546 Reviews

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!!!

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GuppyGirl88 November 07, 2012

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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Veggie Girl Kacey December 04, 2011

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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bocephicus_1576438 June 19, 2011

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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melissaj100 June 02, 2011

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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jdv April 05, 2011

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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Jade #3 January 28, 2010

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.

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Japanese Delight October 18, 2005

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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Annemarie Reyes August 26, 2003

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!!!

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Kelley H. September 11, 2015

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!

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peach101 September 01, 2015
P. F. Chang's Mongolian Beef