I love the Mongolian Beef from P.F. Chang’s, so when I saw this recipe on Pinterest, I couldn’t wait to give it a shot. Then I read “2 cups of oil,” and I just couldn’t bring myself to make it for my family.

So, if you are looking for the real deal, use this recipe. If you are looking for something healthier with lots of extra veggies that is just as tasty, try my version; I promise you will love it. It has become my new “go to” stir fry because it is incredibly easy, packed with great vegetables and lean beef, and has a sauce that gives you that true take out fix.

This recipes makes enough for a large crowd (10 full portions)…so you will want to cut it in half (or maybe 1/4) if it is just for your family.

Stir Fry

2 lbs. extra lean ground beef (my hubby thought this recipe would be gross with ground beef, but he ended up loving it).
1 large onion, chopped
2 medium sweet potatoes, chopped thinly
1 red pepper, chopped
1 yellow pepper, chopped
1 orange pepper, chopped
1 head of broccoli, cut into florets
2 tbsp or more of Coconut Oil (could use vegetable oil)
1/2-1 c. water


1 c. soy sauce (if you need to cook Gluten Free, make sure you buy Gluten Free soy sauce)
1 c. water
1 c. brown sugar (packed)
2 tsp. garlic
1 tsp. ginger
1/4 c. cornstarch stirred into 3/4 cup of water until dissolved

3-4 cups dry, Calrose rice (this is the sticky kind or your could use brown rice) prepared according to packaging


1. In a LARGE saute pan, Saute the lean ground beef until browned. Remove from skillet and drain any excess fat.
2. In the same LARGE saute pan, melt your desired amount of coconut oil over medium-high heat, saute the onion and sweet potatoes until soft (you may need to add a little water and cover the top of the pan with a lid to help get the potatoes moist).
3. When the onion and potatoes are soft, add a little more oil to the pan (if necessary), and saute the peppers, then add the broccoli. We like both the peppers and broccoli to be a bit al dente (this would also be awesome with cauliflower, carrots and zucchini depending on your family’s veggie choice).
4.Turn the heat to low and add the browned beef back in.
5. In a saucepan, whisk together the soy sauce, water, brown sugar, garlic and ginger and heat to a boil over medium-high heat.
6. Once the sauce is boiling, add the cornstarch and water mixture and stir in slowly as the sauce thickens. If it doesn’t seem to be getting think, you can add a bit more cornstarch dissolved in water.
7. Once the sauce is your desired consistency, pour it over the beef and veggies. Turn the heat up, and  allow the sauce to boil a bit over the meat and veggies as you mix it all together.
8. Serve over cooked Calrose rice or sticky brown rice and garnish with chopped green onion. There is just enough sauce for this amount of beef and veggies…it is very flavorful and a little goes a long way, so it is okay if it looks a bit dry; however, if you add extra veggies, you may want a bit more sauce. I would make extra sauce separately for people to add as they please over their own serving. This is the “just right” amount for the ingredients I have given.
9. This is fantastic leftover! You may need to thin the sauce with a little water.

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