BETTER THAN TAKEOUT - Mongolian Beef Recipe
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- Äas pĆidĂĄn 27. 02. 2018
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Mongolian Beef is a Chinese dish that most Chinese people donât even know about. According to my research, originally, this dish was invented in the USA and it is a well known American Chinese food. I got a lot of requests for this. In this video, I will share some of my tips that will take this dish to another level.
đ„ą RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
*Ingredient list*
- 14 ounces of beef (cut into 5mm thick)
- 2 tbsp of Chinese cooking wine [Amazon Link: geni.us/3hdHAM]
- 1/3 tsp of salt
- 1/2 tsp of black pepper
- 1/4 cup of cornstarch (just enough to coat the beef)
- egg white from 1.5 large egg
- 1 tbsp of minced ginger
- 1.5 tbsp of minced garlic
- a bunch of spring onion (use the white part to stir fry and reserve the green part to add at the end)
- enough oil to fry the beef
*For the sauce*
- 2 tsp of cornstarch
- 1 tbsp of oyster sauce [Amazon Link: geni.us/pQiOjK]
- 3 tbsp of soy sauce [Amazon Link: geni.us/wABlLXf]
- 3 tbsp of brown sugar
- 2/3 cup of water
- 1 tsp of dark soy sauce [Amazon Link: geni.us/T4vy]
- My first tip for you is to slice the beef into 5 mm thick. Personally, I think this is the perfect thickness. I donât recommend slicing it thinner than this because it will dry out quickly during the frying.
- Normally I will season it with some Chinese cooking wine. But I am in Cuenca Ecuador now. I couldnât find Chinese cooking wine in this whole city so I found out that same amount of beer works just fine. I thought this will be a good substitution for Chinese cooking wine. Do not use the dark beer. It will turn out a bit of bitter at the end. After that, I will add some salt and black pepper. If you get a cheap cut which might be tough, you can add 1/4 tsp of baking soda. It will help tenderize the beef. But if you get a nice cut, it is not necessary.
- Let the beef sit for 30 minutes. We will coat the beef with some cornstarch. Give it a little mix to make sure the cornstarch is distributed so it wonât clump up later. Then we will add 1 and a half of egg white. Mix it again. After you make sure that every piece is coated nicely, you still want to keep massaging it for another 5 minutes to give it enough time to tenderize the meat. So this is my second tips. Cornstarch and egg white is a very common technique in Chinese cuisine. It gives a lot of moisture to the beef and creates a starchy layer to lock the juiciness inside the meat. So the beef will turn out super tender and juicy. Try it and you will be surprised.
- Heat up 2 cups of frying oil to 370 degrees Fahrenheit. The most important thing is to get the oil to the high temperature so the beef will have a nice outside layer.
- I usually put the beef as close as possible to the oil and then drop it in. In this way, the oil wonât splash everywhere. Add your beef piece by piece otherwise, they will clump up together. Make sure you fry them in batches because it overflows easily.
- The oil is very hot so it will just take 1 or 2 minutes. Donât fry it too long because you donât want to overcook your beef. What we are looking for is the slightly golden color on the edge of the beef. I use a sieve to get rid of the excess oil.
- Before we start the stir-frying process, letâs quickly make the sauce(2 tsp of cornstarch, 1 tbsp of oyster sauce, 3 tbsp of soy sauce, 3 tbsp of brown sugar, 2/3 cup of water, 1 tsp of dark soy sauce). Set the sauce aside, we will use it soon.
- Heat up the pan. Add about 1.5 tbsp of cooking oil, 1 tbsp of minced ginger, 1.5 tbsp of minced garlic, and some white part of the spring onion. I like to use the white part for stir-frying because they donât get soggy and I also reserved the green part to add at the end. Stir this until fragrant. Pour in the sauce. Stir it until it thickens up. Add the beef back into the pan. Mix everything together. Once you see the beef is coated with that shiny, thick, flavorful sauce, you can add some spring onion. Give it a final stir then take it out and serve it with white rice. - Jak na to + styl
Thank you. My brother is dying and I am a chef who wants to make his last days peaceful and good. I know this is one thing that he wants to have. I usually do French cuisine so I appreciate this fast tutorial to make his last days happy.
â„god bless you and your brother.
Is he still kicking ?
@@SoupedUpRecipes Thank you, I only just saw your comment and really appreciate it.
