MONGOLIAN BEEF AT HOME BUT JUST LIKE YOUR FAVORITE CHINESE TAKEOUT! | SAM THE COOKING GUY
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▪️We're showing you how to make the most amazing Mongolian Beef from the comfort of your home. Chinese take-out is great...but sometimes we all need a little 'homemade'!
00:00 Intro
00:42 Cutting steak
1:50 Coating steak
3:04 Making a stir fry sauce
3:38 Cooking steak
4:55 Cooking vegetables
5:30 Adding the sauce
5:45 Keeps Ad
6:48 Adding back the steak
7:10 Adding green onion
7:49 Plating
8:30 First Bite
8:43 Outro
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We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesn’t have to be hard, it just has to be delicious.
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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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Easy Mongolian Beef (30-Minute Recipe)
How to Make Mongolian Beef | Easy Mongolian Beef Recipe
This easy Mongolian Beef recipe is better than take-out and can be made in under 30 minutes! Tender beef and fresh green onions coated in a sweet soy ginger garlic sauce.
INGREDIENTS
1 lb beef tenderloin or flank steak, sliced against the grain (450g)
1/4 cup cornstarch (30g)
1/2 tsp baking soda
3 cloves garlic, minced
1 tbsp fresh ginger, minced
1/3 cup water (80ml)
1/4 cup low-sodium soy sauce (60ml)
1/4 cup packed brown sugar (55g)
1/4 tsp black pepper
3 green onions, chopped
Toasted sesame seeds (optional)
Enjoy!
Wok basics: Velveting beef
Mongolian Beef ????
Mongolian Beef
Ingredients:
- 1 onion, diced
- 4 spring onions, sliced thick
- 4 cloves garlic, finely diced
- 1 red chilli, finely sliced
- thumb-sized piece of ginger, finely grated
- 500g (17.6 oz) steak, thinly sliced (rib meat, sirloin, rump, or flank work well)
- 4 tbsp soy sauce
- 100g (3.5 oz) cornflour
- 1 tbsp peanut oil
- 500ml (16.9 fl oz) tallow or peanut oil for frying
- pinch of MSG
- 50ml (1.7 fl oz) water
- rice to serve
Method:
1. Marinate the beef in 2 tablespoons soy sauce, 2 tablespoons cornflour, and 1 tablespoon peanut oil. Mix and leave in the fridge for 1-3 hours to marinate.
2. Next, add the 500ml tallow or oil to a wok or pot and heat over high heat. When a chopstick bubbles when inserted in the oil, it's good to go.
3. Add the rest of the cornflour to the marinated beef and toss well before frying in the hot oil.
4. Fry for 3-4 minutes, then remove from the oil and set aside. Remove most of the oil from the wok, then place it back over high heat.
5. Add the onions, spring onions, garlic, chilli, and ginger. Toss well and cook for 3 minutes before adding the beef back to the wok.
6. Season with MSG and the remaining soy sauce, toss well, and then add the water. Cook for 3-4 more minutes and serve over steamed rice.
7. Enjoy!
#recipe #beef #shorts #howto #wok #cooking ##cookingrecipes
Mongolian Beef (Recipe)
This easy Mongolian beef recipe features beautifully caramelized beef with a juicy, tender texture. And a gingery, garlicky, sweet and savory sauce makes this dish irresistible! Recipe ➡︎
⬇︎⬇︎⬇︎Click more to see ingredients ⬇︎⬇︎⬇︎
INGREDIENTS
Marinade
1 lbs (450 g) flank steak, sliced against the grain into 1/4” (1/2 cm) thick pieces
2 tablespoons Shaoxing wine (or dry sherry)
1 teaspoon grated ginger
1/2 teaspoon salt
Sauce
1/4 cup chicken stock (or water)
2 tablespoons light soy sauce (or soy sauce)
2 teaspoons dark soy sauce (or soy sauce)
2 tablespoons sugar
2 teaspoons cornstarch
Stir fry
1/4 cup cornstarch
3 tablespoons peanut oil (or vegetable oil)
2 teaspoons minced ginger
3 cloves garlic, minced
4 green onions, cut into 2” (5 cm) pieces, then halved lengthwise
Check out more cooking notes at ➡︎
COOKING EQUIPMENT & INGREDIENTS
OXO 12 nonstick pan:
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