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.
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