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PF Chang’s Mongolian Beef Copycat Recipe

This copycat recipe is so easy to make at home, and it tastes 10x better too!

PF Chang’s Mongolian Beef Copycat Recipe - This copycat recipe is so easy to make at home, and it tastes 10x better too!

Our new house is located right behind a Chinese restaurant, which can be quite annoying at times. I can always get a whiff of what they’re cooking, and it always happens when I’m hungry! So instead of moping around, craving Chinese food every single day of the week, I decided to make one of my favorite Chinese dishes at home – mongolian beef.

But this isn’t any kind of mongolian beef dish. It’s almost an exact replica of PF Chang’s recipe! The best part about it is that it’s super easy to make right at home in 30 minutes or less, and it tastes so much better than the restaurant-version, mainly because you get to control your salt and sugar content. Plus, the leftovers are perfect for lunch the next day!

PF Chang’s Mongolian Beef Copycat Recipe

This copycat recipe is so easy to make at home, and it tastes 10x better too!

10 minutes20 minutes

Ingredients:

  • 1 pound flank steak, thinly sliced across the grain
  • 1/4 cup cornstarch
  • 1/2 cup vegetable oil
  • 2 green onions, thinly sliced

For the sauce

  • 1/4 cup reduced sodium soy sauce
  • 1/2 cup brown sugar, packed
  • 3 cloves garlic, minced
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons vegetable oil

Directions:

  1. In a medium bowl, whisk together soy sauce, brown sugar, garlic, ginger, 2 teaspoons vegetable oil and 1/2 cup water. Heat soy sauce mixture in a medium saucepan until slightly thickened, about 5-10 minutes; set aside.
  2. In a large bowl, combine flank steak and cornstarch.
  3. Heat 1/2 cup vegetable oil in a large saucepan. Add beef and fry until browned and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.
  4. Add beef and soy sauce mixture to the saucepan over medium heat and cook until sauce thickens, about 2-3 minutes. Stir in green onions.
  5. Serve immediately.

Adapted from Baked in the South.

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153 comments

  1. Rated 5 out of 5

    So yummy and a great change from our normal dinner. This is a keeper and we are so happy we tried it. This recipe was easy! 

  2. Rated 5 out of 5

    This was definitely a hit for my family! I didn’t have corn starch. I just used flour and thinly sliced beef. It was delicious and we will definitely be saving this recipe!

  3. Rated 5 out of 5

    Excellent recipe. It was done by my young son and came out absolutely delicious .

  4. Rated 5 out of 5

    Excellent recipe. It was done by my young son and came outabsolutely delicious .

  5. Rated 5 out of 5

    This was so beyond fabulous! I am still dreaming of it two days later. I made a second, veggie version for my husband with Seitan, and he was over the moon, too!

  6. Rated 5 out of 5

    Amazing and so easy!! Due to what I had on hand… I used strip steak rather than flank, coconut sugar instead of brown sugar, used grated ginger instead of fresh and tossed in some sautéed red bell peppers at the end. What a hit! Thank you thank you thank you!

  7. Rated 5 out of 5

    Sooo delicious, whole family (even my picky eater) enjoyed and will definitely be making again!!  

  8. For those saying it’s too salty: be sure you’re using the low sodium soy sauce! That’s all I ever use and I don’t add any salt to the rice being served with this or any other recipe using soy sauce.

  9. Wow – copycat recipes are rarely this spot on! This was delicious, and my whole family loved it. Thank you for a much less expensive way to enjoy P. F. Chang’s at home!

  10. Rated 3 out of 5

    The recipe is really eat and straight forward but it was too sweet for my preference. I also added twice the amount of gree onions and loved that aspect.

  11. Rated 5 out of 5

    I just made this with thin chicken breast. I am still dancing around my kitchen because it was so delicious! I never quite get Chinese food at home right but this was AH-MAZING and so easy. Every single recipe of yours turns out perfectly. Thank you again for another successful recipe!

  12. Rated 5 out of 5

    Amazing recipe! I’ve made it out of venison twice now and it is picky-eater approved! I’d like to make this in a large batch for a church pot luck. Any suggestions on how to go about doing that? I was thinking brown the meat, make the sauce, then combine and keep hot in a crock pot. Does that sound feasible?

