Mongolian Beef
P.F. Chang's Mongolian beef is all about the velveting - you marinate the beef with baking soda and cornstarch so it stays impossibly tender even after hitting the blazing hot wok. The sauce is just soy, water, and brown sugar but it reduces down into this glossy glaze that coats every piece of beef perfectly.
Ingredients
For the Beef & Marinade
- 1 lb flank steak thinly sliced against the grain
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon Shaoxing wine
- 2 teaspoons cornstarch
- 1/2 teaspoon baking soda
For the Sauce & Assembly
- 1/2 cup low-sodium soy sauce
- 1/2 cup water
- 1/4 cup dark brown sugar
- 4 cloves garlic minced
- 1-inch piece fresh ginger minced
- 4 scallions whites and greens separated, cut into 2-inch pieces
- 3 tablespoons neutral oil divided
- 1 teaspoon toasted sesame oil
Instructions
- Mix sliced flank steak with soy sauce, Shaoxing wine, cornstarch, and baking soda. Marinate 30 minutes.
- Whisk together sauce ingredients: soy sauce, water, and brown sugar until dissolved.
- Heat wok over high heat until smoking. Add 2 tablespoons oil.
- Sear marinated beef in single layer until brown crust forms, 1-2 minutes. Stir-fry until just cooked. Remove from wok.
- Add remaining oil, scallion whites, garlic, and ginger. Stir-fry 30 seconds.
- Pour in sauce mixture, bring to boil and reduce 30-60 seconds.
- Return beef to wok, toss 1 minute to coat.
- Add scallion greens and sesame oil, toss once and serve with rice.
Notes
Slice beef thinly against the grain for most tender results.