546 Reviews

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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Bebe5 December 29, 2010

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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hmhonnold March 09, 2010

This is one great recipe, fairly easy to put together and a wonderful taste. Never had it at PF Chang's but sure enjoyed it at home. I did follow Williamwhy's suggestion and added a small amount of sesame oil and then marinated the meat in the sauce for 2 hours prior to frying. I think it did help to increase the flavor level. I think next time I'll just pan fry the beef also as deep frying didn't seem to make much differance. Served this with steamed rice and a side of Szechuan Bok Choy - YUMMY!!!

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Bonnie G #2 January 28, 2010

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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shakiviab May 11, 2011

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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jerseytocali January 28, 2011

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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tdniners_14222 January 14, 2011

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

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amylouh September 23, 2010

Thank you for this recipe. My girl and I enjoyed a home cooked version of Mongolian Beef and it was like eating at Chang's!

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reefphd June 27, 2010

This was very good...my husband and my 2 year old loved it. Very flavorful

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Christel September 04, 2003

Very easy to make and is dead on. My wife thought I had gotten take out from pf changs. You won't beleve how close it is!

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WillN July 15, 2003
P. F. Chang's Mongolian Beef