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Mongolian Beef {P.F. Chang’s Style}

by Shirley

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Mongolian Beef {P.F.Chang's Style}

Mongolian Beef P.F. Chang’s style is so juicy and full of flavor – savory, garlicky, gingery, sweet, and more. Perfect to pair with plain rice and a vegetable for a healthy and yummy weeknight dinner. With this recipe, you can make a super delicious and healthy Mongolian Beef in under 30 minutes.

Mongolian Beef {P.F.Chang's Style}
Mongolian Beef {P.F.Chang’s Style}

Mongolian Beef Story

Some storytelling traces Mongolian beef origin to Genghis Khan and his calvaries. Frankly, I am a big fan of this version. Just imagine this – a group of brave and talented calvaries sat around a campfire at night enjoying a simple but tasty BBQ beef after a long day of battle in victory.

The truth, however, Mongolian Beef is another popular American-Chinese food. Never heard of it when I grew up in China. It is incredibly delicious. No wonder it becomes one of the most popular Chinese food items in the western world.

So how to make a super juicy, tasty and healthier Mongolian Beef P.F. Chang’s style at home easily and under 30 minutes?

What kind of beef cut is best for making Mongolian Beef?

For this recipe, you can use any type of steak, including top round, top sirloin or flank steak. I use a unique marinating method that tenderizes the beef effectively.

Make sure you cut the beef across the grain into thin slices to maximize the tenderness.

When using a top round that has lots of bristles, separate and remove them beforehand. Save those gristle parts to make a tasty beef broth later.

Remove bristles from top round for making Mongolian Beef

Besides Beef, what other ingredients do I need to make Mongolian Beef?

Ingredients to make Mongolian Beef
Ingredients to make Mongolian Beef

For Marinating The Beef:

The secret of a yummy juicy Mongolian Beef is to marinate the beef in advance. For the marinating, you will need a pinch of baking soda, along with Shaoxing Wine, Naturally Aged Soy Sauce and a pinch of Zhenjiang vinegar. A bit of arrowroot flour and avocado oil helps lock in the beef’s tenderness. By the way, avocado oil is my primary cooking oil, which can be substituted with cooking oil of your choice.

For Browning the Beef:

Pan fry the marinated beef slices in small batches with a bit of oil, minced ginger and chopped green onion will help sear the beef and transform the flavor.

Sear or Brown the Beef Slices
Sear or Brown the Beef Slices

For the Stir Fry Sauce:

The tasty stir-fry sauce is coming from naturally aged soy sauce, light soy sauce, minced garlic, freshly ground black pepper, and sugar {dark brown sugar or Turbinado sugar} and arrowroot flour.

A compact food processor makes the job of mincing garlic a breeze. Truly a handy tool, which I use almost daily since I use minced garlic in many delicious dishes, such as Chinese Vinegar Garlic Sauce which is almost if perfect for any dish, Di San Xian {Stir Fried Eggplant with Green Peppers and Tomatoes}, Yu Xiang Qie Zie {Stir Fried Eggplant with garlic sauce}.

Minced Garlic Using a Compact Food Processor
Minced Garlic Using a Compact Food Processor

For sugar, turbinado sugar, also known as “Sugar in the Raw” is my go-to sugar. They are minimally processed and contain natural molasses that makes meat look and tastes wonderful. “Sugar in the Raw” has a natural golden hue in large crystals. You can substitute turbinado sugar with dark brown sugar.

Turbindado Sugar

For Garnishing:

Green onion, garlic leaves, tender leek greens or green peppers are all excellent companions for Mongolian Beef.

Leek Fun Facts:

I use tender young leek when I have them growing in my backyard vegetable garden.

garden leek and parsley in November Chicago
Leek and Parsley Growing in our Vegetable Garden in the fall

If you ask me, leek is a must have for home-grown vegetable garden. They are super healthy, containing loads of essential vitamins, minerals and anti-oxidants.

Leek is perennial in Chicago area and requires low maintenance. They thrive in a cooler temperature environment. Therefore, they sprout extremely early upon on-set of spring. They go dormant during hot summer days, but come back again in the fall when the temperature is cooler and there is plenty of rain. It is safe to say you can harvest two crops of leek in Chicago area.

During early spring, I always enjoy my garden fresh Leek and Parsley Pesto, such as superfood deliciousness. The better part? I do not have to do anything, as they sprout by themselves. Technically, parsley is not a perennial, but they do come out by themselves during the early spring. This is because there are plenty of seeds falling into the ground during their growing season. Thus they sprout by themselves as soon as spring comes around.

How to cook tender, delicious and healthier Mongolian Beef?

First thing first is to cut the steak across the grain into thin slices

cut beef across the grain into thin slices
cut beef across the grain into thin slices

It is important that you cut the beef or steak across the grain into fairly thin slices. How thin it needs to be? Well, it is a fine balance of meaty flavor and texture vs. tenderness. A little under 1/4 inch would be great.

