Easy Mongolian Beef


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Mongolian Beef is a take out favorite and even better made at home! It’s so easy, you can have this dish on the table in about 20 minutes. Tender slices of beef are flash fried and then coated in a sweet soy ginger garlic sauce.

This copycat recipe for PF Changs rivals anything you could find in a restaurant. Serve this stir-fry recipe over rice with steamed broccoli or bok choy.

Mongolian beef on rice with broccoli

Easy Take-Out at Home

I love Chinese food from chicken lettuce wraps to a simple cashew chicken and even more so when I can make them at home.

Making takeout at home is easy and best of all you know exactly what ingredients go into it.

This recipe shares my favorite tips for extra tender beef and heaps of flavor!

What is Mongolian Beef? It’s a simple stir fry with thin slices of beef simmered in a soy, brown sugar, garlic and ginger sauce. The brown sugar quickly caramelizes in the soy to make a slightly sticky sauce that coats the beef.

left image shows Raw meat on a cutting board with a knife and right image shows cooked meat on a plate for Mongolian beef

How to Make Mongolian Beef (PF Changs style)

You won’t believe how quick and easy it is to make this take-out at home (and how much better it tastes).

  1. Coat the slices of beef in cornstarch, stir fry and set aside.
  2. Prepare the sauce. When the sauce has thickened, add the beef to the pan.
  3. Serve hot over rice.

Flank steak is best for this recipe because its flavor stands up to the sauce. If cut properly the beef is tender.

How to Make Beef Tender in Stir Fry

  • Add Cornstarch Toss the beef with cornstarch before cooking.  A technique called velveting creates the most tender meat (a combination of egg white, cornstarch, oil and often other additives) as cornstarch is a natural tenderizer. In this recipe, we use just cornstarch for both a tender meat and a nice crust.
  • Choose the Right Cut Choose a type of beef that is intended for quick cooking such as flank steak or sirloin. More expensive cuts (such as filet) can also be used. (Avoid tougher cuts like stewing meat).
  • Cut Across the Grain Always cut beef across the grain and slice thinly.
  • Cook in Small Batches Don’t overcrowd the pan, cook in small batches as needed. Overcrowding the pan can cause the beef to steam rather than sear.

Left image shows sauce for Mongolian beef in a pan and right image shows sauce and meat for Mongolian beef

TIP For  Cutting Beef

For easier cutting, place the beef in the freezer for about 20 minutes before slicing. Cut beef across the grain into 1/4″ inch slices.

You will see the long fibers in the meat, you want to cut across the fibers for tender meat. If you cut with the fibers the beef will be tough.

What to Serve with Mongolian Beef

Like most stir-fry recipes, rice is a perfect choice for soaking up that garlicky ginger sauce. Steamed or baked white rice will do the trick. Add in a fresh steamed veggie, some bok choy or even some stir-fried veggies.

How to Store Leftovers.

Store leftovers in the freezer for four months or in the fridge for four days. Freeze in single portions for a quick packable lunch to bring to the office. They can be reheated straight from the freezer in the microwave or oven.

More Take-Out Favorites

Mongolian beef on rice with broccoli
4.93 from 164 votes
Review Recipe

P.F. Chang’s Style Mongolian Beef! Easy and Amazing!

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Author Holly Nilsson
Course Main Course
Cuisine Chinese
Whenever the craving hits, I just whip up a batch of Mongolian Beef… and let me tell you this is amazing and surprisingly easy! 

