P. F. Chang's Mongolian Beef

I was surprised, but this recipe is the real deal. The beef turned out great and did indeed taste just like PF Chang's. I made a couple adjustments - used only 1/2 C brown sugar and added a couple splashes of rice vinegar to balance the sweetness. I also only used about 2 TBSP veg. oil to fry the meat in and it turned out fantastic.

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OMG...tastes just like PF Chang's recipe. It was so good that I'm making it again tonight. Looks like I won't ever have to visit PF Chang's again, at least not to get this dish lol!!!

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This was great! I'm going to use half the amount of sugar next time because it was too sweet and will add a few extra green onions. Definitely a keeper!

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excellant and easy! I made this last night for dinner with stir fried veggies and noodles. The only change I made was to cut the sugar amount to half, and added 1 tbls of red chili flakes, I meant to only put in a tsp, but had the wrong side of the shaker open . I panicked thinking it would be too much, but I think the sugar and soy tempered the chili, and it gave just a nice kick. I also kept all the sauce with meat to serve. The kids gobbled it up didn't have any left for lunches, will definitely make it again. A word of advice is to prepare everything you need ahead of time, and will keep warm in a pyrex covered with foil in a low oven.

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Loved it! Definitely restaurant quality. At first read, it seems like a lot of steps, but its really just detailed instructions and they are great and easy to follow. I did reduce the sugar, and used london broil because that's what I had. Great recipe, Tish!

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Easy. Tasty. And Quick! This is a wonderful recipe for an impressive weeknight meal. My kids just loved it and I'm excited to finally find a Mongolian Beef recipe that I can make at home. I've tried a few in the past with NO success in mimicking restaurant flavors. This one hit the mark. My only disappointment is that whenever I make thin-strip type beef stir fry dishes at home, the meat is always tough. At the restaurants, it seems tenderized in some way. Is flank steak really what they use? Am I just not preparing it properly? If anybody knows the trick to the meat, I'd love to hear it.

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Just made this and it was fabulous. DH and kids loved it! Oldest child suggested I make it again, tomorrow. There were no leftovers. I used a Pikes Peak roast sliced thin (we butcher a cow yearly). I added about one cup of green onions and used half veggie oil and half sesame oil. I will make this for Supper Club. We are in a rural town and this hit the spot for something different.

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Hands down, the best Mongolian Beef I have ever made...and I have tried a lot of different recipes!

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This was awesome!!! I cut back on the sugar by about a third, and stirfried the meat instead of deep frying it. It was a true family hit! This will be a go-to recipe for our family! Thanks!!! ETA: We also add in stir fried sweet onion, red and green peppers, and sugar snap peas. Yummy and better for you! P.S. This is also good made with chicken!

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Tastes like the real thing. I added steamed broccoli and had enough sauce to cover all of it. Do yourself a favor and use sesame oil in the sauce and peanut oil to cook the meat to make it more authentic...definitely worth it. 1/2 cup brown sugar is perfect. I'll make this again and again.

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We loved the sauce, but won't deep fry the beef next time, I think that it would have been just as good if I would have just sauted it without the cornstarch dredge and all of the oil. The sauce was great though.

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It was good but it was not exactly P.F. Chang's recipe.Me and my Hubby really enjoyed it.I have not found anything closer than this.Thanks!

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For a couple posts I saw about tenderizing the beef, there is a trick I learned at school for "cheaper" cuts of beef where you can add baking soda and let that marinate into the beef for about 20 minutes or so, then rinse off the beef, dry and cook normally. Using 1 tsp of baking soda per pound of meat.

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My husband has never been to P.F. Chang's but he loves this recipe. He would want me to make it all the time but it is a little time consuming. I don't always use flank steak because it can be quite expensive. We find that any steak does the trick as long as you cut and cook it right. I have added broccoli to this recipe and find it works nicely.

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Wow! This is so delicious. The whole fam loved it! I did use filet instead of flank steak cause it was what I had on hand and added some broccoli. Soooo good. We will be having this again soon.

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This recipe is spot on. It taste just like or better than PF Chang's Mongolian Beef. I cook exactly as the recipe is posted with no changes! Delicious :)

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Amazing! I made the same amount of sauce in the recipe, but added fresh broccoli, carrots, and onions because we love vegetables. This dish is wonderful. The only thing that I changed was decreasing the amount of oil used when frying the beef, and adding about 1 tbsp of dark sesame oil for flavor. Yum! One of the keys is to simmer the sauce for a while to thicken it. It was a HUGE hit with our 2, 4 and 6 year old as well. Thanks for posting this!

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I thought this was EXTREMELY delicious! I have never had the PF Chang version but I dont think I need to... this was excellence! Very easy to make as well.

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This really does taste like P.F. Chang's Mongolian beef sauce. I made it with tofu instead of beef for my mom's birthday because she's a vegetarian and it was a big hit. Everyone, including my dedicated carnivore dad loved it!

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This is good but REALLY unhealthy! I probably won't make it again after knowing how it's cooked. I should of read the recipe before I cooked it. My husband LOVED it and hates anything fried in oil. Little did he know. If the frying of the meat in the oil doesn't bother you, then go ahead and make this. It's yummy!

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