P.F. Chang's Mongolian Beef Secrets Revealed
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- Опубликовано: 6 окт 2023
- 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!
Full recipe document: docs.google.com/document/d/1l...
Wanna learn how to make world-class beef pho at home? Check out this link: • World-Class Beef Pho S...
Ingredients:
Lee Kum Kee Less Sodium soy sauce: geni.us/s7oUST
Lee Kum Kee Mushroom soy sauce: geni.us/NkpS1cQ
Kikkoman Soy sauce: geni.us/ceyH1s
Kikkoman Low Sodium soy sauce: geni.us/DvY9K
Lee Kum Kee Panda Brand oyster sauce: geni.us/Ohr1
Lee Kum Kee Premium oyster sauce: geni.us/WJ3uM5
Lee Kum Kee chicken bouillon powder: geni.us/Z8NlPz
Knorr chicken bouillon powder: geni.us/qRslgi
Michiu Rice Cooking Wine: geni.us/3L6yZTn
Shaoxing Rice Cooking Wine: amzn.to/3rE2nPO
Baking Soda: geni.us/HSDr
Potato Starch: geni.us/KSad
Corn Starch: geni.us/NTH4v4
White Pepper: geni.us/ZMEiegw
Dehydrated Minced Garlic: geni.us/DTtJNsj
Sesame oil: geni.us/CgcpNw
White Sugar: geni.us/UWud7AM
Kitchen gear in video:
Wok: geni.us/yppwqb
Misono UX10 Chef's Knife: geni.us/0NB5
Induction Cooktop: geni.us/mOpIF
John Boos Work Table: geni.us/XZXk
Diamond Brand Kosher Salt: geni.us/PiO2h
Butane burner: geni.us/yXYxEf9
All Clad Sauce Pot: geni.us/HXmqE
Anchor measuring cups: geni.us/Jplij
Le Creuset Dutch Oven: geni.us/rzZwFz
Spider Strainer: geni.us/YOU8Cq
Music by Epidemic Sound (free 30-day trial! Affiliate link): share.epidemicsound.com/v23gld
Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com 
Хобби
Wanna learn how to make world-class beef pho at home? Check out this video: ruclips.net/video/wcGwrSZFoQ8/видео.htmlsi=nQ7FmlcDy59FvbN9
You're awesome man 😊😊😊
Hey Jason Farmer!, at 2:22 I like Chalino Sanchez t-shirt!!👍👍✌️🫡🫡
You're the first person to notice that! We used to jam Chalino in a kitchen I worked in years ago and anytime I hear his music I get the sudden urge to cook! I still listen to him when I'm testing recipes at home. Good stuff.
@@farmageddon At first I thought it was one of your camera person, wearing the shirt. Then I watched it a few more times, I got it, yep that's you!!👍👍✌️
@@farmageddonyou got low salt low calorie meals my dad can’t eat Salt (to much of it makes him swell and retain water dangerous )
I need more recipes for my old man XD
Mabie do a no salt series’s
I watch a lot of food content on RUclips 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!!
seriously, YT algorithm does him dirty, he should have blown up with how amazing these vids and instructions are
Thank you! I sincerely appreciate your kind words! It really means a lot!
@@farmageddon Well deserved!
“ he da best! “ - DJ Fried Rice
Some channel does go into detail but most of them are not fluent in English or having the adequately video editing skill to make the video interesting to viewer. This channel strikes that perfect balance
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
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.
Don't change a thing Jason, your videos are great. Explanatory and entirely useful.
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.
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.
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.
Sooooo 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!!!
Just curious why you would use vegan oyster sauce but still add beef?
I love all of the small comparisons between different methods/ingredients. It’s like you have a whole test kitchen working for you.
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.
Thank you, sir! I appreciate you!!
Now to make it gluten free and fish free, we have allergic kids that want good chinese food.
@@nancy9478 Lee Kum Kee has some gluten free soy sauce. You could probably sub in a mushroom-based sauce for the oyster sauce, e.g. vegan oyster sauce. Michiu made without any wheat exists, and failing that you should be able to find another suitable rice-based wine. Other than those ingredients, I don't see any problems making it gluten and seafood free.
@@nancy9478those little nerds can eat it and deal with it
SICK VID J
Thank you, brother! I really enjoyed your Apple Pie video last week!
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.
Thank you! That is incredibly kind!
@@farmageddon You're just so self-propelling and focused-- how could I not be both educated, entertained AND inspired to cook at the same time? ✨✨✨☺
This looks amazing! Again, truly appreciate the next level explanations and going to lengths of making the sauce with two different soy sauce brands.
These are the recipes in depth I love so so much!!❤
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.
I'm always so impressed by your recipes, I am definitely giving this a try!
