The MONGOLIAN BEEF Experiment!
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- čas přidán 4. 01. 2021
- The most popular steak in Chinese restaurant is Mongolian Beef. It's sweet and savory at the same time and really amazing. Now the big question is, can sous vide make it even better than the traditional version? Well let's find out.
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1/2 Cup Beef Broth
4 tbsp Hoisin sauce
1 tsp Sesame Oil
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#Steak #TakeOut #SousVide - Zábava
I would love to see a steak cut tier list
@@offthetopbbq that's part of the fun
@@offthetopbbq Cooking and frankly everything related to it as a whole is subjective....
He's gunna say picanha
1. Picanha
2. Everything Else
This is the only tier list needed.
@@offthetopbbq taste every cut, find out how good each steak tastes, put them in the order you like them, arrange those into tiers, profit
Hey Guga,
What about miso dry-aged beef?
Cheers
liking so he sees
@@MichelleObamasBBC Hopefully. Funny thing I had this idea tonight and it’s hard for me to comment this early (Australia time zone), so I think it’s meant to happen
Good idea!
Great idea. Greetings from Poland 🇵🇱
I am not really fond of the weird experiments, but this idea sounds tasty. I could see it with dry-aged, or perhaps? even better with a 24 hour marinate?
"Russian Crazy hacker fans" lol
it should be "Crazy Russian Hacker" right? but yeah, its have same meaning anyway
I was looking for this comment lol
@@raisaapriliani2717 yes
@@user-fk1jh6ko4i same here haha
The Russian is missing its "A" bro
CrazyRussianHacker/ SVE video: "Today we're going to be cooking a steak with Napalm."
LMAO 😂😂
"enemy napalm strike inbound!"
the vietnam beef experiment XD
Where safety is no.1 priority
"I know it doesn't look that good right now, but watch this!"
Lol "and remember safety is number 1 prorty" havent watched crazy russian hacker in a minute but will never forget how he says that line
Facts😂
Straight up
Lmao he said “Russian crazy hacker”😂
You mean Russian Crazy Hacker lmao
Hi Guga!! I have to recommend a Greek traditional recipe that is so good, its called frigadeli! Here is how to make it: You cut a beef liver at small pieces and you season them with grated garlic, parsley, salt and black pepper(we also add a little bit of kefalotiri which is a hard cheese, you can use parmesan maybe but its optional ). Then you put in lukewarm water (not hot) some lamb caul fat until is tender. Then you take each piece of liver and wrap it with the caul fat. Put them in wide skewers and grill the in direct heat. I reccomed you to try it with some cold beer!!!
You should try to contact him directly to see if he responds
You should sous vide dry-aged SPAM... a little bit of guga rub, and seared with flame thrower. So lets dew et!
YES
lets dew et!
I don’t think you could dry age spam😓 but it would be interesting to see
Homemade iberico spam** lollol
@Ed of the Dead it’s ground pork with salt and cure, sous vide already
You failed to list how to finish the sauce with shallots, ginger, garlic and Chile flakes.
Funny thing is I’m mongolian and i lived in mongolia 26 years but i never saw mongolians cook like this😂😂😂
I always found it funny that this dish is only found in Chinese restaurants but it’s called Mongolian😂😂😂. Do y’all not eat this in Mongolia?. I also heard y’all food is very similar to some traditional Turkish cuisine.
@@arhumshamim7753 well we have beef, but just doesnt use these kind of spices and sauces on it lol
Yea we dont eat stuff like this. Im from mongolia
You should get some of that over there 😂 it's really good, even if not authentic
hah bich harahgu LoL
“Remember, exact amounts and ingredients are in the description”
I just got back from the store to buy the stuff I needed for the sauce and realized I didn’t have shallots or ginger because they weren’t in the description. Doh!
the lists in the description are so neatly organized!!! it's the most complete I've seen on any channel. awesome.
I LOVE that you showed both versions of the preparation.
Guga coming back with some new ideas. You never fail to make me click and watch your videos. You're amazing guga.
EVERY single time he sears steaks with that music I always feel like I’m in the movie Roadhouse
Love the balanced commentary between you and your cousin Guga. Entertaining!
Love this video, you definitely should do more of there recipes all across the world!
