Pei Wei Mongolian Beef

Pei Wei Mongolian Beef

Pei Wei Mongolian Beef (Copycat Recipe)

If you love Pei Wei Mongolian Beef, you’ll be thrilled to make this easy restaurant-style stir fry right at home! This savory beef recipe features tender slices of steak stir-fried with green onions and mushrooms in a rich, flavorful sauce. It’s not overly sweet—just like the version you get at Pei Wei—making it the perfect balance of salty, umami goodness with a hint of heat.

Serve this homemade Mongolian Beef over steamed white rice or jasmine rice for a quick and satisfying weeknight dinner!

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Ingredients

• 1 lb. beef (sirloin, top sirloin, flank steak, or tenderloin), thinly sliced

• ½ teaspoon salt

• 4 Tablespoons cornstarch, divided

• 2 Tablespoons oil (vegetable or canola)

• ¼ cup white wine

• 2 Tablespoons soy sauce

• 1 Tablespoon sugar

• ½ teaspoon garlic powder

• ¼ teaspoon ground white pepper

• 6 mushrooms (white or cremini), quartered

• 6 green onions, cut into 3-inch pieces

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Directions

1. Prepare the beef:
   Toss the sliced beef with salt and 2 Tablespoons cornstarch until coated. Set aside.

2. Make the sauce:
   In a small bowl, whisk together white wine, soy sauce, sugar, garlic powder, and white pepper. Set aside.

3. Mix the thickener:
   Combine the remaining 2 Tablespoons cornstarch with ¼ cup of water in a small bowl. Set aside.

4. Stir-fry the beef:
   Heat oil in a wok or large skillet over high heat. Add the beef and cook undisturbed for about 3 minutes. Add mushrooms and green onions, then stir-fry for another 3 minutes or until the beef is cooked through.

5. Add the sauce:
   Pour the soy sauce mixture into the pan and bring to a boil. If the sauce isn’t thick enough, slowly stir in the cornstarch mixture until it reaches your desired consistency.

6. Serve:
   Serve hot over rice for a complete meal.

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Tips for the Best Mongolian Beef

• Slice beef thinly against the grain for tender results.

• Substitute sherry or rice wine if you don’t have white wine.

• Add red pepper flakes for a touch of spice.

• Great with steamed broccoli or snap peas on the side.

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Yield: 4 servings
Ready in: 25 minutes

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Pei Wei Mongolian Beef