Mongolian Beef 

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I really love Asian food! One of our favorite places to go is PF Changs. We usually eat there when we make our Costco haul. Our first dish we got there and our all time favorite is Mongolian Beef. So I was really excited to buy Jet Tila's cookbook "101 Asian dishes to cook before you die."  It really is a great book if you want to learn how to cook Asian style dishes.  This is his recipe and you can visit his site here for more recipes. 

For the Beef:

  • 1 1/2 pounds flank steak, trimmed
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 2 tablespoons vegetable oil

For the Sauce:

  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 3 tablespoons oyster sauce
  • 3 tablespoons hoisin sauce
  • 2 tablespoons soy sauce
  • 3 teaspoons white vinegar
  • 1/2 tablespoon cornstarch

For the Stir-Fry:

  • 3 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 large green bell pepper
  • 1/2 medium onion, dice into large pieces
  • 2 green onions, sliced


Slice the flank steak across the grain into 3/4-inch-thick slices on an angle to make planks, then cut the planks into 3/4-inch cubes. Place the steak in a shallow bowl and add the baking soda, salt, cornstarch, water, and vegetable oil. Massage all the ingredients into the meat. Set it aside until ready to use, or you can cover and refrigerate for a few days.

Combine all sauce ingredients and set aside.

Heat the oil to medium high in a wok or medium sauté pan, and sauté the garlic until light brown. Stir in the beef and allow to cook undisturbed for about 30 seconds. Stir and scrape the pan and cook for another 30 seconds. Stir in all the vegetables and let them cook for about 2 minutes, until the onion starts to turn translucent.

Add the sauce and, stirring constantly, let it cook for about 2 minutes, until the sauce thickens.

Stir in the sliced green onions and serve.

*I did not use the colored bell peppers*

Reprinted from “101 Asian Dishes You Need to Cook Before You Die” by Jet Tila. Published by Page Street Publishing Co.