P.F. Chang’s Mongolian Beef
Mongolian Beef is PF Chang's most popular menu item! P.F Chang Mongolian Beef at home even better than the restaurant! And for a fraction of the cost!
Ingredients
- 12 oz flank steak sliced against grain, roughly 1/8 pieces
- 1 tsp neutral oil
- 1 tbsp neutral oil
- 2 tsp minced garlic
- ¼ cup dark soy sauce mixture (below)
- 1 tbsp granulated sugar
- ½ tsp sesame oil
- 2 oz scallion tops green part, about 2 inches long
Alkaline Soy Meat Marinade & Velveting
- 1 cup water
- ⅓ cup soy sauce low sodium, note 2
- ½ tsp baking soda
- ½ egg white
- ⅛ tsp white pepper
- 1 tbsp potato starch or corn starch
- ½ tsp neutral oil
P.F. Chang's Dark Sauce
- ½ tsp chicken broth powder note 1
- ¼ cup granulated sugar
- ¼ cup water
- ¼ cup soy sauce low sodium, note 2
- 2 tbsp soy sauce low sodium
- 1 tbsp mushroom soy sauce
- 1 tbsp oyster sauce
- 2 tbsp rice cooking wine note 3
Instructions
- Heat oil in a wok or pan over medium-high heat1 tbsp neutral oil
- Add meat to oil, and immediately agitate so it doesn’t clump together, and cook for 1.5 to 2 minutes, or until you notice the edges are browned.
- Remove meat to a grate or paper-lined plate and allow to drain
- Heat oil in a wok or pan over medium-high heat1 tsp neutral oil
- Add garlic and cook for 10 seconds (do not brown!)2 tsp minced garlic
- Add ¼ cup dark sauce and white sugar¼ cup dark soy sauce mixture (below), 1 tbsp granulated sugar
- Stir until sugar is dissolved, and bring dark sauce up to a boil, about 30 seconds.
- Add prepared flank steak and toss in sauce, allowing the sauce to reduce and thicken slightly with the beef, about 30-60 seconds.
- Add sesame oil and green onion tops.½ tsp sesame oil, 2 oz scallion tops
- Toss beef with the sesame oil and scallion tops and cook for about 15-20 seconds longer and serve.
Alkaline Soy Meat Marinade & Velveting
- Mix all ingredients and stir until the baking soda is dissolved. Set aside.1 cup water, ⅓ cup soy sauce, ½ tsp baking soda
- Place 12 oz. of sliced flank steak in alkaline soy marinade for at least 2 hours or up to 24 hours.12 oz flank steak
- After brining, remove meat from the brine and pat dry with paper towels. (this step will help the velveting egg white mixture adhere to the meat better.)
- Add meat to a bowl along with egg white and white pepper.½ egg white, ⅛ tsp white pepper
- Mix until thoroughly combined. Add potato starch or corn starch, if using, and mix until all the slices of meat are covered.1 tbsp potato starch
- Mix in neutral oil.½ tsp neutral oil
- Store in the fridge until ready to use.
P.F. Chang's Dark Sauce
- Add chicken broth powder and sugar to a small pot with water.½ tsp chicken broth powder, ¼ cup granulated sugar, ¼ cup water
- Bring to a light simmer and whisk until dry ingredients are dissolved.
- Remove from heat, add remaining ingredients, and whisk until dissolved.¼ cup soy sauce, 2 tbsp soy sauce, 1 tbsp mushroom soy sauce, 1 tbsp oyster sauce, 2 tbsp rice cooking wine
- The sauce can be stored covered in the refrigerator for up to 1 month.
Notes
Note 1: I recommend Kum Kee chicken broth powder (red label).
Note 2: I recommend Lee Kum Kee or Kikkoman.
Note 3: I recommend Shaoxing cooking wine.
*P.F. Chang’s uses dehydrated, minced garlic. You should be able to find this in the spice aisle at your local grocery store. To reconstitute, cover the amount of garlic needed with water for 20-30 minutes. Then strain, pressing out the extra water. Once reconstituted, the garlic can be used immediately or kept in the fridge for up to 1 week.
*P.F. Chang’s currently uses Lee Kum Kee low sodium soy sauce (green bottle), Lee Kum Kee mushroom sauce, and Lee Kum Kee Panda brand oyster sauce (green bottle). In the past, they used Kikkoman soy sauce. So, it’s really up to you. I also recommend trying to track down Lee Kum Kee's premium oyster sauce because I believe it is superior to the green bottle.
*P.F. Chang’s brines their meat for 24 hours.
Tried this recipe?Let us know how it was!