• Skip to content
  • Skip to primary sidebar
  • Skip to footer

Savory Tooth

Low Carb Recipes

  • Welcome
  • Recipes
    • Mains: Poultry
    • Mains: Beef
    • Mains: Pork
    • Mains: Seafood
    • Mains: Lamb
    • Mains: Vegetable
    • Appetizers
    • Sides
    • Desserts
    • Breakfast
    • Salads and Dressings
    • Soups
    • Drinks
    • Snacks
    • Sauces and Dips
  • Keto Guides
    • How To Start Keto
    • Shopping List
    • Science Articles
    • Meal Planning
    • Hidden Carbs
    • Ordering At Starbucks
    • Julia’s Journey
  • Subscribe
  • About
    • About
    • FAQ
    • Contact

Mongolian Beef Recipe (PF Changs Style)

Published Nov 9, 2016 By Julia 126 CommentsThis post may contain affiliate links.

Summary:
Mongolian beef is a fast and easy 15-minute stir-fry recipe with tender beef slices and a bold sticky sauce with a hint of spiciness. It can be served with steamed rice or noodles.
Looking for low carb recipes instead? Visit the Savory Tooth Homepage.
Cooking an easy and authentic mongolian beef stir fry in a pan

Mongolian Beef Recipe (PF Changs Style)

4.9 from 50 votes
PRINT PIN
Prep: 10 mins
Cook: 15 mins
Yield: 2 servings
Calories: 751

INGREDIENTS

  • 1 pound flank steak sliced into 1/4 inch thick strips
  • 5 cloves garlic minced
  • 1 jalapeño seeded and diced
  • 1 inch ginger peeled and diced
  • 3 scallions thinly sliced
  • 2 tablespoons corn starch
  • 1 tablespoon canola oil

For the sauce:

  • 1/2 cup low sodium soy sauce
  • 1/2 cup brown sugar
  • 2 teaspoons corn starch

INSTRUCTIONS

  • Toss the sliced beef in a large bowl with 2 tablespoons corn starch. Set aside.
  • Add all sauce ingredients to a mixing bowl, and stir until combined. Set aside.
  • Heat a pan over medium heat for a few minutes until hot. Add canola oil to coat the bottom. Add jalapeño and ginger. Cook for a few minutes, stirring occasionally.
  • Add garlic and sliced beef to the pan, evenly distributing the beef. Cook until the beef browns, about 5 minutes, stirring frequently.
  • Stir the sauce and pour it into the pan with the beef. Mix well until everything is coated with the sticky sauce. Let simmer for a minute until thickened.
  • Remove the pan from heat and stir in scallions. Serve over cooked white rice.

Like this recipe? Sign up for more:

Thank you!

You have successfully joined our subscriber list.

Cooking an easy and authentic mongolian beef stir fry in a pan
Mongolian beef is one of those recipes where the word authentic doesn’t apply, as it didn’t originate from traditional Mongolian cuisine. Its name derives from “Mongolian barbecue,” which is made-to-order cooking that became popular in Taiwanese restaurants but actually has nothing to do with Mongolian cuisine or barbecue.

Instead, Mongolian beef is a dish that you’ll only really find in Chinese-American restaurants in the United States, like P.F. Chang’s. It’s a very popular dish and it’s easy to see why, with its deliciously strong savory sauce coating the sliced beef and rice. It’s also really easy and fast to make at home.

Close up view of a spicy mongolian beef sauce in a pan similar to pf changs
Let’s talk about the beef. It should be very tender, and here’s a summary of my best tips for getting your beef to otherworldly tenderness:

  • Thin cuts: A 1/4 inch thick slice of beef is what I typically use, but if you want more tender beef, you can try slicing even thinner pieces. The thinner the beef, the more tender it will be.
  • Slice against the grain: Notice the long muscle fibers across the beef and how they are aligned. I recommend slicing perpendicular to those lines, so that you are cutting through the fibers. This will result in less work for your teeth and it will make the beef feel more tender.
  • Premium cuts: I use flank steak for this dish, but if you opt for more premium cuts then you will get beef from more tender parts of the cow.
  • Corn starch: Toss the sliced beef with corn starch prior to searing, as it’ll soften and tenderize the beef. This is a common step in many Chinese dishes. Corn starch also helps the beef retain its liquids so that it doesn’t exude juices when it’s cooked.
  • Quick sear: Don’t overcook the beef slices — just a quick sear until they’re browned. If you overcook the beef, it will get rough and hard.