Ingredients

  • 2 teaspoons + 2 tablespoons oil (vegetable or olive)
  • 1/2 teaspoon ginger , minced
  • 4 cloves garlic , finely minced
  • 1/2 cup soy sauce (low sodium is best)
  • 1/4 cup water
  • 1/2 cup packed brown sugar
  • 1 lb flank steak (or your favorite cut of beef thinly sliced)
  • 1/3 cup cornstarch
  • 2 green onions , sliced

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Instructions

  • Heat oil in a small pan over medium low. Add ginger and garlic and stir just until fragrant (about 1 minute). Add soy sauce, water and brown sugar and bring to a boil. Let boil 3-5 minutes or until slightly thickened. Set aside.
  • Slice the flank steak into 1/4" slices and toss with cornstarch. Gently shake off any excess.
  • Place 1 tablespoon at a time of oil in a pan or wok and heat over medium high heat. Cook the beef in small batches for about 2 minutes. (It doesn't need to cook all of the way through,it will cook completely when combined with the sauce).
  • Once all the beef has been cooked, combine with the sauce and heat over medium until hot and bubbly. Remove from heat and stir in green onions. Serve over rice.

Nutrition Information

Serving: 4g, Calories: 342, Carbohydrates: 40g, Protein: 28g, Fat: 8g, Saturated Fat: 3g, Cholesterol: 68mg, Sodium: 1691mg, Potassium: 513mg, Fiber: 1g, Sugar: 27g, Vitamin A: 60IU, Vitamin C: 2mg, Calcium: 62mg, Iron: 3mg
Keyword mongolian beef

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Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. UGH! Please edit this recipe to clarify that you start with the 2 teaspoons for the sauce and then add the 2 Tablespoons for the steak. I just put all the oil in the sauce because it was not clear at all when you say “Heat oil in a small pan over medium low. Add ginger and garlic and stir just until fragrant (about 1 minute).” I didn’t realize I don’t put all the oil in the sauce until I continued with the stead where you say add 1 Tablespoon at a time.

    But otherwise, I excellent!

    Thank you!5 stars

  2. Delicious, not much more can b said. Made it this evening for me and hubby. We both were very happy with the way it turned out. Tasted awesome.5 stars

  3. Usually when i make anything chinese food related my husband says “leave it to the chinese” lol but this turned out so good i loved it and he said it tastes like real chinese take out and he liked it!! I also added a little crushed red pepper to give it a slight kick and it was good! Other wise made as is!5 stars

  4. i tried this and it was not only easy but tasted like a professional Oriental chef cooked it. Great recipe and not time consuming at all. About 20 minutes5 stars

  5. This was a home run with my family. We loved it! I added some sautéed yellow onions and red/orange bell pepper to squeeze in some extra veggies and add some color. Served with broccoli and brown rice. Will definitely make this often!5 stars

  6. I tried to it with beef one night and salmon/broccoli/green beans/chopped white onions another night. Both nights: absolutely delicious! I’ll probably make it with chicken as well!5 stars

  7. I used peanut oil and skipped the onions. I cheated and used a meat slicer. It was good. I must’ve done something wrong with the cornstarch. It stuck to the pan no matter how much oil. We served it over broccoli.5 stars

  8. Great recipe – so flavorful and tender! I didn’t use the low sodium soy sauce and it was a little to salty so I will make that change the next time.5 stars

  9. Loved it! Added stir fried onion and bell pepper with a bit of spicy Thai chili sauce for a little kick. Topped of with a bit of sesame seeds over jasmine rice.
    Very easy. Thank you.

  10. I know you’re focused on time; but if you don’t let the beef “velvet” in the cornstarch for a minimum of 15 minutes, you’re not getting the benefit from it to soften the meat; just the crustiness.

    Also, adding egg white to the cornstarch with a tsp of oil, “velvets” the meat by creating a protective, glossy layer that protects the meat from further damage by the final step in the cooking process.

    Just put in a ziplock for 15 minutes, lightly dust more dry cornstarch before dropping in pan. This process is crucial to taking any Chinese meat dish (chicken, etc.) dish to the next level of awesome.

    1. Why Chefjimbo is a ziplock (ii presume you don;t wash and it re-use it) necessary? Especially for such short duration (no time for stuff to dry out?) I ask for the sake of being environmentally conscious.

      1. This is a cooking site, not a “how-to-be environmentally conscious” site. You do you. If you don’t want to use a bag, then don’t. I think we can agree that the purpose of ChefJimbo’s tip was to make the meat more tender, not save the earth. And for the record, I am concerned about the earth and do recycle and try to minimize my damage to the environment as much as I can.

