30-Minute Mongolian Beef

30-Minute Mongolian Beef (PF Chang's copycat recipe)

Thin slices of flank steak, minced fresh garlic and ginger, dark brown sugar and soy sauce. Toss it all together and 30 minutes later you’ll be chowing down on a DIY take out takeout, instead of waiting for the delivery guy.

The key to mastering classic Chinese food flavor at home is a technique known as velveting, which is essentially an egg white, cornstarch and sherry marinade that preserves the moisture of the meat. This recipe includes an abridged version of velveting that still delivers tender slices of steak bathed in a rich reduction of soy sauce and brown sugar.

Craving Chinese but not a fan of beef? Go the sweet and spicy route with my Crackerjack Shrimp or kick back with Crispy Baked Orange Chicken Wings. And don’t forget the Homemade Fortune Cookies for dessert! Speaking of something sweet …

The KitchenAid giveaway is still open for entries, so swing by Monday’s post to leave a comment for your chance to win a 5-quart stand mixer in the color of your choice!

Sliced Scallions
Cornstarch and Steak

Mongolian Beef Sauce

30-Minute Mongolian Beef (PF Chang's copycat recipe)

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Mongolian Beef

Yield: 2 servings

Prep Time: 20 min

Cook Time: 10 min


Vegetable oil
1/2 teaspoon minced fresh ginger
1 tablespoon minced garlic
1/2 cup low sodium soy sauce
1/2 cup water
2/3 cup dark brown sugar
1 (1-pound) flank steak
1/4 cup cornstarch
3 scallions (green parts only), sliced into 1-inch pieces


Heat 2 teaspoons vegetable oil in a small saucepot over medium-low heat. Add the ginger and garlic and sauté until golden, about 2 minutes. Add the soy sauce and water, stirring to combine.

Stir in the brown sugar and increase the heat to medium. Bring the sauce to a boil for 3 minutes. Remove the sauce from the heat and set aside.

Slice the flank steak against the grain into 1/4-inch pieces, then toss it with the cornstarch. Place the coated pieces of steak in a sieve and shake off any excess cornstarch. Allow the steak to sit 10 for minutes.

Place a large sauté pan or wok over medium-high heat and add 1/2 cup vegetable oil. Once the oil is hot (but not smoking), add the beef to the pan and sauté for 2 minutes until it is seared on all sides but barely cooked in the center. Remove the steak from the pan with a slotted spoon and transfer it onto a paper towel-lined plate. Pour any excess oil out of the wok.

Place the sauté pan back over medium heat. Add the prepared sauce to the hot pan (it should come to a boil almost immediately), then add the reserved steak and cook at a boil, stirring constantly, 2 minutes. Add the sliced scallions, stirring to combine.

Transfer steak and scallions with a slotted spoon to a plate and serve.

Kelly's Notes:

This recipe can be easily doubled to serve 4.

The key to cooking with cornstarch is that it must come to a boil in order to serve its purpose as a thickener.

Recipe inspired by Food.com.


136 Responses to “30-Minute Mongolian Beef”

  1. #
    Noma — October 3, 2012 at 3:45 am

    Looks delicious, Kelly! It has all my favorite ingredients in it…YUMMY!

  2. #
    Jenny @ BAKE — October 3, 2012 at 5:16 am

    this looks amazing! what a brilliant dinner!

  3. #
    Julie @ Table for Two — October 3, 2012 at 10:01 am

    this looks so flipping amazing!! i’m making this asap!

  4. #
    Carrie @ Kiss My Whisk — October 3, 2012 at 10:53 am

    This looks amazing. Love adding 30 minute dinner options to my rotation, I’ll be making this very soon!

  5. #
    Meagan @ A Zesty Bite — October 3, 2012 at 11:59 am

    30 minutes!!!! Why wouldn’t anyone make this! It takes that long for chinese delivery.

  6. #
    Cassie — October 3, 2012 at 12:14 pm

    Stunning! I love takeout at home. And only 30 minutes? I am in!

