Air Fryer Mongolian Beef - Copycat P.F. Changs Recipe (2024)

FAQs

What is PF Chang's Mongolian sauce? ›

Deep and flavorful, our Mongolian Style BBQ Sauce can attribute its flavor profile to smoked black pepper, sweet molasses, soy sauce and garlic making this sauce versatile for marinades and as a finishing sauce.

Our recipe for Mongolian beef sauce includes oyster sauce, soy sauce, tamari soy sauce (as a replacement for dark soy sauce), chili sauce, sugar, and cooking wine. Check the ingredient list to see precise amounts. Don't forget that you can scale the recipe up and down!

Szechuan Beef vs Mongolian Beef

Szechuan Beef has a sweet and spicy flavor with added chili peppers and Szechuan peppercorns. The Szechuan peppercorns has a distinctive tingly numbing sensation when eaten. Mongolian beef has a mild and much simpler taste, making it a kids' favorite, outside of broccoli beef.

As with all dry-heat cooker methods (grilling, broiling, pan frying and oven roasting), tender beef cuts perform best in the air fryer. Those cuts include Top Sirloin, KC Strip, Ribeye, Tenderloin and Tri Tip. Ground beef also can be easily prepared in an air fryer.

Creamy mayo meets spicy sriracha and smoky chipotle in this hot and spicy sauce that is great for topping sandwiches, burgers, or sushi, or as a dipping sauce for your favorite appetizers. Try it with some tasty P.F.

Chang's Original Hot Chilli Sauce is the most desirable of accompaniments, perfect for any occasion. Dip in it, pour it on, add it to soups, spice up marinades, BBQ and seafood sauces or even salad dressings! One of our favourite uses to create a mind-blowing grilled cheese and chilli sandwich. Divine.

Velvet the beef: The velveting technique involves tenderizing, marinating, and a quick searing of the meat. To tenderize: Sprinkle with baking soda (the secret Chinese meat tenderizer). To marinate (a quick marinade): Add basic beef marinade and mix to coat evenly. Let marinate for 15 minutes or up to overnight.

It gives the Mongolian beef its signature glossy, thick sauce. If you can't find cornstarch, use flour instead, but it may not provide the same clear, glossy finish. Soy sauce: This gives the dish its savory, umami flavor.

The science behind using baking soda to marinate Mongolian Beef: The alkalinity of baking soda raises the pH of the meat, causing the proteins to move further apart, and that makes it more tender and easier for us to chew or bite into.

In Chinese cooking, proteins like beef, pork or chicken are velveted first before stir-frying them. There are several ways to velvet, but at its most basic level, it involves marinating meat with at least one ingredient that will make it alkaline. This is what tenderizes the meat, especially cheaper, tougher cuts.

What is another name for Mongolian beef? ›

Stir-Fried Spicy Beef (Previously: Mongolian Beef)

Sliced beef marinated in soy and then stir-fried with peppers and onions.

Hunan beef also packs in some heat in the form of chili peppers, but it's not a numbing heat whatsoever and I like to think of it as the milder cousin to Szeuchuan beef. What's the difference between Hunan beef vs Mongolian beef? Another favorite beef recipe of mine, Mongolian beef is much sweeter than Hunan beef.

Using oil in an air fryer is perfectly fine and helps the meat to remain moist and come out looking golden brown. However, a little oil in an air fryer does go a long way. With most cuts of pork, simply rubbing some oil into the meat will be all you need. You can use either regular olive oil or a spray oil.

It is safe to cook raw meat in the air fryer if it is fully defrosted, seasoned, and monitored. Some fully cooked foods, including chicken tenders or fries, can be placed frozen in the air fryer. However, with raw meat, it's recommended to thoroughly defrost to allow more even cooking and a tasty final product.

We've roasted whole chickens in our air fryer tests and they always come out slightly drier than the equivalent recipe in an oven, because you're essentially broiling an entire chicken. Air fryers are much faster than traditional ovens, but they're far worse for baked dishes.

In a large saucepan, combine 1/2 cup tamari, sugar, vinegar, oil, sake and 1/3 cup water. Bring to a boil. Add ketchup, coriander, ground ginger and chili. Simmer for 10 minutes.

Mongolian food is heavy in meat but because they do not have lots of spices this food qualifies for light spicy food.

Spicy yet balanced, our Kung Pao Sauce is anything but ordinary thanks to bold ingredients like fermented chili bean sauce and chili flakes, which are complemented with sweet and tangy flavors from apple juice concentrate and vinegar.