P.F. Chang's Mongolian Beef Secrets Revealed

Wanna learn how to make world-class beef pho at home? Check out this video: https://youtu.be/wcGwrSZFoQ8?si=nQ7FmlcDy59FvbN9

I watch a lot of food content on YouTube 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!!

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

Don't change a thing Jason, your videos are great. Explanatory and entirely useful.

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.

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!!!

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.

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 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.

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 love all of the small comparisons between different methods/ingredients. It’s like you have a whole test kitchen working for you.

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.

Yes!! PF has fallen off, but the texture and flavor of that dish is next level. Trying this tonite Jason. Thanks.

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! 🤣✌

Excellent information here Jason, thanks for your thoroughness & detail!

The attention to detail is amazing. Great work

These are the recipes in depth I love so so much!!❤

I'm always so impressed by your recipes, I am definitely giving this a try!

Current King of this style of video. Long may he reign

This looks amazing! Again, truly appreciate the next level explanations and going to lengths of making the sauce with two different soy sauce brands.