    2. Thank you for the tip. I want to make this fit super today but am a bit confided. Do I put the egg white, cornstarch and beef in the zip lock and let it sit?

  11. Tried this today. It was a huge hit with the whole family!!! Loved every bite!! Thank you!!! I will definitely be making this again!5 stars

  12. This recipe is WONDERFUL! I added 1/4 tsp of crushed red pepper flakes and that little bit of heat made this recipe perfect for our family!
    Thank you :)

  13. My family really liked it. I stir fried onions, pepper, and broccoli then added the meat cooked in the sauce. It was delicious.5 stars

  14. Our family also find the sauce on the salty side, even though my son usually is more salty tolerant than me. Next time, I will experiment with 1/3 cup soy sauce with the remaining of seasoning, then slowly adjust with more, if needed, before serving4 stars

  15. Excellent! I added steamed broccoli to the mix at the end and it was PHENOMENAL!
    Don’t forget the sesame seeds!

  16. Just need chopsticks! INSANELY delish!!! I had no idea it was SO EASY to make Chinese food.

    I followed this recipe with chicken breast. The key is pounding the chicken before cutting it up to toss in corn starch. And VERY COOL how the corn starch from the chicken thickens the sauce.

    Made Cauliflower “Fried Rice” and covered it in the chicken and sauce. I had TWO guilt-free servings. No need to ever go out or order in for Chinese when I have this delicious recipe!!! And no MSG to which I am allergic!!! Will def make with beef too. THANK YOU! Big kiss! XO5 stars

  17. So delicious! I made 1.5X the sauce since I had 1.25 lbs steak. Served it with roasted broccoli and rice made with a mixture of chicken broth and leftover coconut cream. My husband couldn’t believe the simplicity of your recipe, and we agreed this is definitely a dish that we’ll keep in rotation, especially when friends come for dinner. Thank you so much for sharing!5 stars

  18. This was DELICIOUS! My friends said it was better than what they’ve had at a restaurant! I ended up doubling the recipe and ran out of soy sauce, so I ended up doing 1/2 C soy sauce & the other half was teriyaki sauce – it was perfect! Thank you for sharing this recipe with us!5 stars

  19. Delish! Recipe great as written. I made it twice and also used stew beef like ground chuck. Perfection. My 19 year old son loves it and even makes it himself. Bonus!!!!! He makes the dinner. Served it over rice noodles. NO LEFTOVERS. Thanks so much.5 stars

  20. I made this today and followed the directions. I used low sodium soy sauce and it came out so salty. I had tasted the sauce before I added the meat and it was salty already so I added more water to try to cut down the salt. The end product was still super salty and almost inedible. I’m not sure what could have gone wrong, but my entire family complained about the saltiness.2 stars

    1. Hmm, that is strange Jackie, most readers find this recipe works great as written. Especially if using a low sodium soy sauce. You added minced garlic not garlic salt, right?

    2. Wow! Just wow! I’ll never order this at PF Chang’s again because this was so good and easy. It was a bit salty but I used regular soy sauce because I didn’t have low sodium. I might bring the soy sauce down to 1/4 cup next time but it still was amazing.5 stars

  21. LOVE, LOVE THIS! Very flavorful! Thanks so much for sharing! I only used 1/3 cup of brown sugar and it seemed just right for us.5 stars

  22. It was good except that it was WAY too salty. I highly recommend low sodium soy sauce (it is not only the best it is REQUIRED for this dish) and stirring some broccoli just when its about to leave the stove.2 stars

    1. Hi Raeeda, we definitely recommend low sodium soy sauce as well. But we find it still delicious with regular, depending on your salt preference.

  23. This was an absolute hit! Such good flavor and perfect over rice and some veggies. Will definatley be making again soon.5 stars

  24. I thought this was delicious! I did add more Ginger didn’t have fresh and more garlic. I did not have fresh garlic. Only powder. Roasted broccoli in the oven and added it to meal. I’m super picky and this was great to me. Used leftover petite sirlion so skipped a step. Added corn starch to sliced steak and just put it in the sauce.5 stars

  25. Can you suggest which noodles will be best to go with this Mongolian Beef recipe as my husband prefers noodles to rice.

