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.

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.

Pei Wei Mongolian Beef

  • Author:
  • Recipe Type: Copycat Restaurant Recipes, CopyKat Recipes, Main dish Recipes, Meat Recipes
  • Prep time: 15 minutes
  • Cook time: 10 minutes
  • Serves: 2
Pei Wei Mongolian Beef

You can make Mongolian Beef that tastes like it came from a restaurant with this copy cat recipe.


  • 8 ounces flank steak or beef tenderloin
  • 4 tablespoons corn starch
  • 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


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 corn starch in a bowl and dip steak pieces into corn starch and shake off excess corn starch. Allow the corn starch 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.

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  • Kimberly @ The Daring Gourmet

    Mongolian beef is one of my favorite Chinese dishes ever and this looks SO good!!

  • Michelle De La Cerda-Nash

    Recipe looks good.

  • 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.

  • 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.

  • jay

    Very sweet, and does not taste like Pei Wei.

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  • vickicooks41

    what is maggi seasoning?? can you make ti??

  • jof

    mhh , the recipe is cool but ,pei wei recipe is too different

  • Tony

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

    • JKSR435

      more mushrooms the BETTER

      • stephaniemanley

        I agree with you!

  • Tony

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

  • Elva@ Gluten Free

    This is a awesome and unique idea! It look refreshing and trendy. Thanks for this