Tip No.2 is to soak the beef slices in cold water

This is to get rid of potential trapped blood, hence making the beef taste more refreshing. It also helps hydrate the beef slices. Soak for 10 minutes, rinse a few times, and then gently squeeze the beef slices to let out the extra water.

beef slices soaked in water

Tip No. 3 is to mix beef slices with a pinch of baking soda

Before you add the condiments to marinate the beef slices, mix the beef slices with a pinch of baking soda. Mix well with beef either using hands or a pair of wooden spatulas. This an old trick chef around the globe often use.

So why baking soda help tenderize the beef? What is the science behind this? Well, baking soda alkalizes the beef’s surface, therefore making it more difficult for the proteins to bond. As a result, beef stays tenderer when cooked.

Mix beef slices with baking soda to tenderize the beef
Mix beef slices with baking soda to tenderize the beef

Tip No.4 is to marinate beef slices with iconic Chinese liquid condiments of Soy Sauce, Shaoxing Wine and Zhenjiang Vinegar

Shaoxing wine and soy sauce does a wonderful job to tender and flavor the beef slices. A pinch of Zhenjiang Vinegar enhanced the flavor and juiciness further.

Tip No.5 is to use arrowroot flour and cooking oil to lock-in the moisture of marinated beef slices

Arrowroot flour is my go-to gluten-free wholesome starch. They function just like the regular starch, but with the extra nutritional and health benefits. Add just enough to coat the marinated beef. Then add 2 tbsp avocado oil and mix well.

Cover the marinated beef with food film and let them rest for 10 minutes.

Tip No.6 is to pan fry the marinated beef slices in a small batch in a non-stick pan

Sear or Brown the Beef Slices
Sear or Brown the Beef Slices

Cooking beef slices in a small batch ensures beef slices are seared and browned quickly, which is the key for a juicy beef.

A hard-anodized fry-pan is a must-have for cooking dishes like this. They are heavy duty and can handle high heat well without burning the food. They also boast impressive non-stick function. I have searched for a healthy type of quality non-stick pan for a long time and are so glad I have found these.

Do not use cast iron to sear the beef slices. This is because cast iron pan rarely has non-stick function. They pull the coating off the beef slices and dry them out.

Last but not least is making a best Mongolian Beef Stir Fry Sauce

Mongolian Beef Stir fry Sauce is coming from naturally aged soy sauce, light soy sauce, minced garlic, turbiado sugar (or brown sugar), freshly ground black pepper and arrowroot flour. Simple whole ingredients, but do wonders to wrap the beef slices with mouth watering flavor.

Mongolian Beef {P.F.Chang's Style}
Mongolian Beef {P.F.Chang’s Style}

Mongolian Beef P.F. Chang’s Style Frequently Asked Questions:

What is the most important thing to do for cooking the best Mongolian Beef?

Marinating the beef is one of the key preparation steps that ensure the juiciness and yumminess of the beef. Sear the beef on medium-high heat in a small batch in a quality non stick fry-pan is important to maintain the juiciness of the beef.

I plan to make this for a party. May I double the size of the recipe?

Absolutely. All ingredients can be proportionately 2x. Just remember you will need to sear the beef in multiple batches.

A 12-inch pan is great to sear about 0.5 lb of beef at a time. We do not want the pan to get overly crowded for searing. Otherwise, it turns into boiling instead of searing.

Is it OK I marinate the beef the night before and store in the refrigerator?

Absolutely. This is a practice I often use when I am in a time crunch. I am amazed that the beef slices actually taste even tender and more flavorful. The over-night marinating helped enhance the flavor and taste even more.

Do you like this? Make sure you check out other popular dishes:

Mongolian Beef {P.F.Chang's Style}

Mongolian Beef {P.F. Chang's Style} Recipe

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Additional Time: 10 minutes
Total Time: 30 minutes

Mongolian Beef P.F. Chang's style is so juicy and full of flavor - savory, garlicky, gingery, sweet, and more. Perfect to pair with a blanched vegetable and plain rice for a yummy & healthy weeknight dinner.

