P.F. Chang's Mongolian Beef Secrets Revealed

A comprehensive guide to P.F. Chang's Mongolian Beef at home! Mongolian Beef is PF Chang's most popular menu item! Today, I’ll break down all the tips, tricks, and techniques so you’ll be able to make P.F Chang Mongolian Beef at home even better than the restaurant! And for a fraction of the cost!

Ingredients:

Kitchen gear in video:

[italianasc]

I watch a lot of food content on YouTube and no one does the level of explanation that you do. From comparing the different brands of an item, to explaining the subtle differences (if any), to offering easier-to-find substitutions, to the reasons why a cooking method/technique is employed. The list goes on and on. Very much appreciated!
I also appreciated the "squash the Mongolian beef" comment. 😄 Your channel needs to blow up in popularity. You deserve it!!

[rustyshackleford]

Testing potato starch, corn starch and egg only in a side by side comparison - plus truly epic research on each component. THIS is why i'm a subscriber

[Chaos]

I love this level of explanation on velvetting the meat. I really have to give Jason props for going undercover at PF Changs, learning their ways, infiltrating their network and bringing back this recipe.

[hellsfoxes]

This recipe was BOMB. I just followed every step including the 24 hour alkaline marinade and the overnight velveting. Managed to get my hands on almost all the branded ingredients, except used a different mushroom dark soy sauce and a vegan oyster sauce.

good, thanks so much! Felt like I learned so much doing this (including the minced garlic hack) and the beef was so tender and tasty at the end. Thank you!!!

[bradleydrivn]

Don't change a thing Jason, your videos are great. Explanatory and entirely useful.

[MarkiusFox]

It should also be said, Mongolian Beef is one of the only dishes popularized by Chinese-American restaurants to cross the Pacific and be a major hit back in the PRC.

[domoniquera]

THANK YOU for finally displaying what it means to cut either against the grain or with grain. That part has confused me for years and your demonstration and explanation made it so easy to understand.

[rUmXz]

This recipe pretty much sums up the recipe for PF Changs Mongo Beef. I was a Sous Chef at PF and this recipe is as close as it gets! Good job on the video.

[jjh]

What else can I say about Jason that I haven’t already said? This guy is an amazing resource of recipes, with incredible detail and explanations behind every step. Literally every item I’ve made via his instructional videos has turned out spot on. This recipe looks like another home run. Thanks again, Jason!

[kevinjohnston]

I love all of the small comparisons between different methods/ingredients. It’s like you have a whole test kitchen working for you.

[stephenreshetar]

Some additional info. The alkaline marinade is new from when I worked there but the "slurry" we used to velvet the proteins was egg, corn starch, white pepper, and some oil. Sesame is also a sesame/canola blend. But otherwise everything is about right on.

[niapinto]

I love this channel because you put so much time and thought into your videos. You stand out from most recipe channels because you truly seek the best version of a recipe by trying out different brands of the same ingredients or test out slight variations in ingredients to see what produces the best result. It takes so much time and effort to do that and it doesn’t go unnoticed! I also appreciate how you show us the exact brand to buy and I like how you include both the teaspoons/ tablespoon/ cup measurements as well as the gram measurements which is most important to replicating the recipe. I absolutely love your cooking videos because of this! Keep up the good work Jason 😁

[johncra]

I think if you can successfully reverse engineer a secret recipe, you should win the rights to the trademark. This man is basically living Plankton's dream life.

[ciganyweaverandherperiwink]

Your videos always surprise me; I click on a random video of yours after having forgotten about your channel for a while, with a poker face, but you immediately give me something I was NOT expecting and I smile. Every time. I love being so delighted and surprised by a really focused, inspired, unique content creator. Such a great channel. Your videos are fantastic. Thank you for being yourself and coming at things from such an inspired, fascinating angle every time.

[robertm]

I normally am not a fan of any chain restaurants outside a couple burger ones. PF Chang's is pretty much one of my favorite restaurants period and I worked in restaurants for most of my life and a lot of really high end ones. I don't eat out very often at restaurants because I know I can cook better than most and have better ingredients most of the time, but I just really enjoy this restaurant's food. My super rich old boss used to use me as a valet and we would always stop there and have a vodka rocks before eating. Might be why I look at the place so fondly now.

[TokyoBlue]

I like that you show the exact ingredients to buy. I have a big Asian market nearby, but I get overwhelmed in there and I don’t know what to buy. I haven’t had this dish from PF Changs but I have tried it in other restaurants. Thanks for this recipe! Although it does seem like it will take a while, with all the marinating, velveting, re-hydrating garlic, etc.

[mse]

THANK YOU for explaining the baking soda's off flavor and to use it in a brine rather than dry. I get such a nasty off taste from velveting with it and NOW I understand how to avoid that! I am so happy! 🤣✌

[aaron]

Super nice. Learning all these techniques really builds my ambition but it also makes me appreciate all the fine ingredients that go into delicious Asian dishes.

[lynettejenkins]

Jason your videos are so perfectly clear and concise. I will always watch you now that I just discovered you.🇨🇦🥰

[randomguy]

It's not often I subscribe to someone after only watching one video but today is one of those times. amazing work