@@braggarmybrat My brother passed on 3 years ago. He still visits us. Every so often we smell the gentle smoke of his cigarettes or his cologne. And a funny thing is that it would always be one of us smelling it while others would not.
Long story short: Love does not die. â€ïž
Isaiah 9:6
Merry Christmas!
â€ïžâïžâ€ïž
@@elcidcampeador497 Well, the taps in the kitchen turn on for no reason, and reminder alarms that have been deleted ring on the iPhone. One saved the HVAC unit (in Phoenix!) just as it was about to go on the fritz. LOL! "He's Here!" but very welcome.
I have just subscribed within the first minute of this video. REason, there is no music. Thank you, I can hear your voice clearly and concisely.
Hey
I subscribed fr different reason. She is sexy
I love fabric and flowers Exactly! And, to the point!
same here, thank you.
I love fabric and flowers...I agree. I'm a musician and I think many CZcamsrs do not use music well in their vids. If I'm trying to listen to someone's words, I don't need to be distracted by often lame music.
Oh my Mandy, I made this last night as my first ever attempt at Chinese cooking. I think it was the best thing I have ever made!!! It is so exciting how everything comes together in the end. I have never had any Chinese food from a restaurant taste this good either. Thank you, thank you, thank you!
Well done, this woman deserves to be shown as one of the best
What cut of beef did you use?
Please indulge me about the correct measurements because I don't and won't guess how much of the ingredients go into the dish
@@patrickkelly8095 Rib eye is my fave!
You're really good at explaining technique. And I made this three months ago when our weather was still cool but forgot to come tell you how wonderful it is. (There is no way I am deep-frying anything right now! I am enjoying lots of salads and sandwiches during these 118-degree days!) The recipe is spot-on, and tastes similar to my favorite Chinese takeout restaurant back in Los Angeles (now I am in Phoenix, Arizona - yuck). In fact, I would say your recipe is even better than that restaurant's version. So thank you, dear one. You are a gem!
I tried this. I did not use the beer. I did everything else. For the first time I made Chinese restaurant style beef and it tasted GOOD. I am so happy! Thanks for thee recipe.
The alcohol gets cooked off if that's a concern for anyone.
I know this is a year later, but i use Dry white wine as a substitute for Chinese wine (you can also use Sherry wine. most variation in the substitutes is the sweetness). Usually the alcohol doesnt get cooked off because of the usual FAST stir fry time but im sure it does in this recipe. It isnt much anyway, so it never tastes boozey, which is great because i dont care for booze taste in my food or snacks. -
she used beer? i didnt see that part ; /
@@Pattys1967 as a substitution for the chinese cooking wine
@@AarenYASS
The wine does indeed get cooked off because 1. the cooking temperature is HIGH, 2. the amount is SMALL. (In all savory recipes, the alcohol will be cooked off. No one wants a boozy flavor to their food unless it is a dessert or a drink. Think about it!)
This lady is so clear with instructions and knowledgeable,just brilliant!!!
and she's cute too !
Exactly, the best cooking instruction
Yeah. The poor lady only has a problem pronouncing method. Sheâs says Metal. Which is cool in a way, with me being a Metal Head! Lmao.
I agree, I'm so impressed by her.
Yes, very clear and concise and the option with water is great too.
The way she explains the procedures is so clear and precise and easy to follow...thank you
Cute as a button too
@@zqfgweyuzqfgweyu8299 thats not nice đ
This looks really good, I like the way she puts all of the ingredients & instructions below. The best how to cook on youtube.
loved the different methods for frying/blanching - keep cooking!
I am loving this channel. Just learning to cook for myself after decades & loving Oriental food, this is a godsend, new Wok next from you.
I made this last night...along with your recipes for 'Kung Pao Chicken' and 'Singapore Noodles' (but I used Italian 'capellini' pasta instead)...and everything turned out amazingly!!! My husband said it was way better than our local Chinese take-away! Thank you so much for your wonderful channel...đđđ
Your husband is lucky !
I am so glad I came accross this channel. I have to try all her recipes. She's also so sweet and adorable! Explains so well and makes it so easy. Thank you!
looks so tasty! like the fact that you included the blanching as well as the frying so people can choose what they prefer! keep it up :)
Love your tips, techniques, and recipes. Your so good at sharing your information and talent. Thank you.
