img_0859This recipe is based on PF Changs Mongolian Beef Recipe and is one of my son’s most requested meals.  I have changed it a bit, primarily by changing the cut of meat that is recommended.  The original recipe recommends flank steak, but I always opt for tenderloin tips which is a more expensive cut of meat, but goes a long way to enhance the dish.  This recipe can be thrown together very quickly and I love to serve it with  coconut edamame rice, roasted broccoli and a green salad.

 

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