I love PF Chang’s Mongolian Beef recipe, but obviously don’t want to eat out all of the time. So here is a recipe that is very similar to the restaurants, however I substituted broccoli for the green onions. The meat is super tender and sweet, and everyone but my son liked it. And for us, it’s hard to beat a 5 out of 6 approval rating!


  • 2 tbsp Vegetable oil
  • 1 tsp Ginger, minced (I used ground ginger and it was fine)
  • 2 tbsp Garlic, chopped
  • 1/2 cup Soy sauce
  • 1 cup Dark brown sugar
  • 1/2 cup Vegetable oil
  • 1 lb Flank steak or sirloin sliced thinly
  • 1/4 cup Cornstarch
  • 3 Green onions sliced or 2 Cups Broccoli steamed


  • Heat 2 tbsp vegetable oil in skillet over medium high heat until hot. Add ginger and garlic and let sizzle for 30 seconds, then add soy sauce. Gradually add the brown sugar and let it dissolve while stirring. Let the sauce come to a boil, then simmer for 2-3 minutes. Remove from heat and set aside.
  • Cut the flank steak into thin strips against the grain. (Tip: Meat is easier to slice when it’s partially frozen. It will thaw quickly after sliced too!) Place meat and corn starch in a bag and shake to coat the meat. Let meat sit for 10 minutes, so the cornstarch sticks to the meat.
  • Put 1/2 c. vegetable oil in a wok/ skillet and heat on medium-high until hot. Add the meat to the wok and brown for about 4-5 minutes. Remove the meat from the pan with a slotted spoon and place on paper towels to drain.
  • Clean the pan out and return meat to pan and cook on high for about 2 more minutes. Add the sauce to the pan and cook for another minute. Add the green onions or broccoli and cook for 1 minute longer.
  • Remove from heat and serve with rice.


  1. Man! This was Amazing Tonight!!!! I followed Pioneer Woman’s advice of only putting one flat layer of strips in the pan at a time – and man – the meat was amazing! I’ve never had beef broccoli turn out right before – this was perfect! Thanks!

  2. Erica,
    Just like your wonderful homeschool curriculum, your monthly meal plans and your crafts, this recipe didn’t disappoint! I loved how the beef was crispy, and all the flavors were great! I used light brown sugar and will get the dark brown because I think it would really deepen the flavor. Thanks for an amazing meal that EVERYONE in my family liked-even my picky daughter!

  3. I made this for lunch after church today, and it was great, and my super picky daughters even liked it. : ) However, it was too way too sweet. I used light brown sugar – would that make a difference? Also, I made it with sauteed chicken, and didn’t coat the chicken with corn starch. Maybe if I had used corn starch it would have diluted the sweetness somewhat? (I did add 1 tbl. of corn starch in a little water to thicken the sauce.) I also added carrots and water chestnuts – we liked it!

    Let me know if you have any suggestions to lighten up the sweetness – I love being able to make Chinese food at home!


    Kelly Love
  4. I’ve tried a couple recipes for mongolian beef. My favorite is from because its a crockpot version! However, on every one, I modified it by cutting the brown sugar in half (too sweet for me) and putting in the veggies last so they don’t overcook. Enjoy!

  5. Tried the Mongolian Beef, it was yummy! I put it over pasta, and used only 3/4 cup of sugar. I would love other suggestions on how to minimize oil and sugar in recipe.


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