  7. #
    Alison @ Ingredients, Inc. — October 3, 2012 at 12:24 pm

    omg looks awesome!

  8. #
    elizabeth @ chronic venture — October 3, 2012 at 1:17 pm

    yum this looks great! and so quick and simple!

  9. #
    Rachel @ Bakerita — October 3, 2012 at 1:18 pm

    Mongolian beef is my favorite, and we don’t have any good Chinese anywhere near me anyways! I’ll definitely be making this for my family ASAP.

  10. #
    Meghan — October 3, 2012 at 1:19 pm

    Quick, simple, and full of flavor! Can’t wait to try this!

  11. #
    Natasha@Bite and Sip — October 3, 2012 at 4:07 pm

    I love eating Asian food. This meat and a bowl of rice=perfect dinner!
    Good point about boiling cornstarch. I now that now, but a few years ago I had a runny sauce just because i didn’t know that small but important secret.

  12. #
    Michelle — October 4, 2012 at 3:14 am


  13. #
    Joanne @ Fifteen Spatulas — October 4, 2012 at 11:12 pm

    Oh my goodness, this looks insanely delicious Kelly! I am definitely trying this, and getting my hands on some flank steak the next time I’m at the store. Hope you’re well!

  14. #
    Ashley @ Wishes and Dishes — October 5, 2012 at 2:25 am

    Totally trying this one out!

  15. #
    Natalie — October 7, 2012 at 7:29 pm

    I just saw this today, and HAD to make it! And I’m glad I did, this is so delicious! Thanks for sharing an awesome, simple recipe. This college student is eating very well tonight :)

  16. #
    Shae — October 8, 2012 at 11:33 am

    YUM!! Will be making this very soon!! I love when you post things like this.. I wouldn’t have even known where to start… xoxo

  17. #
    Patricia — October 8, 2012 at 7:53 pm

    The flavors were spot on, this is definitely a keeper.

  18. #
    Lori — October 15, 2012 at 10:28 am

    This looks so good I can’t wait to try it. I think I will shop for the ingredients today because I can’t wait to make it. Thanks so much for sharing this. I will be back to tell you how good it was!

  19. #
    Deb — October 15, 2012 at 8:31 pm

    this was a BIG winner with my teenage sons! For some reason my meat really stuck to the wok – I guess I didn’t put in enough oil? ( I did scrimp a little ). It was extremely flavorful and delivered in the visual category too. I will add more garlic and ginger next time. Definitely going ino the school nite rotation!! Thanks for sharing!

    • Kelly Senyei replied: — October 15th, 2012 @ 10:14 pm

      Awesome! Yes, perhaps just add a bit more oil (although I understand the desire to go light).

  20. #
    Foodiewife — October 15, 2012 at 10:10 pm

    O-M-G. I made this, tonight. Yes, it was very quick to make. My family loved it! Next time (and there will be a next time), I think I’m going to add some red pepper flakes to the sauce. We like a little “kick” to our Mongolian Beef. Thank you for sharing this recipe.

    • Kelly Senyei replied: — October 15th, 2012 @ 10:13 pm

      So glad you enjoyed it, and I love the addition of the red pepper flakes!

  21. #
    A.Martin — October 19, 2012 at 6:56 pm

    Can I use ground ginger? I have all of the ingredients except for the fresh ginger, and I didn’t want to run to the store.

    • Kelly Senyei replied: — October 19th, 2012 @ 7:22 pm

      Yes! While it won’t have the exact same taste, you can substitute 1/8 teaspoon dry ginger for every 1 tablespoon fresh. Enjoy!

  22. #
    Rosanna — October 23, 2012 at 12:08 pm

    I love Mongolain Beef. I will have to try this soon :)

  23. #
    Jessica — October 23, 2012 at 9:04 pm

    My husband and I just tried this recipe tonight and it turned out awesome! There was a little extra sauce in the wok that we’re going to save and probably make some Mongolian shrimp later this week. Great recipe, and very easy!