OMG, Iâve Iâve just made the Mongolian beef recipe, I followed your guidance to the T, it tasted fantastic!! you make these video instructions so easy to follow, you make me a half decent cook into a really good cook, thank you and please please keep it going.
My friend and I made this recipe today and it was amazing. We added green chilli and red chilli sauce, the taste of the sweetness and spicy was there. Thank you so much đ
It's 2020, this recipe has made this year awesome, my family loved it, they for sure said it was at a fancy restaurant level. Thank you so much for your patience and the time you invested explaining this recipe.
I just wanted to say, I have made this recipe 4 times now and every time it turns out great. It has become a household favorite and everyone looks forward to our Chinese takeout night lol. I have actually made over a dozen of your recipes (traditional and non-traditional) and ALL of them have turned out superb. Thank you for sharing and I always look forward to your videos!
Made this last night and it was absolutely spectacular! I LOVE your channel and how you make things so easy to understand. Thank you for some of the BEST Chinese food we've ever eaten!
My wife and I made this today, we had no beer and tried cooking sherry. turned out amazing, a 5 STAR recipe! Thank you so much!
She is so adorable!! Simple recipe! Love it!!! đ„°
Made this a couple times since I 1st watched it ..I recommend using the baking soda as it really makes a difference tasted better than restaurant..
Enjoying your videos from Trinidad and Tobago
When or where do you add the baking soda?
@@elifarnsworth8762 normally the baking soda is added to the beef right after you slice it. When she added the beer and pepper.
Thank you so much for this recipe, I made this for my family tonight for the first time and they all loved it. The only change I made was a few thin slices of red pepper for colour. I'll be cooking this again.
Mandy, I have made your beef chow mein and a few other recipes and they have always worked out. Your technique and instructions are well presented and very clear to follow. I thank you for all your time and effort you take to make these videos and very much appreciated. Have a lovely day.
Iâm not a skilled chef by any means, but I followed this recipe - as this dish is one of my favorites. Absolutely delicious!
đđŒđđŒ
Which kind of beef did you use?
Which kind of beef did you use?
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I am so excited about finding your channel. The Mongolian beef looks wonderful.
I found you about a year ago and have been enjoying your method of cooking since. Thank you for the detailed explanation on your tutorials and giving the healthier options and substitution.
You are precious! I truly love the strength of your presentation and the non-conflicting attitude! I'm and Old Person, I know L's and R's are a special thing! I know you know that! I admire the 'Take it or leave it' calmness as you TEACH us . May you stay my friend and remain blessed by the heart!
I made this today and it was great! I love the texture and taste of the beef in this recipe. Really delicious. I will for sure be making this again my family loved it. I want to use the same technique to make a broccoli beef dish in the future. Thank you so much sweetie!
I really love your recipes, easy to follow and tastes really good! Thank you and I'm looking forward for more recipes!
You're GREAT" at cooking and sharing your knowledge,,, thanks.
I am so very happy to have found your channel!! Thank you so much for having printable recipes!! I can not wait to try your versions because the ones I have done were just not like take out at all đ
Love that you also showed a healthier way of cooking it. Now I definitely want to make this dish!
I did this today and i was impressed. Really good, thank you.
Your recipes are the best thing EVER!!!!! Iâve tried three or four recipes so far and every single one was DELICIOUS!!!! Thank you for sharing these with the worldâ€ïžâ€ïžâ€ïž
You are who I've been looking for for 20 years! Someone who explains the recipes concisely and simply. And with an amazingly sweet voice. I've been wanting to make my 20 year plus Chinese recipes more authentic, like take-out and have always had a problem with the beef not being tender enough. So, THANK YOU SO MUCH for the method of tenderizing the meat. Most enlightening! đđđđ
Thank you for clearing up some questions that I have had for years.
You have the simplest Asian cuisine recipes with available Ingredients for someone not living in Asia or East Asia. This helps me a lot since I get overwhelmed with other channels listing so many things
That's exactly what I love about this channel now that I'm re-discovering it. I live in a small Czech town that happens not to have any Asian grocery shops I know of. Which actually with the large Vietnamese community over here in Czechia is more surprising than you might think! You can normally find at least things like several brands of rice and noodles! I'm not hugely invested in Asian cuisine but sometimes you get a craving, whether for the taste or just for trying a new recipe and having fun with it, and the above fact has been annoying me because I'm kind of already used to being able to nip to the nearest small shop and find something a bit out of the ordinary for just such an occasion. So it's very nice to have things explained in a way that I can make do with what I do have available. And I do love recipes that are more about the hows and whys than the whats.