    1. In our grocery store near the produce section, they sell fresh Chinese noodles. I most often prefer fresh chow mein noodles for flavor and how thin they are.

  26. Made and loved this recipe so much we made a bunch of freezer meals of it! Perfect for a busy night when you want something beyond delicious.5 stars

  27. Made this tonight it was a hit. I will be making this recipe again… I added chopped broccoli to it otherwise I followed the original recipe…

  28. Great recipe, quick and easy, beef was tender despite not being a high quality. I’ve been cooking for a long time so know how to cut properly and prep. Went well and the dish was indeed restaurant quality Mongolian beef. Haven’t eaten at Chang’s for a long time, but I am surmising his can’t be much better. Will make again for the family next time. Passed the recipe to a chef friend for him to try, too.

  29. My family loves this recipe! However my kids aren’t huge beef eaters so do you think this would work using chicken?5 stars

    1. While I haven’t tried it with chicken, other readers have and said it was awesome! Give it a whirl and let us know what you think Jessica!

  30. Not sure I even need to leave a comment with all of these other great ones but, this recipe really is a hit. It is my go to recipe when having guests that I know are not the most adventurous eaters and it is always loved. My husband asks for it constantly for his lunches but with a tougher piece of meat (not my recommendation lol). Up the sauce measurements just a bit if you want to add veggies.5 stars

  31. Loved the ginger and garlic flavor but I will cut brown sugar down by half next time as it was too sweet for my taste. I will def be making again, though! Delish!

    1. We love the sweetness but definitely understand! Making it your own is the best part of cooking!

  32. Hi Holly, I made the chocolate poke cake and it was a success and delicious. But I tried the recipe for Tres Leches cake…had problems. When baked the middle of the cake did not rise. I was wondering if I should have followed the recipe on the box and then poked holes and drizzled the milk concoction. Anyway, was disappointing. I am interested in your ideas to make a successful Tres Lethe cake

    1. Marilyn, I’m so sorry to hear that the cake didn’t work for you. We’ve made it many times as written and it did work. I can only make guesses as to why. Perhaps it wasn’t baked long enough, or your oven isn’t the same temperature as mine, or maybe you opened the oven while baking? Test your oven temperature with an oven thermometer for best results, and if it isn’t quite baked, continue to bake until the cake springs back when touched in the center. Hope that helps.

  33. I followed the recipe to a T and the meat was so rubbery, we couldn’t even bite into it, ended up having to toss. What did I do wrong?2 stars

    1. I can’t say for sure. What cut of meat did you use? If it was flank steak, were you certain to cut across the grain? If you don’t cut across the grain, it will be very tough.

  34. Wowza! Just finished dinner and oh my word! This dish was easy, quick and delicious! I always like to read the comments people leave to see variations and suggestions prior to cooking. However in this case I just added chili flakes and sliced onions. Another successful dinner thanks to you!5 stars

  35. Wow! I am a terrible cook and this meal turned out AH-MAZING! I used brown sugar with Stevia and decreased the amount a bit given other reviews. Thank you for sharing!5 stars

  36. I made this tonight and it was great. My picky college aged son loved it. This will be a regular in our house. I did use a better cut of steak. Next time my son said to add water chestnuts, carrots and broccoli. Anything to get veggies in him! Yay! Thank you!5 stars

  37. I must admit that I was skeptical when I first tried this recipe. I was delightfully surprised at the flavor. Tasted just like the restaurant. I will definitely make this one again!5 stars

  38. I usually don’t comment on recipes unless my family finds them outstanding. This was absolutely delicious! I doubled the recipe and halved the sugar per my family’s taste. This is our new go to for mongolian beef! Thank you for sharing this recipe!5 stars