If you follow these steps, you’ll end up with deliciously tender beef every time. You can also apply these tips to my other sliced beef dishes, such as my garlic herb steak and potatoes, crazy good beef and broccoli, and low carb beef and broccoli.

Mongolian beef similar to pf changs served with white rice in a white bowl
The dish is only mildly spicy; to make it hotter, include the seeds and membranes of the jalapeño when you add it to the pan. Or you can substitute it with a serrano pepper, which has nearly double the Scoville heat units of a jalapeño.

MORE QUICK WEEKNIGHT DINNERS:

Low Carb Beef & Broccoli
Low carb beef and broccoli
Brightly orange chicken tikka masala served in a white bowl garnished with cilantro
Chicken Tikka Masala
This lemon chicken piccata is served with capers in a creamy butter sauce. It’s a healthy, low carb 30-minute skillet dinner.
Lemon Chicken Piccata
Here’s an easy 30-minute recipe for cashew chicken and broccoli that’s healthy and low in carbs.
Cashew Chicken and Broccoli

Filed Under: Vintage Tagged With: brown sugar, corn starch, flank steak, garlic, ginger, gluten free, rice, scallions, soy sauce

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. She shares simple recipes and guides for keto and low carb diets. Learn more.

Previous Post: « Guacamole burrito with balsamic roasted tomatoes and black beans
Next Post: 2-Ingredient Sweet Potato Gnocchi (Vegan) »
4000
Did you make this? Rate this recipe:




About 2 emails per week. Unsubscribe anytime.
4000
Did you make this? Rate this recipe:




About 2 emails per week. Unsubscribe anytime.
newest oldest most voted
Linda B

My daughter’s new favorite dinner!

Vote Up1Vote Down  Reply
1 year ago
Adam

Delicious! This is the best Mongolian Beef recipe out there! I’ve tried several!!

Vote Up1Vote Down  Reply
2 years ago
Paula Harmon

I made this last night it was so simple and fast. My children started commenting that it had better taste as good as it smelled……. It didnt disappoint. Better than a chinese takeaway and less than a third the price. I added water to get a thick sauce as we prefer this. It is definately going on our favourites to make frequently list. Thank you for sharing such a simple easy crowd pleaser recipie.

Vote Up1Vote Down  Reply
2 years ago
Kathy

I’m not much a cook. I’ve been trying to cook at home and come up with easy and delicious recipe. This hit the spot! If I can make this, anyone can!

Vote Up1Vote Down  Reply
3 years ago
Rock'n OTR

I loved this recipe. Super easy and yummy!!!!! I added veggies, I forgot the ginger and it was still amazing! After all the changes, maybe it wasn’t Mongolian Beef but, it was still a HIT with the fam including 2 picky pre-teens!

Vote Up0Vote Down  Reply
18 hours ago
Angele

I’ve made this several times. Delish!!

Newsletter
Subscribe for the latest low carb recipes by email?
Vote Up0Vote Down  Reply
3 months ago
Gail

Wondering….could a person use this recipe and add broccoli and mushrooms? Would it taste anywhere near close to a beef and broccoli dish – I’ve never made it before but I’m seeing different ingredients for the beef and broccoli.

Vote Up0Vote Down  Reply
7 months ago
Julia

Adding broccoli and mushrooms would work well in this recipe. Mongolian Beef tends to have a sweeter, stickier sauce than Beef and Broccoli, but other than that they’re pretty similar. Here’s my Beef and Broccoli recipe: https://www.savorytooth.com/beef-broccoli/

Vote Up0Vote Down  Reply
7 months ago
Christine

I have made this recipe many times. I double it for my family of 5 (4 boys). It is so easy and incredibly tasty. The sauce caramelizes the meat. I have added red peppers and carrots. We love it.

Vote Up0Vote Down  Reply
9 months ago
Roxanne

How much sauce does it make? Loads or just enough to cover the beef?

Vote Up0Vote Down  Reply
10 months ago
Julia

It makes about 1 cup of sauce, which is much more than needed to cover the beef. I recommend serving with a side dish (like some kind of rice) to help soak up the extra sauce, otherwise it may taste overly salty.

Vote Up1Vote Down  Reply
10 months ago
Mary

Made this and extremely tasty and simple dish to make. Thank you.

Newsletter
Subscribe for the latest low carb recipes by email?
Vote Up0Vote Down  Reply
10 months ago
Cindy

Made this many times. Tasty and easy. Never disappoints!

Vote Up0Vote Down  Reply
11 months ago
Brenda Shelton

I made this in my instantpot. Already had some rice left over from another meal. Heated the rice and spooned the steak and sauce over it. DELICIOUS! Hubby said it was really good!