  13. Rated 5 out of 5

    Wow! I realize I’m a bit late to the party because I see this recipe was posted YEARS ago! But all I can say is “wow”. I made it tonight for dinner for my husband and myself and it was just so very delicious. I used venison loin cut into thin strips. My husband walked into the house and smelled the sauce simmering and said how yummy it smelled. I cooked brown rice and broccoli to serve with it. I will certainly be making it again. And I will probably change it us a bit…using beef, pork or chicken at times. I’m hooked on your recipes now! Hopefully I can find this “orange chicken” everyone is talking about here. 🙂

    • Rated 5 out of 5

      Can I give this ten stars?  Just made it for dinner (currently eating). This is SO good!  It doesn’t taste identical to PF Chang’s, but it tastes much better!  I love being able to control the amount of sugar and the calories overall, unlike at the restaurant. I can’t recommend this recipe enough – it’s taking more willpower than you can imagine not to eat the leftovers right now!

  14. Rated 5 out of 5

    Yum!

  15. Rated 5 out of 5

    I’ve made this 3-4 times based on this recipe. I think it’s great and definitely tastes much like the PF Chang’s version. However, my guests have consistently commented that it wasn’t as “crunchy” as PF Chang’s. Last time I made it, I tried something different: I added corn starch to the sauce so it would thicken more and not need to be cooked down in a final three minute simmer. Then I fully fried the beef until it was completely cooked. When the beef was done, I threw it and the sauce in the pan for a final 20-30 second toss, and extracted it immediately to plates for dining. This seemed to leave it much crunchier than simmering it together for a few minutes at the end, which softened up the meat. The key is to have the sauce thickened so it’s ready to go without any additional cook time when it’s added to the meat at the end.

    On a more minor note, I agree with some of the other comments that the recipe is a bit sweet. I reduced the brown sugar from 4 to 3 oz and it came out perfect.

  16. This was really good!  However when I made it again i made a few modifications.  Instead of regular brown sugar I use Splenda Brown sugar and only 1/4 of cup.  I also replaced the 2 teaspoons of vegetable oil in the sauce with 2 teaspoons of chili oil to give it a little kick!  It worked out pretty good.

  17. Finally made this last night and it was delicious! I reduced the sugar content, and should have used less oil since my pan was nonstick. Ergo I had a bit of oil to drain. I’ll know better next time. Thanks so much for a delicious recipe.

  18. WoW!!!From the second I started heating the sauce on the stove my partner inhaled the smells and was already telling me how delicious dinner was going to be.
    This meal was quick and easy and tasted amazing!I’m “paying it forward” and sharing this recipe with my family.
    Thank you from our full bellies and huge smiling faces 😀

  19. This is a quick, easy, tasty dish.  For our personal taste, it is oo sweet, so next time will only use half the brown sugar.  For the meat, I used sirloin sliced thinly by the butcher for carne asana, and it worked well.

  20. Absolutely Fantastic!  Won over my PF Chang snob husband.  I also had a lot of cornstarch stuck to the pan but i think i didnt let the oil get hot enough. No worries it was a winner!! Thank you sooo much

  21. I love this recipe! My choice of meat is either the flank steak, or the cubed steak that can be used for stew, just slice the cubes into thin slices like you would flank. I also use chicken for this recipe when I have a lot of chicken.

    I have made it so much that I know the whole recipe by heart by now, and I even started playing with adding other veggies in that I sautéed in another pan to get the juices out (red bell peppers, mushrooms, can of water chestnuts to name a few).

    Only thing is I sometimes add in just a pinch or two more of the corn starch when the meat is mixed into the sauce and simmering for a few minutes, just to make it even thicker. 

    Love it, and love all your recipes!!!

  22. Can use stewed beef for this recipe

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  23. Wow!  Just made this, really delicious, i used half soy half water, that is what I usually do so its not so salty. This was incredible, we loved it!!! Better than pfchangs, try to use skirt, by far the best. 

  24. Easier than anticipated, but this was SO salty. I HIGHLY recommend cutting the soy sauce to at most a 1/4 cup and using low sodium. It was virtually inedible.

