Here’s also the thing, because I’ve been practicing wok cooking for the last 2 years-mastering the wok, temperature control, portion sizes, timing etc. takes a lot of work. And you really do need a high output burner like this. Even if he gave all the ingredients, which I’m surprised he said as much as he did, without wok tools and skill, it’ll taste nothing like theirs.
Why do so many wok enthusiasts like to gatekeep so much? No shit it will taste different if you aren't as skilled as the chefs. Just get a wok and try it out, it will taste good. You don't need professional setups and years of training.
You do need a wok and a gas open grill that gets hot enough to cook through a wok like this any home traditional home oven top won’t heat and glaze the ingredients like shown .
I had this many years ago, just like this. Now, everyone puts broccoli, carrots and just about everything except scallions in it. This is how I like it.
What they sell in stores is not even close to the original recipe with leeks . The store bough frozen meals are absolutely disgusting. I was a meat cutter for changs for several years when they first opened and a lot has changed including the original recipe book they use to give the employees.
You need to open a branch in Morocco ASAP guys, because you already have a loyal customer here and I’ll make sure to bring the rest of the family and friends too
1 lb flank steak 1/2 cup soy sauce 1/2 cup water 3/4 cup dark brown sugar 1 clove minced garlic 1 tbsp minced ginger In a wok, heat some oil and add garlic and ginger until fragrant. Then add in soy sauce and water until boiling. Add the brown sugar and mix well until combined. Bring to boil again then transfer to bowl. Cut beef into bite sized pieces. Toss in corn starch until lightly coated and let sit for 10-15 minutes. Then add beef to hot wok and let it brown. Add the previously made sauce back in and stir until beef is done and sauce has thickened. There you go, Mongolian Beef that’s super close to PF Chang’s (and without and fish/shellfish for those with allergies)
12 oz. beef 1 tbsp. Oil 1/2 tsp. Garlic 2 fl oz. soy sauce (I personally mix light soy with a bit of dark soy for colour) 2 tbsp. Sugar 1 tsp. Rice wine 2 oz. green onions (3’ long green only) 1/2 tsp. Sesame oil
Janeya Beaton-Burton mlook up moo goo gai pan on u tube ....there is a guy that makes the special sauce that goes with most dishes......not the mpp goo gai pan but it found him when i looked up the moo goo gai pan but i dont remember his name
i visited pf changs in dubai city centre today. This is not the first time i was having this dish and i usually dine with family here. But today i ordered the mongolian beef and i guess as i was alone they served quite less beef and too much onions. This is bad ethics and i was really disappointed by the service not alone to say that the dish is expensive too.
Here’s also the thing, because I’ve been practicing wok cooking for the last 2 years-mastering the wok, temperature control, portion sizes, timing etc. takes a lot of work. And you really do need a high output burner like this. Even if he gave all the ingredients, which I’m surprised he said as much as he did, without wok tools and skill, it’ll taste nothing like theirs.
Right, it will taste better
Why do so many wok enthusiasts like to gatekeep so much? No shit it will taste different if you aren't as skilled as the chefs. Just get a wok and try it out, it will taste good. You don't need professional setups and years of training.
Much Agreed
You do need a wok and a gas open grill that gets hot enough to cook through a wok like this any home traditional home oven top won’t heat and glaze the ingredients like shown .
@@CerpinTxt87 hes not gatekeeping just said its a skill that you have to work at
I had this many years ago, just like this. Now, everyone puts broccoli, carrots and just about everything except scallions in it. This is how I like it.
What they sell in stores is not even close to the original recipe with leeks . The store bough frozen meals are absolutely disgusting. I was a meat cutter for changs for several years when they first opened and a lot has changed including the original recipe book they use to give the employees.
Mongo beef is and has always been a favorite of mine ever since the start . But it is served over rice noodles and topped with leeks .
You need to open a branch in Morocco ASAP guys, because you already have a loyal customer here and I’ll make sure to bring the rest of the family and friends too
You forgot Chinese take out exist already
1 lb flank steak
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar
1 clove minced garlic
1 tbsp minced ginger
In a wok, heat some oil and add garlic and ginger until fragrant. Then add in soy sauce and water until boiling. Add the brown sugar and mix well until combined. Bring to boil again then transfer to bowl.
