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!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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,
Made this beef tonite and my family rated it an 8 out of 10. I’m the worlds worst cook n was actually pleased with myself..One question you could answer for me is: I used a premium dark soy n felt it was quite strong, should I have used a light soy..so glad to have found your site and would buy your cookbook hands down. Here’s to more enjoyable hours in the kitchen, thanks to you. Cheers
Hi Irene! I very much doubt you are the world’s worst cook 🙂 Your family is so lucky to have you and it’s great that you enjoy cooking. So many people do not! That already makes you a great cook, if you ask me. 🙂 Yes, dark soy would be a bit strong for this. There are 3 main types of soy sauce – light, dark (these are both Chinese) and “ordinary” soy sauce which has neither light nor dark written on the label. The most common is Kikkoman. The flavour of dark soy is stronger so you are right to pick that (See? I told you you weren’t a bad cook!!!). If you don’t have ordinary soy sauce, I would use 2 tbsp of light soy and 1/2 tbsp dark soy sauce. This will be reasonably close to 3 tbsp of ordinary soy sauce in flavour and saltiness! 🙂
I’ve never had Mongolian beef that I have enjoyed, but this recipe seems different to me. I’m going to give this recipe a try
I hope you!! It’s a restaurant recipe so it’s really great!!
HI Nagi! May I ask what restaurant in LA you went to? I would love to try their mongolian beef. I’m looking forward to trying your recipe this weekend!
Nagi –
I’ve recently discovered your blog and OH MY GOODNESS!! Your recipes are amazing. I’m very particular with what I like to eat (it has to be spicy, preferably sticky, and always yummy). So many of your ideas fit that to a T!
I’ll be trying this Mongolian Beef very soon, but just by looking at the pictures I can tell it’ll be delicious!
Hi Annie! I’m so glad you discovered my blog! Ooh, you and I are definitely on the same page. Spicy and sticky is something you will see here often! This Mongolian Beef IS ridiculously delicious. 🙂 I can say that without trying to be humble because it’s not my recipe!! Hope you love it! N x
This looks SO good! I love PF Chang’s because they’re one of the few restaurants that does things like Mongolian Beef gluten free. But now I’m going to make it at home 🙂
Thank you for joining the Learning From Each Other Linkup Party! I added it to the FBC list. Doors open again Friday EST 12am, hope to see you there!
How exciting, congrats!! It is pretty cool that Mongolian Beef is naturally gluten free! 🙂
I too have not been overly impressed with Mongolian beef. After your description of the fabulous find, I realize it’s because I’ve not had a good preparation. I can’t wait to try this one with some red pepper added for heat!
Oooh! The red pepper will be a fab addition! I’m glad you like the look of this one. The source is reliable! Woks of Life is a fantastic blog. My “go to” for restaurant style Chinese recipes! N x
Hey there, Nagi
Tonight we enjoyed the Sticky Mongolian Beef – yum yum yummy
My 15 year old, 6 ft 8inches son has come home from a shift at Maccas and has devoured a double helping – “Mum, it’s amazing, just like a bought one”
I told him it was from Nagi – he now knows who I’m talking about…
My husband also has a delicious lunch for tomorrow – his workmates get very jealous!
I was also very impressed with myself, my dish looked ALMOST like yours – I had to take a pic and email to my girlfriends at work, who I constantly tell them about your blog and recipes, and gladly share them ’round.
So, what’s for dinner tomorrow night? X
Aw, you sure know how to make me so happy!! The vision of your giant son scoffing down the beef (I presume you made a quadruple batch for him), your husband going to work with homemade lunches using my recipes, and sharing with your friends….I’m sitting here smiling like a fool at the thought!
Thank you Vanessa! I can’t tell you how happy it makes me to know you are enjoying my recipes!! (PS Dinner tonight is a SCRUMPTIOUS Coconut Marinated Grilled Chicken that is super simple to make! The sauce is a killer, it really is!)
I always wanted to know how to make this dish! Looks delish 🙂
Yay! And now you can! 🙂
Just discovered your blog @Instagram and I’m glad I did.
The Mongolian beef looks fantastic, I’m hungry now!
Hi Daniela! I’m so glad you discovered me on IG! 🙂 Glad you like the look of the Mongolian beef – tastes even better than it looks!! 🙂
What am I doing wrong with my marinade? I mixed 1 tsp oil, 1 tsp soy sauce, and 1 Tbsp cornstarch and got a thick paste, not a marinade.