  25. Sooooo salty. Threw it out.

    • You could have salvaged the dish by cooking a white potato in it to absorb the salt; then, shred it all for sloppy Joe sandwiches…

  26. Uhm, yes!  This was really good.  Made it a couple times and for whatever reason the store I was at didn’t have flank steak.  I chose other cuts of meat.  Some were good and some were bad, and by bad I mean too tough.  That takes all the yum out of it.  But the good ones were really good.  

  27. I was so excited about making this recipe. I just wasted an expensive piece of flank steak. I followed your recipe exactly. It was so salty that it was inedible.

  28. Hi I just made the beef for this dish and omg its super soft, I am doing the sauce as we speak. This is the best way to make a beef dish in less than an hour. Your my hero thank you!!!

  29. My First Comment on this site:

    This is so much better than PF Chang’s, it is not even a competition. We no longer go out to PF Chang’s as well which is probably not very good for them but is wonderful for us:) We have actually had people stand there and watch us make this because they couldn’t believe that we actually made it ourselves:) Wonderful!:)

  30. I made this tonight and we loved it..so simple and I made it with leftover steak…iam going to make it over and over…very simple very good …

  31. This is my all time favorite recipe and have made like 10 times! Do you think it would freeze well?

    • I am so happy to hear that you’ve made this so many times! But unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

  32. Made this recipe for the second time today for me and my husband it was delicious!!!

  33. I’ve made this dish several times with beef as well as chicken. The only thing I did was reduce the amount of brown sugar as my family said it was too sweet. I have even kept the 1/2 cup of brown sugar and just added Sriracha sauce in some cases. Ever since, the chicken version is requested at least weekly. It is so delicious. Thank you for all of these great recipes. This site is my go-to place when I want to make something new.

  34. I made this tonight with your easy lo mein and they were both so good!!! Love your recipes!

  35. I made this dish. And it was good. But came out to sweet I think 1/2 cup of brown sugar is to much.

  36. Omg this is so good. Love it. And soooo easy. Just served with some broccoli and noodles. Yum. Need more recipes that are honestly this easy. If I can do it anyone can!

  37. This recipe is de-lish!!! I made it tonight and we all really enjoyed it. I will definitely make it again soon. Thanks for sharing!… Now to check out more of your recipes.;)

  38. YESSS! IM MAKING THIS RIGHT NOW. I HAVE EVERYTHING 😀

  39. No one else seemed to mention this but the Mongolian beef at the restaurants I’ve been to always have some sort of tiny red spicy chilie in it. I’ve never eaten st PF Changs is theirs not spicy?

    • This recipe does not include any type of red chiles, but please feel free to add them in to suit your desired preferences.

  40. Ok I’m late coming to this food party and man am I kicking myself! I moved from the good ol’ USA to Scotlnd and while they have Chinese restaurants, they are nothing like the American chinese ones…I mean they don’t even sell Egg Rolls!

  41. can I use canola oil instead of veggie oil?

  42. Can’t wait to try it! Every time I have friends over for dinner I turn to your website for ideas/recipes. I am so impressed – all your recipes are amazing!

  43. Made this tonight with skirt steak. Didnt have fresh ginger so i used dry ground ginger. And didn’t have green onions so i used some fresh chives. It was delicious. I can eat this every day!

  44. Your food looks really good; especially the asian inspired. One note: Most of your chicken and beef dishes can have 1/2 the fat. You don’t have to bread most of it or fry it in oil. If it has a tasty crust you can boil chicken in a tasty stock or pan “fry” the meat with a tiny bit of olive oil. Then add sauces over them. You’ll never know you’re missing most of the fat 🙂

  45. Can i substitute fresh ginger for ground ginger?

  46. Tried this recipe: Outstanding! Must be the sugar, sodium and fresh garlic, ginger combo.

    I had a leftover NY steak; sliced it thin, steamed to reheat, dredged in cornstarch along with some broccoli and followed the sauce recipe.

    I suggest using olive oil for your vegetable oil for those healthy fats.

    ps: Delicious!!!!!

    Thanks so much

  47. I made this tonight using chicken instead of beef. I also put in a little bit less ginger and a bit more garlic since my thai husband has a thing for garlic. :p It was so good. The crispy chicken and the slightly sweet sauce hit the spot. I added about a 1/2 tsp of red chili flakes to the sauce when it was cooking and it added just a touch of background heat. Next time I’ll definitely add more. This will be a staple recipe in the future. So good.