  39. This was so good!! All three of my children loved it. I’m super fussy and even I wanted seconds. Thanks so much for sharing5 stars

  40. I had a package sirlon I needed to us for something, I did a simple good search for Mongolian beef (my husband’s favorite) and boy am I glad this popped up. I cut the sugar down and didn’t have ginger on hand. Still turned out great!4 stars

  41. Hi Holly,

    Oh my goodness. This recipe is absolutely amazing! And I do not say this lightly. Never in my life have I come so close to making something even remotely close to Asian take-out. I’ve tried other types of Asian chicken (and lo-mein, fried rice, pot stickers…) Nothing ever quite came out the way take-out does. But this. This absolutely does. I added a bit of honey just to make it a little sweeter but that was my only tweek. This recipe is a winner and I’ll cherrish it forever lol thank you for sharing!5 stars

  42. I made this recipe as stated. My only comment is that there is to much sugar! I’d cut the amount of sugar in half as the results of the original recipe made the meal to sweet rather than savory. I increase the amount of green onions to 6 and cut them in half lengthwise. Although to sweet, I loved the end result. 

  43. This is pretty good, the beef turned out really nice and not tough or chewy at all, its also super easy! I did find the sauce a little bit too sweet so when I make it again I will probably use less sugar but otherwise a good recipe. We dont have PF chang in the UK so i’ve never had the “real” stuff which might be why it was too sweet.

  44. Made this recipe just as written and it was awesome! It has easy ingredients that we keep on hand and My first time getting flank steak at the butchers was a success. It was easy, tasty and inexpensive. Thanks for sharing. 5 stars

  45. For he fist time ever, my 2 yo and 6 yo were quiet during dinner. They were too busy eating! A definite favorite!5 stars

  46. We recently moved to a city without a PF Chang’s. If I wanted Mongolian beef, I’d either have to drive 3 hours to the closest PF Chang’s, or due without. We tried the recipe today and it’s about as close as you can get. If someone else made it and said they got it from PF Chang’s, I wouldn’t question it. Great recipe. Thanks for sharing it. 5 stars

  47. This was amazing. I was just confused about the oil. I used 2 TBS + 2 tsp for the sauce. And then additional for the beef. But I think I had too much oil in my sauce. What is the break down? Will make this recipe over and over again. My whole house smelled like a restaurant. Everyone loved it! DEEEE-LISH!5 stars

    1. I have exactly the same question!
      I got worried and sopped up some of the oil layer sitting on top of the sauce with bread as I became concerned it wasn’t thickening  I thought maybe the oil called for included the amount for stir frying the meat as well.   I also added some extra brown sugar.   In the end it came out perfect and it was very delicious and my son was really impressed  that I had made that from scratch.  It really satisfied my craving for PF Changs Mongolian Beef!   Thank you ! 

      1. Two teaspoons are used for the sauce and the rest is for stir frying. So glad to hear that your family loved this recipe Kimberly!

  48. Should I be using dark or light brown sugar or does that even matter? Buying the ingredients to make when my son comes home from college for spring break. It’s his favorite P.F. Chang’s dish!!

    1. You can use either, dark brown sugar has a slightly more intense flavor but either will work! I hope he loves it as much as we do. :)

  49. I made this recipe last night and it was fantastic! The sauce was incredible. I added lots of veggies, water chestnuts and cashews and it was a hit. I had some leftovers for lunch today and it was even better. Thank you for the recipe!!!5 stars

  50. The motivation for this recipe was actually using up broccoli! Wow, this was a hit and the requests to make it again were coming in from the family with the first bite!

