Pf Changs Home Menu Mongolian Style Beef

Mongolian beef is a family-friendly dish. When the crispy and tender beef is wrapped in a salty and sweet sauce, it makes you want more rice.
The secret to tender beef is to cut the beef against the grain and add baking soda. I'll show you the trick and how you can replicate PF Chang's Mongolian Beef and make it taste even better.

Mongolian Beef Recipe

I use flank steak for this Mongolian beef, but you can also use sirloin or tenderloin. They're less expensive, you just need to add baking soda and beaten egg to the beef to make the flank steak tender and juicy. These two methods are used for most beef stir fry dishes.
I usually marinate the beef the night before and mix the Mongolian sauce in a bowl. I put it in the refrigerator to make the next night after work. It's quick, easy, and less oily than takeout.

Ingredients

This dish is so simple, only need below ingredients:

• Flank steak, or you may use sirloin, tenderloin or more expensive cuts (such as filet) can also be used.
• Scallions – sliced
• Fresh ginger – minced
• Fresh garlic – minced

For Mongolian sauce, mix brown sugar, soy sauce, cornstarch, and water in a small bowl. Set aside.

If you like to add more vegetables -zucchini, carrots, onion, green bell peppers, and cucumbers are good choices. The main reason is that these vegetables don't release too much moisture, so the crispy texture of the beef isn't affected.

Beef Marinade

Marinate beef with soy sauce, beaten egg, baking soda, and rice wine. Mix well and marinate for at least 10 minutes (you can also leave it overnight). Add cornstarch before cooking.

PRO TIP: Add eggs and baking soda to make the beef taste more tender.

How to make

• Cut the beef – To make the flank steak more tender, always cut against the grain direction. You can refer to my other post, " How To Velvet Beef For Stir Fry? " I'll show you how to cut the beef and how to tenderize it.

  PRO TIP: Cut the beef against the direction of the grain so that the tissue can be separated and the bite is easier to make.

• Marinate beef – Marinate with soy sauce, beaten egg, baking soda, and rice wine. Mix well and marinate for at least 10 minutes (you can also leave it overnight). Add cornstarch before cooking.

  PRO TIP: The secret of adding eggs is to make the beef taste more tender and juicy.

  If you want to marinate for more than half an hour or overnight, you should add baking soda and cornstarch 10 minutes before cooking. Otherwise, the beef will be tough if you add baking soda too long.

• Put 4 tablespoons of cornstarch on the plate. Dip both sides of the Flank Beef in the cornstarch and separate, but let it get wet for pan fry.

  PRO TIP: After dipping, let the cornstarch, rest for 5 minutes before frying. This will help the cornstarch stick to the meat and make it crispier and not come off during frying.

• MIX MONGOLIAN SAUCE :

  For the sauce, mix brown sugar, soy sauce, cornstarch, and water in a small bowl. Set aside.

• Prepare the vegetables – wash and chop the scallions, mince the ginger and garlic. Set aside.

• In a large wok or skillet, heat 1 tablespoon cooking oil over medium heat. Place the flank steak in it in a single layer. When you put the beef in, dip it into the oil in the pan to crisp it up.

• Don't turn it, but wait for 2 to 3 minutes before turning the other side. Fry it until it's golden brown and cooked through, about 5-6 minutes. Remove it from the pan.

  PRO TIP: Don't overcrowd the pan and turn the beef after 2-3 minutes so you get a crispy flank steak.

• Fry the spices and add the sauce – In the same pan, add the remaining tablespoon of oil, the ginger, and the garlic and fry them for 10-15 seconds.

• Add the sauce to the pan and simmer for 1 minute.

• Return the beef – Add the beef back in, if you want the beef crispy, you don't have to toss it in the Mongolian sauce for too long, about 1 minute is enough.

• Add the scallions – stir and cook for the last 20-30 seconds.

• Serve – immediately with a side dish of rice.

For Mongolian Beef Slow Cooker.

Mongolian beef slow cooker recipe is the same. Only the cooking instructions are different.

1. Prepare the beef: Cut the flank steak against the grain (the grain direction is the length of the steak) into 1/4-inch pieces.
2. Place the pieces in the slow cooker and add the marinade and sauce ingredients. Stir well until completely mixed.
3. Cook on high for 2-3 hours or on low for 4-5 hours until steak is cooked through and tender.
4. Serve with rice or noodles and green onions.
5. For more vegetables, you can add sliced onions and carrots to the slow cooker.

