P.F. Chang's Mongolian Beef
About this recipe
P.F. Chang's Mongolian Beef is a beloved dish known for its tender beef and rich, savory sauce. This recipe reveals the secrets to achieving that restaurant-quality flavor right at home, making it a perfect choice for a satisfying meal.
In this version, you'll learn the unique two-step process that ensures the beef remains succulent and flavorful, using an alkaline marinade and a velveting technique. It's not just about the ingredients; it's about how you prepare them.
Ingredient notes
- Use low sodium soy sauce if preferred for a less salty flavor.
- For the velveting process, you can use either potato starch or corn starch.
Tips from Jason Farmer’s video
- Slice the flank steak against the grain into 1/8 inch slices to ensure tenderness.
- Marinate the beef in the alkaline soy marinade for at least 2 hours, but preferably 24 hours for the best flavor and texture.
- Pat the beef dry before adding the egg white and starch to help the coating adhere better.
Good to know
- How long should I marinate the beef?
- Marinate the beef for at least 2 hours, but preferably 24 hours for improved texture and flavor.
- What type of soy sauce should I use?
- You can use Lee Kum Kee Less Sodium soy sauce or Kikkoman soy sauce; both work well.
- What is the purpose of the alkaline marinade?
- The alkaline marinade helps tenderize the meat and prevents protein bands from tightening during high heat cooking.
- Can I use corn starch instead of potato starch?
- Yes, you can use either potato starch or corn starch for the velveting process.
No life story here — the video and the recipe are the whole point. All credit to Jason Farmer: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Slice the flank steak into manageable pieces, cutting against the grain into 1/8 inch slices.
- 2
Prepare the alkaline soy marinade by mixing 1 cup of water with 1/2 teaspoon of baking soda until dissolved.
- 3
Add 1/3 cup of soy sauce to the alkaline water and stir to combine.
- 4
Marinate the sliced flank steak in the alkaline soy marinade for at least 2 hours, preferably 24 hours in the refrigerator.
- 5
After marinating, pat the beef slices dry with paper towels.
- 6
In a bowl, combine the beef slices with 1/2 of an egg white and 1/8 teaspoon of white pepper, mixing until evenly coated.
- 7
Add 1 tablespoon of potato starch to the beef and gently massage it in until all slices are covered.
- 8
Heat a wok over high heat and add 1 teaspoon of neutral oil.
- 9
Stir-fry the beef slices in batches until cooked through, ensuring not to overcrowd the pan.
Heads up — we had to guess a little:
- The quantity for the flank steak is inferred based on typical serving sizes for a dish like this.
Credit where it’s due: this recipe was transcribed from Jason Farmer’s original video on YouTube. Follow them there — it’s their dish.
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