I made MONGOLIAN BEEF for dinner | Beef & Onion Stir-Fry Recipe
Here is a great recipe idea for tender Mongolian beef. This stir-fry is perfect for dinner or lunch meal prep for the work week.This is gonna be good!
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AMAZING SHRIMP FRIED RICE
INGREDIENTS
1 1/2 lbs ribeye beef steak
1 large egg
1 Tbsp Shaoxing cooking wine
1 Tbsp soy sauce
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
1/3 cup cornstarch
1 tsp baking soda
3 scallions
SAUCE
1/2 cup beef broth
2 Tbsp Hoisin sauce
1 Tbsp soy sauce
1 Tbsp Shaoxing cooking wine
1 1/2 tsp sugar
2 Tbsp cornstarch
2 tsp dark soy sauce (optional)
Amazing Beef Stir Fry Recipe
Recipes for beef
Chinese Takeout Dinner Ideas
How to Make Perfect Mongolian Beef Every Time l Wok Cooking
Chef John shows you how to make perfect Mongolian beef with step by step instruction. Recipe:
Tender and juicy strips of beef cooked in a rich sauce, Mongolian Beef is a Chinese-American creation.
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BETTER THAN TAKEOUT - Mongolian Beef Recipe
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Mongolian Beef is a Chinese dish that most Chinese people don’t even know about. According to my research, originally, this dish was invented in the USA and it is a well known American Chinese food. I got a lot of requests for this. In this video, I will share some of my tips that will take this dish to another level.
???? RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
**Ingredient list**
- 14 ounces of beef (cut into 5mm thick)
- 2 tbsp of Chinese cooking wine [Amazon Link:
- 1/3 tsp of salt
- 1/2 tsp of black pepper
- 1/4 cup of cornstarch (just enough to coat the beef)
- egg white from 1.5 large egg
- 1 tbsp of minced ginger
- 1.5 tbsp of minced garlic
- a bunch of spring onion (use the white part to stir fry and reserve the green part to add at the end)
- enough oil to fry the beef
**For the sauce**
- 2 tsp of cornstarch
- 1 tbsp of oyster sauce [Amazon Link:
- 3 tbsp of soy sauce [Amazon Link:
- 3 tbsp of brown sugar
- 2/3 cup of water
- 1 tsp of dark soy sauce [Amazon Link:
- My first tip for you is to slice the beef into 5 mm thick. Personally, I think this is the perfect thickness. I don’t recommend slicing it thinner than this because it will dry out quickly during the frying.
- Normally I will season it with some Chinese cooking wine. But I am in Cuenca Ecuador now. I couldn’t find Chinese cooking wine in this whole city so I found out that same amount of beer works just fine. I thought this will be a good substitution for Chinese cooking wine. Do not use the dark beer. It will turn out a bit of bitter at the end. After that, I will add some salt and black pepper. If you get a cheap cut which might be tough, you can add 1/4 tsp of baking soda. It will help tenderize the beef. But if you get a nice cut, it is not necessary.
- Let the beef sit for 30 minutes. We will coat the beef with some cornstarch. Give it a little mix to make sure the cornstarch is distributed so it won’t clump up later. Then we will add 1 and a half of egg white. Mix it again. After you make sure that every piece is coated nicely, you still want to keep massaging it for another 5 minutes to give it enough time to tenderize the meat. So this is my second tips. Cornstarch and egg white is a very common technique in Chinese cuisine. It gives a lot of moisture to the beef and creates a starchy layer to lock the juiciness inside the meat. So the beef will turn out super tender and juicy. Try it and you will be surprised.
- Heat up 2 cups of frying oil to 370 degrees Fahrenheit. The most important thing is to get the oil to the high temperature so the beef will have a nice outside layer.
- I usually put the beef as close as possible to the oil and then drop it in. In this way, the oil won’t splash everywhere. Add your beef piece by piece otherwise, they will clump up together. Make sure you fry them in batches because it overflows easily.
- The oil is very hot so it will just take 1 or 2 minutes. Don’t fry it too long because you don’t want to overcook your beef. What we are looking for is the slightly golden color on the edge of the beef. I use a sieve to get rid of the excess oil.
- Before we start the stir-frying process, let’s quickly make the sauce(2 tsp of cornstarch, 1 tbsp of oyster sauce, 3 tbsp of soy sauce, 3 tbsp of brown sugar, 2/3 cup of water, 1 tsp of dark soy sauce). Set the sauce aside, we will use it soon.
- Heat up the pan. Add about 1.5 tbsp of cooking oil, 1 tbsp of minced ginger, 1.5 tbsp of minced garlic, and some white part of the spring onion. I like to use the white part for stir-frying because they don’t get soggy and I also reserved the green part to add at the end. Stir this until fragrant. Pour in the sauce. Stir it until it thickens up. Add the beef back into the pan. Mix everything together. Once you see the beef is coated with that shiny, thick, flavorful sauce, you can add some spring onion. Give it a final stir then take it out and serve it with white rice.
Mongolian Beef Recipe | Yummier than P.F. Chang's Mongolian Beef | 蒙古牛肉 | Crispy Easy Mongolian Beef
How to make the Mongolian Beef that is Better Than Chinese Restaurant Takeout. I will share with you the Secrets to the Best Mongolian Beef!!!
For full recipe and language translation, visit and click on Select Language.
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Ingredients & Cooking Directions for Mongolian Beef
Kitchen Equipment used in this Video
Clear bowls:
Cookware:
Cutting Board:
Spoon:
Gloves:
Long Chopsticks:
Wooden Spoon:
Plates:
Estimated servings: 4
Sauce
3 tablespoons hoisin sauce-
1 tablespoon sweet soy glaze-
2 tablespoons brown sugar-
1 tablespoon soy sauce-
1 teaspoon white vinegar-
3 tablespoons water
Combine sauce ingredients in a bowl whisking together until sugar is dissolved. Set aside.
Fry Beef
1 ½ pounds flank steak, sliced 5 mm thin against grain
¼ teaspoon salt-
¼ teaspoon ground black pepper-
½ cup corn starch-
1 cup vegetable oil-
1. In a bowl add salt and pepper to cornstarch and whisk to combine.
2. Add beef slices to cornstarch to coat on all sides.
3. Turn your stove on high to heat the oil in your pan. The oil will be ready when you place a wooden utensil in the center of the pan and see bubbles around the utensil.
4. Working in batches, add in beef slices in an even layer to fry on the first side for about 2-3 minutes or until crispy and golden brown.
5. Flip the beef slices and cook on the other side and cook for about 1 minute or until golden brown.
6. Transfer the cooked beef to a plate lined with paper towels. Repeat this process with the rest of the beef slices.
Assemble
2 tablespoons vegetable oil-
2 teaspoons minced ginger
2 tablespoons chopped garlic
6 dried red chilies-
7 green onions cut into 2-inch strips
Steamed white rice-
1. Turn heat to high and add in oil. When oil gets hot add in dried ginger, garlic, and chilies stir frying until fragrant.
2. Add in the beef and stir to coat with chili and aromatics for about 30 seconds. Add in the sauce and stir fry to coat beef with sauce.
3. Then add in green onions and toss with beef. Transfer to plate and serve with steamed white rice. Serve immediately.
Enjoy!
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#MongolianBeef #ChineseFood #Yummies4Dummies
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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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If you don't live near an Asian market, you buy these online / on Amazon:
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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
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