Ingredients

  • 1lb steak, see notes

For Marinating the Beef:

  • 1/4 tsp baking soda
  • 1/2 tbsp Shaoxing wine
  • 1 tbsp regular soy sauce
  • 1 tsp Zhenjiang Vinegar
  • 1 tbsp arrowroot flour
  • 2 tbsp avocado oil

For Browning the Beef:

  • 2 tbsp avocado oil
  • 10 ginger thin slices, thin julienne cut or minced
  • 1 green onion stalk, chopped into small pieces

For Mongolian Beef Stir Fry Sauce:

  • 1 tbsp regular soy sauce
  • 2 tbsp light soy sauce
  • 1 tbsp minced garlic
  • 2 tbsp sugar, turbinado sugar preferred
  • 1/2 tsp freshly ground black pepper
  • 1/2 tbsp arrowroot flour
  • 1/4 cup boiling water

For Garnishing

  • 1 green onion stalk, chopped into long strips

Instructions

Marinating the Beef:

  1. Cut the steak into about 1/4 inch thin slices across the grain in bite-size. When using top round with lots of gristles, trim them first. , trim the gristle first.
    cut beef across the grain into thin slices
  2. Soak the beef slices in cold water for 10 minutes and then rinse a few times to get rid of the trapped blood.
    beef slices soaked in water
  3. Gently squeeze the water out of beef slices and place them ito a mixing bowl.
  4. Add baking soda into the mixing bowl, toss and mix well, preferably using hands. Set aside for 10 minutes.
    Mix beef slices with baking soda to tenderize the beef
  5. Add 1/2 tbsp Shaoxing wine, 1 tbsp regular (dark) soy sauce, 1 tsp Zhenjiang vinegar, and 1 tbsp arrowroot flour into the mixing bowl, toss and mix well, using a pair of wooden spatulas. Set aside for 10 minutes.
    Ingredients to make Mongolian Beef
  6. Add 2 tbsp canola oil, mix well and set aside.

Prepare the Herbs & Vegetables:

  1. Prepare ginger, garlic, and green onions.
  1. A compact food processor is very handy to mince garlic and other herbs.
    Minced Garlic Using a Compact Food Processor

Preparing the Sauce:

  1. Gather everything under the "For Mongolian Beef Stir Fry Sauce" section in a small bowl.
  2. Use a small whisk to mix well.

Cooking:

  1. Turn the heat to medium-high, and heat a hard-anodized frying pan for 1 minute.
  2. Add 1 tbsp avocado oil in the pan, spread out evenly using a mini silicone spatula. Add ginger and green onion, stir fry for about 10 secons or till fragrant.
  3. Add half of the marinated beef slices into the pan, spread out, and try to lay them flat, cook for 1 or 2 minutes.
    Sear or Brown the Beef Slices
  4. Flip and cook the other side for 2 minutes or till both sides browned. Remove from the pan using a slotted turner and place onto a plate.
  5. Repeat #2 - #4 to cook the other half of the beef slices.
  6. Add the previously cooked beef slices back into the plan. Add garnishing vegetables here such as leek greens, green pepper or green onion.
  7. Re-mix the stir fry sauce quickly and pour over the beef in a circular motion. Immediately fold and mix the beef using a slotted turner for about 30 seconds, or till the sauce bubbles and thickens.
  8. All done! Enjoy a super tender, delicious and healthy Mongolian Beef.

Notes

  • For cooking oil, I primarily use avocado oil, which can be substituted by cooking oil of your choice.
  • For steak, top round, top sirloin, or flank steak shall all work. The marinating process in this recipe effectively tenderizes the meat.
  • The key to Chinese stir-fry is marinating meat before cooking. The actual cooking time is a mere few minutes. All the preparation must be done beforehand - the marinating beef is a big part, then cutting & preparing all the herbs and vegetables, and preparing the sauce, etc.
  • I use arrowroot flour for all my starch needs since I jump-started healthier cooking a while back. They work just like any other starch. If you do not have arrowroot flour handy, use other starch you have.
  • For sugar, Turbinado Sugar, or "Sugar In the Raw" in my go-to meat cooking sugar. They have a penetrating pleasant taste and flavor due to the natural molasses they contain. They are large particles so they slowly melt and release to the food. You can substitute with dark brown sugar or light brown sugar.
  • For garnishing, garlic leaves, leek greens, green onions and green peppers are all excellent choices.
  • If you are cooking for a party, you may double the size of the recipe. Remember to brown the beef in small batches, about 1/2 at at a time. After all beef slices are seared/browned, you can add them back to the frying pan and wrap them up with the sauce and garnish with green onions. A 12-inch frying pan can handle about 2 lbs of beef slices.
Nutrition Information:
Yield: 4 servings Serving Size: 1
Amount Per Serving: Calories: 593Total Fat: 36gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 110mgSodium: 1140mgCarbohydrates: 34gFiber: 3gSugar: 10gProtein: 34g

Nutrition calculation is provided by Nutritionix to the best knowledge per ingredients description and isn't always accurate.

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2 comments

www.XMC.pl December 12, 2020 - 11:04 pm

Have you modified this theme yourself? Or is it a premium paid theme?

Reply
Shirley December 13, 2020 - 9:54 am

It is a paid theme called “Soledad”, very reasonably priced compared to a lot of paid themes. It has a lot of customization options. I then configured myself.

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