A soy-based Chinese-style beef dish. Best served over soft rice noodles or rice.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 2 teaspoons of vegetable oil in a saucepan over medium heat, and cook and stir the garlic and ginger until they release their fragrance, about 30 seconds. Pour in the soy sauce, water, and brown sugar. Raise the heat to medium-high, and stir 4 minutes, until the sugar has dissolved and the sauce boils and slightly thickens. Remove sauce from the heat, and set aside.

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  • Place the sliced beef into a bowl, and stir the cornstarch into the beef, coating it thoroughly. Allow the beef and cornstarch to sit until most of the juices from the meat have been absorbed by the cornstarch, about 10 minutes.

  • Heat the vegetable oil in a deep-sided skillet or wok to 375 degrees F (190 degrees C).

  • Shake excess cornstarch from the beef slices, and drop them into the hot oil, a few at a time. Stir briefly, and fry until the edges become crisp and start to brown, about 2 minutes. Remove the beef from the oil with a large slotted spoon, and allow to drain on paper towels to remove excess oil.

  • Pour the oil out of the skillet or wok, and return the pan to medium heat. Return the beef slices to the pan, stir briefly, and pour in the reserved sauce. Stir once or twice to combine, and add the green onions. Bring the mixture to a boil, and cook until the onions have softened and turned bright green, about 2 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

390.8 calories; 18 g protein; 54.7 g carbohydrates; 27.2 mg cholesterol; 1861.8 mg sodium. Full Nutrition

Reviews (760)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/28/2010
Delicious!! But way too sweet. What I did the second time was to simply add tablespoons of the brown sugar until I found the right balance between the sweet and salty. Two tablespoons were enough for me. Read More
(266)

Most helpful critical review

Rating: 3 stars
08/03/2009
Easy to make and flavorful. I do suggest putting the beef in the starch before you saute the galic/ginger to better manage time. Also, was a bit salty, maybe use low sodium soy sauce or cut a bit of soy and replace with water. Read More
(65)
1046 Ratings
  • 5 star values: 742
  • 4 star values: 238
  • 3 star values: 43
  • 2 star values: 10
  • 1 star values: 13
Rating: 5 stars
12/28/2010
Delicious!! But way too sweet. What I did the second time was to simply add tablespoons of the brown sugar until I found the right balance between the sweet and salty. Two tablespoons were enough for me. Read More
(266)
Rating: 5 stars
08/11/2009
I'd give it more stars if I could. I diced the beef into 1/2 inch pieces and added frozen broccoli, then simmerred it for about 10 minutes at the end. It was better than the finest Chinese/Mongolian restaurant in town. My 2 yr old hates veggies and she gobbled this dish up and cleaned the plate. Read More
(170)
Rating: 4 stars
04/14/2011
This is very good! I've made it a few times now and have lived, learned and experimented. The original recipe is too sweet for me and it didn't have quite the right flavor I was looking for. Here's what I've done. 1. I always serve over Jasmine rice, so I make sure I start this first so it will be done at the same time as the beef. 2. After prepping my ingredients, I start a pot on medium/high heat with the 1 cup of oil at the same time as the 10 minute wait for the beef. I use a separate pan for the sauce and heat that as well. 3. Once the pan is ready, toss in the garlic and ginger and be sure you don't burn the garlic. It will make your dish bitter. Have your soy/water/sugar mix all ready to throw in there to stop the garlic from burning. 4. Since it was too sweet for me, I reduced the brown sugar to 1/2 cup packed and added 2 tbs of Hoisin Sauce (you can buy this is the asian food section next to the soy). 5. By the time 10 minutes is up, the oil is ready in the pot. I use the slotted spoon to drop the beef in so I don't get burned by the hot oil. Do NOT overcook the beef or it will be too tough. 2 minutes is plenty of time. 6. Drain the beef and add it to the sauce. I wait until the end to add the green onions because they don't need long to cook and I like them to keep their color. 7. I serve over the rice and with a side of fresh mandarin oranges. Thanks for sharing!! Read More
(144)
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Rating: 5 stars
01/25/2011
Ive tried this a lot of times with my family with fresh ginger and powdered ginger with green onions and white onions what I have found is this tastes really good one thing I have changed is that I always double or triple the meat that is the only thing i change some people have complained that it is to salty or sweet I suggest do not make changes to the sauce just add more meat and some more veggies if you want veggies that is also do not cut the meat to thin and some of you might try to tenderize the meat before hand this may solve your problems with the tough meat if anything cut the sauce in half for 1 pd of meat that should help and keep the sauce nice and thick just be sure to let it set for a few minute before serving. Read More
(90)
Rating: 5 stars
10/08/2009
I thought this was amazing! I added a heaped tablespoon of hoisin sauce worked wonderfully... Read More
(86)
Rating: 5 stars
02/04/2011
This was excellent, but make sure you have a splash cover for your pan and if u have thin sliced steak like I did, only fry the meat for about 10secs and turn. Since you saute with the sauce later, it fully cooks, but won't turn into beef jerky. Also, I added a Tbsp of cornstarch at the end to thicken the sauce. This is the tastiest Mongolian Beef I've ever eaten, and I used to love P.F. Chang's version! Read More
(70)
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Rating: 3 stars
08/03/2009
Easy to make and flavorful. I do suggest putting the beef in the starch before you saute the galic/ginger to better manage time. Also, was a bit salty, maybe use low sodium soy sauce or cut a bit of soy and replace with water. Read More
(65)
Rating: 5 stars
09/01/2009
WOW!! this was amazing! Just like the P.F.Changs! I did exactly as the recipe stated..will be making again..and again!!!! Read More
(55)
Rating: 5 stars
12/27/2009
VERY good. Did cut back on the soy. Made it for husband husband ate it husband loved it! 'Nuff said. 12.27.09 - Have to update this one. This is now a standard at my house. SO simple and versatile. I can make any meat Mongolian now! This is the recipe I have been looking for for years. Read More
(42)