What to serve with

This beef stir fry recipe can be served in an authentic way with white rice or fried rice. And with Chinese vegetables like Chinese broccoli or bok choy , it's a good choice.

You can also serve it with wonton soup or egg drop soup . Soup is an essential dish for any Chinese meal.

If you want lip smackingly delicious Mongolian beef just like takeout, you just need to follow my easy and simple Mongolian beef recipe and instructions. Especially, the tips to make the beef tender and crispy in stir fry.

Beef Marinade:

• ▢ 1 lb /450g flank steak
• ▢ 1/2 beaten egg
• ▢ 1 tablespoon soy sauce
• ▢ 1 teaspoon cornstarch
• ▢ 1 tablespoon rice wine, Shaoxing wine or dry sherry
• ▢ 1/4 teaspoon baking soda, or 10g beer

Mongolian Sauce:

• ▢ 2 tablespoons soy sauce
• ▢ 1/2 cup water
• ▢ 3 tablespoons brown sugar
• ▢ 1 teaspoon cornstarch

Crispy beef:

• ▢ 2 tablespoons cooking oil
• ▢ 1/4 cup or 4 tablespoons cornstarch/cornflour

Beef Stir Fry:

• ▢ 1 teaspoon cooking oil
• ▢ 2 teaspoons fresh ginger, minced
• ▢ 1 tablespoon garlic, minced
• ▢ 4 stalks scallions, sliced

• Cut the beef – To make the flank steak more tender, always cut against the grain direction. (Note 1)

  You can refer to my other post," How To Velvet Beef For Stir Fry? " I'll show you how to cut the beef and how to tenderize it.

• Marinate beef – Marinate with soy sauce, beaten egg, baking soda, and rice wine. Mix well and marinate for at least 10 minutes (you can also leave it overnight).

  Add cornstarch 10 minutes later. (Note 2)

• Put 4 tablespoons of cornstarch on the plate. Dip both sides of the Flank Beef in the cornstarch and separate, but let it get wet for pan fry. (Note 3).

MIX MONGOLIAN SAUCE :

• For the sauce, mix brown sugar, soy sauce, cornstarch, and water in a small bowl. Set aside.

• Prepare the vegetables – wash and chop the scallions, mince the ginger and garlic. Set aside.

PAN FRY FLANK STEAK :

• In a large wok or skillet, heat 1 tablespoon cooking oil over medium heat. Place the flank steak in it in a single layer. When you put the beef in, dip it into the oil in the pan to crisp it up.

• Don't turn it, but wait for 2 to 3 minutes before turning the other side. Fry it until it's golden brown and cooked through, about 5-6 minutes. Remove it from the pan. (Note 4).

STIR FRY MONGOLIAN BEEF :

• Fry the spices – In the same pan, add the remaining tablespoon of oil, the ginger, and the garlic and fry them for 10-15 seconds.

• Add the sauce to the pan and simmer for 1 minute. (Note 5).

• Return the beef – Add the beef back in, if you want the beef crispy, you don't have to toss it in the Mongolian sauce for too long, about 1 minute is enough.

• Add the scallions – stir and cook for the last 20-30 seconds.

• Serve – immediately with a side dish of rice.

1. Cut the beef against the direction of the grain so that the tissue can be separated and the bite is easier to make.
2. The secret of adding eggs is to make the beef taste more tender and juicy. If you want to marinate for more than half an hour or overnight, you should add baking soda and cornstarch 10 minutes before cooking. Otherwise, the beef will be tough if you add baking soda too long.
3. After dipping, let the cornstarch, rest for 5 minutes before frying. This will help the cornstarch stick to the meat and make it crispier and not come off during frying.
4. Don't overcrowd the pan and turn the beef after 2-3 minutes so you get a crispy flank steak.
5. The cornstarch we used for the beef should thicken the sauce. If you find it's not thickening enough, add 1 tablespoon of cornstarch to 1.5 tablespoons of cold water, stir to dissolve the cornstarch, and add it to the pan.

Serving: 450 g Sodium: 1194 mg (52%) Calcium: 67 mg (7%) Vitamin C: 4 mg (5%) Vitamin A: 186 IU (4%) Sugar: 12 g (13%) Fiber: 1 g (4%) Potassium: 639 mg (18%) Cholesterol: 109 mg (36%) Calories: 427 kcal (21%) Fat: 19 g (29%) Protein: 35 g (70%) Carbohydrates: 26 g (9%) Iron: 3 mg (17%)

Keyword: Mongolian beef,Mongolian beef recipe,pf changs mongolian beef

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