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,
Is it possible to use cooked beef to make crispy beef?
Made this tonight and it was absolutely awesome. We love PF Chang‘s and this is truly a worthy contender. I have tried so many of your recipes and they all have become staples in our kitchen. Thanks, Nagi and greetings from Germany
Hi. Do you really see a serving size as only 85grams of beef? I am more likely to eat restaurant serving size of 600grams between 2 people. Is that crazy? Do people really eat such small serving sizes?
Loved this Mongolian beef! In my opinion it’s better than take out or any I’ve had in a restaurant. Instructions are easy to follow and lead to success.
Wahoo, that’s great to hear Kathleen, thanks so much!! N x
Hi Nagi! Will this be good with chicken? I’m making another beef recipe and want to make a chicken starter
Hi Swapna, I’m not sure it will go crispy like beef will unfortunately! N x
I made this with chicken breast as well as beef as my daughter doesn’t love beef. The chicken was crispier. Absolutely delicious. Thank you so much for this recipe. We all loved it.
Used this but used cauliflower instead of beef. Came out awesome.
Oh that’s a great option Anurag – perfect for vegetarians! N x
question: you say 3 tbs/1/4 cup of brown sugar is that 3tbs PLUS 1/4 cup of sugar? Thanks!
Hi FJ, 3 tablespoons = 1/4 cup so just this single amount – N x
4T = 1/4c
This was yum! Every time I try one of your recipes they always turn out great. Thanks Nagi
Love love and love your recipes……. Have never made such delicious meals…..and so economical…… My family also thank you……. You are awesome!!!! . Thank you x
That’s so great to hear Jan, thanks so much!! N x
Another absolute cracker of a meal 👌🏼. Recipe Tin Eats is literally my bible 💗
Thanks some Leeane! N x
Hi Nagi,
I would like to make this recipe with Lamb Backstrap, do you think it will turn out okay with this type of meat?
Thankyou
Cathy x
This is sooooooo delicious!! My partners favourite take out Chinese is Mongolian beef, so he LOVED this! Will be on the regular rotation now! I used oyster blade steak and used your tenderising recipe as well!!
Absolutely delish!!! We LOVE Asian greens so sweated down bok choy and baby spinach (from our garden) on top of the beef etc right at the end. Thanks for an easy and yummy recipe.
You’re so welcome Deb! N x
My son cooked this tonight for my Mother’s Day supper.(with a little assistance from me). Was really good. I asked him if he would make it again and he said yes, the sauce was yummy! So a winner!
Absolutely gorgeous, I will be doing this again, and it isn’t difficult.
I have been a big fan of Woks Of Life for years, as well as this blog.
This is one of my family’s favorite dishes. Can’t wait to try this version of it.
I hope you love it!! N x
This was fabulous! Made with Bragg’s Amino’s because I can’t have soy sauce. Added extra garlic to the sauce, because garlic 💚. The beef did lose a little bit of it’s extra crispiness, but overall still had a crisp texture outside. I kept wanting to go and get seconds. My husband said he liked this better than the beef and broccoli recipe I make, and he LOVES that. Already added this to our favorite meals list.
Wahoo!!! That’s great to hear Prudence! N x
can you please tell me for your chinese fried rice sauce the quanities thankyou
Hi Robyn, you can find the recipe here: https://hairloss-solved.info/egg-fried-rice/%3C/a%3E Enjoy!! N x
Just made this. Was delicious served with brown rice. I also added some broccolini.
Yum! Sounds great Sandra!! N x
Simply WOW! Used fresh venison for the protein and used the ‘velveting’ procedure to ensure it was tender. Then of course life interfered and I had to leave it all in the fridge an extra day. Didn’t matter, it came out superb.
Thank you so much for sharing your wonderful recipes and insights.
Oh that’s great to hear Darleen!!!