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.
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. 🙂
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 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:
Nutrition Information:
LIFE OF DOZER
That time I washed all his toys…
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
I found the answer in your lockdown Q&A. 15 mils are you specify otherwise.
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!!
Bloody ripper this is by far a stand out! Thanks Nagi
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.
OMG – Dozer was a puppy back when you posted this. Oh and the recipe was delicious too! lol.
I can’t believe he has grown up so fast!!! N x
Going to attempt tonight. Could I use stock instead of broth?
Can I use raw sugar instead of brown
I think that would work ok Kathy! N x
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?
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
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 ???
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😘
WOOF! It’s one of my favourites too…anything beef!!! xx Dozer
Hello, would like to say I love all your recipes.
For this one instead of the brown sugar can I use Truvia?
Thank you
I love this recipe. I tweek & add different vege. So flavoursome.
Delicious!
The hardest part is not to eat all the crispy beef before putting it in the sauce hahaa
Amazing! My husband said it’s better than the Mongolian beef he orders from our favorite Chinese restaurant!
How can I make Recipe low sodium
No sugar
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
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.
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!
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!