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Pei Wei Mongolian Beef Recipe - Easy Copycat Version
Make Pei Wei's famous Mongolian Beef at home! Crispy beef tenderloin with mushrooms and scallions in a sweet-savory sauce that's better than takeout.
👥 2 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 15 min🔥 Cook: 10 min👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pan
📝 Preparation Steps
1
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.
2
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.
cornstarch4 tablespoons
3
While the meat is resting you can continue to prep the remaining ingredients.
4
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.
vegetable oil4 tablespoonssesame oil1 teaspoon
5
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.
6
Add soy sauce, water, Maggi seasoning, brown sugar, and rice wine vinegar. Stir until the sauce thickens.
Maggi seasoning1 teaspoonrice wine vinegar1 teaspoon
7
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.
8
When serving the Mongolian beef add remaining scallions to the dish.
Nutrition Facts
calories
879 kcal
fat Content
55 g
serving Size
1 serving
fiber Content
1 g
sugar Content
55 g
sodium Content
2405 mg
protein Content
26 g
cholesterol Content
79 mg
carbohydrate Content
73 g
saturated Fat Content
33 g
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