What is the difference between Mongolian beef and Szechuan beef?

Mongolian Beef can be described as having a savory soy-based sauce with scallions as its main aromatic. Szechuan Beef has a similar soy sauce-based profile but with the addition of a spicy element, such as fresh or dried chilis and/or Sichuan peppercorns for a numbing sensation.

What do you eat Mongolian beef with?

We also love serving this dish with garlic noodles, chow mein and a side of lightly roasted green beans . In the U.S. Mongolian beef is also commonly served over a bed of fried cellophane noodles, which adds a light, crisp texture to the overall dish.

What cut of beef is Mongolian beef made from?

What's the best cut of beef for making Mongolian Beef? Restaurants often slice up flank steak for this type of stir-fry. It's also a great choice for beginner cooks, because the grain on flank steak is really, really obvious, which makes it easy to make sure that you're slicing against the grain.

Why is Mongolian beef so tender?

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.

Is Mongolian beef healthy for you?

In conclusion, Mongolian beef can be a healthy and nutritious dish when prepared with the right ingredients and cooking methods . It's a good source of protein, iron, zinc, and various vitamins and minerals.

What is inside hoisin sauce?

Though regional variations exist, most modern hoisin sauce recipes contain some combination of the following ingredients: fermented soybeans, five-spice powder, garlic, red chili peppers, and sugar . "Hoisin" comes from the Cantonese word for seafood, though it's not commonly associated with seafood dishes.

What is the most popular Mongolian dish?

Tsuivan – stir-fried meat and vegetables with noodles – is one of Mongolia's most-loved dishes. First, meat and vegetables are chopped and stir-fried with sheep tail oil and salt. Then, noodles – hand-cut ones are best – are added to the top of the sizzling ingredients with some water.

Which is hotter Mongolian beef or Szechuan beef?

Szechuan tends to be differing types of hot such as “hot and sweet” or “hot and sour.” The hotness also has a different tingly sensation due to the Szechuan peppercorn used. Mongolian tends to be mild and rarely uses spices. It is also has a lot more actual sauce typically than Szechuan.

Is Szechuan beef spicier than 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.

Which is hotter Mongolian or Szechuan?

Szechuan Beef is characterized by its bold, spicy, and numbing flavors, often derived from Szechuan peppercorns and chili peppers. Mongolian Beef, on the other hand, has a milder and sweeter flavor profile, with a balance of savory and sweet notes from ingredients like soy sauce and brown sugar.

Which is hotter Szechuan beef or Hunan beef?

The Spice Narrative: While Szechuan cuisine is known for its numbing spiciness, Hunan dishes are celebrated for their pure, unbridled heat .

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

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April 7, 2022April 7, 2022 by Annie

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Air fryer Mongolian beef is the perfect weeknight dinner when you want a kid-friendly meal that is full of flavor. Crispy beef is coated in a sweet sauce, just like you’d get at an Asian restaurant, and it is ready in only 20 minutes!

This is one of my favorite items on the menu at our local P.F. Changs because the sauce is both sweet and salty with a bold flavor that complements the meat perfectly. The tender beef is a little bit crispy and is coated in an amazing sauce for a delicious Asian meal everyone will love!

Enjoy making a takeout meal at home? Try my recipes for air fryer honey garlic chicken or homemade egg rolls.

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P.F. Chang Copycat Mongolian Beef Recipe

This is a copycat recipe for P.F. Chang’s popular Mongolian beef dish. This is a Chinese-American dish that has nothing to do with Mongolian cuisine! But it makes a delicious dinner and is a popular takeout meal.

Air Fryer Mongolian Beef - Copycat P.F. Changs Recipe (2)

Key Ingredients for Air Fryer Mongolian Beef

For exact amounts needed see the recipe card below

Flank steak– Flank steak is the preferred cut of meat for this delicious beef dish. Cut the meat against the grain so that it is tender.

Corn starch– The cornstarch helps tenderize the meat, so it is not chewy. It also gives it a little bit of a crust as it cooks in the air fryer.

Soy sauce – This gives the dish the salty flavor that complements the sweetness. I prefer to use low sodium soy sauce, so the final dish is more sweet than salty.

