Authentic Mongolian Beef Copycat Recipe Like PF Chang's (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.

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.

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.

Mongolian Beef can be described as having a savory soy-based sauce with scallions as its main aromatic. Szechuan Beef has a similar soy sauce-based profile but with the addition of a spicy element, such as fresh or dried chilis and/or Sichuan peppercorns for a numbing sensation.

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!

Ingredients. Organic Sugar, Tamari Soy Sauce (Water, Soybeans, Salt, Alcohol), Sake (Water, Rice, Salt), Water, Rice Vinegar, Garlic Puree, Garlic Powder, Arrowroot, Ginger Puree, Apple Cider Vinegar.

Whether hosting a holiday cookout, serving up some stir-fry or tackling game meats, baking soda is the go-to meat tenderizer to help make your steak, chicken or turkey silkier, juicier and yummier.

While there are several ways to velvet, a pound of meat needs about two teaspoons of cornstarch and two teaspoons of oil, says Leung. You may also include two to three tablespoons of water. For beef, add a 1/4-teaspoon of baking soda for tenderizing. Additional seasonings are optional and vary from recipe to recipe.

Sprinkle 3/4 tsp baking soda (bi-carbonate soda) on 250g / 8oz sliced economical beef cuts. Toss with fingers, leave for 30 minutes.

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.

What is the difference between Mongolian beef and Chinese beef? ›

Region of Origin: Szechuan Beef originates from the Sichuan province of China, while Mongolian Beef is inspired by the cuisine of Mongolia. Ingredients: Szechuan Beef incorporates Szechuan peppercorns, chili peppers, and peanuts, whereas Mongolian Beef features brown sugar, hoisin sauce, and scallions.

Despite its name, the dish has nothing to do with Mongolian cuisine. Mongolian beef is among the meat dishes developed in Taiwan where Mongolian barbecue restaurants first appeared. Thus, none of the ingredients or the preparation methods are drawn from traditional Mongolian cuisine but rather from Chinese cuisine.

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.

Stir-Fried Spicy Beef (Previously: Mongolian Beef)

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

Boneless beef chuck steak is a more economical choice for beef stir fries. We like using beef chuck steak for stewing and braising because of the extra fat that comes with this cut of meat, but it can also work nicely for stir-fries. Chuck steak is also more economical than flank steak.

Szechuan Beef is characterized by its bold, spicy, and numbing flavors, often derived from Szechuan peppercorns and chili peppers. Mongolian Beef, on the other hand, has a milder and sweeter flavor profile, with a balance of savory and sweet notes from ingredients like soy sauce and brown sugar.

Spices. Szechuan tends to be differing types of hot such as “hot and sweet” or “hot and sour.” The hotness also has a different tingly sensation due to the Szechuan peppercorn used. Mongolian tends to be mild and rarely uses spices. It is also has a lot more actual sauce typically than Szechuan.

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.