Cut beef into bite sized pieces. Toss in corn starch until lightly coated and let sit for 10-15 minutes. Then add beef to hot wok and let it brown.
Add the previously made sauce back in and stir until beef is done and sauce has thickened.
There you go, Mongolian Beef that’s super close to PF Chang’s (and without and fish/shellfish for those with allergies)
YES! This IS the recipe for the "Dark Sauce"
You forgot sesame oil which is important
You forgot several ingredients here and also you have to pre marinade the flank steak before serving for hours to tenderize the meat.
@@wjk1221 wrong that is not the ingredients for the dark sauce I worked at P.F. Chang’s
@@Jay.r1they add sesame oil in the video -.- you weren’t making it right apparently
I feel proud I was the part of pf chang's...
WHY BOTHER sharing this "recipe" if we are not going to receive the recipe...What is the "special sauce" This video is a waste of space.
That's one tall Mongolian!
special dark sauce my ass
Lol ….. oyster
What kind of beef is used, is it flank steak
That’s great, but what is the dark sauce made of 😂🤷🏻♂️
Inneed to know too 😂
Ancient Chinese secret
Hi it’s made by using oyster sauce, soya sauce , water and sugar. Sometimes you can add corn flour to thicken it if you add to much water
It’s light soy, dark soy and rice wine. Heat it up add garlic and sugar caramelize the beef, sesame oil and out
Paul Fleming Chiang ( The two founders Initials and last name ) Just found that out today. lol
Hello from Kazakhstan! Rigo's the best🔥) so young in this video)..😁
Where’s the “dark sauce” recipe? Hate having to go there to eat.
Ancient Chinese secret
True for this dish, but also true in life
see not just asians can stir fry
It's not about ethnicity. It's about learning and passion.
anyone can do it, as well as not all asians know how to cook, it's just a matter of learning it
Ok.. I like it but share the recipe, won’t you???🙏
12 oz. beef
1 tbsp. Oil
1/2 tsp. Garlic
2 fl oz. soy sauce (I personally mix light soy with a bit of dark soy for colour)
2 tbsp. Sugar
1 tsp. Rice wine
2 oz. green onions (3’ long green only)
1/2 tsp. Sesame oil
@@ismailbouabdillah6755 .. Shookriya Ismail..🙏🦋🌷🧚🏾♀️💫🦋🌷🧚🏾♀️💫
On my way! to them now ^_^
1.5 cups unsalted chicken stock
3 T soy
2T sugar
Splash of wine if you want
Your welcome.
Do you work for PF Changes? :D Thanks!
Zhōu yǔ Qiáo no but I had a friend that did and he told me the recipe
NO MAG NO REAL
Tastes just like it!!! Thank you!
ip man
Soy sauce recipe pls on your Mongolian beef. Tks
i had this dish before its so good i like mine spicy
Most of our dishes take about a minute , a minute later “ Toss it around a few minutes lol . 🫣
AWESOME!
"2 ingredients - beef and dark sauce"
lol what a worthless and silly statement. He might as well have said "1 ingredient.. mongolian beef."
Jerkoff didn’t give the ingredients of the dark sauce. No use in making beef and scallions is I don’t know what’s in the glaze. Useless video.
Soy, vinegar, salt ,sugar , and a hint of secret sauce lol
Ginger, soy sauce and garlic. I found it online. Better much better
And the darkness is achieved by dark soy.
Janeya Beaton-Burton mlook up moo goo gai pan on u tube ....there is a guy that makes the special sauce that goes with most dishes......not the mpp goo gai pan but it found him when i looked up the moo goo gai pan but i dont remember his name
Tom rocha p
i visited pf changs in dubai city centre today. This is not the first time i was having this dish and i usually dine with family here. But today i ordered the mongolian beef and i guess as i was alone they served quite less beef and too much onions. This is bad ethics and i was really disappointed by the service not alone to say that the dish is expensive too.
Cook at home it's seems ez
The last time I asked for it it was too salty. They told me that it was the natural taste. But my senses are not fooling me.
Needs bamboo shoots & chili sauce.
No it doesn't
That might be good. But it wouldn't be mongolian beef. Maybe you should add some Reese's Pieces, and marshmallows, and try it out, at a potluck.