Incredible video with such detail...its like you have a question and then you answer it so specifically just a few seconds later. It's like you know what the amateur cooks are going to ask before they ask and what the next questions will lead too. Excellent videos and bravo on the teaching and research.
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 😁
Thank you!! I sincerely appreciate you!!
What a fantastic video, dude. Instant subscribe. Love how detailed you get, the accompanying google doc, production quality - you've got it all. Thanks for sharing with us!
Great video as always Jason. Thanks for putting out consistently high quality!
Thank you!! I sincerely appreciate your support! :)
Thank you!! This has always been my favorite PFC dish!
The attention to detail is amazing. Great work
Engaging in-depth presentation! The details provided make me feel confident trying to prepare something on the exotic side of my experience.
FINALLY thank you i've been looking for this recipe all over the internet!
WOW! A detailed but direct to the point recipe showing exactly how to prepare this dish. Rare on RUclips to have a well done video as this is. New Subscriber!
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! 🤣✌
Dude, thank you for giving me step by step instructions to a great receipe. That was so detailed. Also told me why steps are done in such a way. Great job. I will now subscribe.
Thank you so much, Jason. You are a true treasure!
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!
Thank you!! I sincerely appreciate your kind words!
Current King of this style of video. Long may he reign
Wow. Best cooking video I've seen -- and I've seen A TON! Exceptional explanations, comparisons, options/substitutions. I'm seriously, well, gobsmacked! Well done and a subscription completely earned! Looking forward to watching more and thank you!
Thank you Jason! Your video's are always so interesting as well as educational. I love Mongolian beef, but hate going out to restaurants. I will try this myself. We have an Asian market just a few miles down the road.
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.
what's up, brother! great to see you again!
Excellent information here Jason, thanks for your thoroughness & detail!
Your videos are always top notch. Thanks so much for all the research and production value. Great video as always.
thank you!!
This video is absolutely loaded with awesome content. I learned a lot. Well done.
Thanks Jason!
Your videos are so detailed and perfectly done! I’m new to your channel and I’m addicted. 😋
Thank you, Terry! I sincerely appreciate you!! :)
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.
Yea I have an older employee handbook with the recipes and it doesn't mention egg whites. So I wonder if they changed it over time. My book is over 20yrs old.
OMG were has this channel been all my diet The algo gods needs to bless this guy my new favorite place to come can't wait to see what's next
Yet another banger, Jason!
I am thrilled with your explanation and precise branding and the why. You don't know how many times I've walked over to the soy sauce section in my Asian markets and don't know what to pick. Thank you!
Amazing work as always!
Yes!! PF has fallen off, but the texture and flavor of that dish is next level. Trying this tonite Jason. Thanks.
Lucky Jason.
SUBSCRIBED!!!!! Such a great presentation. Thank you. Can't wait to try it.
Another really good video 👍🏻 I hope it helps people out in the future to become better cooks themselves.
I just found you and subbed while watching this first video. Great job! Very concise, informative and well made. Can't wait to try it. I'd love to see your version of pad thai! Thank you...
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.
Thank you! I'm glad you enjoyed the video!!
I just came across your channel by accident because RUclips played the next video and your video was it. I got to say, you explain stuff so idiots like me can understand and i love to cook. So the way you explain stuff does help. You earned a subscribe from me, sir. I watch so many cooking shows and i just love to learn awesome techniques and learn new things. I love when people eat my food that i cook and praise it. It is such a nice feeling when they ask you to cook something because they enjoyed it. Plus, Mongolian beef is one of my favorite Chinese foods lol.
This is one of the best videos like this I've seen. Thank you
Why, thank you!
It's not often I subscribe to someone after only watching one video but today is one of those times. amazing work
Thank you! I sincerely appreciate your support!
@randomguy9886 I’m doing the same. Mongo Beef was my favorite dish the 3 years I worked at PF Chang’s and this guy got it perfect.
Killing it again Jason!!! I can't wait to see Kung Pao Chicken and Beef and Broccoli!!
Thank you for the detailed and precise instructions !
You are a gift. This was so impressive and informative. Thank you
thank you!
Looks so good. I want this tonight! Thanks for sharing
What a great find! Thanks for the great recipe.
You have no idea how addictive that beef is. I'm so glad I can make it at home now!
For those who don't know, Lee kum kee is a Chinese style so and Kikoman is a more Japanese style soysauce, both are good. I use both
Kudos for the research, making the video and editing! Such an effort! Nice one! 😊
Great video jason, i really love and appreciate the effort put into this video! i am curious tho, if i am unable to use wine or any type of alcoholic substance, is there some sort of substitute? Thank you and keep it up!
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.
Is he revenge engineering, or is he an employee with insider knowledge?