I love the way you explain everything so clearly. Your recipes are amazing. Thank you so much.
I made this a couple of times because Mongolian beef is a favorite of mine. It is really great! Exactly like my favorite Chinese restaurant! I love that I can control what goes into the dish. Keep it coming!
Mandy, I like your focus on technique because you can apply it to many different things. I have been using your instruction to make many more "off the cuff" dishes based on what I have on hand, and my wife loves it! You do great work, and I appreciate you very much!
Love your recipe
Oh my!! I definitely have to make this!! Thank you so much for sharing!!
Love this channel.She explained everything step by step.Looks delicious.
That looks absolutely amazing. I am going to have to try this. Thanks!
I saw this recipe a couple of days ago and I made it tonight. It was a hit! It was devoured with lots of mmmmmm sounds.
Thank you for sharing, I can't wait to try it! This is absolutely my favorite!
I love the way you have made available the way your printable recipe is arranged. All the information and instructions are there and easy to follow. Thank you so much.
This is my favorite dish .Love this recipe, love your presentation ! Thank you
Wonderful recipe! You have done a great job in describing the recipe. We will definitely try this. Thank you.
Have tried over a dozen recipes for this and yours was hands down the best. Thanks.
She is a very lovable kid. I appreciate her vids and am eager to try them.
Very comprehensive recipe, great easy to understand .
I HAVE to try this!
In Australia, Mongolian beef always has chilli in it. Sweat and hot beef. I love authentic food but i also love how food is adapted to local tastes. Going to try this version tonight.
Mandy. You are brilliant, knowledgeable well researched and precise in the way you explain cooking theory and Chinese Culture! I am a whole foods chef and know when I see a real professional! You make learning the art of Chinese cuisine really fun and fascinating.
When I lived in Taiwan many years ago you could easily find Mongolian beef on the menu. Mongolian bar-b-que restaurants were very popular in Taipei. The chefs worked behind a large circular convex stove top. You grabbed a plate and chose the meat, vegetables, and sauces They cooked the meat and what ever sauces you liked, and when they were done you would have made your way around the circle, picked up your dish and made it to your table to enjoy. My favorite was venison in soy ginger sauce. I am eager to try this recipe and hope it brings back many fond memories. It sounds delicious .
I want to go to Taiwan, I heard it is very cheap for foreigners...
Clark AB NCO club had the best I have ever eaten.
We made this tonight for dinner and it was amazing. I doubled the sauce Thanks for a great recipe. We will definitely make this again đ
Looking forward to to trying your recipe. Mongolian beef is one of my favorite (American) Chinese take out dishes!
I have spent my whole evening watching you cook. I wish all cooking videos were this easy to follow.
I made this following Mandy's instructions exactly. It was absolutely delicious, the meat was amazingly tender and the dish was so tasty. I've already been asked many times to cook it again next weekend.
Thank you Mandy, amazing, easy to follow great recipe.
Looks yummy đ canât wait to try ...thanks for the upload đ
Canât wait to try this. Looks delicious.
Excellent directions, with extra tips given. Plus I just love watching her.
I subbed after watching my first video on your channel but I wanted to comment in this one because it hit me why you do so well and have so many followers. You're just you. I think too many people worry about how they sound or act and you are just being you and it works really well. Even your not so perfect English is charming and welcoming. People either like you or they don't and trying too hard is something most people with CZcams channels should reconsider.
Just be yourself and people will like that about you, as you have clearly shown. Great content and I can't wait to try all of these recipes.
Thank you for your recipe. I have done something similar with beef, also with duck and with chicken. I also usually add stir fried vegetables for added fibre.
This lady is my new favorite YT channel.
Can't wait to try this and thank you for all your culinary tips! Great video! Thanks!
Came across your channel today. I love to listen to you speak, and your recipes and instructions are wonderfully easy! I''ll be making my own Chinese food in no time! Thanks!