    I wasn’t able to find Flank Steak, but I used Sirloin Grilling Steak and it worked beautifully. I didn’t need to marinate the meat and proceeded exactly as the recipe directed. I added a few crushed chili flakes before serving. Yum! Thank you for creating this for us Holly!5 stars

  51. OH MY GOSH!!!! I made this last night for dinner and it was to die for!!!!! It was very easy and simple to make and my husband LOVED it…as did I!! I will definitely be making this dish again and again and again!!!!5 stars

  52. I made this tonight and it was a hit!! Instead of beef, I used venison and the sauce totally covered any gamey flavor! Super yummy!5 stars

  53. My family loves this recipe!  So much like the restaurant but a fraction of the price.  Excellent–I tried different cuts which can make a difference, watch what you use.  Try grilled asparagus mixed in for a fun twist.5 stars

  54. Thank you for the excellent, recipe, Holly. Early in my health odyssey, I was a vegetarian chef – I never learned how to cook meat! So, when I want to have a rare treat of meat, my difficulty is in finding a recipe that works for me (it’s usually inedible). I really need to have lessons with a chef. I can now add this recipe as a favourite go-to in that sparse section of my collection. LOVE your work!  – Herself, Valerie5 stars

      1. Holly,

        do you remember one reviewer stating that she batters the meat with the cornstarch and dips the meat in additional soy sauce? She said that this was how the Chinese restaurants make Mongolian Beef. That review was a while ago and I don’t think I can access it. Do you remember how she said to make this marinate paste?

  55. I’ve made this recipe several times now and I am so addicted! It tastes like my favorite dish from my favorite Chinese restaurant in my hometown, which has closed since I moved away (theirs was called sesame beef, but this tastes exactly the same!).  I add a little red curry paste (about a teaspoon) to the sauce. SO good! Thank you for posting!

  56. This is my only go to recipe for Mongolian beef!! It’s the only thing my husband orders at PF chang’s so when I tryed this and it was approved I was excited. It’s gets a little pricy go out all the time. Thank you so much for this recipe. It is delicious and get excited every time I’m about to make it. 5 stars

  57. FABULOUS, but they forgot to add 3 teaspoons of cornstarch in the sauce to make it thicken.  It makes JUST the right amount of sauce for the beef but didn’t find there was leftover sauce for the broccoli.  5 stars

  58. This by far is restaurant quality! I make with brown sugar Splenda! And add shredded carrots for color. Fantastic recipe.5 stars

  59. This looks delish. I need to make for large crowd, how many does this recipe feed? Also can I make the sauce ahead of time?

  60. My kids cleaned their plates! Loved it! I added lime! Thank you!! It was very simple to make!
    Mongolian Beef, Coconut Lime Jasmine Rice, Brown Sugar Glazed Carrots5 stars

  61. I was looking for something new to make for dinner. This was a hit, easy to make and so delicious. Didn’t have corn starch so I substituted flour.
    I will add this to weeknight dinner rotation.

  62. Made for dinner tonight. My 5 y/o said ‘mommy, I love it’ it was in fact very delicious and wasn’t hard to manage. Thank you for sharing this awesome recipe.

  63. This looks amazing! Has anyone tried making it Paleo with honey or molasses and Arrowroot instead of corn starch?

  64. This is a great recipe. Made it yesterday for lunch. Wish I had made a bigger batch! I only had reg. Soy sauce so I just reduced the amount and added a bit more water. Can’t wait to make it again!

  65. Turned out delicious and it was so quick/easy. I made it with beef round (the kind you might use for pepper steak) which I was nervous about (it’s cheap) but it worked! Definitely go with the recipe’s suggestion of low-sodium soy sauce.. I used regular because I already had it in the pantry and it was very salty. Fortunately, I am a salt fanatic. The meat was crispy and the sauce was great. Served with rice. Will definitely be a staple in my house.

  66. Great recipe!!! I add finely chopped shallots with the ginger and garlic and cooked the meat in sesame oil. The whole house smells amazingly fragrant! We ate this with some yummy sticky sushi rice and it was so delicious. This recipe will be in heavy rotation. Even my picks little 3 year daughter ate all her dinner.

  67. What a fantastic recipe! My husband wanted something different for supper so we tried this. I added extra ginger and a tad of cayenne pepper. SO GOOD. Thanks for the recipe!