    • Kelly Senyei replied: — October 26th, 2012 @ 3:05 pm

      So glad you enjoyed it! And Mongolian Shrimp sounds fantastic!

  24. #
    Pam Daniels — October 28, 2012 at 8:46 pm

    Fantastic! I made this tonight for dinner, it was a hit with everyone. I used London Broil that I sliced very thin because that is what I had…next time I will try flank steak.

  25. #
    Jessica @ Portuguese GIrl Cooks — November 1, 2012 at 9:06 am

    This looks great! I’m thinking this is tonights dinner.

  26. #
    Kristen O'Guin — November 12, 2012 at 8:27 pm

    I just made this for my family to night with jasmine rice loved it

  27. #
    Lauren Gumer — November 27, 2012 at 12:35 am

    Made this tonight! There isn’t even any left over! Added 2 tsp hoisin sauce. Was delicious!

  28. #
    Tania — December 3, 2012 at 8:35 pm

    Holy cow, this was good. All of my kids ate this up. Thank you!

  29. #
    Tom — December 7, 2012 at 1:54 pm

    This is sooooooo good!!! I wish I would have doubled the recipe!!>>>>>>THANK YOU!!!

  30. #
    Kathy — December 9, 2012 at 7:45 am

    I made this last night and it was outstanding! One of the few recipes that claim to be under 30 mins and actually is.

  31. #
    Julia — December 21, 2012 at 2:43 pm

    This looks fabulous, and I can’t wait to try it out, but I was wondering if you had any suggestions on incorporating more vegetables, maybe broccoli & onion? Should I just throw them in to cook with the beef? Any thoughts are appreciated. Thanks so much for publishing this!

  32. #
    Kristi @ Cherry Jasmine — January 2, 2013 at 10:32 pm

    Kelly – this looks FABULOUS. Makes me want to reach into that picture and take a bite! Love it!

  33. #
    Brittney Carlton — January 3, 2013 at 7:09 pm

    I tried this tonight and it was AWESOME!!! So good and flavorful. My husband ate until his stomach hurt. Will definitely make this again!

  34. #
    Erin Berk — January 10, 2013 at 6:33 pm

    made this tonight exactly per the recipe and it turned out amazing, no leftovers here!

  35. #
    Lindsay @ VeganYumminess — January 11, 2013 at 11:11 am

    Kelly, I just made a vegan version of this, and it turned out fabulously! I used soy curls, and made a few little changes, but it was delicious! Thank you for sharing.

  36. #
    Traci — January 14, 2013 at 7:13 pm

    Made this for dinner tonight and even my picky boyfriend thinks it’s delicious. I substituted 1/4 ground ginger for the fresh, and used venison instead of beef (because we have a lot of it :). Still… YUM! And quick & easy too, what more could you ask for?

  37. #
    Nichole — January 14, 2013 at 7:32 pm

    I just made this and THANK-YOU for sharing this recipe! WOW! It was the best, easiest recipe I have ever tried! My new fav dish!

  38. #
    Debbie — January 22, 2013 at 3:32 pm

    I just made this tonight for dinner and It is waaaaaaaaaaaaaaaay to sweet.

  39. #
    Gina2you — January 22, 2013 at 8:38 pm

    Made this tonight for dinner-even my super picky 11 year old loved it! Definitely a keeper.

  40. #
    jules — February 2, 2013 at 1:54 pm

    this looks amazing. that photo is so inviting…YUM

  41. #
    Michelle — February 11, 2013 at 8:25 pm

    I just made this for dinner tonight, and it was delicious! Next time I’m going to add some broccoli as well… we are already looking forward to it! :) Thanks so much for the recipe.

  42. #
    Courteney — February 13, 2013 at 2:41 pm

    I am making this tonight, I am adding some broccoli, onions and snap peas and putting it over a bed of noodles. Can’t wait! Also, I mass homemade egg rolls as an app. :-)

  43. #
    Angie — March 2, 2013 at 11:24 pm

    We have made this twice this week and my family LOVES this, it is so, so yummy, this is better than any take-out restaurant!!! Thank you for such an amazing recipe!!

