Pei Wei Mongolian Beef

Pei Wei Mongolian Beef is one of the favorite menu items of so many people.  You can enjoy this sweet crispy beef in a tangy sauce straight out of your own kitchen.  You can prepare your own Mongolian beef, it isn’t too hard to do.  Pei Wei’s Mongolian beef is made with beef tenderloin, scallions, and fresh button mushrooms.

Mongolian beef with mushrooms on a plate

If you have never heard of Pei Wei, it is a restaurant chain owned by the same people who own P.F. Changs. Many of the recipes are very similar. So if you like P.F. Changs Mongolian beef, you may like this recipe.

Pei Wei makes their Mongolian beef with tenderloin, but you can use skirt steak. It won’t be quite the same, but skirt steak works very well. If you are going to use a skirt steak you need cut the meat on a bias, meaning you need to cut it diagonally.

Then take a meat tenderizer and pound the meat a little to get a more tender cut of beef. It won’t be quite the same, because tenderloin just isn’t skirt steak, but it works very well.

I don’t recommend reheating this dish, it doesn’t stay in an ideal state when leftover. So be sure to eat this one after it is prepared. Many dishes reheat well, but this isn’t one.

Do you enjoy Asian Inspired recipes? Check out these Asian inspired recipes

Chinese Hot Mustard
Benihana Fried Rice
Benihana Salad Dressing

homemade Pei Wei Mongolian Beef and rice on a platter

Pei Wei Mongolian Beef

You can make Pei Wei Mongolian Beef at home with this copycat recipe.
4 from 1 vote
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Course: Main Course
Cuisine: Chinese
Keyword: Mongolian Beef, Pei Wei Recipes
Servings: 2
Calories: 879kcal


  • 8 ounces beef tenderloin or skirt steak
  • 4 tablespoons cornstarch
  • 4 tablespoons vegetable oil
  • 1 teaspoon sesame oil
  • 1/2 teaspoon fresh grated ginger
  • 2 garlic cloves minced
  • 1/3 cup soy sauce
  • 1/3 cup water
  • 1 teaspoon Maggi seasoning
  • 1 teaspoon rice wine vinegar
  • 1/2 cup brown sugar
  • 4 ounces white button mushrooms, stem removed and quartered
  • 2 - 3 scallions diced


  • Slice beef very thin, approximately 1/4 to 3/8 inches thick.  Place meat between sheets of plastic wrap and use a meat tenderizer and gently pound meat into uniform pieces.  If you are using skirt steak cut the meat diagonally, it will help make the meat more tender. 
  • Place cornstarch in a bowl and dip steak pieces into cornstarch and shake off excess cornstarch. Allow the cornstarch dipped pieces of meat to rest for 5 t0 10 minutes so the coating sticks to the meat.
  • While the meat is resting you can continue to prep the remaining ingredients.
  • In a wok, heat vegetable oil and sesame oil. Saute beef until just done, and the outside begins to crisp. Remove meat from pan. You may need to do this a few pieces at a time.
  • Once all of the meat has been cooked and removed from the pan, add minced ginger and garlic. Saute ginger and garlic for approximately 60 seconds, the remaining oil should become very fragrant. 
  • Add soy sauce, water, Maggi seasoning, brown sugar, and rice wine vinegar. Stir until the sauce thickens.
  • Return meat to the pan and add quartered button mushrooms to the pan. Cook for another 60 seconds or so and add half of the chopped scallions.
  • When serving the Mongolian beef add remaining scallions to the dish.


Calories: 879kcal | Carbohydrates: 73g | Protein: 26g | Fat: 55g | Saturated Fat: 33g | Cholesterol: 79mg | Sodium: 2405mg | Potassium: 680mg | Fiber: 1g | Sugar: 55g | Vitamin C: 1.2mg | Calcium: 61mg | Iron: 4.3mg
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. Jennifer Johnson

    the pei wei version i get, i take out mushrooms. and they put in sliced thin carrots..i normallyy dont like carrots. but this is amazing!! i plan to make my own version to see if i can save $ , make it at home.

  2. Lucas A

    4 stars
    The description and directions say you can use skirt steak but the ingredients list says flank. Im sure it will still taste delicious but consistency is key!

  3. Susan Burbank

    Thank you for this wonderful recipe…My family loves this recipe and request it at least once a week. The flavors just burst and steak so tender….I use a filet or rib eye steak for choice of beef..guaranteed to be perfect every time.

  4. Darla Russell

    The Mongolian Beef served in most Asian restaurants in my area have lots of green onions (scallions) both the white and green parts steamed and mixed in with the beef. This makes the dish extra tasty to me. I agree the sprinkling of the scallions look pretty on the plate but the extra onions taste good too.

    • stephaniemanley

      Darla, I agree, I love the green onions on and in this dish. These have to one of my favorite parts of the dish.

  5. Collette Nedra Batten

    They always have something we rural people can’t get. Maggi seasoning, and even at my store doesn’t sell rice wine vinegar. What a pain.

    • Stephanie

      I am sorry that this happened. I can’t recreate all recipes without some use of a few unique ingredients. Let me know how I can help you. For the Maggi seasoning you could use soy sauce it won’t taste quite the same, but I don’t have a suggestion for the rice wine vinegar.

  6. Tony

    The recipe should read… 4 ounces white button mushrooms, STEM removed and quartered.
    They are not to be “steamed”, (typo).

  7. Tony

    The recipe should read… 4 ounces white button mushrooms, STEM removed and quartered.
    They are not to be “steamed”, (typo).

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