Pei Wei Mongolian Beef has become a favorite for anyone craving bold flavors and tender, juicy beef. This dish stands out with its savory soy-based sauce, a hint of sweetness, and perfectly cooked strips of beef that melt in your mouth. It’s a fantastic way to bring restaurant-quality Asian cuisine right into our own kitchens.
We love how simple ingredients come together to create a rich and satisfying meal that’s ready in minutes. Whether you’re cooking for a weeknight dinner or impressing guests, this recipe delivers authentic taste without the fuss. Let’s dive into making our own Pei Wei Mongolian Beef that’s packed with flavor and sure to become a new family favorite.
Ingredients
To achieve that authentic Pei Wei Mongolian Beef flavor, we carefully select the freshest ingredients for the marinade, sauce, and garnishes. Each component works together to create the perfect balance of savory and sweet notes.
Beef and Marinade Ingredients
Our recipe starts with tender, thinly sliced beef that soaks up the marinade for maximum flavor and tenderness.
- 1 lb flank steak, sliced thinly against the grain
- 2 teaspoons cornstarch for coating the beef and creating a velvety texture
- 1 tablespoon soy sauce to begin infusing the beef with umami
- 1 tablespoon vegetable oil to keep the meat moist during cooking
- 1 teaspoon ginger, finely grated for subtle warmth
- 1 teaspoon garlic powder to add depth to the marinade
Sauce Ingredients
The rich, glossy sauce is what sets this dish apart. We use a combination of savory and sweet ingredients to replicate the signature Pei Wei Mongolian Beef sauce.
| Ingredient | Amount | Notes |
|---|---|---|
| 1/2 cup soy sauce | 1/2 cup | Use low sodium for better control |
| 1/2 cup water | 1/2 cup | Helps balance sauce thickness |
| 1/3 cup brown sugar | 1/3 cup | Adds sweetness and shine |
| 2 teaspoons hoisin sauce | 2 teaspoons | Enhances complexity and richness |
| 1 tablespoon cornstarch | 1 tablespoon | Mixed with water to thicken sauce |
| 1 tablespoon sesame oil | 1 tablespoon | Adds a nutty aroma and flavor |
| 3 cloves garlic, minced | 3 cloves | Fresh for bright pungency |
| 1 teaspoon fresh ginger, minced | 1 teaspoon | Boosts warmth and zest |
| 1/4 teaspoon crushed red pepper flakes | 1/4 teaspoon | Optional for mild heat |
Garnishes and Optional Add-Ins
We love customizing our Mongolian Beef with fresh garnishes and optional vegetables to add color, texture, and nutrition.
- 3 stalks green onions, sliced diagonally for freshness and mild sharpness
- 1 tablespoon sesame seeds, toasted for crunch and nuttiness
- Steamed white rice or fried rice to serve alongside
- Optional vegetables: sliced bell peppers, broccoli florets, or snap peas for added crunch and vibrancy
Each ingredient plays a vital role in recreating the bold, savory-sweet essence of Pei Wei Mongolian Beef at home. Let’s move on to how we bring these ingredients together perfectly.
Equipment Needed
To create our Pei Wei Mongolian Beef with its signature tender texture and savory sauce, having the right equipment ensures smooth preparation and excellent results. Here is the essential gear we rely on:
- Wok or Large Skillet
A heavy-bottomed wok or large skillet is crucial for even heat distribution and quick searing of the thinly sliced flank steak. Its high sides allow us to toss the beef and sauce without spilling.
- Mixing Bowls
We use several bowls for marinating the beef and mixing the sauce ingredients separately. Opt for medium and large bowls to keep ingredients organized.
- Measuring Spoons and Cups
Accurate measurements of soy sauce, cornstarch, sugar, and other key components ensure consistent flavor. Precision is key for balancing the bold taste.
- Sharp Chef’s Knife
Thinly slicing flank steak requires a very sharp knife for clean cuts. A dull blade can tear the meat and affect texture.
- Cutting Board
A sturdy cutting board provides a stable work surface when slicing beef and chopping garlic or ginger.
- Whisk
We use a whisk to combine the sauce ingredients smoothly, preventing lumps in the cornstarch slurry.
- Spatula or Wooden Spoon
A heat-resistant spatula or wooden spoon helps stir and evenly coat the beef with sauce during cooking.
- Rice Cooker (Optional)
For perfect steamed rice to accompany our dish, a rice cooker is convenient but not mandatory.
| Equipment | Purpose |
|---|---|
| Wok or Large Skillet | Searing beef and simmering sauce |
| Mixing Bowls | Marinating, mixing sauce |
| Measuring Spoons/Cups | Precise ingredient measurement |
| Sharp Chef’s Knife | Thinly slicing beef |
| Cutting Board | Food prep stability |
| Whisk | Evenly blending sauce |
| Spatula/Wooden Spoon | Stirring and tossing |
| Rice Cooker (Optional) | Cooking steamed rice |
Having this equipment ready streamlines the cooking process and guarantees we capture the authentic bold and savory flavors that define Pei Wei Mongolian Beef.
