Mongolian Beef
Craving a Chinese-American classic? Don't order out! Instead, make some delicious, better-than-the-restaurant's Mongolian Beef at home right on your stove top!
Full recipe:
Spicy Mongolian Ground Beef EASY Recipe
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Wusthof Knife
Boos Cutting Board
Wok
Portable gas stove Gold
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Canon EOS 5D Mark IV
Canon EOS 80D
Canon EOS 70D
Panasonic LUMIX GH5s
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Canon EF 85mm f1.2L II USM
Canon EF 100mm f/2.8L IS USM Macro
Canon EF 50mm f/1.8 STM Lens
PANASONIC LUMIX Professional 12-60mm
???? Mongolian Ground Beef
Ingredients
1 lb ground beef
8 cloves garlic, chopped
2 tbsp shaoxing wine
1/8 black pepper
1/4 cup soy sauce
1/4 cup sugar
1/4 cup chicken stock or water
1 to 2 tbsp sambal, chili garlic sauce to your taste
2 tbsp corn starch
2 tbsp cooking oil
2 bundles of green onions, cut in to 2” long pieces
Sesame seeds
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Watch Daddy Lau teach us how to make Mongolian Beef. I can personally vouch that my dad's recipe is so tasty and way better than any Chinese takeout!
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???? COOKWARE WE USE/LOVE ????
- Electric Burner:
- Non-Stick Wok:
- Carbon Steel Wok:
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- Carbon Steel Pan:
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- 8 Quart Pot:
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If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil:
- Handcrafted Soy Sauce:
- Light Soy Sauce:
- Light Soy Sauce (Handcrafted):
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- Dark Soy Sauce (Handcrafted):
- Rice Cooking Wine:
- Premium Oyster Sauce:
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- Chicken Bouillon:
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???? LINKS MENTIONED ????
The Spruce Eats:
Guga Foods:
Alec Steele:
吃貨美食TVshow:
Delish:
Chef Wang 美食作家王刚:
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⏲ CHAPTERS ⏲
00:00 - Start
00:24 - Cut & wash beef
01:45 - What cut of beef is best?
02:03 - On parents saving money
03:43 - Marinate beef
05:05 - On the origins of Mongolian beef
05:55 - Cut vegetables
06:57 - Why do restaurant put way more onions & bell peppers than beef?
07:41 - Create stir-fry sauce
07:58 - Prepare marinated beef for stir-fry
08:43 - Fry beef
10:31 - Stir-fry vegetables
11:10 - Add beef back in
11:43 - Add stir-fry sauce
12:17 - Taste test & plate
12:32 - Meal time!
12:45 - Who’s better at cooking Randy or Jenn?
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???? OTHER CREDITS ????
Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
Copyright Chillhop Music -
Mongolian beef for Mark
Recipe
Ingredients
- 800g beef skirt, sliced into 1-4cm strips
- 60ml neutral flavoured oil (peanut or canola work well)
- 100g cornflour
- 10g salt
- 10g white pepper
- 5g MSG (optional)
- 6 garlic cloves, finely minced
- Big knob of ginger, finely sliced
- 4 spring onions, cut into 3cm pieces
- 150ml soy sauce
- 100ml water
- 150g brown sugar
- 10 dashes Maggie seasoning
Method
1. Once you have your beef sliced, put it in a bowl with the cornflour, salt, white pepper, and MSG and toss the beef until it's well coated, shaking off any excess.
2. In a wok over high heat, heat your oil to smoking point and add the beef in batches until it has a nice colour all over. Remove beef from the wok and sit aside leaving the oil in the wok.
3. Add your spring onions and ginger to the wok and stir fry for one minute.
4. Add your soy sauce, water, Maggie seasoning, and brown sugar and stir over the heat until the brown sugar has dissolved.
5. Add the beef back to the wok and stir through the sauce, reducing it until you have the consistency you're looking for - it should be relatively thick and stick to the beef well.
6. Serve with fresh spring onion greens and steamed rice.
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Series Creator and Producer: Javkha Ara
Videographer: Javkha Ara, Enhee Dania, Tsegi, Doke
Dog Trainer: Nyampurev
Translation: Chuka, BO
Music: EpidemicSound.com
Purevdorj Haluun Elgen Nutag
BETTER THAN TAKEOUT Mongolian Beef!
One of my favorite recipes of all time is my BETTER THAN TAKEOUT Mongolian Beef! Tender beef coated with savory sauce, this Mongolian Beef recipe is not only delicious but super easy to make at home. Sharing my secret tips to super tender and juicy beef every time, and of course, the restaurant-style quality sauce will get you eating bowls and bowls of rice.