  44. #
    Faten — March 11, 2013 at 8:05 am

    What can I use to substitute the sherry? I’m Muslim so I don’t use alchohol in my cooking

    • Kelly Senyei replied: — March 11th, 2013 @ 8:14 am

      Hi Faten, There isn’t any sherry in the recipe.

  45. #
    Valerie @ From Valerie's Kitchen — March 11, 2013 at 10:47 pm

    I made this for dinner tonight and it was delicious! I doubled it and it worked perfectly. I roasted some asparagus and tossed it on top and served with Jasmine rice. Totally YUM! Thanks Kelly :)

  46. #
    Torii — March 20, 2013 at 7:48 pm

    I made this for dinner tonight and it was amazing! I used “beef for stir fry” instead of flank steak – a little thinner cut and smaller bite size. Such a versatile dish – add julienne sliced green onion (not just the green part), broccoli, sugar snap peas, etc. Numm!

  47. #
    Michelle Arbon — March 21, 2013 at 8:30 pm

    I made this tonight for my hubby – he swears it’s the best Chinese food he’s EVER had, better than take-out. I’m a vegetarian but I poured some of the extra sauce over broccoli and it was amazing!

  48. #
    Kaitlin — March 26, 2013 at 10:32 pm

    I made this tonight and it was awesome!! I only had light brown sugar and powdered minced ginger and no green onions and it still turned out amazing. I added broccoli and sliced carrots to add some veggies and through them in for the last boil to soften them a bit without getting soggy. My super picky two year old who HATES meat AND veggies ate every last bite, that’s how good it was! Definitely a keeper.

  49. #
    Amy — March 27, 2013 at 2:46 pm

    Excellent! I added Siracha hot sauce for an added kick.

  50. #
    Bev — April 6, 2013 at 8:28 pm

    This is a delicious recipe. I have made it twice now and my husband thought it was very tasty and ate his serving which is unusual as he is a very small eater. I will be making it often and I also like to use the leftovers heated up and rolled up in a wrap.

  51. #
    Brooke — April 18, 2013 at 3:52 pm

    What do u recommend to use to make thia mongolian beef have a little spicyness to it?

    • Kelly Senyei replied: — April 18th, 2013 @ 3:55 pm

      I’d add crushed red pepper flakes to the sauce for a little kick of heat. Enjoy!

  52. #
    Michelle — April 25, 2013 at 11:31 pm

    I made this tonight and it had great flavor. The cornstarch sort of melted off in the skillet and created some muck in my sauce. I ended up straining the leftover sauce. I don’t think my oil was hot enough to really sear the cornstarch on the beef. Also, any tips on when to use stainless steel versus a nonstick skillet? Thanks for the great recipes!

  53. #
    Ashleigh — May 2, 2013 at 9:49 pm

    This is beyond amazing! So delicious. We add broccoli and eat it over rice. It is very comparable to Pei Wei’s ginger broccoli and beef!

  54. #
    CAH — June 10, 2013 at 9:22 pm

    Made this the other night for my boyfriend and he LOVED it. He nearly ate himself sick, and then woke up early to make sure he got first dibs on the leftovers for lunch. And he never ever brings lunch to work. Ever.

    I was a bit worried about the cornstarch melting off the beef like another reviewer mentioned, but I just wiped out the skillet before adding the sauce and all was well. This was so easy and quick, and the sauce was absolutely delicious. For me, it was perfect.

    Thank you!

  55. #
    avelyn — June 11, 2013 at 2:37 pm

    wow this stuff is good!! and so easy :)

    i fried up some onion and some broccoli before adding the sauce and the beef… also a bit of red pepper flake for punch, though next time i know i’m adding more. i also find it could’ve done without quite so much sugar, but all in all i am extremely proud of myself for having made something that delicious!! thanks so much for this awesome recipe.

  56. #
    Sue May — June 18, 2013 at 8:22 pm

    Made this tonight and it came out awesome!! I did add less cornstarch and sugar, and added chili flakes for heat. Thanks for the recipe!!

