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Copy Cat Pei Wei Mongolian Beef

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  • Author: Stephanie Pass


  • 22.5 lbs thinly sliced beef, cut into 1 x 2 inch pieces
  • 1 cup of LOW SODIUM soy sauce (If using regular soy sauce, cut to 1/2 cup soy sauce + 1/2 cup water)
  • 1 1/4 cups of cold water
  • 1 tablespoon + 1/3 cup corn starch
  • 1 cup of brown sugar
  • 2 heaping tablespoons of minced garlic
  • 3 tablespoons olive oil
  • green onions
  • 16 oz precooked chinese noodles


  1. Slice beef into small pieces.
  2. In a large bowl combine beef and 1/3 cup corn starch and mix until well covered.
  3. Mix 1 1/4 cups cold water with 1 tablespoon corn starch.
  4. In a saucepan combine water/corn starch mixture, soy sauce, garlic, and brown sugar.
  5. Allow it to come to a rapid boil and simmer on medium high.
  6. Stir occasionally.
  7. While this is cooking, heat up a large skillet with 2 tablespoons of olive oil on medium.
  8. Once the oil is hot, add half the beef and cook until brown.
  9. Transfer cooked meat into a large casserole dish.
  10. Cook the second set of beef until brown.
  11. At this point, the sauce should be thickened. Remove from fire, and add half the sauce to the browned beef still in the pan.
  12. Cook until the sauce is completely on the beef, but no longer liquid in the pan.
  13. Add this beef to the casserole dish, and get the first set of beef.
  14. Add the sauce to the first set of beef and cook the same.
  15. Once done, add to the casserole dish.
  16. Add another tablespoon of oil to the pan
  17. Take four pouches of noodles (precooked) and add to large skillet. Add any residual sauce and cook for just a few minutes.
  18. Remove from pan and mix with the beef in casserole dish.
  19. Garnish with 2-inch cuts of green onions.
  20. Serve.
  • Category: stir fry
  • Cuisine: asian
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