  48. This turned out great….a simple recipe with amazing results, my favorite! Everyone in my family said to “make sure you save that recipe”. Thank you for spending so much time producing this amazing website!

  49. Would light brown sugar work?

  50. WOAH! This recipe may have completely changed my life. I am a great lover of Chinese food and have printed your Sweet and Sour Chicken and the Mongolian Beef Copy Cat recipes today. My sister made the sweet and sour chicken, it was a HUGE hit with my sister and her hubs and kids. They had nothing left for me to even try. I made the Mongolian Beef at my house and HOLY BAJEEZUS this recipe was AWESOME!!! Just putting the sauce together I could tell it smelled right. I wound up not getting enough meat so I had more sauce than I should have but talk about easy and delicious. I also had no rice (the theme of my cooking life is “I don’t have all the ingredients for my recipes”) so I spiralized a zucchini into noodles and had Mongolian Beef and Zoodles. Wow just so good. I have the remainder of the meat and sauce in the fridge for tomorrow when I can locate some rice or another zucchini. I just had to explain how damn delicious and easy these recipes both were. I am planning to skip the frying part and try just the baking in sauce method of Sweet and Sour but with Shrimp and see how that works and maybe use some cauliflower rice.

    THANK YOU FOR AWESOME SIMPLE DELICIOUS RECIPES. I will never have to buy Chinese food again I don’t think and that is AMAZING!

    • OH OH!! AND IT WAS JUST LIKE EATING PF CHANGS!!!! THAT WAS THE BEST PART BESIDES IT BEING EASY!! THANK YOU AGAIN !!!!!

  51. I have to say that I am obsessed with your website! I followed the directions exactly to this recipe and it turned out perfect. I am not exaggerating AT ALL. I’ve also made your Chinese Orange Chicken and Asian Lemon Chicken Tenders…both also SO DELICIOUS! I never knew how simple it was to make Asian takeout food at home….so thank you for all these amazing recipes!

  52. when you say combine flank steak and cornstarch, do you mean by coating the flank with cornstarch? Just making sure. great recipe!

  53. I made this recipe, but added mushrooms. OMG it was wonderful!

  54. Hi,
    Had the Mongolian shrimp here in Toronto a couple of times. It reminds me of something similar I’ve had in India, although that was a bit spicy. I’m gonna give yours a try tomorrow. Will let you know how it goes.
    Hubert

  55. I loved the flavor of this dish. For me the sauce didn’t thicken much. It reduced but didn’t really thicken. Did I just need to leave it on longer? What would help make it thicker?

  56. P.F. Chang’s Mongolian beef is in my Top 3 meals of all time, so I had to try this recipe. The flavor was delicious! However, it was extremely salty; like, hurt the taste buds salty. Next time I will halve the soy sauce amount and add a smidge more brown sugar, and I think it will be a keeper. Thanks for the recipe!

    • Justine, this is generally on the salt side so it is best to eat this with rice or some sort of veggie side dish to balance out the saltiness.

  57. This recipe taste just like PF Changs….only better because you make it yourself! I add grape tomatoes in with the green onions. I order it like that at PF Changs and it just adds color and a little flavor. Terrific recipe, I make it at least once a month.

  58. How can a recipe be almost an exact replica of another recipe, yet taste ten times better? There must be some confusion about the definition of the word “replica.” In order for a recipe to taste “10x better” it would be difficult for it to be anything even close to the recipe trying to be replicated.

  59. I have made your recipe several times and LOVE IT !!! it is the best!!

  60. i want to make this and was wondering your thoughts on splenda brown sugar and light soy sauce.

  61. Pingback: 29. Spicy Mongolian Beef | HOW TO DO FOOD

  62. Thank you for this recipe! We’ve made it three times in the last month and love it! My husband craves it. Thanks again!

  63. i love your Recipe name “Mongolia Beef Copycat”, lol! will definitely try this, tq for sharing, muacks!

  64. Just finished dinner. It was fabulous. My husband and I finished the whole thing. Will be making this a regular. It was sweet and tangy and totally delicious. Thank you.