  57. #
    Erik — July 10, 2013 at 9:45 pm

    Made this and it was delicious; most like takeout. I added red peppers after the beef and before putting the sauce in. Going to try a little red pepper next time. A wok also helps.

  58. #
    Kelly L. — July 11, 2013 at 8:36 pm

    Wow. This was GREAT. THe only changes I made was to use 1/2 c of brown sugar and added some chile de arbol to the oil before I sautéed the meat. My family loved it. I am definitely adding this to my Pinterest food page! Thank you! I’m definitely checking out the rest of your recipes! Amazing!

  59. #
    Nita F — July 16, 2013 at 9:07 pm

    Made this tonight for dinner. Takes a little more than 30 minutes but well worth it! Great taste and simple to make.
    Perfect over rice or with fried rice ( which is what I paired it with)

  60. #
    A Brun — July 23, 2013 at 6:37 pm

    I never post after I make something from Pinterest but this beef was really tasty!!!Just like at the restaurant! My kids LOVED IT! I am just disappointed that I didn’t see the chicken wings and shrimp recipes until now. I’m definitely going to make them too the next time I make the Mongolian Beef again! Thanks soo much for the recipe!!!

  61. #
    Sarwat Abbasi — August 21, 2013 at 12:58 pm

    Looks delicious!

  62. #
    Gerry @ Foodness Gracious — August 22, 2013 at 5:42 pm

    This is my meal! It looks perfect and I have to make this, like right now!

  63. #
    Krista — September 6, 2013 at 1:19 pm

    I made this last night for my boyfriend, it was delicious!! I added red pepper flakes, jalapeño, and mushroom. He loved it!

  64. #
    Jen — September 9, 2013 at 9:22 am

    This recipe was delicious!! It took me a bit longer than 30 minutes to make it, but it was SO worth it! Tasted as good if not better than any Chinese restaurant Mongolian beef.

  65. #
    Jen-Eighty MPH Mom — September 11, 2013 at 1:36 am

    Yum – I made this last night and it was really, really good! I will definitely be making it again!

  66. #
    Meghan — September 29, 2013 at 11:52 am

    I’m eating this as I type!
    I made it for dinner last night for my dads birthday and couldn’t wait for left overs today.The flavor is amazing, I really feel like I ordered in.

    This will be added to the monthly dinner rotation for sure!


  67. #
    Beverly — October 4, 2013 at 6:34 pm

    I love Mongolian Beef and have been looking for a simple yummy recipe. Will try this weekend. Do you have a recipe for a good Fried Rice? I love roast pork fried rice ….

  68. #
    Tricia — October 9, 2013 at 10:15 pm

    This was okay. I may have contributed to it not being as good as I had hoped. If I make it again, I will make some changes:
    I used canola oil and it was the taste was overpowering. I’ll use less oil or 1/2 vegetable and 1/2 canola.
    Add some salt and pepper
    Add some red pepper flakes (as another reviewer suggested)

  69. #
    Jen Miller — December 3, 2013 at 10:14 am

    Great recipe. My new wok will arrive this week. I can’t wait to try this. Thanks a lot! Jen.

  70. #
    Ash — December 10, 2013 at 12:42 am

    This was way to sweet. Too much sugar and I held back the sauce.

  71. #
    pam — January 9, 2014 at 7:57 pm

    This was the most delicious Asian food I’ve ever eaten! I added a splash of chili sesame oil and some broccoli on the dude for those that like it. Everyone at the table devoured it andthenthe arguments over who got the leftovers ensued. Yummy!!!!!!!

    • Kelly Senyei replied: — January 9th, 2014 @ 11:11 pm

      Awesome! So glad you enjoyed the recipe, Pam!

  72. #
    Gena — January 21, 2014 at 9:43 pm

    This was SO good! Came together very quickly and had amazing flavor. Thanks for sharing your recipe.

