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…
OMG, this is delicious! I couldn’t wait to try the recipe and I had no green onions on hand so I used a large yellow onion, half a green pepper and a chile, chopped them up and fried them in the wok after removing the beef. At the end, I tossed some dry fine rice noodles in hot oil for 5 seconds to add to the top (crispy) (like they do in restaurants). I served it with Thai fragrant rice. It was exceptional and I ate the rest for breakfast (cold) as I couldn’t stop drooling over it!!! Thanks so much Nagi, I am making it again tonight. Highly recommend!
Forgot to leave 5 stars !
AWESOME!! So thrilled to hear that Pam, thanks so much for letting me know! N xx
What can I say.. another keeper!
I made this three days ago, to rave reviews. Then my husband and son was at the local grocery store and proceeded to purchase the main ingredients for another yummy meal. 😀 { they read the recipe!}
I am obsessed with this dish even more. Thank You. !!!
That’s fantastic to hear Andrea! Thank you for taking the time to come back and let me know! N xx
Yum! Made this for dinner tonight, paired with jasmine rice and steamed broccoli.
Loved the flavour and ease of preparation of this recipe.
Can’t wait to make it again!
Thank you for mentioning The Woks of Life on your site. Your site and theirs are my favourites for dinner ideas. ☺
They are awesome! My go-to for all things Chinese takeout made properly 🙂 So pleased to hear you enjoyed this Sandra, thank you for taking the time to come back and let me know! N xx
Hi Nagi,
I doubled the recipe and added roti and a big salad and it still wasn’t enough. People were ripping up roti and trying to slop up the last of the sauce from the bowl.
Big smiles all round.
4 thumbs up, will make this again
What a response! I love hearing that!!! 🙂 So pleased everyone enjoyed it so much Jenny, thank you for letting me know! PS Roti…..loooove roti!
So Happy I found your website. Your recipes look delicious, but this was the first one i tried. It will not be the last, however. I really like the way you explain the steps. You have a real understanding of food. I’m looking forward to trying more of your amazing recipes.
I LOVE this recipe! I tweaked it slightly by adding a bit of Cayenne Pepper to add a bit of a bite and WOW! My husband loves it!
Thank you so so much!!
Oooh, I’m so glad you enjoyed this Ulrike! Thanks for letting me know! N x
This was really tastey, but it lost the crispy texture very fast. The sauce was also too thick, I had to water it down quite a bit.
Hi Brittanne! I’m glad you enjoyed the flavour 🙂 Yes as with most crispy things tossed in sauce, it does lose the crispiness but you still get that “shell” that absorbs all that delicious sauce!!
Hi Nagi
Made this tonight and OMG it was fantastic, I’m not a Beef eater but I tell you that I could not stop eating it.
My husband loved it, there wasn’t any leftovers…..
I’m glad you both enjoyed it Libby! Thanks for letting me know! N x
Hi Nagi, tried this recipe but it was a bit too rich for myself and my husband. I’m thinking it might be the soy sauce I used. Wanting to have another go at it. Can you recommend a soy sauce?
Hi Kelly! The sauce is quite rich and sticky 🙂 I use kikkoman all purpose but light is fine too. If it’s too rich for you, just cut back the soy sauce and sugar by 1/2 tbsp. It may have been too rich if you used dark soy sauce or kecap manis? 🙂
shall try this i think, cos i love it from the takeaway but would prefer to cook it myself
I hope you do Karen! It really is better than takeout places, I find them way too sweet!
This sounds absolutely delcious. can’t wait to give this a go. Thanks simon
Hope you do Simon! I am obsessed with this beef!
Trying this for the first time! Can the beef be marinated for longer than an hour??
Thanks!
Hi Katie! Yes it can, even overnight is fine!
I will hold my hands up and say that this recipe has changed how I cook! I have always just opted for store-bought sauces, thinking them easier than making your own. But this is absolutely incredible! Just made this for tea (without the batter and deep frying, as I’m not a big fan!) and I’ve shared the recipe with the whole family! Thank you so much! <3
Awwww TK! Thank you so much for letting me know! N x
I have recently discovered your site Nagi and now that I have tried your recipes, I cant get enough of them! This is one of my family’s favourite recipes so far – amazing Mongolian Beef. Thanks so much Nagi.
Hi Alison, I’m so glad you found me! 🙂 Thanks for trying my recipe, glad you and your family enjoy it! N x PS I should do Mongolian Lamb too, like what we get here in Aus. YUM!
Hi there
Can’t wait to try this recipe! It looks sooo good. Quick 2 questions:
1. Do you think it would reheat well – or rather can I cook it and serve it a couple of hours later if left on a warming tray?
2. Is it ok to use a beef cut that would normally require slow cooking? I have little steaks that normally I slow cook in a sauce but wonder if I can use those? I would slice them up against the grain before cooking and then proceed as your recipe?
Thanks in advance
Hi Lucy! So sorry for the delay responding, I was travelling. To reheat, I would make the sauce and beef separately and make the sauce a little looser because it will thicken as it cools. Then reheat in a microwave and toss just before serving. It’s ok to use a beef cut that requires slow cooking as long as you slice it thinly and against the grain (Google it to find out what that means, I don’t have steps in this recipe!). 🙂
Thank you for the reply. I I made it and it was utterly delicious. A keeper of a recipe!
Hurrah! So glad you enjoyed it Lucy, THANK YOU for letting me know! N x
I’m officially addicted.
Isn’t it the best??? 🙂
This recipe reminds me of the dish that won me over back when I was in the service, in Tuscon Arizona nonetheless. It was served with a big pile of snap peas and another of white rice. I asked for it extra hot, and was stunned. I loved it. 30 years since I’ve been eating wannabe Mongolian Beef. And now, you have provided me with your glorious recipe.
Thank you, thank you, thank you.
May the forks be with you
_ga-
Thank you Gregory! I’m so glad you enjoyed this!! N x PS I am all for EXTRA HOT!!! 🙂
I made this Crispy Sticky Mongolian Beef last night and it was wonderful! I will be making it again and again. It’s a 5 star recipe for sure.
Thanks Laurie! I’m so glad you enjoyed it!! Nx
Never heard or tried Mongolian Beef but had to try it, I’m not really a beef man more seafood but this is really good, the sauce ends up really sticky and the beef is nice and crispy, if your a beef fan then this is a cracker. Well done Nagi another cracking recipe and really easy to make!
Scotty
YEE HAA!!! SO GLAD you enjoyed it Scotty!!! 🙂
This is the third recipe I have tried on your site (and you killed it every time!) and I’m sooo impressed with how it came out! The only thing I am having trouble with is the crispness. The beef seems to lose most of its crispness after I pour it into the sauce. Should I cook the beef for a bit longer make sure it is super crispy before taking it out?
Hi Cecilia! I’m so glad you’re enjoying my recipes!! The beef does lose some crispiness when you pour the sauce over but it should’t lose most of it. The cornflour should make it super crispy. Yes, try cooking it for longer. The beef should be really really crispy!
Wow! I can sincerely say never comment on blogs but I need to tell you this was amazing!
I’ve never been able to get the crunchy corn starch beef right until this post I found today. This will be a staple in our home now 🙂
If you’d like to see how it turned out i am justEmily on the food picture app YouFoos. I mixed it with veggies stir fry.
And my husband even commented how it was perfect. Not too sweet or salty.
Thank you Emily! I’m SO glad you enjoyed it! Thank you so much for taking the time to come back and let me know! N x