I share my twist on PF Chang’s iconic dish: ultra-crispy strips of beef tossed in a glossy, sticky sweet-salty sauce made from pantry spices and a touch of Chinese cooking wine. It hits that perfect blend between crunchy and saucy—utterly addictive.
Why I’ll Love This Recipe
I adore the contrast of textures—the crispiness of the fried beef melded with the rich, caramel-like sauce. I also love how quick it is to prepare; in about 25 minutes, dinner goes from raw ingredients to stunning stir-fry. The flavors are well-balanced, not overly sweet, and impressively restaurant-quality with minimal fuss.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Beef And Marinade
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8 oz / 250 g beef steak (rump, flank, or scotch), thinly sliced (~0.2″/3 mm)
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1 tsp soy sauce
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1 tsp cornstarch
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1 tsp vegetable oil
Sauce
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2 tsp cornstarch
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¼ cup water
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2 tbsp light or all-purpose soy sauce
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¼ cup chicken broth
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1½ tbsp Chinese cooking wine (or dry sherry; substitute more broth if needed)
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3 tbsp lightly packed brown sugar
Crispy Beef
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¼–1½ cups vegetable oil (for shallow frying)
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¼ cup cornstarch
Stir-Fry Finish
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½ tsp finely minced ginger
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2 garlic cloves, crushed
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2 scallions, cut into 1½” (4 cm) diagonal pieces
Directions
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Marinate The Beef
I mix the sliced beef with soy sauce, cornstarch, and oil, and let it sit for about 10 minutes (or even longer for more flavor). -
Prepare The Sauce
I dissolve the cornstarch in a little water and then stir in the soy sauce, broth, cooking wine, and brown sugar until smooth. -
Fry The Beef
I toss the marinated beef pieces in cornstarch. Then I heat oil (start with ¼ cup but can add more for crispier results) in a wok or small saucepan over medium-high heat. I fry half the beef until golden and crisp (about 45 seconds per side), then repeat with the rest, draining each batch on paper towels. -
Toss In Sauce
I discard most of the oil, leaving about 1 tablespoon behind. I briefly sauté the garlic and ginger (about 15 seconds—just enough to release their aroma). I add the sauce mix, bring to a simmer, and let it thicken to a glossy coating (around 1½ minutes). Then I toss in the crispy beef and scallions and cook for another 30 seconds to coat everything perfectly. -
Serve
I serve it immediately with rice, or for a lower-carb swap, cauliflower rice—either way, it’s perfect for soaking up that sauce.
Servings And Timing
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Prep time: ~15 minutes
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Cook time: ~10 minutes
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Total: ~25 minutes
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Servings: 2–3 people, depending on portion sizes
Variations
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I use mirin or sake in place of Chinese cooking wine—if I do, I reduce the sugar by about 1 tablespoon to maintain balance.
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For leaner cuts or to adapt to what I have, I tenderize budget steak cuts using a quick baking soda method.
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If I don’t have a wok, I fry in a small saucepan, then carry on with the sauce in a skillet; it works just as well.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I gently warm the beef in a skillet over medium heat—adding a splash of water or broth if needed to loosen the sauce. It reheats well, though the beef won’t be quite as crisp as when fresh.
FAQs
1. How Can I Keep The Beef Nice And Crisp?
I make sure the oil is hot enough before frying and fry in small batches so the pieces don’t crowd. Also, draining on a rack (instead of paper towels) helps preserve the crunch.
2. Can I Make This Recipe Gluten-Free?
I switch to gluten-free soy sauce and ensure the cornstarch is pure. It’s a simple swap that keeps the flavor and texture just right.
3. What Can I Serve Alongside This Dish?
I usually go for steamed rice, but I also love pairing it with cauliflower rice or stir-fried greens for a balanced meal.
4. Can I Prepare Elements Ahead Of Time?
Yes. I marinate the beef and mix the sauce ahead of time. When ready, I just fry and stir-fry everything fresh for the best result.
5. Is This Recipe Very Sweet?
Not overly. I find the sweetness from brown sugar balanced perfectly by soy sauce and broth, making it rich but not cloying.
Conclusion
I’m totally smitten with this Crispy Sticky Mongolian Beef—it combines that irresistible crunch with a deeply savory-sweet sauce, all done in under half an hour. I love how flexible it is with ingredients and equipment, and it adapts beautifully for make-ahead or reheats. It’s become a staple when I want that bold, restaurant-style satisfaction at home without the fuss.
