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 .

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.

Click here for the recipe!