How To make Mongolian Beef
4 c Peanut oil
15 ea Green onion tops
1 T Minced ginger
1 lb Flank or sirloin steak
1 1/2 T Water chestnut flour
2 ea Egg whites
1 ea Pinch salt
1 ea Cornstarch paste
1 x
sauce:
1 t Chili paste with garlic
1/4 c Chicken stock
2 T Dark soy sauce
1 ea Pinch sugar
1 1/2 T Dry sherry
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++ Preparation: Cut tops of green onions into 2" long pieces. Combine sauce ingredients in small bowl & stir thoroughly. Cut steak across the grain into thin slices, about 1/2" deep by 2" long. In bowl big enough to hold meat, combine egg whites, salt & water chestnut flour. Beat with chopstick until frothy. Add steak, & use fingers to coat each slice. Deep-frying: In wok, heat oil to moderately hot. When ready, piece of coated meat will rise to surface immediately. Fry meat in small batches; drop in 1 slice at a time to avoid sticking. Cook until lightly brown, about 1 minute. Drain on Chinese strainer or paper bag. Stir-frying: Remove all but 2 T of oil from wok. With wok at medium heat, quickly stir-fry green onions & ginger for about 20 seconds. Add sauce; bring to boil on high heat while stirring. Add beef all at once, & toss with sauce until beef is hot & coated. Push beef out of sauce, dribble in cornstarch paste to lightly thicken. Recombine. Serve immediately.
How To make Mongolian Beef's Videos
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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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⏲ 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 -
P.F. Chang's Mongolian Beef Secrets Revealed
A comprehensive guide to P.F. Chang's Mongolian Beef at home! Mongolian Beef is PF Chang's most popular menu item! Today, I’ll break down all the tips, tricks, and techniques so you’ll be able to make P.F Chang Mongolian Beef at home even better than the restaurant! And for a fraction of the cost!
Full recipe document:
Wanna learn how to make world-class beef pho at home? Check out this link:
Ingredients:
Lee Kum Kee Less Sodium soy sauce:
Lee Kum Kee Mushroom soy sauce:
Kikkoman Soy sauce:
Kikkoman Low Sodium soy sauce:
Lee Kum Kee Panda Brand oyster sauce:
Lee Kum Kee Premium oyster sauce:
Lee Kum Kee chicken bouillon powder:
Knorr chicken bouillon powder:
Michiu Rice Cooking Wine:
Shaoxing Rice Cooking Wine:
Baking Soda:
Potato Starch:
Corn Starch:
White Pepper:
Dehydrated Minced Garlic:
Sesame oil:
White Sugar:
Kitchen gear in video:
Wok:
Misono UX10 Chef's Knife:
Induction Cooktop:
John Boos Work Table:
Diamond Brand Kosher Salt:
Butane burner:
All Clad Sauce Pot:
Anchor measuring cups:
Le Creuset Dutch Oven:
Spider Strainer:
Music by Epidemic Sound (free 30-day trial! Affiliate link):
Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com
Mongolian Beef (just like takeout)
MOST DELICIOUS High Protein Mongolian Beef Noodles! 471 Calories #foodie #recipe #fatloss #fitness
High Protein Mongolian Beef Noodles! All for 471 Calories????????
One of the tastiest combos, the beef is so tender snd goes perfectly with the noodles. Packed with flavour and lots of protein making this perfect for weight loss and meal prep for the week ahead!
Macros per serving (4 total)
471 Calories | 48g Protein | 48g Carbs | 9g Fat
Ingredients (4 servings)
- 700g Lean Beef Steak cut into thin strips (i use Topside beef, get it straight from a butchers)
- 20-30ml Light Soy Sauce
- 2 tsp Garlic Powder
- 2 tsp Black Pepper
- 1/2 tsp Baking Soda (use this to make the beef extra tender!)
- 2-3 tsp Olive Oil
- 20g Cornflour/Cornstarch (used to make it crispy but is optional)
- 220g Uncooked Egg Noodles (Brand: Asia’s Specialty from Aldi)
- Green Onion/Scallion (the white and green parts used separately)
- 4-5 Garlic Cloves Chopped
- 1/2 Red Onion Sliced
For the Sauce
- 40ml Dark & Light Soy Sauce (20ml each)
- 50g Oyster Sauce (Brand: M&S)
- 40ml Water
- 5-10g Cornflour/Cornstarch Mixed with 15ml water
- Garnish with Chilli Flakes & Sesame Seeds
Find more Easy & Delicious Recipes Like this in my Digital Cookbook!????????????❤️
Important Cooking Notes
- Marinate the beef for 30mins to allow the baking soda to tenderise it
- Use cooking spray on the pan when cooking the beef, 2-3 mins will be sufficient as you don’t want to over cook the beef
- When making the sauce, let it come to a bubble before adding the cornflour slurry. Then let it thicken for 2-3 mins before adding the beef back in
- Cook your noodles following the packet instructions. I cooked mine for 5-6 mins in boiling water on a very low heat
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#noodles #beef #beefnoodles #steak #mealprep #healthyrecipes #highprotein #easyrecipes #lowcalorie #lowcaloriemeals #quickmeals #takeout #takeaway #gymfood #foodie #fitness #weightloss #fatloss
Wok basics: Velveting beef
The BEST Spicy Mongolian Beef...Sticky, Crispy and so Tender!
Mongolian Beef is a very popular Chinese dish especially at PF Chang's. It is also one of the quickest and easiest of them all because you won’t be chopping a lot of vegetables. Tender, juicy pieces of flash-fried beef are coated in a sticky, spicy Mongolian sauce which is seasoned with chili for that fiery kick, ginger garlic for aroma and brown sugar to balance it all.
This tender and crispy beef stir-fry is the perfect weeknight meal because it is cooked in 20 minutes. Serve it with steamed rice, Chinese Egg Fried Rice or even on a bed of plain fried noodles. And you can also include a side of steamed or stir-fried veggies.
Written Recipe (with tips):
#spicymongolianbeef #beefstirfry #chinesebeef
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