MONGOLIAN BEEF EXACTLY LIKE TAKEOUT #SHORTS #WOK #CHINESEFOOD
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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.
???? Dad's SECRET for the JUICIEST Mongolian Beef (蒙古牛肉)!
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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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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.
My Mongolian beef recipe & how to make a tender beef stir-fry ???? - Marion's Kitchen
My Mongolian beef recipe takes this restaurant classic and makes it totally achievable at home, including my tips for how to make a tender beef stir-fry!
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.