"...This man is basically living Plankton's dream life." 🤣🤣🤣
i now own the rights to lemonade 😎
@@AltimaNEOI find it highly unlikely that literally anyone could reverse engineer a recipe down not only every single specific ingredient and its quantity, but also every single brand. I bet some masters could potentially do some of that, but not all of it. No way no how.
You uh... Sure he didn't just ask them or one of their cooks?
This was amazing. First time seeing your content, definitely sub'd.
Your videos are amazing! Keep up the good work!
You're a legend man! Love your content! Huge fan from Colombia! You should try our tres leches cake! 🇨🇴🇨🇴🇨🇴
You're a certified hood classic Jason! These recipes kick ass!
Omg omg omg!!! YES I HOPE YOURE DOING A SERIES ON PF CHANGS!! Jason. Please do Changs Spicy Chicken.
I've been searching for an accurate recipe for years. No luck. Thank you again for your fantastic work. I've shared your channel with all my friends!
I’ll look into the spicy chicken. I’ve never had it before, but it sounds good!
@@farmageddon ahhh oh my gosh thank you for the reply! It is one of their more popular dishes on the menu next to the Mongolian Beef.
Ive seen people mention it is strictly coated with potato starch....but the one time I tried that method it was not accurate....
I've made a few of your recipes so far and they are always on point ❤️. Thank you again for your time and consideration!!!
I've been to Mongolia and yeah, not even remotely close to their cuisine. [Count me not a fan of Mongolian food 😆]. ☆ Love your level of detail especially for products! Your channel is what FoodTV used to be back in the day for technique. Teaching, not contests. Love it!
Thanks for all the tips. Great attention to detail and teaching. I love Changs, their combo fried rice is good too.
This is one of the best cooking videos ever. Well done.
Thank you!
I had to subscribe. Dude puts a lot of effort into these videos. Kudos
Your Benihana chicken fried rice has been a favourite here and now I can’t wait to try this one! As usual, a well put together and very informative video! Thanks for all you do mate it’s much appreciated!
Thank you!! I sincerely appreciate you!
The best Oyster sauce, the one with the Mom and child on the label. So good, fantastic video!!
thanks for sharing the recipe
I can’t wait to make this, thank you!!
Great video and wonderfully presented
Thank you for this!!
As a former employee for over 3 years I approve of the accuracy 👍🏾
Agreed, I worked at Pei Wei ages ago, but a lot of the dishes were exactly the same, the only difference that I can think of is that we used a corn starch slurry and did not add sesame oil directly into the meat instead we placed it on the outside edge of the wok and let it roll down and burn off a little
as always, an amazing breakdown. thanks for sharing
for some time, i am far away from an asian grocer and this has my mouth watering. argh!
Great video with great tips!
Wonderful THANK YOU!!
this is literally my favorite pf changs dish
Praise you Jason! I love your channel for a few reasons but one at the top of the list is, details, details, details and magnificent recipes! 🙏🙏 I can't thank you enough ☺☺ Could you please make a video on Spring Rolls with meat and veggies (smooth thin wrappers like Lumpia).
Why, thank you! I'll put Spring Rolls on my research list!!
Love your work mate. Reckon I'll cook this tomorrow.
This was my favorite dish to get when I worked at Pei Wei, I'm definitely trying out this recipe.
I just made this. OMG this is the bomb. Another home run recipe
This was such a professional presentation. Instant new subscriber.
Thank you! I sincerely appreciate your support!
Awesome directions. I've always craved that brown sauce!
I love how using baking soda as a marinade and potato starch to help with the cooking. I cooked it using my wok. l added leeks, mushrooms and carrots. I would suggest cutting the beef into very small pieces. I think almost any soy sauces will work. Great job doing this video!
Whoohooo!! I’ve been waiting for this recipe. Thank you so much!!! 🤗💛 Question….Can you use this recipe for chicken as well?
Great video man. Saw your fried rice a while back. Subbed.
thanks, great work once again
Excellent video!
Thank you so much Jason! Making this next weekend when my brother comes for visit!:)
NIce!! Tell your brother I say what's up!!
Thanks for this one, will try for sure !! Please do a crispy beef !!
I do this recipe a lot. I hydrate some chineses dried red peppers ( about 2-3) then mince them into the dark sauce. Also, I like the look and texture of some roasted sesame seeds- which I add at the same time as the sesame oil. Yum
Looks amazing!❤
Thank YOU ... Nice job of Instruction
Thank you for sharing and educating. I will make this dish.
Oh em gee!!! This looks so velvety and so good. I'll throw these over some noodles. 😋
Angela!! It’s so lovely to see you!!
Excellent! Again! Thanks! Marty in New Jersey.
I am going to try this. Thanks boss.