5:13 "I know my steak 🥩 doesn't good right now but watch this" is an emotion ❤❤❤
This jus seems like an unfair comparison. He’s using a much better cut of meat for the sous vide and he seasoned the meat. You should use the same cut and no seasoning to find out if sous vide actually makes it better.
I’ve noticed he does this a lot with comparisons
Spoiler alert: it doesn’t.
I live in Wisconsin USA. Strip is $6 a pound. Skirt is $13 a pound. I can get Prime Strip for $14 a pound. I NEVER buy skirt.
It’s not supposed to be fair. One is obviously more expensive and meticulous than the other.
@@jonschmidt1545 flank or skirt has a better flavor then prime strip.............
Both look fantastic Guga! I got a Sous Vide circulator for Christmas, so I'm adding this one to my list to try!
Love the video Man. Keep it up
Fun fact: there aint no Mongolian beef dish in our country lol
Fun fact: most people in my country have never tried beef and neither have i and thats because the beef in my country is overpriced and its a semi poor country
@@kalinjovanovski5393 , raise your own.
Fun fact: Epstein didn't hang himself, in this or any other country
As you probably know: "Mongolian" beef is actually a Taiwanese dish which has nothing to do with Mongolia.
@@therealMelonMusk if the meat is overpriced, imaggine how much does a cow cost
You feel like part of my own damn family Guga. You are a true beef connoisseur. Been subscribed for years Buddy. Love what you do.
Fantastic video, guys! Happy New Year! 🎉
So love your channel. Keep up the great content.
"GUGA! What is best in life?"
"To cut the steak, to see the marbling, and to hear it sizzle on the grill."
I hope you read that in his voice, too.
I read it in a weird stereo of Arnold and Guga...
I don't care if it's amazing or phenomenal, I only wanna know if it's DEEEEEEEELICOUS
Im i Mongolian, and i love your channel and subbed quite while now. And this is so exciting to me, thank you Guga!
Thank you so much, Guga! I tried your Mongolian beef recipe tonight, and my family loves it so much! Totally tender. Totally tasty. Bravo!
Idea: sous vide steak, cover in corn starch, deep fry the outside to get the crust only, cut it, then put it into the sauce so it's covered and LOOKS like the traditional style!
So you didn't actually put all of your ingredients in the description. I wish you would have added the shallots, ginger, garlic, hot chili flakes and oil type. I got the sauce ingredients from the store no problem but couldn't watch the video in store to get everything else that is supposed to go into the recipe :( :(
Ps. I only know what else goes in the recipe now because I'm finally home from the grocery store.. lol
Lol, same here!
Guga does this all the time, and never checks back in with an answer. Just eyeball it.
@@Synn1313 yeah that's all I did. Figured out what I missed, went back out to the store and got what was needed then put it all together. Honestly, it was a very easy recipe to follow/do. I'm making it again next week actually lol gunna drop some off to my parents to try.
i am from mongolia and been enjoying your videos for ages love your content keep it up man
Hi guga, thanks for the videos
You improved my cooking skills by a lot
As you were saying "Safety is number one priority" my mind went to the Crazy Russian Hacker immediately, but I didn't expect you to actually acknowledge the reference - good one!
Guga:
-But watch this!
- It is phenomenal
- Alright everybody
- (Comment words that i missed)
You missed the "lets do it"
I know they don't look good right now BUT WATCH THIS.
What you thinking angel ?
It’s AMAAAAAAAAZING!
And your sauce is downe
I like that you added two completely different ways to do it, BOTH GOOD. If you are in a rush, do it one way, if you have the time and want it better, do it the other way. I'm going to try BOTH ways, and stick them both in my arsenal. Another spectacular video.
Cool vid guga!
I can hear South Park's city wok man now. Going nuts!
City Mongorian
Would love to see a blue steak all the way up to well done to see which is truly the tastiest
I agree!
Rare to medium rare is where the consensus is at
@@raidenkeify if you've never tasted blue I suggest trying it as it's really quite nice
Yo Guga you are the best, happy new year!
Thank you Guga! Having this for dinner tonight
The quality of cow upgrade also will help anything
Guga : 6:45
Lou Bega : Hey those are my lines !
I didnt knew u had another channel... this is even better. Lol.
