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.
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, now 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 left over. 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
Pei Wei Mongolian Beef
Ingredients
- 8 ounces skirt steak or beef tenderloin
- 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, steam removed and quartered
- 2 - 3 scallions diced
Instructions
- 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 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.
Jennifer Johnson says
April 30, 2019 at 12:18 pmthe 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.
Lucas A says
June 6, 2018 at 2:01 pmThe 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!
Stephanie says
June 6, 2018 at 4:59 pmLet me correct that. I agree consistency is key.
Susan Burbank says
April 27, 2017 at 1:19 pmThank 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.
Kimberly @ The Daring Gourmet says
July 20, 2015 at 2:26 pmMongolian beef is one of my favorite Chinese dishes ever and this looks SO good!!
Michelle De La Cerda-Nash says
July 20, 2015 at 11:52 amRecipe looks good.
Darla Russell says
August 17, 2014 at 2:23 pmThe 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 says
August 17, 2014 at 6:01 pmDarla, I agree, I love the green onions on and in this dish. These have to one of my favorite parts of the dish.
Collette Nedra Batten says
February 27, 2014 at 9:57 amThey 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 says
February 27, 2014 at 12:42 pmI 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.
jay says
August 6, 2013 at 7:14 pmVery sweet, and does not taste like Pei Wei.
vickicooks41 says
November 11, 2012 at 8:35 amwhat is maggi seasoning?? can you make ti??
Debbie says
December 31, 2012 at 2:07 pmFound this explanation on this blog: http://blogs.transparent.com/dutch/demystifying-the-brown-bottle-maggi-seasoning-sauce/
So, what is Maggi seasoning? Maggi is a dark, hydrolyzed vegetable protein-based seasoning sauce, which is very similar to East Asian soy sauce without actually containing soy. It is used most often in soups and sauces.
It sounds like you can substitute soy sauce if you can’t find Maggi Seasoning.
Stephanie says
January 1, 2013 at 7:19 amThank you for the clear explanation. Someone once told me you need to use this stuff, its great. For me it has been great!
jof says
October 29, 2012 at 10:20 pmmhh , the recipe is cool but ,pei wei recipe is too different
Tony says
March 6, 2012 at 2:18 amThe recipe should read… 4 ounces white button mushrooms, STEM removed and quartered.
They are not to be “steamed”, (typo).
JKSR435 says
May 22, 2012 at 7:45 pmmore mushrooms the BETTER
stephaniemanley says
November 12, 2013 at 9:02 amI agree with you!
Tony says
March 6, 2012 at 2:18 amThe recipe should read… 4 ounces white button mushrooms, STEM removed and quartered.
They are not to be “steamed”, (typo).
Elva@ Gluten Free says
February 23, 2012 at 7:51 amThis is a awesome and unique idea! It look refreshing and trendy. Thanks for this