Preparation
To create an authentic Pei Wei Mongolian Beef experience at home, careful preparation of both the beef and sauce is crucial. Following these precise steps ensures tender meat and a rich, flavorful sauce infused with savory-sweet balance.
Preparing the Beef
- Slice the flank steak thinly against the grain into strips about 1/4 inch thick. This technique guarantees tender bites that soak up the sauce.
- In a mixing bowl, combine the beef slices with the following marinade ingredients to tenderize and add depth:
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce (preferably low-sodium)
- 1 teaspoon vegetable oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- Toss the beef gently to coat all pieces evenly.
- Allow the beef to marinate for at least 15 minutes at room temperature. This step is essential for texture and flavor absorption.
- Prepare your wok or large skillet by heating it over medium-high heat. Cooking the meat quickly on high heat will seal juices and create that signature slightly caramelized exterior.
Making the Sauce
We craft the sauce to perfectly complement the tender beef with a harmonious blend of savory and sweet notes.
- In a separate bowl, whisk together the following sauce ingredients until fully combined and smooth:
| Ingredient | Measurement |
|---|---|
| Low-sodium soy sauce | 1/3 cup |
| Water | 1/3 cup |
| Brown sugar | 2 tablespoons |
| Hoisin sauce | 1 tablespoon |
| Cornstarch | 1 teaspoon |
| Sesame oil | 1 teaspoon |
| Minced garlic | 2 cloves (about 1 tsp) |
| Fresh ginger | 1 teaspoon grated |
| Crushed red pepper flakes | 1/4 teaspoon (optional) |
- Use a whisk to blend the mixture thoroughly, ensuring there are no lumps of cornstarch.
- Keep the sauce nearby as it will be added during cooking to glaze the beef and create its signature shiny coating.
“Tip: Preparing the sauce before cooking allows the flavors to intensify and the cornstarch to dissolve fully, giving your Pei Wei Mongolian Beef that irresistible, luscious finish.”
With the beef marinated and the sauce ready, we are set to assemble this bold, restaurant-quality dish in the next steps.
Cooking Directions
Follow these precise steps to cook our Pei Wei Mongolian Beef and bring out its bold, savory-sweet flavors with tender, perfectly cooked beef.
Cooking the Beef
- Heat a heavy-bottomed wok or large skillet over medium-high heat until it is smoking hot. This ensures a quick sear locking in the juices.
- Add 1 tablespoon of vegetable oil, swirling to coat the pan evenly.
- Carefully add the marinated flank steak slices in a single layer. Avoid overcrowding the pan; cook in batches if needed.
- Sear the beef without stirring for about 1 to 2 minutes allowing a caramelized crust to form.
- Flip the slices and cook the other side for another 1 minute until the beef is just browned and slices are tender but still juicy.
- Remove the beef from the pan and set aside on a plate lined with paper towels to absorb any excess oil.
Combining Beef and Sauce
- Using the same pan, reduce heat to medium and add the prepared Pei Wei Mongolian sauce (see ingredient section for details).
- Whisk the sauce continuously as it heats to ensure the cornstarch activates and sauce remains smooth.
- Bring the sauce to a gentle simmer and cook for about 2 minutes, stirring frequently until it slightly thickens.
- Return the cooked beef slices to the pan with the sauce.
- Gently toss the beef in the sauce ensuring every piece is evenly coated with the glossy, flavorful mixture.
Final Cooking and Thickening
- Increase heat to medium-high and cook the combined beef and sauce for an additional 1 to 2 minutes.
- Stir constantly allowing the sauce to thicken further and cling to the beef creating that signature bold, sticky glaze.
- Watch closely to avoid overcooking the beef or burning the sauce.
- Remove from heat and transfer to a serving plate.
- Garnish with sliced green onions and toasted sesame seeds for added texture and authentic presentation.
| Step | Temperature | Time | Purpose |
|---|---|---|---|
| Sear beef first side | Medium-high (smoking) | 1-2 minutes | Caramelize and lock in juices |
| Cook beef second side | Medium-high | 1 minute | Finish browning without overcooking |
| Simmer sauce | Medium | 2 minutes | Activate cornstarch and thicken sauce |
| Final cook beef & sauce | Medium-high | 1-2 minutes | Achieve sticky, bold glaze |
Following these steps guarantees the perfect balance of tender beef and rich sauce that defines Pei Wei Mongolian Beef—ready to serve with steamed rice or your favorite vegetables.