  65. How would you prepare this for a freezer meal? Thanks it sounds so yummy!!

  66. Holy Smokes! This one’s a keeper. Delicious. Tender. Easy. Fast.

  67. I made this recipe tonight, it was great…has an intense flavor. I added fresh sliced mushrooms to it too. And yes, one cup of oil is too much to fry the beef in, it’s not necessary to use that much if you’re cooking in a non-stick pan. Also, I would suggest to top with the green onions, not stir them in, they and they’re flavor get lost in the sauce.

  68. Made this tonight. I wasn’t in the mood to cook and thought delivery would be great and my husband loves mongolian beef from our usual place. I was about to order but misplaced their menu and started looking online for their number, then searched mongolian beef recipes and found yours. One thing led to another and I was cooking dinner. Easy, quick and DELICIOUS!!!! I had all the ingredients, well except cornstarch so I used flour instead. I did sprinkle some fresh ground pepper on the beef before putting it in the flour. I also fried it in batches so I didn’t have to use a whole cup of oil, just enough to cover the beef. My husband loved it, even said it was better than the restaurants. Great dinner tonight!!! Will try some of your other recipes!!!

  69. Totally planning to make this soon. Have you made the recipe without frying the beef? I bet it wouldn’t change much except texture, but trying to keep things a little healthier. Thanks!

    • Yes, the texture may change significantly. The frying of the beef is actually essential to obtain that crisp texture of the classic Mongolian beef dish.

  70. Made this last night – it is DELICIOUS!!! Easy to make too! It’s going to make yummy leftovers for dinner tonight……..

  71. Made this tonight and its was PERFECT… thanks for another great recipe. 🙂 Working my way through the blog … one damn delicious meal at a time … its so fun!

  72. Chung-Ah, I ended up making this tonight and changed it up a bit by stir frying a bunch of veggies after frying the beef and tossed in some noodles at the very end. It was AMAZING! My family said it was the best stir fry dish I’ve ever made! Thank you so much!!! This will be a regular in our house! 😀

  73. This sounds SO delicious! I’m pinning this to make soon!

  74. Thank you for the recipe. I am going to make this tonight.

  75. This recipe was delicious! My family keeps asking hopefully when I will make it again. Thanks so much for posting this – and I am looking forward to making the orange chicken soon!

  76. I made this tonight (followed the recipe to the letter) and can confirm that it is delicious! Thank you so much for sharing this recipe!

  77. Pingback: PF Chang’s Mongolian Beef Copycat Recipe | Copycat Crafts

  78. Love this dish but it has very high calories with the brown sugar. Has anyone tried a substitutes, e g. Splenda with some some molasses?

  79. Pingback: Dolsot Bibimbap - Savory Simple

  80. I love this blog! My husband is half Korean so I am always looking for korean style dishes and all things asian-inspired to cook for him. He’s used to his mom’s Korean cooking and so I try my best to make dishes that remind him of home. We have made your Korean Beef Bowls many times and they are wonderful. 🙂 I am wondering though if this recipe would be good with pork instead of beef. Have you tried making this with different meats? Do you think it would work?

  81. Hi!
    I am making a whole Chinese food spread tonight using several of your recipes, which I LOVE always! I went to print the recipes for easy reference at home while preparing and the icon launched a blank page only. 🙁 Not sure if their is something wrong on the website… But wanted to let you know in case others were having the same problem. It would be alot easier and less likely to ruin my iPad to follow the recipe on paper. THANK YOU!
    Sara

    • Sorry about that, Sara! But it’s actually working just fine on my end. It is a “blank page” but once you hit the icon, it should lead you to your printer settings or the option to save as a PDF.

  82. Hi,
    This recipe sounds great and I’m going to try it. I have a wonderful stir fry cookbook which I use a lot and the recipes turn out really good. The only thing I’m thinking of changing here is the sequence of ingredients. For example adding the cornstarch to the soy sauce mixture instead of the beef. Not cooking it at all first. Just stir frying the beef with less oil , then when done ,pushing it aside and adding the sauce to the pan. Cooking it until it thickens then combining it with the beef.
    Unless you’re using the cornstarch to create a coating for the beef. Either way, awesome recipe. Can’t wait to try it! Thanks!