The only thing that makes sense to me is that the tsps and Tbsps are mixed up. I used 1 Tbsp oil, 1 Tbsp soy sauce, and 1 tsp corn starch and it turned out more like I would expect a marinade to look like.
Oh my goodness Michael, I am so sorry. I was exhausted when I wrote this recipe, you are right, I got tsp and TBSP mixed up. Thank you so much for picking up that mistake. I’m so lucky that you clearly know your stuff and figured out how to fix it. Thank you thank you!!! N x
It’s still on the “print it” version.
Has the recipe been adjusted. Are the measurements correct in the recipe lay out now?
Hi Lisa! It sure has 🙂 Hope you love it!
Love Mongolian beef and this crispy sticky one looks amazing! Will definitely try it!
Hope you do Mira!! N x
Hi Nagi! Our PF Changs closed in Portland! We have one about 90 miles away. To be truthful, I liked PF CHANGS BUT it was the same old same old every time- you know what I mean? it got old after a few times for me! BUT this dish WILL be made this weekend! I have everything I need and a family who LOVED PF Changs! I have learned so much from you Nagi- frying the beef crispy before adding into the sauce, one would think it would be ‘tough’ but cutting against the grain is key, and I do this with most the meats I have to slice, even chicken breasts! Thinking of you as your summer approaches and ours gets ready to leave. THANK YOU again for all your wonderful recipes, and I want to hear about all the places you went to in the States and where you ate- just EVERYTHING! One day I would love to go UNDER, just the plane ride- ai yi yi! 2 days! Happy Friday from ON TOP in PTOWN! Lisa x TEN STAR recipe!
Hey Lisa!! Ooh, I do hope you LOVE this! I’m confident you will because Woks of Life are just the best source ever for Chinese American recipes! I know, it’s so weird to know that our seasons are so opposite! Because of that, I do try to mix up winter comfort / sizzling summer meals 🙂
HAPPY WEEKEND to you Lisa! Nx
Okay, I am dying over this post!!! For real, there is nothing better than a sticky, crispy, sweet Mongolian beef. AMAZING!!! And totally gluten free as long as the soy sauce in gluten free. Score!
AGREED! Bring on the STICKINESS!! 😉
Hi Nagi, this looks so delicious and very flavorful! I love the crispy texture. Nice pictures as well!
Thanks so much Lynn! The crispy texture is what gets me going too! 😉
I’ve never actually heard of this beef dish, let alone tried it (I know, just where have I been living? Well, Greece where you’re lucky to find a single decent Chinese restaurant …) Anyhow, you’ve sold me with the crispy/sticky combo … oh my gosh, I need some of this right now!
Actually I’m not surprised! I don’t think it’s in the UK either. It’s so popular in the US. 🙂 Come home! I’ll make it for you! N x
Oh dear – I don’t think I could resist this combination of crispy and sticky! And I would never have thought that rich sauce was made up of only 4 ingredients and water! Nagi thanks so much for sharing this! PF Chang’s is one of my daughter’s fav’s but we’ve never gotten the Mongolian beef there – now we don’t have to as we have this mouthwatering recipe!
I know, it’s pretty amazing isn’t it? Woks of Life is awesome, best recipe ever! <3
Hi Nagi,
Oopsie — it isn’t crispy rice, it’s Sizzling Rice. 🙂
Oooh….Sizzling Rice!! I love sizzling everything at Chinese restaurants!! 🙂
This seriously sounds amazing! 🙂
Thanks!! Tasted pretty darn amazing too, if I do say so myself! (I can say that, because it’s not my recipe!)
Nagi, you are seriously tempting me. Stop it with all your perfect meat recipes lol
Ha! Right back at you for every time I’m on YOUR site!! 🙂
I’m just trying to learn from the best. I think of food photos and I see your face. True story !!
Nagi – for real, PF Chang’s ain’t got nothing on you and your Mongolian beef! This looks spectacular! Super sticky and scrumptious! Lots and lots of drool is happening over here on this side of the computer screen! Pinned! Cheers, pretty lady!
I totally don’t get the PF Chang’s thing!! Honestly, I don’t need to go again. 🙂