Wonderful. I remember as a child always getting the Mongolian Beef, Your simple version and explanation are great. Keep up the good work. Its your approach as much as the subject matter :)
Excellent video, thank you for creating.đ
I made this tonight. Everyone loved it !!! Thank you soooooo much for all of your work.
What cut of beef did you use? I made this tonight and while good, something was wrong. I think I used the wrong kind of beef?
I just cooked it and I must say, OMG itâs delicious đ€€ and the meats are really soft. Thank you for the recipe! â€
Yummy recipe and youâre right! Unless we follow your exact instructions, we cannot fail đ„°
I've been following this recipe for a few days now and I loooooove it. Thank you!!!!
What cut of beef do you use?
I tried this tonight, using the Blanching method and messed up. It's still good but the Orange and General Tso were, Perfect (chef's kiss) so the fault is with me. I'm thinking I used the wrong kind of beef?
My picky teenager who wouldn't normally eat this at a restaurant was drawn in by the fragrant aroma... gobbled it up and asked for more! Thank you so much for sharing your great techniques! I love so much knowing how much sodium etc is going in my food...
Your channel and your recipes are simply wonderful. Your personality and your cheerfulness are contagious! Your style is minimal, but unique, elegant and attractive. Thanks for everything.
Just tried the recipe now and it was definitely WAY better than any takeout! My wife loved it too. Thanks for the video!
Thank you. I used your recipe today and we loved it. Next time I'll be adding some chilli to give it a kick.
This recipe is my go to for when Iâm tired of cooking steak ân veg. Super simple and I can dress it up or down (adding veggies đ„Š đ„ or not) as I wish. Thank you. A staple in my repertoire
Well, I made for dinner tonight. Came out fantastic! I did use Peanut Oil, and the only ingredient I didnât have, was Ginger. So I skipped the ginger, and it still came out fantastic. Thank you so much for sharing this. I feel like I can cook. â€ïž
You are a very poised young lady and your presentation was easy to follow. I love all sorts of oriental foods. Well Done!!!
Wow, that looks delicious! Great video!
I just made this recipe and can confirm it turns out just like her video and it tastes wonderful !! Thank you "Souped Up Recipes. I did not add as much brown sugar maybe half but it is still a very good recipe! Thanks from Canada!!
Just made this for my kids.
Put it on a salad, and made extra sauce to act as a dressing.
Delicious.
Will be making it again for sure..
Gonna have a look through the rest of your videos and see what I might make tomorrow night.
thank you- loving this recipe and thank you for showing us how to make this delicious Meal!!!!!!!!!
YUMMMMMMMMM,,,, Thank you for this recipe, i dident know it was so easy, I Cant wait to try it...Its One of my favorite dishes..
Really love your enthusiasm and presentation style. Already bought your wok and can't wait to try it out.
Wow! Thank you soooooo much! I can't wait to try this! And thanks for explaining the tenderizing aka velvetizing the meat! Fantastic explanation m I'll forevermore use this! Thanks again
I like the way that you explain the recipes step by step and slowly.I'm getting me Wok.
I love Mongolian beef thank you for the awesome recipe, love your videos
This recipe was out of this world!!! Made it 2nite. The cornstarch and egg white coated beef in the frying oil wad amazing.... took a cheap cut of beef and made it sooooo tender. Amazing!!!
mmmm, I followed your instructions quadrupling it for my large family and it was absolutely delicious!!!!Thank you for posting this video, I will be sure to check out others by you. You are an amazing cook!
Thank you for this recipe! The egg white and corn starch method is new to me and this recipe looks very tasty. It's low calorie as well.
It was develop in taiwan where mongolian bbq resto first appeared. Then to the u.s. and australia. So mainly there is an authenticity of the dish.
Can't wait to try this. I've never actually fried beef this way. OMG, she's so adorable, too. :)
FINALLY!!! I LOVE Mongolian beef! Literally my favorite food ever! Iâm saving this video and will absolutely be making this! THANK YOU SO MUCH!!
I made your Mongolian beef today and it was so easy and the sauce is really good and delicious!, . I made the stir fry veggies to go along with the beef. Thanks for easy and quick recipes!
man i just found out about your channel, marathoning through all ur videos ! thank you for your time and sharing your knowledge !
Thank you,
i love your videos, you take the mystery out of my mistakes
Thanks! Your techniques and recipes tell me everything I always wanted to know. You're the best!
Finally made this tonight. LOVED IT! Great video.