So flavoursome.

    Reply
  14. M says

    November 30, 2021 at 9:58 am

    5 stars
    Delicious!
    The hardest part is not to eat all the crispy beef before putting it in the sauce hahaa

    Reply
  15. Tami says

    October 28, 2021 at 3:25 pm

    5 stars
    Amazing! My husband said it’s better than the Mongolian beef he orders from our favorite Chinese restaurant!

    Reply
  16. Sue says

    October 23, 2021 at 10:59 am

    How can I make Recipe low sodium
    No sugar

    Reply
    • Nagi says

      October 24, 2021 at 6:52 pm

      Hi Sue…you just can’t make this dish without the soy sauce and sugar. You could try a reduced salt soy sauce to see if that helps but you need the sugar to balance it out. Sorry! N x

      Reply
  17. Nina says

    September 11, 2021 at 10:03 pm

    5 stars
    This was absolutely amazing. It is always one of our favorites at P.F. Chang’s. This so definitely better and the flank steak is melt-in-your-mouth tender. My kids loved it. I highly suggest you double the recipe because everyone wanted seconds. Next time, I’ll cut down on the sugar a little bit as I did find it a little sweeter than I prefer.

    Reply
  18. Shelly says

    August 29, 2021 at 7:05 pm

    Hi Nagi,

    How similar is this to Peking dry fried chilli beef. I’ve been trying to copy it from my local Chinese restaurant but none of the recipes I’ve tried have come close. If this is not it, would love if you could do a version of it. Your recipes never fail me!

    Reply
  19. Shanquala says

    August 15, 2021 at 12:05 pm

    4 stars
    I loved this recipe. As per usual I can’t help myself adjusting & tweaking! I used 300g rump, 2T sugar & 30ml each soy & water (as i didn’t have 60ml low sodium soy which is what I would’ve normally have used). I added veg and a small fiery chilli. Was delicious!

    Reply
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