P.F. Chang's Authentic Mongolian Beef Recipe
sliced beef tenderloin
(or peanut, canola, safflower oil)
low sodium soy sauce
(see note 1)
green part only, cut 3" long
Heat the oil in a saute pan over high heat. Add the sliced beef and cook for 30-60 seconds, or until the beef if lightly browned around the edges and no longer pink throughout the rest of the surface.
Add the garlic and toss with the beef.
Add the rice wine, soy sauce, and sugar, and bring to a boil. Cook the beef until the sauce has thickened enough stick to the meat and no longer pools at the bottom of the pan.
Add the green onion sticks and toss to mix with the beef. A few tosses are all that's needed - the onions do not need to be wilted.
Add the sesame oil and toss the beef.
Transfer the beef to a serving platter and enjoy with your favorite side dish (e.g. steamed rice or noodles)
Note 1 - the original recipes does not specify which soy sauce they use but I find that the low sodium one produces the best results.