I just recently discovered your channel. I love your videos and interaction with your family. I love cooking for my family too. I was wondering if you can cook an entire meal sous vide. I seen your mashed potatoes. They look awesome. What about rice or pasta.
For the experiment to be accurate, shouldn't you have used the same cut of beef for both versions?
usualy he goes closer to the scientific method, but those are just guidelines.
I mean, he used superior steak for the sous vide version so of course it was going to be better.
"tiny pinch of sesame oil" and a "good amount of brown sugar" but the description lists the same amount for each...
Assuming he means toasted sesame oil, no way I’d use a full TBSP. I’d probably use 1/2 TSP.
It's 1tsp of sesame and 1tbsp of brown sug
That’s for foos who don’t know how to cook lol
Awesome work Guga! Love when it taste even BETTER than you thought it would 😁
Great video Guga! I like way more onions, but that looked awesome!
A like for the love you sent towards my boy "Crazy Russian Hacker".
1/2 the ingredients for the sauce are missing from the desciption. :-( Shallots, garlic, ginger, hot chile flakes . . . but how much?
This. Also, what cut is "cured steak"? And whats the weight of the meat?
Guga never lets down! Keep the videos coming.
Absolutely Fantastic! I won’t be doing the original,, your sous vide steak is the way to go!
Hey Guga. You got a Cat ? I could swear i hear a cat at 9:00 :)
Its currently in a guga dry rub marinating and waiting to be dry aged
He “had” a cat
Amazing!
Im Mongolian and i have never heard of this. LMAO
its chinese american haha
its like french fries. its anything but french
This isn’t even the Chinese version though, this looks more like when people fail at making bulgogi. Most people don’t realize how little soy sauce you need and most marinades are completely marinated.
@@hurgcat why would they brand it as mongolian, wierd
Hey Guga, thanks for your great videos.
After watching your videos, I have three requests for future videos:
- Please try some other cattle breeds than wagyu and American beef.
- How do you clean all your pans and other cooking ustensils so they continue to be so shiny ?
- Please cook a foie gras in a terrine using sous vide.
And yes I'll repeat those requests often. ;)
Oh and happy new year!
Great Job Guga!
Every Mongolian beef dish I've had, had vegetables in it.
You have been eating in the wrong restaurants. Often there are a couple of chunks of broccoli on the edge of the plate but not mixed in with the dish itself.
incorrect
@@whodat9198 yes they have. How do you know what the dish I ate came with.
@@6977mixman Cuz I know Mongolian beef never has vegetables. Your place makes the dish wrong. Simple as that. That's like saying sweet and sour pork is made with oranges because your place makes it with oranges. That's incorrect. Period. Maybe you are confusing Mongolian BBQ with Mongolian beef. Otherwise your cooks are just making stuff up in some backwater neck of the woods somewhere.
@@whodat9198 well they are Chinese restaurants owned and operated by Chinese immigrants so they can make it the way they want to.
Ah yes. Love me some RussianCrazyHacker lol
My mouth is watering just listening to you guys.
Made for my daughter today and: 1. Don't use regular soy sauce. WAY too salty (I know it's listed as low salt but not gunna buy some JUST to use with this) had to add more brown sugar. 2. splatter sucks (again he warned but thought my splatter cover would be enough, it wasn't) 3. Reduction takes longer than I expected at 45 mins still reducing. WITH ALL THAT SAID, both my daughter and I loved it.
this is 'Daging masak kicap'
Guga: Try using Arrowroot Power next time instead of Corn Starch. It's superior and healthier.
I have been using potato starch. Where can I find Arrowroot Powder? Please don't say Amazon
@@jonschmidt1545 Honestly Amazon (I know you didn't want me to say that.) It's the only place to get it in bulk for cheap.
Can you do a vid on a lamb or pork dish? I love your content man keep up the hard work
Hey Guga I made the normal version for my partner and myself and it turned out so damn good. Thanks for the recipe!
So early! Abraços do Brasil, amigo c:
Mongolian beef isn't actually Mongolian. It's invented in Taiwan
Hawaiian pizza was invented in Canada
@@PeakyDister so was sushi
@@YungBoiEscobar i mean that is california roll not sushi😂
French fries were invented in Belgium
Since we’re having some fun with this: Spaghetti and meatballs were invented in the U.S.
