Crispy Mongolian Beef (PF Chang's Hack) | Woo Can Cook 

Dude! You “have got MAD SKILLS”...Thank you sir!

I made this recipe this past week for my brother since Mongolian Beef is his favorite. I followed the Woo Can Cook alternative recipe with a few modifications since the sauce was way too heavy on certain ingredients for my preference. My Marinade: 2 T. Soy Sauce, reduced sodium 1 T. Sesame Oil 1 T. Rice Cooking Wine 1/2 tsp. White Pepper marinated Angus Top Sirloin slices for 30 minutes and added 3 tsp. cornstarch and mixed. My Sauce: 1.5 T. Dark Soy Sauce 1 T. Black Vinegar 2 T. Brown Sugar 2 T. Soy Sauce, reduced sodium 1 T. Rice Cooking Wine 1/4 c. Chicken Stock (I didn't have any beef stock on hand) Finished with the cornstarch slurry. Plenty flavorful and really good. My brother loved it!

Thank you for teaching I very Appreciate it

This channel is awesome, thanks for starting this series.

Wonderful!

I came for the recipe but the music kept me hooked!

I LOVE THIS RECIPE!

I will try this recipe. It's look is perfect! Can't stop thinking about it and my mouth is watering ☺️

Best music! I love it!

Looks delicious and love the music. Thanks

New sub. I just found you-you’re amazing! Making edible Asian food has always eluded me, but I feel so encouraged after watching you make my hubby’s favorite meal. Thank you!

Love your video, ty!

First time here sir! I definitely prefer yours, thanks for the recipe!

Looks delicious! Thanks for the helpful tips!

That background music was on point!!!👍🏾

i use a club soda + baking soda + cornstarch marinade that makes the top sirloin super tender and kinda flakey. ill try adding some extra stuff to it to make it better.

Love this content 👏

Incredible recipe bro, gonna try this soon

Just subbed on. I enjoyed the content, really nice breakdown of P.F Chang, it's one of my favorite restaurants. I love the CASIO keeping it 80's

Love the PF Chang stops.....Generals chicken my favorite

Looks awesome. Thanks.💜🙏🏽

As someone who spent years as a corporate trainer there and is the reason for the sesame chicken recipe change years ago. This isn't even closer

Wow,mouthwatering

I have done that before, the finished beef is gummy when you add to dry starch, if you make the beef in a thin starch slurry with egg white and then flash fry and pull... or use minimum amount to barely coat the beef and flash fry.. oil blanch, whatever you want to call it it will remain in the beef but not overcome the surface. The browning is better at the end and fast rather than the beginning on the edge of the oil but I get that if you are trying to show this to people with a weak burner. A weak burner can still heat oil to blanch though.

Just found you and immediateley subbed. Your channel is amazing! Keep doing what you are doing and you will go far - very far. I know because I've been around the youtube block for a while and I can always pedict who will be successful. You'll have your 100 K in no time... ❤🐾

Hey, recently discovered your channel. You are underrated man!! Keep it up! Also, could you make a video on P.F. Chang’s cashew chicken?

Just made the second version, wow.

Well done!

I just realized you're a fellow lefty! No wonder your videos seem so easy to follow! 😍

Great vid. Love the music too. I’ve had success with a similar recipe but do use a tsp of baking soda in the marinade.

Wow, looks so delicious. I'm such a phenatick of Oriental Cuisine. Michael

Yummy

Looking forward to trying this. After eating real Chinese I can’t eat PF Changs anymore, because it tastes like candy. Gross!! Your version looks like it tastes so much better. Thanks!

there are as many variations on this as there are people who make it, all very good

wow delicious video

I love your Sabatier knife

Try cutting the white part of your green onions at an angle so they don't roll away. MSG in white pepper?

What are you using to peel your ginger? I do the spoon thing but I’m always looking for better ways. Thanks for the video!

Some of the better Mongolian beef recipes I've had also have the white onions, and that's my preference too. I don't see it as often as I'd like though! Thanks for making the video.

If WOO can cook, so can YOO!!

How could white pepper contain MSG if it does not contain glutamic acid in the first place. Or are you using a specific product where it is added? White pepper comes from the same plant as black pepper I think?

Stuff looks fantastic. My biggest problem is that I can't do spicy food 😕

Looks yummy, but I am having trouble finding the print recipe on your site. Is it there?

What about the mushrooms?

i'm definitely trying your recipe and thank god you made a youtube video, reddit media player is so laggy

He looks like he's cooking and studying for his exam at the same time.

Making this as we speak...I added a little more yum for the sauce..including ginger..but turns out so good

What does Long Yao mean?

I let you down Woo I am sorry, I made this but ended up with mulch :( too much corn flour I think. On to the next one!

I would probably mix the first and second. 99% of the first with just a couple ingredients of the second like the peppers. The second one is like 80% of ingredients I don’t like or can’t get lol

Sidney

Is it my speakers or is the background music overpowering the narration

The green onions are unusual to most take out places, but definitely not a PF creation. I swear I had a version of this back in the early 80's as a kid that I strive to replicate to this day. The beef was light and velveted soft, not too much soy and really tender. The sauce was spicy with a chili blast of heat and numbing. The spring onions were the only vegetable and were cut about two inches and added at the very end just to incorporate and it was about a 50/50 meat to onion ratio. It was served on a bed of fried mung bean noodles and to this day remains my absolute favorite Chinese food that I have ever had. That spicy numbing blast of heat and slippery half raw onions with super tender beef changed my palette forever. Trying to remember since I wasn't old enough to drive... I think the place was in Wasilla, AK in the 80's and was a right turn off the main street. Anyway, I never order it anymore here in TN because it's just a sweet beef and white onion thing. I have made it at home and I think the Szechuan peppercorns, chilli, and a good amount of shaoxing reduced get somewhat close but I am still chasing to be honest.... And yes, I have a wok and a wok burner but that hei is something to be considered for sure. They were experts and just did it right, old school, hot tea, soup, appetizer, and more white rice in a basket than anyone could eat. God I miss that sort of thing, the service, the timing, the expertise. ETA: I didn't mean to sound condescending but this was god tier Chinese food and I haven't been to places where I can get that very often. The chicken broth was, if I would have to guess made with big bags of feet... best gelatin laden stuff on earth, egg rolls were stuffed to the brim and burn your mouth hot, everything was served burn your mouth hot with no warning other than steam coming off when they set the plate down. My wife jokes about me wanting Asian food all the time but I think I just got a really good thing in my formative years and it tweaked my buds that way. LoL

I wonder what makes this "Mongolian"

Not too salty?

pop smoke can cook

My stir frys always come out EXTREMELY salty. I use the best ingredients. So makes me not want to cook this anymore

I need to get to remember to buy dark soy sauce at the store to try this. On a side node, your left handed knife skills are weirding me out.

I didn't lke PF Changs frozen mongolian beef. it was too sweet. too much sauce.. .

*Mongolian Beef soup 🤣🤣🤣

You are left handed, which confused my viewing preference.

I don't like P.F Chang frozen meals. They taste like dog food.

Woo, can you make a moo goo gai pan video?

Yummy