Newsletter
Subscribe and get the latest low carb recipes by email?
Vote Up0Vote Down  Reply
1 year ago
Sally

I added red peppers, carrots and spinach

Vote Up0Vote Down  Reply
1 year ago
Audge

Made this dish tonight, it was very flavorful and delicious! It smelled amazing as it cooked. Hubby was loving it, which is a plus. Thanks for sharing.

Vote Up0Vote Down  Reply
1 year ago
Boni

So I eat Paleo and made a few substitutions and it was AMAZING!! Sub corn starch for arrowroot orTapioca starch. Sub brown sugar with date syrup and a little molasses for the brown sugar taste. Sub soy sauce for coconut aminos.

Also, didn’t have any beef so did pork. Again, Amazing!!! Will be making this again.

And, I added broccoli

Vote Up0Vote Down  Reply
1 year ago
Delysia

I have made this recipe so many times and it is no doubt my favorite in my current rotation. Thank you!

Newsletter
Subscribe and get the latest low carb recipes by email?
Vote Up0Vote Down  Reply
1 year ago
Michael Tolliday

Made this evening and was delicious and everyone enjoyed
Thank you so much

Vote Up0Vote Down  Reply
1 year ago
Kelly

I made this for a potluck and everybody loved it ! Thanh you goood the recipe !

Vote Up0Vote Down  Reply
1 year ago
Reba

Just made. It was a hit we added water chestnuts for some crunch.

Vote Up0Vote Down  Reply
1 year ago
Boni

Nice idea!! I added broccoli

Vote Up0Vote Down  Reply
1 year ago
Tom Phillips

I made this tonight and what a great dish! I added some sliced red peppers and it was so good. We had it over fresh jasmine rice.

Thank you!!!

Vote Up0Vote Down  Reply
1 year ago
Nathan Phillips

Made this over the weekend for my wife and 2 boys (6 and 8). We all really enjoyed it! I actually used gluten free rice noodles and GF soy sauce. We had left overs since I had made extra and we thought it tasted even better the second time! Thank you!!

Vote Up0Vote Down  Reply
1 year ago
Heidi

This was very tasty! I added some fresh veggies and served over jasmine rice.

Vote Up0Vote Down  Reply
2 years ago
Robin Brackett

It came out perfect!

Vote Up-1Vote Down  Reply
3 months ago
Joy

I made this twice and it’s very delicious, bursting with flavor. One thing I noted was that I should’ve taken the recommendation to go with the low sodium option soy sauce to make it slightly less salty but my husband loved it the same

Vote Up-1Vote Down  Reply
9 months ago
Rach

I like this a different way. I fry the meat separate from the other ingredients. Coat with cornstarch, and fry on high heat until very brown. I fry the ginger and garlic in a separate saucepan. then add the soy sauce, let it almost boil…then add the brown sugar. This makes it thick. Your recipe looks very mushy and not cooked well. Sorry.

Vote Up-2Vote Down  Reply
2 years ago
Julia

I’ve done it both ways, cooking the sauce separately vs together. I found that it doesn’t make much of a difference in the dish’s final texture and taste.

Vote Up1Vote Down  Reply
2 years ago

Primary Sidebar

Subscribe

Get timely recipes in your inbox.

Success!

You've successfully joined our subscriber list.

Popular Recipes This Month

close up view of casserole on white plate

Ground Beef & Broccoli Casserole

keto fried chicken served on white plate

Best Keto Fried Chicken

stacks of butter cookies on parchment paper

Keto Butter Cookies

stack of peanut butter cookies, with a bite taken out

Peanut Butter Cookies

stirring cabbage and ground beef in skillet

Ground Beef and Cabbage Stir Fry

Footer

About

About
FAQ
Contact
Terms And Conditions
Privacy Policy

Connect

Subscribe By Email
Pinterest
Instagram
RSS Feed

Search

Copyright © 2015–2021 · Savory Tooth

MENU
  • Welcome
  • Recipes
    • Mains: Poultry
    • Mains: Beef
    • Mains: Pork
    • Mains: Seafood
    • Mains: Lamb
    • Mains: Vegetable
    • Appetizers
    • Sides
    • Desserts
    • Breakfast
    • Salads and Dressings
    • Soups
    • Drinks
    • Snacks
    • Sauces and Dips
  • Keto Guides
    • How To Start Keto
    • Shopping List
    • Science Articles
    • Meal Planning
    • Hidden Carbs
    • Ordering At Starbucks
    • Julia’s Journey
  • Subscribe
  • About
    • About
    • FAQ
    • Contact