  83. Made this tonight – definitely a winner! It was very quick, easy and most importantly, delicious. Thanks again for another stellar recipe, Chung-Ah!

  84. Hi, I tried this recipe today. I found it a little bit salty. I only did half the recipe. Should I use less soy sauce? Or add more water? The flavor was great though.

    • If the taste is too salty, I recommend reducing the soy sauce, to taste.

      • I came in by searching for sesame chicken and this Mongolian grabbed my attention quick! I made it today. I just finished my plate and it was delicious! Definitely a must try, thanks for sharing!

        Next week I’m trying to orange chicken.

  85. I made this recipe, it was awesome! All my family liked this, I will be using this recipe alot! Thank you!

  86. Just made this for dinner. It came out great & the kids loved it! Thanks!

  87. A few years ago I used to work in Michigan and we used to love going to PF Changs for lunch. I used to love pretty much all their dishes. Unfortunately we don’t have one in Calgary and I miss some of those restaurants. Now I have to make this recipe because this is probably as close as I’ll get to the real thing. Thanks for sharing!

  88. They both turned out great. Amazing recipes! Thanks Chung-Ah.

  89. I will try this right after the orange chicken.

  90. Pass me a bowl I have my chopsticks ready!

  91. We made this with venison and it was fabulous!

  92. Pingback: PF Chang's Mongolian Beef Copycat by Damn Delicious — Bonbon Break

  93. You can also use shrimp. When I go to PF Changs I get Mongolian Shrimp. It’s not on the menu. It’s their Mongolian Beef recipe used with shrimp!!! To die for!!!

  94. I just made this for dinner and we all loved it! I’ll definitely be making this on a regular basis. Thank You.

  95. We live next door to a pizza shop, so I hear ya on the cravings!!! This looks SO good, girl!!! Want 😉

  96. I love PF Changs! This Mongolian Beef dish looks fantastic. Love all the fresh ginger and garlic — and I definitely love any dish that is ready in 30 minutes! Will be trying this very soon : )

  97. This looks incredible 🙂 I love P.F. Changs, I cannot wait to make this!

  98. Oh wow – I will be making this immediately. I love the flavors in this, and I can’t believe how easy it is! Your pictures always make me feel like I can reach through the screen and take a forkful (chopstick-full?), Chung-Ah! Can’t wait to try it.

  99. This looks delicious! I always crave something once I smell it, but this time I’m craving Mongolian Beef because of your awesome picture!

  100. I am definitely making this!!! Such wonderful flavors…and a new way to use flank steak for me 🙂

  101. Hi! I love all of your recipes 🙂
    Do you think I could make this with chicken? I don’t have any beef 🙁

  102. Mongolian Beef is one of my favorite things to eat at PF Chang’s…so excited to have the recipe now! I can almost taste it now…my family is going to be so excited about this one! Thanks, Chung-Ah! 🙂

  103. I was SOOOOO excited to see this on Foodgawker. This is one of my all time favorite dishes and I was just commenting how I wish I had a recipe. I would love to share it with our readers in the Kitchen on our online magazine. Please email me if you are interested.

  104. I love Mongolian beef, this would make a great weeknight meal!

  105. I agree with Marnie. A cup of oil seems like a lot, and I am confused as to whether the whole cup is added to the soy sauce/ginger mixture or whether it is used for frying the beef in?

    • As you can see from the recipe box above, the sauce ingredients are listed separately – soy sauce, brown sugar, garlic, ginger and 2 teaspoons vegetable oil, not 1 cup vegetable oil. The 1 cup of vegetable oil listed above the sauce ingredients is used for frying the beef only. The directions also state to “discard excess oil” once you are done cooking the beef.

  106. I sounds Great, but cup of oil seems a lot. What does the oil do to the recipe? could it be reduced. thanks

  107. Chung-Ah, I love Mongolian beef from PF Chang’s! I loved how they also usually served green onions cooked in soy sauce and those crispy noodles underneath the beef! Yum!

  108. Can you tell me if you have ever substituted another cut of meat that is cheaper? If so, what was it? I cook with grass-fed beef and flank steak is $12 a pound.

  109. I love how simple and fresh tasting this sounds. Love it!

  110. Sounds really good. Thank you.