I created an account on this website simply to share how much I enjoy this recipe. I've made it 5 times now, typically once per week to satisfy my Asian food craving, and each time is amazing no matter how slightly I change the ingredients. It's full of delicious flavor that just pops! The brown sugar is THE reason this recipe tastes so Asian, with the ginger and garlic...fabulous. I have stopped spending money at the local Big Bowl restaurant and make it myself with fantastic results. Thank you SO much for this recipe!!!
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.
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.
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 :)
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!
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.
This mongolian beef to me, although it tasted good, it was way to strong/salty. I followed the recipe exactly. If I were to make this again, I would cut back on the soy sauce by 1/4 c.
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!
There are a couple of things I would do to this recipe now that I have prepared it myself. First, I would add red onion and bell pepper (both cut into 1" pieces) about a cup of each would be great! I would decrease the sugar content to half, and add a little cornstarch to thicken the sauce. I would add the bell pepper and the red onion to the garlic and sauté it prior to adding the liquid for about 1 minute (stirring constantly) then add a teaspoon of cornstarch to a small amount of the liquid (about a 1/4 cup of the water) stir until the liquid is smooth, set aside until all of the sauce is in a boil then slowly add the cornstarch mixture while continuing to stir. This recipe is almost identical to PF Changs recipe!!!
LOVE this recipe, but I wanted to cut down on calories. I halved it to make a single serving and used 4oz of beef (beef loin strips - extra lean). I didn't have green onions, so I sautéd white onion and garlic together at the beginning before adding in soy sauce and water. I used coconut oil instead of vegetable oil. I used liquid aminos instead of soy sauce. I halved the brown sugar. And, instead of coating in cornstarch, I used just a sprinkle of rice flour and sautéd the beef in 2 teaspoons of coconut oil, rather than totally covering the beef. I then added in brocolini! It was so good. I basically just replaced all of the fats/sugars by adding less and replaced the ingredients with a slightly cleaner, healthier alternative. It came in at 580 calories!