Super Easy Mongolian Beef (P.F. Chang's Copycat) - The Recipe Critic (2024)

FAQs

What is PF Chang's Mongolian sauce? ›

Deep and flavorful, our Mongolian Style BBQ Sauce can attribute its flavor profile to smoked black pepper, sweet molasses, soy sauce and garlic making this sauce versatile for marinades and as a finishing sauce.

Our recipe for Mongolian beef sauce includes oyster sauce, soy sauce, tamari soy sauce (as a replacement for dark soy sauce), chili sauce, sugar, and cooking wine. Check the ingredient list to see precise amounts. Don't forget that you can scale the recipe up and down!

Usually when we go to PF Chang's, I am all about the Kung Pao Scallops, but Mongolian Beef is also a favorite of mine. Crispy but tender pieces of beef coated in a thick, sweet and a little salty sauce. It's almost like eating beef candy! Add some red pepper flakes if you want to balance the sweetness with some heat.

Szechuan Beef vs Mongolian Beef

Szechuan Beef has a sweet and spicy flavor with added chili peppers and Szechuan peppercorns. The Szechuan peppercorns has a distinctive tingly numbing sensation when eaten. Mongolian beef has a mild and much simpler taste, making it a kids' favorite, outside of broccoli beef.

P.F. Chang's was conceived and developed by Paul Fleming (P.F.) and Philip Chiang (Chang) so both names were incorporated into the name of the concept.

Creamy mayo meets spicy sriracha and smoky chipotle in this hot and spicy sauce that is great for topping sandwiches, burgers, or sushi, or as a dipping sauce for your favorite appetizers.

Cornstarch: Cornstarch is used as a thickening agent in many Asian dishes. It gives the Mongolian beef its signature glossy, thick sauce. If you can't find cornstarch, use flour instead, but it may not provide the same clear, glossy finish.

Velvet the beef: The velveting technique involves tenderizing, marinating, and a quick searing of the meat. To tenderize: Sprinkle with baking soda (the secret Chinese meat tenderizer). To marinate (a quick marinade): Add basic beef marinade and mix to coat evenly. Let marinate for 15 minutes or up to overnight.

BAKING SODA

This is the KEY ingredient to super tender beef. Baking soda is commonly used in Chinese cooking to tenderize beef. If you're curious about the science behind it – baking soda neutralizes acid and raises the pH level, which causes the meat to become more alkaline.

In Chinese cooking, proteins like beef, pork or chicken are velveted first before stir-frying them. There are several ways to velvet, but at its most basic level, it involves marinating meat with at least one ingredient that will make it alkaline. This is what tenderizes the meat, especially cheaper, tougher cuts.

Is Hunan beef the same as Mongolian beef? ›

Hunan beef also packs in some heat in the form of chili peppers, but it's not a numbing heat whatsoever and I like to think of it as the milder cousin to Szeuchuan beef. What's the difference between Hunan beef vs Mongolian beef? Another favorite beef recipe of mine, Mongolian beef is much sweeter than Hunan beef.

Flank Steak: This Easy Mongolian beef recipe uses flank steak. Sirloin can be used too but we always opt for Flank Steak. Both cuts are tender and will cook up quickly when thinly sliced.

Stir-Fried Spicy Beef (Previously: Mongolian Beef)

Sliced beef marinated in soy and then stir-fried with peppers and onions.

In a large saucepan, combine 1/2 cup tamari, sugar, vinegar, oil, sake and 1/3 cup water. Bring to a boil. Add ketchup, coriander, ground ginger and chili. Simmer for 10 minutes.

Mongolian food is heavy in meat but because they do not have lots of spices this food qualifies for light spicy food.

Spicy yet balanced, our Kung Pao Sauce is anything but ordinary thanks to bold ingredients like fermented chili bean sauce and chili flakes, which are complemented with sweet and tangy flavors from apple juice concentrate and vinegar.