An easy recipe for Mongolian beef, similar to PF Chang’s sweet and spicy version
My absolute, all-time favorite Chinese takeoutĀ dish is Mongolian Beef, so I was super excited to create my own Mongolian BeefĀ recipeĀ at home that tastes pretty darn similar to the dish served at the chain restaurantĀ PF Chang’s. Ā I’ve made this a few times over the last month, generally when the husbandĀ was travelling and I LOVE it…and its super easy to make.
My version is kind of a sweet/savory dish but if you prefer yours on the spicier side, then by all means, add in a few hot hot peppers in addition to the bell peppers and maybe a few squirts of Sriracha on top.
One thing to note…the white, crispy noodles (Saifun) are optional…if you’ve ever ordered this dish as takeout, you probably received a little bag of these noodles. I love them, and don’t mind the extra work to make them (or the calories since its a special treat) but they’re definitely optional.
Homemade Mongolian Beef
Serves 2
Saifun/Bean Thread Noodles (optional, available in the Asian section of most groceries)
Oil for frying (also optional)
2 teaspoons vegetable oil
1 teaspoon fresh ginger, grated
1 clove garlic, crushed
1/2 cup soy sauce
1/2 cup water
3/4 cup brown sugar
1 Tsp. vegetable oil
1 lb flank steak, sliced into strips against the grain
1/4 cup cornstarch
1 red pepper, sliced into strips
1 serrano pepper, thinly sliced (optional)
1 very large bunch green onions, sliced into 2 inch strips
If using the bean threads, heat about 2 inches of vegetable oil in a pot until very hot. Break or cut the bean thread noodles into small bunches (about a small handful). Test the oil by dropping a piece into the pot — if it crackles and puffs up right away, the oil is ready. Drop the bean thread bunches into the oil in small handfuls and watch as they crackle and puff. This should literally take seconds to happen. Use a slotted spoon to remove to a plate covered in paper towels to drain. Set aside.
For the sauce, combine the 2 teaspoons of vegetable oil, ginger, and garlic in a small pot over medium heat and cook for a minute or two, until fragrant. Add the soy sauce, water and brown sugar and stir until the sugar is dissolved. Lower the heat to low and continue cooking to allow the mixture to thicken slightly.
Meanwhile, put the cornstarch in a shallow dish or plastic bag and dredge each piece of steak to lightly coat on both sides. Shake off the extra cornstarch. Place the 2 Tsp. oil in a large sautee pan or wok over high heat and add the steak. Stir-fry, turning the steak pieces occasionally, until the meat is about halfway cooked (about 2 or 3 minutes). Add the pepper slices and cook a few minutes more, until the peppers are crisp-tender and the meat is cooked. Add the sauce and green onions and continue cooking for another minute until all are evenly heated and coated in sauce.
To serve, place the bean thread noodles on a plate to make a “nest”, top with the beef, peppers and onions.
Looks delicious! I haven’t tried any PF Changs copycat recipes and this looks like a good place to start. BTW – I don’t know what you’re taking about with getting lazy on the photography front – all of these look great to me!
Looks delicious! I haven’t tried any PF Changs copycat recipes and this looks like a good place to start. BTW – I don’t know what you’re taking about with getting lazy on the photography front – all of these look great to me!
This looks really delicious to me. I like that it only serves 2! Perfect!
This looks really delicious to me. I like that it only serves 2! Perfect!
are these your photos too? damn girl.and you can move to ohio to get rid of that train problem : )
are these your photos too? damn girl.and you can move to ohio to get rid of that train problem : )
this looks absolutely delicious! you could also use egg noodles as a substitute.
this looks absolutely delicious! you could also use egg noodles as a substitute.
Yuuummm, looks great! I have yet to make any Chinese food yet, I like my Chinese food hot and spicy too.
Yuuummm, looks great! I have yet to make any Chinese food yet, I like my Chinese food hot and spicy too.
THANK YOU for this recipe. Seriously. PF Chang’s Mongolian Beef melts in your mouth. Unbelievably good!
THANK YOU for this recipe. Seriously. PF Chang’s Mongolian Beef melts in your mouth. Unbelievably good!
ughhhh YUM. this is getting starred to come back to when i am craving this…also, question. do you take these photos or are they from other places? cause they are pretty fab.
ughhhh YUM. this is getting starred to come back to when i am craving this…also, question. do you take these photos or are they from other places? cause they are pretty fab.
haha I love copycat recipes.Those noodles look so light and crisp.. Had no idea what they were called before reading your post.
haha I love copycat recipes.Those noodles look so light and crisp.. Had no idea what they were called before reading your post.
A&B — thanks for the ego boost on the photog. We'll have to do something super fun this weekend. Candy — I too appreciate 2 person recipes (though a few leftovers are alwasy okay)Alexa — JiT took these pics…I have to say, he did a nice job with this one! And OH is sounding very tempting this week!Jo — Thank you! I've never thought to sub in egg noodles instead of the crispies. Might make an interesting asian-stroganoff?Mandy — Chinese food was sort of the last stand for me too. I think just b/c its not something I normall cook. But promis this was relatively easy.Nilsa & Jude — Yes, I do love the copycat ones. One of the best discoveries I ever made were copycats for the "Yucky Yucky" and "Yummi Yummi" sauces from benihana. Maybe I'll have to make those soon….Ang — The photos are by JiT my in-house artistic genius. Occasionally I'll do them myself, but they NEVER turn out as well. He's good! Thanks to ALL of you for your comments. You made my week!
A&B — thanks for the ego boost on the photog. We'll have to do something super fun this weekend. Candy — I too appreciate 2 person recipes (though a few leftovers are alwasy okay)Alexa — JiT took these pics…I have to say, he did a nice job with this one! And OH is sounding very tempting this week!Jo — Thank you! I've never thought to sub in egg noodles instead of the crispies. Might make an interesting asian-stroganoff?Mandy — Chinese food was sort of the last stand for me too. I think just b/c its not something I normall cook. But promis this was relatively easy.Nilsa & Jude — Yes, I do love the copycat ones. One of the best discoveries I ever made were copycats for the "Yucky Yucky" and "Yummi Yummi" sauces from benihana. Maybe I'll have to make those soon….Ang — The photos are by JiT my in-house artistic genius. Occasionally I'll do them myself, but they NEVER turn out as well. He's good! Thanks to ALL of you for your comments. You made my week!
I’m about to make this!! Minus the noodles – they didn’t have them at Olivia’s. And those are the best part :(I’ll report success tomorrow at work!
I’m about to make this!! Minus the noodles – they didn’t have them at Olivia’s. And those are the best part :(I’ll report success tomorrow at work!