"you outdone yourself this time" is a BIG compliment for Guga, specially coming from mamao at this point!
Thanks for the recipe, I'm gonna cook it for my next dinner ♥️
Anyway, what about changing the flamethrower by covering it with a starch and then quickly deep frying it after sous-vide? I guess it's gonna taste amazing with that extra crunchiness + that sauce 😋
Him: I know my steak doesn’t look that good right now..
Me: that looks better than any other steak I’ve eaten already
No onions, no flank, no rice sticks, not Mongolian beef, but I don’t care 🤷🏾♂️
Not every Mongolian beef has that
@@aidanmulcahey4650 then it’s not Mongolian beef sir
@@3rdjrh : This isn't Italian cuisine. People are welcome to add what they like
@@CorruptinMind 😁 of course you can, but it becomes a variation of the original dish. It’s like saying “I’m making a taco, but instead of a tortilla, I’m gonna use candy canes” it’s something but not a taco
@@3rdjrh : Tortilla the base of the dish. The equivalent of your analogy would be swapping the meat that would be a big change. This is just small differences. If I were to make beef stir fry, of course I would try my best to stick to authenticity. However stir fry is historically based on having scarce ingredients. So traditional recipe shouldn't matter too much
Looks FANTASTIC!
Would love to see you cook more Chinese food
Just as every fan of Mandalorian Beef would say: THIS IS THE WAY!
Lol
For any other odd people that still watch guga's videos even though you gave up eating meat a long time ago - this recipe still works using king oyster mushrooms instead of beef, and mushroom stock instead of beef broth. Thanks to the recipe being more about the sauce, it tastes the same, and the texture of seared king oyster mushrooms is only a little different to seared skirt steak.
Loins mane might be a better texture for it, if you’ve never had it, it has a super meaty texture with a slight beefy flavor.
You know when the camera starts to slowly pan in for their reaction it's going to be amazing
First time early to the best meat channel on CZcams!
🌶🌶🌶Mongolian beef is 🌶🌶🌶 SPICY 🌶🌶🌶 where is the heat?🌶🌶🌶
In the chili flakes lol
@@juliobarillas327 the ingredient list in the drop down has no 🌶spice🌶 at all....
Fun fact : Nobody cares if you're first just enjoy the video.
True
you’re*
@@Jordan-jy7pg fixed ;-;
Technically not true, the person that is first cares ^^
I just cooked this... this is just heavenly!!! Thank you!
I made the first version of the recipe tonight for dinner. My wife and I really enjoyed it. Thanks for posting. Since the sauce is a reduction, even low sodium soy sauce can result in a very salty sauce, so one tip I'd add is to use a low sodium beef stock as well.
Looks good
Smells good
Then man it is good
👇
Guga, I followed your basic recipe for mongolian beef, and it turned out really good 👍 but in so doing I realized how much better you are at cooking than me (obviously I knew you were better, before but didn't know how much) because it didn't go quick and easy for me haha!
Also, how about your try dry brining a picanha
Bom dia Guga, mais um excelente vídeo!
The captions "hey welcome back to sweden everything" :D :D
I'd love to see you try making ginger beef, the Canadian Chinese restaurant staple. Heat, sweet garlicky... everything you love
No kidding, u got me smiling when u said safety is our number one priority
I never get tired of watching the flamethrower action.
WE LOVE YOU GUGA
Guga deserves his own tv show straight up
1:39 "mix everything well" Great mixing XD
Amazing video
I always have to decide between Mongolian Beef and Curry Chicken when I get Chinese. How about a Guga run at the Curry Chicken too? Take care and I hope you guys' 2021 is off to a great start.
Guga is just the man
I got some 'breakfast cut' ribeye from my butcher today and was talking about making Mongolian beef with them, then I come home and see this! Thanks Guga!
I'm definitely making this!
Mongolian Beef is my favorite dish to get at Chinese Food restaurants. If I weren't having pozole tonight i'd be heading into town for some Mongolian beef thanks to this video! lol
guga’s reflection in the sauce making bowl>>>
Haha so cool that you mentioned Crazy Russian Hacker
You and him are both my favorite youtubers
I really like how you mix both methods into one video. You should merge Guga Foods with Sous Vide Everything.
“Cause safety is our number 1 priority”
Nice, i see what you did there 😂