Brown sugar– The brown sugar provides the sweet flavor.

Ground ginger,garlic, andoilare additional pantry staples that you will need.

Air Fryer Mongolian Beef - Copycat P.F. Changs Recipe (3)

How to Make Mongolian Beef in Air Fryer

1. Cook Meat

Slice the flank steak against the grain into thin strips. The thinner the piece, the better! Then toss the meat with the corn starch.

This recipe uses a lot of corn starch. It serves two purposes. First, it makes the meat’s surface more acidic, which helps keep the meat tender as it cooks. Second, it provides a light coating that will give get crispy. The result is beef that is crisp outside and tender when you bite into it.

2. Make the Mongolian Sauce

Make the sauce while the steak cooks. Combine the oil, soy sauce, brown sugar, ginger, and garlic in a bowl and stir to mix. Then put it in a saucepan and heat it over medium-high heat until it comes to a boil.

Air Fryer Mongolian Beef - Copycat P.F. Changs Recipe (6)

Turn the heat down and let it cook for 1-2 minutes. Then set it aside while the meat finishes cooking.

Air Fryer Mongolian Beef - Copycat P.F. Changs Recipe (7)

Add the crispy beef to the sweet flavored sauce and stir so that it coats the meat.

How to Serve

Serve this copycat P.F. Chang Mongolian Beef over crispy noodles or white or brown rice for an Asian-inspired dinner at home! Garnish the dish with green onions and sesame seeds.

Air Fryer Mongolian Beef - Copycat P.F. Changs Recipe (8)

How to Store

Store leftovers in an airtight container in the refrigerator for 3 days. Once it is mixed with the sauce is messy to reheat it in the air fryer.

I recommend using the microwave or putting it in a saucepan on the stove on low heat. It will thicken in the refrigerator, so you might need to add a little beef broth to it as you reheat.

Did You Make This? Leave a Star Rating!

4.57 from 57 votes

P.F. Chang’s Copycat Mongolian Beef in Air Fryer

Published By Anne

Make Mongolian beef in the air fryer for crispy beef coated in a sweet and salty sauce, just like at P.F. Changs. A delicious kid-friendly meal that can be ready in 20 minutes.

Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time20 minutes mins

Servings: 3

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Ingredients

1 pound flank steak thinly sliced
1/4 cup corn starch
3 tablespoons vegetable oil
1/2 cup low sodium soy sauce
1/4 cup brown sugar
1/2 teaspoon ginger
1/2 teaspoon pepper optional
1 tablespoon minced garlic
2 green onions sliced, optional

Instructions

Slice the steak into thin strips.
1 pound flank steak
Preheat your air fryer to 400 degrees F for 3 Minutes.
Toss the strips of beef in the corn starch. Transfer the coated beef to your air fryer basket. Cook at 400 degrees F for 12 minutes cooking time or until crispy.
1/4 cup corn starch
While the meat cooks, combine the oil, soy sauce, sugar, ginger, and garlic in a medium bowl. Whisk the sauce ingredients until smooth.
3 tablespoons vegetable oil, 1/2 cup low sodium soy sauce, 1/4 cup brown sugar, 1/2 teaspoon ginger, 1 tablespoon minced garlic, 1/2 teaspoon pepper
Transfer the mixture to a small saucepan over medium heat. Bring to a boil and cook the sauce for 2 minutes.
Put the sauce back in your bowl. Add the cooked steak to the bowl. Stir so the sauce coats the steak.
2 green onions

Notes

Serve over noodles, white rice or brown rice.

Garnished with green onions and sesame seeds if desired.

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Nutrition Information

Nutrition facts are estimates.

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Air Fryer Mongolian Beef - Copycat P.F. Changs Recipe (10)

Hi, I’m Anne!

I love to cook and I want to share my recipes with you. I believe cooking should be approachable and fun, not a chore. I want to make simple recipes using everyday ingredients that you can make again and again, whether it is for a busy weeknight, a summer cookout or a special dessert. Read more...

1 thought on “Air Fryer Mongolian Beef – Copycat P.F. Changs Recipe”

Delicious, yummy texture served with coconut milk rice, looks great and taste’s fab
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