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.
Mongolian Lamb Stew Recipe (Mongolian Style Recipe)
Mongolian Lamb Stew Recipe (Mongolian Style Recipe)
Welcome to Xiao's Kitchen. My name is Xiao Wei, ever since my Mother taught me how to cook at an early age, I have always had a strong passion for Cooking. My family still live in Inner Mongolia in the northern part of China, where I visit each year and pick-up new Asian/Chinese recipes.
This is one dish you should be having when you visit where my family is - Inner Mongolia. Or you can simply make it in your kitchen!
Ingredients:
1 lamb shoulder
4 potatoes
4 cloves garlic
1-inch ginger root
3 spring onions
Small bunch of fresh coriander
1 tablespoon cumin seeds
2 teaspoons ground white pepper
5 tablespoons of dark soy sauce
Method:
Chop the ginger
Chop the garlic
Cut 2 of the spring onions into 1 inch in length
Place onto a dish for when cooking
Roughly chop the other spring onion
Roughly chop the coriander
Place these on a dish for later
Cut potatoes into bite-sized chunks and place on a dish for later
Cut off 500g of lamb meat off the shoulder for this dish
Place the rest into a bag and freeze as it can be used for another time
Cut the meat into bite-sized chunks and place on a dish for when cooking
Heat 2 tablespoons of oil in a wok
Add cumin seed and fry for few seconds
Add lamb and fry for 3 minutes
Add garlic, ginger and the two spring onions into the wok
Fry for 2 minutes
Add ground white pepper and fry for a minute
Add soy sauce, fry for further 2 minutes
Add 1 to 1 and a half litres of water into the wok…and bring to the boil
Place lid onto the wok
Reduce heat to low and simmer for 1 and a half to 2 hours until the meat is tender
Add potato to the wok… and replace the lid
Cook for half of an hour until the potato is soft
Stir once during this process
Add salt to your taste
Add the chopped spring onion and coriander and stir
Transfer to a dish and serve
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Mongolian Lamb Chinese Video Recipe cheekyricho
Mongolian Lamb budget friendly delicious spicy Chinese Meal. We do hope you give it a try.
INGREDIENTS:
375 grams lean lamb pieces
180 grams onion cut into wedges
3 cloves garlic chopped
80 grams capsicum sliced
10 grams ginger roughly chopped
1 chilli deseeded and sliced
20 grams soy sauce
20 grams oyster sauce
20 grams Hoi Sin sauce
30 grams olive oil
70 grams water
1 egg
20 grams corn flour.
METHOD:
Mix cornflour, egg and soysauce together add lamb and mix well let stand for 20-30 minutes. Heat oil over high heat and add lamb stir fry until changes from pink to light brown, add garlic, ginger and chilli, keep stirfrying add onion, capsicum and enough water for a glossy sauce. Once sauce is thickened serve with steamed rice.
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Up on a Housetop.
Jet Tila's Mongolian Beef | In the Kitchen with Jet Tila | Food Network
Jet shares his secrets for using a marinade to get super-tender meat and offers some tips on the best knife techniques for different foods as he makes this sweet and savory Mongolian beef dish!
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Mongolian Beef
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 2 hr 25 min (includes marinating time)
Active: 25 min
Yield: 4 to 6 servings
Ingredients
Beef:
1 1/2 pounds (750 grams) flank steak, trimmed
2 tablespoons (16 grams) cornstarch
2 teaspoons baking soda
1 teaspoon kosher salt
2 tablespoons (30 milliliters) water
2 tablespoons (30 milliliters) vegetable oil
Sauce:
3 tablespoons (45 milliliters) oyster sauce
3 tablespoons (45 milliliters) hoisin sauce
2 tablespoons (30 milliliters) soy sauce
1/2 tablespoon (4 grams) cornstarch
1/2 teaspoon (2.5 milliliters) white vinegar
1 teaspoon minced garlic
1-inch piece ginger, peeled and thinly sliced
Stir-Fry:
3 tablespoons (45 milliliters) vegetable oil
4 cloves garlic, minced
1/2 red bell pepper, cut into large dice
1/2 green bell pepper, cut into large dice
1/2 medium onion, cut into large dice
3 scallions, whites sliced on the bias in 1-inch pieces and greens thinly sliced on the bias, separated
4 to 6 dried chiles
Directions
For the beef: Slice the flank steak across the grain into 3/4-inch (19 millimeters)-thick slices on an angle to make planks then cut the planks into 3/4-inch (19 millimeters) cubes. Combine the cornstarch, baking soda and salt with 2 tablespoons of water in a small bowl and set aside. Place the steak in a shallow bowl and add the water, vegetable, and cornstarch mixture. Massage all the ingredients into the meat. Cover and refrigerate for 2 to 12 hours.
For the sauce: Combine the oyster sauce, hoisin sauce, soy sauce, cornstarch, vinegar, garlic and half the ginger in a small bowl and set aside.
For the stir-fry: Heat the oil to medium-high in a wok or medium saute pan. Stir in the beef and cook to medium-rare, stirring constantly, about 3 minutes. Drain off excess oil. Add the garlic and remaining ginger and saute 20 to 30 seconds. Stir in the bell peppers and onions and let them cook until the edges of the onion and bell peppers begin to brown, about 2 minutes. Add the scallion whites, dried chilies and sauce, stir constantly and let it cook for about 2 minutes, until the sauce thickens.
Transfer to a platter and garnish with the scallion greens.
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Jet Tila's Mongolian Beef | In the Kitchen with Jet Tila | Food Network
ROCK N LAMB STEAK: Mongolian Lamb with Ghee Cooked by Rocks | Khan's Kitchen
In this episode, Chef Baysaa Khan attempts to cook Mongolian Lamb Steak with Ghee on a rock. Enjoy the video! Eat like a khan!
Special thanks to traditional Mongolian milk-vodka SHIGUDERI!
Thank you, Darkhan Taij Mongolian Banhar Dog Kennel!
Thank you MonEcoLamb!
Thank you Yak Yak Mongolia!
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ARTGER Tours is our customized Mongolia experience project designed specifically for a novice or intermediate adventure travelers. Get a first-hand feel for nomad life with the knowledge that this team has a wealth of experience in dealing with international visitors. Your hands might get dirty, but they'll be safe! “Live like nomads, eat like Mongols!” Further info here:
Series Creator and Producer: Javkha Ara
Filmed and Edited: Javkha Ara, Enhee Dania, Nyamaa, Tseegii
Dog Trainer: Nyamaa
Translation: Brian Offenther aka BO
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MONGOLIAN BEEF EXACTLY LIKE TAKEOUT #SHORTS #WOK #CHINESEFOOD
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