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BETTER THAN PF Chang's – Mongolian Beef Recipe

Byamazingfoodstv


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Mongolian Beef is one of the most popular takeout dishes in American Chinese restaurants. The funny thing is, I have never seen this dish anywhere in China, so there is no authentic recipe that originated in China. The reason why this is considered a Chinese dish is because it uses the classic marinade method called velveting to tenderize the meat, which provides excellent soft and succulent results.

Although Mongolian Beef is deep-fried in restaurants, I recommend shallow-frying because it is more friendly for home cooking, and the taste is equally delicious.

For marinating the beef

454g / 1 pound beef
28g / 2 Tbsps Chinese cooking wine (Amazon Link –
1.9g / ⅓ tsp salt
1.2g / ½ tsp ground black pepper (Amazon Link –
2.8g / ½ tsp dark soy sauce (Amazon Link –
23g / 3 Tbsps cornstarch
1 egg white

For making the sauce

5g / 2 tsps cornstarch
42g / 2.5 Tbsps soy sauce (Amazon Link –
38g / 3 Tbsps brown sugar (Amazon Link –
18g / 1 Tbsp oyster sauce (Amazon Link –
120g / ½ cup water
5.5g / 1 tsp dark soy sauce (Amazon Link –

For frying and finishing

220g / 1 cup oil
9g / 1 Tbsp minced ginger
13.5g / 1.5 Tbsps minced garlic
90g / about 6 scallions, separate the white and green parts and cut into stalks
3.6g / 2 tsps chili flakes (Amazon Link –
9g / 1 Tbsp toasted sesame seeds as garnish

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46 Comments

  7. Hi is there any alternative for cooking wine for those who don’t consume it?

    Another doubt is you mentioned white pepper in chicken Mongolian and black pepper in beef, is there any specific reason or it is a random selection?

  11. Hey Mandy. Im gona try and have a lawyer contact you to ask some questions about me. The lawyer is going to ask how you know me, and can you see me in my room. I have Ben teased for years and I’m not taking it any more. Im getting a lawyer. I need some one to speak up and help me I am extremely desperate. It is a big lawsuit

  14. This recipe is very delicious, beef is so juicy and tender ,can you please share the recipe & ingredients how to cook 外婆菜，Thank you so much I am waiting for you to make it. ❤❤❤❤❤❤❤❤❤❤❤❤

  28. Tried it last night with some low grade blade steak last night. I was very worried it would not work. But it worked, it was delicious and tender! Thank you again I just found this channel this week and did the pork recipe which amazed me too.

  29. Mandy, I just received my copy of your cookbook and I also received you carbon steel wok with the metal lid and cannot wait to start my journey into Chinese cooking. I have a very old wok that I have used in the past but it looks so easy when I watch your videos with your wok that I had to have one. Please keep sharing your videos because I learn so much from them. I have been watching them for about 5 years. It was good to read your story in the cookbook. I was dismayed when I read of the impact on China's "one child" policy. Your mom was very brave.

  33. Made this earlier tonight and it was fantastic. Didn't use dark soy because I don't have it and used 1tbsp mirin instead of the Chinese cooking wine. I hardly ever use recipes but yours are always great. 🙂

  40. This is your old kitchen, which is the best kitchen I would ever love to cook in. There was a ghost in the background that might be your husband. He certainly has a job that requires lots of moving. I use your recipes to help my 2 youngest kids about technique. Maybe you should try a kid? Or is that too much work?

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