Serving Suggestions
To enhance our Pei Wei Mongolian Beef experience, we recommend pairing the dish with complementary sides and garnishes that highlight its bold and savory flavors. Here are some thoughtfully curated serving suggestions to maximize enjoyment:
Ideal Rice Pairings
Rice is a classic accompaniment that balances the rich sauce and tender beef perfectly.
- Steamed Jasmine Rice: Its fragrant aroma and fluffy texture absorb the sauce well, creating a harmonious bite.
- Brown Rice: For a nuttier flavor and added fiber, brown rice offers a wholesome twist.
- Fried Rice: Adding scrambled eggs, peas, carrots, and green onions creates a flavorful, textured base that pairs beautifully.
| Rice Type | Texture | Flavor Profile | Cooking Tip |
|---|---|---|---|
| Jasmine Rice | Light and fluffy | Floral, subtle | Rinse grains before cooking |
| Brown Rice | Chewy | Nutty | Soak for 30 minutes for tenderness |
| Fried Rice | Mixed textures | Savory, complex | Use day-old rice for best results |
Vegetable Sides for Color and Crunch
Incorporate vegetables to add vibrant color and healthy crunch that contrast the tender beef.
- Stir-Fried Broccoli: Slightly crisp and bright, it adds freshness.
- Sautéed Bell Peppers: Their natural sweetness complements the savory sauce.
- Snap Peas or Snow Peas: Provide a crisp texture and subtle sweetness.
Garnishes That Elevate
Final touches enhance visual appeal and flavor complexity.
- Sliced Green Onions: Adds a crisp, mild onion flavor and pop of green color.
- Toasted Sesame Seeds: Deliver a nutty crunch and visual contrast.
- Crushed Red Pepper Flakes: Sprinkle for an extra layer of heat if desired.
Serving Presentation Tips
- Plate the beef over rice for a classic presentation.
- Garnish generously with green onions and sesame seeds right before serving to maintain freshness.
- Offer extra crushed red pepper flakes on the side for guests who prefer more spice.
“Serving Pei Wei Mongolian Beef with vibrant vegetables and perfectly cooked rice creates a balanced and delicious meal we all love.”
These Serving Suggestions ensure every bite of Pei Wei Mongolian Beef delivers an authentic, satisfying flavor combination that shines at every meal.
Make-Ahead Tips
To streamline our cooking process and maximize the flavors of Pei Wei Mongolian Beef, preparation in advance is key. Here are precise make-ahead strategies to ensure a quick and delicious meal anytime.
Marinating the Beef
- Marinate the flank steak at least 30 minutes in advance or up to 8 hours refrigerated.
- This allows the flavors of cornstarch, soy sauce, vegetable oil, ginger, and garlic powder to deeply infuse the beef, enhancing tenderness and flavor.
- Store the marinated beef in an airtight container or zip-lock bag to lock in moisture.
Preparing the Sauce
- Whisk together the Mongolian beef sauce ingredients — low-sodium soy sauce, water, brown sugar, hoisin sauce, cornstarch, sesame oil, minced garlic, fresh ginger, and optional crushed red pepper flakes — ahead of time.
- Refrigerate the sauce in a sealed jar or bowl for up to 2 days. Stir well before using to ensure smooth consistency.
Slicing and Garnishes
- Slice green onions and toast sesame seeds early and store separately in airtight containers.
- This saves time while cooking and preserves freshness for garnishing.
Make-Ahead Storage Guide
| Item | Prep Step | Storage Method | Max Storage Time |
|---|---|---|---|
| Beef marinade | Marinate beef | Airtight container, fridge | 8 hours |
| Sauce | Mix ingredients | Sealed jar/bowl, fridge | 2 days |
| Green onions | Slice | Airtight container, fridge | 1 day |
| Toasted sesame seeds | Toast and cool | Airtight container, room temp | 1 week |
“Pro tip: Marinate the beef overnight for the most tender result and prepare the sauce the day before to fully meld the flavors.”
Reheating and Assembly
- When ready to cook, heat the wok or skillet, sear the marinated beef in batches, then add the pre-made sauce.
- Return beef to the sauce and toss briefly until well coated and glossy.
- Garnish immediately with prepared green onions and sesame seeds for that vibrant finishing touch.
Using these make-ahead tips, we reduce active cooking time and consistently deliver authentic Pei Wei Mongolian Beef with rich bold flavors and tender texture every time.
Storing and Reheating
Properly storing and reheating Pei Wei Mongolian Beef ensures we retain its bold flavors and tender texture for subsequent meals. Follow these detailed steps to keep our dish fresh and delicious.