  68. I love this recipe- with the exception that it is too salty for our taste. I double it – but in my family’s opinion it’s need a reduction in the soy save to at at least 1/2 cup on the sauce… and maybe more. I also add broccoli as a preference. Definitely a keeper after our family tastes. Thanks for a winner though!

  69. So we just made this for lunch and are eating it right now and it’s AMAZING!!! Even the kids are saying we should make it again and they haven’t even finished eating yet. I do have one question. Have you ever made it and then froze it to eat later? Did it look/taste ok? Just wondering.

    1. I’m so glad your family loved this recipe. I haven’t tried freezing it before so I can’t say for sure how it would work. Please let us know if you do try it!

  70. This recipe is amazing. I’ve made it twice this month and the left overs are just as amazing. Thank you for the wonderful recipe :)

  71. a great alternative to rice are the scallion pancakes from Trader Joe’s. They are the bomb
    This is a great recipe.

  72. Maybe European soy sauce is extra salty, but both times I made this (the other time with reversed amounts, so half a cup water and quarter cup soy sauce), it came out so salty that I couldn’t eat it and family tried to spare my feelings by nibbling on it a bit out of courtesy.
    Grr, I will figure it out yet.

  73. Tried this tonight but added red bell pepper, red pepper flakes and a small amount of finely chopped white onion ( I didn’t have green onion in the house) I used Ribeye’s I had plans to put on the grill but decided I really wanted to try this. It was so good, my husband asked if we could have it again sometime…Heck yeah. We didn’t have white rice so it was served with broccoli and spicy yellow rice. I think freezing the sauce would be a great idea.

  74. If I hadn’t just put a pot roast in the slow cooker, I would be making this tonight. Looks like a great recipe with ingredients I also have on hand. Can’t wait to try it.

  75. Hi! This looks great!! Have you ever tried to make extra to freeze? Just wondering how or if you can do that. Thanks!

    1. I have not tried to freeze it before (but that’s a great idea for busy weeknights!) If I were to freeze it, I would put all of the sauce ingredients in a Ziploc bag and freeze the beef separately (since they cook separately). If you do try freezing it (even using a different method) I’d love to hear how it works for you!

  76. I made this tonight with chicken instead of beef and it was awesome! everyone loved it. saving this make again for sure!

    1. So glad you enjoyed this Mina! What a great idea to try this with chicken… I am going to try it that way too!!

  77. ***USED LEFTOVER STEAK, WORKED GREAT**
    I had barbecued leftover steak in the fridge that I thinly sliced and coated with the cornstarch and follow the recipe and directions and it worked out great no real difference from fresh meat. I’m sure it would work just as good with leftover pork chops or other meat.
    ****Great way to use up leftover meat!! Nobody would ever know your secret there is no difference!!!

  78. I made this for dinner tonight and it was a huge hit! It’s better than eating at a restaurant!

    Thank you so much!

  79. Made this the other night. OMG. iT WAS SO delicious. Already shared it with my friends. Definately be making it again!!!

  80. I’m going to try this recipe in the next few days. Looks delicious! I don’t have a PF Changs near me and I miss it!

  81. Hi Holly,
    I love this dish it is one of my favorites! Hope you are having a great week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  82. I just went to PF Changs a few weeks ago.. this looks like the real deal. Great recipe. I would love it if you could share it with us on foodie friday.

  83. This is one of my favorites!! But never make it. have added this to my menu for next week!! Yay! Thanks for sharing at The Mommy Club Link Party!

  84. Looks yummy! I’m stopping by from What’s Cooken Wednesday. I love that this recipe has such simple ingredients. Definitely pinning for later!

  85. Yum!! Visiting from Mouthwatering Mondays and this looks fabulous! My hubby was like, “Make it! Make it! Make it!” So I will. :)

  86. OMG!!! I made this last night and it was absolutely amazing!!! This is truly a favorite in my house now!!! Thank so much for sharing!

    1. I made this tonight and it was terrific. I only had 1/4 cup of soy sauce so I used that + 1/4 c of rice vinegar. I also added a lot of thinly sliced carrots and served over white rice and topped w/green onions— delicious!