Below is another serving suggestion: i steamed the rice with fresh ginger and roasted brussel sprouts with sesame oil. I served some sweet diced pineapple and Fresno chili’s for extra heat on the side. The ginger and pineapple were a lovely complement .
And yet another version of the dish. The beef is accompanied by stir fried brown rice, roasted asparagus and a mango relish with jalapeño, red onion and cilantro. The beef adapts well to so many sides.
Below the Mongolian Beef is served with white sushi rice and roasted snap peas, baby bell peppers and shiitake mushrooms.
This 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.
It remains one of the most popular recipes on the blog!
Click here for the recipe!