    • Kelly Senyei replied: — January 22nd, 2014 @ 2:25 am

      So glad you enjoyed the recipe, Gena!

  73. #
    Shahela — February 5, 2014 at 11:01 am

    Hi Kelly,

    I just made this for dinner tonight here in Mauritius, and it was very nice!!
    A bit too sweet, next time will add less brown sugar….
    Thxs for this.


    • Kelly Senyei replied: — February 5th, 2014 @ 11:07 am

      Awesome! So glad you found me all the way from Mauritius :)

  74. #
    Crystal — February 6, 2014 at 5:30 pm

    do I add salt to the beef?

    • Kelly Senyei replied: — February 7th, 2014 @ 12:05 am

      No need to!

  75. #
    KChu — February 6, 2014 at 10:52 pm

    Kelly this was delicious! Made it for dinner tonight and the whole family loved it. Can’t wait to make it again. Definitely sharing this with extended family.

    • Kelly Senyei replied: — February 7th, 2014 @ 1:29 am

      Amazing! So glad you enjoyed it :)

  76. #
    Betsy | JavaCupcake.com — February 7, 2014 at 7:08 am

    This has been added to the MUST MAKE list for dinner! Yummmm!

  77. #
    Vicky — February 20, 2014 at 5:36 pm

    I made this for lunch. It looked just like the picture. So quick and easy, didn’t change a thing.

    • Kelly Senyei replied: — February 21st, 2014 @ 1:37 am

      Awesome! So glad you enjoyed it, Vicky!

  78. #
    Jodie @Jodies Kitchen — February 24, 2014 at 1:22 pm

    This looks amazing and with all the great reviews in the comments I see it is a must try.Sharing and pinning.

  79. #
    Autumn — February 27, 2014 at 7:48 pm

    Can I use shaved beef

    • Kelly Senyei replied: — February 28th, 2014 @ 2:59 am

      You definitely could, Autumn, but you’ll need to adjust the cooking time to account for the thinner slices of beef.

  80. #
    Happy Valley Chow — March 1, 2014 at 4:47 pm

    Great Recipe Kelly! This sounds ridiculously good, totally bookmarking to make :)

    Happy Blogging!
    Happy Valley Chow

  81. #
    Casey — March 2, 2014 at 4:13 am

    I don’t usually comment on recipes and I know it’s already been said but…

    Oh.my.gosh this was the best meal I’ve ever cooked!!! Hubby is sick and he even managed to eat his entire serving which is a huge deal. I had enough for two frozen lunch servings too – I can’t wait to eat up my leftovers!!!

    • Kelly Senyei replied: — March 3rd, 2014 @ 6:12 pm

      Thanks so much, Casey!

  82. #
    Kenneth — March 7, 2014 at 11:04 am

    this was amazing. made it last night. very easy to make. i’m very cautious of sodium intake, and oil, really, so i used a little bit less than everything (even brown sugar), and it was incredibly flavorful. deeelicious.

    definitely going to make this one again.

    • Kelly Senyei replied: — March 7th, 2014 @ 5:34 pm

      Awesome! So glad you enjoyed it!

  83. #
    julie boyle — March 12, 2014 at 2:20 pm

    This is amazing! I am making it again tonight for dinner. It’s only 2:20 and I am ready for dinner!

  84. #
    Liz — March 28, 2014 at 10:04 am

    Thank you, Kelly. Have a Great Weekend!

  85. #
    Yaalisa — March 30, 2014 at 8:14 pm

    Thank You, Kelly! This is so good. My kids love it, too. One of my sons said it is so good, he wants me to make it every week. I also added red pepper flakes, thanks to the person that suggested it. Kelly, you are a blessing. I look forward to your emails every week.

  86. #
    Gene Cox — April 10, 2014 at 6:41 pm

    The picture looked so yummy I had to go to the recipe and try it. I have never thried making mongolian beef before. It was great!

  87. #
    Jenny — April 19, 2014 at 9:16 pm

    Made this for dinner tonight and it was an absolute hit!!! My husband and I loved it!!!!


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