BETTER THAN TAKEOUT - Mongolian Beef Recipe
Тәжірибелік нұсқаулар және стиль
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Mongolian Beef is a Chinese dish that most Chinese people don’t 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.
🥢 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 don’t 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 couldn’t 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 won’t 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 won’t 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. Don’t fry it too long because you don’t 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, let’s 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 don’t 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.
Пікірлер: 2 500
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.
@SoupedUpRecipes
4 жыл бұрын
♥god bless you and your brother.
@W3TFART
2 жыл бұрын
Is he still kicking ?
@braggarmybrat
2 жыл бұрын
@@SoupedUpRecipes Thank you, I only just saw your comment and really appreciate it.
@elcidcampeador497
2 жыл бұрын
@@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. ❤️ Isaiah 9:6 Merry Christmas! ❤️✝️❤️
@braggarmybrat
2 жыл бұрын
@@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.
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!
@cookingwithchefsteverecipe888
2 жыл бұрын
Well done, this woman deserves to be shown as one of the best
@patrickkelly8095
2 жыл бұрын
What cut of beef did you use?
@bradking907
Жыл бұрын
Please indulge me about the correct measurements because I don't and won't guess how much of the ingredients go into the dish
@mikehunt4797
9 ай бұрын
@@patrickkelly8095 Rib eye is my fave!
The way she explains the procedures is so clear and precise and easy to follow...thank you
@topangus123
2 жыл бұрын
Cute as a button too
@itsyuushi3265
2 жыл бұрын
@@zqfgweyuzqfgweyu8299 thats not nice 😕
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 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.
@altafnatalia2273
5 жыл бұрын
Hey
@briandion9660
5 жыл бұрын
I subscribed fr different reason. She is sexy
@pby1000
5 жыл бұрын
I love fabric and flowers Exactly! And, to the point!
@twcaldwell1951
5 жыл бұрын
same here, thank you.
@thejazzmonastery9541
5 жыл бұрын
I love fabric and flowers...I agree. I'm a musician and I think many KZreadrs 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.
This lady is so clear with instructions and knowledgeable,just brilliant!!!
@kfl611
4 жыл бұрын
and she's cute too !
@dkk1404
4 жыл бұрын
Exactly, the best cooking instruction
@johnglenn3259
4 жыл бұрын
Yeah. The poor lady only has a problem pronouncing method. She’s says Metal. Which is cool in a way, with me being a Metal Head! Lmao.
@christinehunter243
4 жыл бұрын
I agree, I'm so impressed by her.
@johnsewell5036
3 жыл бұрын
Yes, very clear and concise and the option with water is great too.
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!
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! 🍝👍👍👍
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.
@tacolove892
4 жыл бұрын
The alcohol gets cooked off if that's a concern for anyone.
@AarenYASS
4 жыл бұрын
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. -
@Pattys1967
4 жыл бұрын
she used beer? i didnt see that part ; /
@beckyworoshello3822
3 жыл бұрын
@@Pattys1967 as a substitution for the chinese cooking wine
@lisahinton9682
3 жыл бұрын
@@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!)
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!
@lenyhalim2189
5 жыл бұрын
Love your recipe
This looks really good, I like the way she puts all of the ingredients & instructions below. The best how to cook on youtube.
OMG, I’ve I’ve 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.
You're GREAT" at cooking and sharing your knowledge,,, thanks.
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 🙂
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.
She is so adorable!! Simple recipe! Love it!!! 🥰
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!
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
@beth12svist
Жыл бұрын
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.
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!
loved the different methods for frying/blanching - keep cooking!
Love your tips, techniques, and recipes. Your so good at sharing your information and talent. Thank you.
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!
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...💗💗💗
@michaelb.42112
Жыл бұрын
Your husband is lucky !
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 that you also showed a healthier way of cooking it. Now I definitely want to make this dish!
Made this today for family of 4 kids… very tricky to keep them happy but was great. Added capsicum and onion for extra veggies and used beef stock in place of water but otherwise the same Thank you
Hi, It is tomorrow. I made your dish for dinner tonight. Blanched the meat instead of deep frying. It was great. Family enjoyed it and said, "This is better than takeout." They didn't know where I got the recipe so the comment was coincidental. Prior attempts at dishes like this never workedl. VELVETIZING. So that's how it's done! Not sure that is how it is spelled though.
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’m not a skilled chef by any means, but I followed this recipe - as this dish is one of my favorites. Absolutely delicious! 👍🏼👍🏼
@janelletoledo2818
3 жыл бұрын
Which kind of beef did you use?
@janelletoledo2818
3 жыл бұрын
Which kind of beef did you use?
@stevnmichael5633
Жыл бұрын
@@janelletoledo2818 rfvuxfbbycvdcbbxxftbttgygcfduxkbbcfhcxcvyxxvfvff gfx , gucbbcbvdyf,xdyog
I love the way you explain everything so clearly. Your recipes are amazing. Thank you so much.
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!!!
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 .
@Kingslayer-gr2gw
2 жыл бұрын
I want to go to Taiwan, I heard it is very cheap for foreigners...
@kenroberson5746
2 жыл бұрын
Clark AB NCO club had the best I have ever eaten.
🥢BUY MY WOK USA - amzn.to/2QWofkY Canada - www.amazon.ca/dp/B07RJ39JVL (low stock) Australia - www.amazon.com.au/dp/B07RJ39JVL (low stock) Rest of the world - forms.gle/r2YBBgtZbCejToVk8 (pre-order) So excited to launch my first product! A great wok set, just like I have used in my videos over the last 2 years. Learn more and consider improving your Chinese dishes with a new wok! You too can cook BETTER THAN TAKEOUT!