Storing Pei Wei Mongolian Beef
- Allow the Mongolian Beef to cool to room temperature before storing, which prevents excess condensation and sogginess.
- Transfer the beef and sauce into an airtight container. Separate containers for beef and rice, if serving with it, help maintain textures.
- Label the container with the date to monitor freshness.
- Refrigerate immediately and consume within 3 to 4 days for optimal flavor and safety.
- For longer storage, freeze the dish in a freezer-safe container for up to 2 months. Separate freezing rice and beef allows better reheating results.
| Storage Method | Container Type | Storage Duration | Notes |
|---|---|---|---|
| Refrigeration | Airtight Container | 3 to 4 Days | Retains flavor and texture best |
| Freezing | Freezer-Safe Container | Up to 2 Months | Thaw overnight in fridge before reheating |
Reheating Pei Wei Mongolian Beef
- When ready to enjoy leftovers, reheat the beef gently to maintain its tender consistency and sticky sauce.
- For stovetop reheating:
- Heat a nonstick skillet or wok over medium heat.
- Add a teaspoon of oil or a splash of water to prevent sticking.
- Add the Mongolian Beef and stir occasionally until heated through, about 4-5 minutes.
- Avoid high heat to prevent toughening the beef.
- For microwave reheating:
- Place beef in a microwave-safe dish.
- Cover loosely to trap steam.
- Heat on medium power in 1-minute intervals, stirring between intervals until thoroughly warmed.
- Reheat rice separately to keep grains fluffy.
- Garnish with fresh sliced green onions and toasted sesame seeds after reheating to revive the dish’s vibrant presentation and aromas.
Tip: “Adding a splash of water or soy sauce when reheating can help maintain the sauce’s liquidity and flavor intensity.”
By carefully handling Pei Wei Mongolian Beef during storing and reheating, we preserve the rich, savory-sweet balance and tender texture that make this dish a standout favorite.
Conclusion
Pei Wei Mongolian Beef is a fantastic way to bring bold Asian flavors into our kitchens with ease. Its perfect blend of tender beef and savory-sweet sauce makes every meal feel special without demanding hours of prep.
By mastering this recipe, we gain a reliable go-to dish that satisfies cravings and impresses guests alike. Whether it’s a quick weeknight dinner or a weekend treat, this dish delivers consistently delicious results.
Let’s keep experimenting with the suggested sides and garnishes to make it uniquely ours. With a little practice, Pei Wei Mongolian Beef will quickly become a beloved staple in our home cooking repertoire.
Frequently Asked Questions
What makes Pei Wei Mongolian Beef so popular?
Pei Wei Mongolian Beef is popular for its bold, savory-sweet flavor and tender beef. Its soy-based sauce with a hint of sweetness creates a delicious, restaurant-quality Asian dish perfect for home cooking.
What ingredients are essential for authentic Pei Wei Mongolian Beef?
Key ingredients include thinly sliced flank steak, soy sauce, brown sugar, hoisin sauce, garlic, ginger, sesame oil, and cornstarch. These combine to produce the dish’s signature savory, sweet, and slightly spicy flavor.
How do you prepare the beef for this recipe?
Slice flank steak thinly against the grain for tenderness. Marinate it with cornstarch, soy sauce, vegetable oil, ginger, and garlic powder for at least 15 minutes to enhance flavor and texture.
What cooking equipment is needed for Pei Wei Mongolian Beef?
You’ll need a heavy-bottomed wok or large skillet, mixing bowls, measuring spoons and cups, a sharp knife, cutting board, whisk, and spatula. A rice cooker is optional for perfect steamed rice.
How should the sauce for Mongolian Beef be made?
Mix low-sodium soy sauce, water, brown sugar, hoisin sauce, cornstarch, sesame oil, minced garlic, fresh ginger, and optional red pepper flakes. Whisk well before heating to create a smooth, flavorful glaze.
Can Pei Wei Mongolian Beef be made ahead?
Yes, marinate the beef up to 8 hours ahead. Prepare the sauce and garnish ingredients in advance. This saves time and deepens the flavors for a quicker, more delicious meal.
What are the best sides to serve with this dish?
Serve with steamed jasmine, brown, or fried rice. Add stir-fried vegetables like broccoli, bell peppers, or snap peas for color and crunch. Garnishes like green onions and sesame seeds enhance the presentation.
How should leftovers of Mongolian Beef be stored?
Cool to room temperature and store in airtight containers. Keep beef and rice separate if possible. Refrigerate for up to 4 days or freeze for 2 months to maintain freshness and flavor.
What’s the best way to reheat Pei Wei Mongolian Beef?
Reheat gently in a nonstick skillet or microwave. Add a splash of water or soy sauce to keep the sauce smooth and to preserve the beef’s tenderness and rich flavor.