@ME-ru4hv
4 жыл бұрын
can you use white wine? what is the difference with Chinese cooking wine?
@julieparsons3216
4 жыл бұрын
@@ME-ru4hvno no no no! Chinese wine is more like a Sherry it's a deep flavour. The only substitute is Sherry, white wine is very acidic. Not nice in cooking unless it's with a cream sauce
@ME-ru4hv
4 жыл бұрын
@@julieparsons3216 You, rock on!
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
@elifarnsworth8762
2 жыл бұрын
When or where do you add the baking soda?
@beatrizsandoval4395
2 жыл бұрын
@@elifarnsworth8762 normally the baking soda is added to the beef right after you slice it. When she added the beer and pepper.
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.
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.
I made this at a camp cookout this last weekend. The left over meat and rice ended up being rolled up in a flour tortilla wrap as an eat as you hike meal the next day.
I really love your recipes, easy to follow and tastes really good! Thank you and I'm looking forward for more recipes!
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!
Love this channel.She explained everything step by step.Looks delicious.
So glad about the alternative to the frying oil! That's cool
@holeecheng6873
4 жыл бұрын
@stephen kroll That'll be a good alternative way to eat n stay healthy.
@holeecheng6873
4 жыл бұрын
@stephen kroll Deep frying always taste much better, but not any healthier 'coz oil can only be reused once or twice, n've to discard away or else it'll turn rancid n can be carcinogenic. Moreover too much of oil causes wastage n money too. Deep frying food especially eating out is a really no-no as who knows their oil 've been used several times until it turns black before they either add on or change d oil.
@stevemartin7721
4 жыл бұрын
@stephen kroll Yep, that's what I'd do too
@willg4802
4 жыл бұрын
@stephen kroll cholesterol is not bad for you. The body harming fats are now known to be the Omega 6 PUFAs . The saturated fats such as lard, beef tallow and coconut oil are all good for you.
@amosmwangi5474
4 жыл бұрын
I like that too, otherwise i was starting to give up on this recipe
You are a very poised young lady and your presentation was easy to follow. I love all sorts of oriental foods. Well Done!!!
I’ve been watching your videos for 2 years now and love everything I’ve made with your help. This one being one of my favorites. Also, I wanted to ask you. I’ve recently been hit with a ton of “the farmers dog” ads and If it’s not your voice in the ad, who ever it is sounds just like you… is it you? If so, congratulations!
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 😂
I am so excited about finding your channel. The Mongolian beef looks wonderful.
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!
Your recipes are the best thing EVER!!!!! I’ve tried three or four recipes so far and every single one was DELICIOUS!!!! Thank you for sharing these with the world❤️❤️❤️
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.
Thank you for clearing up some questions that I have had for years.
I did this today and i was impressed. Really good, thank you.
She is a very lovable kid. I appreciate her vids and am eager to try them.
Excellent directions, with extra tips given. Plus I just love watching her.
Wonderful recipe! You have done a great job in describing the recipe. We will definitely try this. Thank you.
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.
I have spent my whole evening watching you cook. I wish all cooking videos were this easy to follow.
This is my favorite dish .Love this recipe, love your presentation ! Thank you
Can't wait to try this. I've never actually fried beef this way. OMG, she's so adorable, too. :)
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.
Have tried over a dozen recipes for this and yours was hands down the best. Thanks.
That looks absolutely amazing. I am going to have to try this. Thanks!
This lady is my new favorite YT channel.
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!
Excellent video, thank you for creating.😊
Oh my!! I definitely have to make this!! Thank you so much for sharing!!
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!
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.
I like the way that you explain the recipes step by step and slowly.I'm getting me Wok.
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.
Brilliantly explained. Many Thanks and Love.
Awesome. Thanks for the technique of softening beef and pork. You made my day. Cheers.
Yummy recipe and you’re right! Unless we follow your exact instructions, we cannot fail 🥰
Looks yummy 😋 can’t wait to try ...thanks for the upload 👍
Can't wait to try this and thank you for all your culinary tips! Great video! Thanks!
I absolutely love watching your channel. I will be trying all of your recipes.
I've been following this recipe for a few days now and I loooooove it. Thank you!!!!
@velvetrose7729
3 жыл бұрын
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?
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.
I made this tonight. Everyone loved it !!! Thank you soooooo much for all of your work.
@velvetrose7729
3 жыл бұрын
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 love your recipes. They are explained and so easy to follow. Thankyou.
I love Mongolian beef thank you for the awesome recipe, love your videos
Can’t wait to try this. Looks delicious.
Thanks! Your techniques and recipes tell me everything I always wanted to know. You're the best!
I tried it and everybody loved it!!! THANK YOU!!!
thank you- loving this recipe and thank you for showing us how to make this delicious Meal!!!!!!!!!
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 👍
I love how you explain everything . Thank you
I love the way you make a video it's very clear instruction
Looking forward to to trying your recipe. Mongolian beef is one of my favorite (American) Chinese take out dishes!
Simple & looks delicious food. Thanks for sharing .. God bless u always !!! ❤️👍😊💐🌹🍀
Really love your enthusiasm and presentation style. Already bought your wok and can't wait to try it out.
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!
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 :)
Wow, that looks delicious! Great video!
Your recipes are always wonderful!
This lady rocks! Best videos! Such clarity and great tips!
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.
Thank you. I used your recipe today and we loved it. Next time I'll be adding some chilli to give it a kick.
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
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...