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!
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.
Great recipe! Love all that sauce. As a diabetic, I have to cut out the sugar from most recipes....and there is a LOT of "hidden" sugar in many Chinese recipes.
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.
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!
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!
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.
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
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... ❤🐾
Haha thanks! It’s actually a vintage pernot knife, which is a close copy of the sabatier (the main difference being the bevel at the handle is slightly different). I also thought it was a sabatier when I found it at an estate sale too, until I took a REALLY close look at the inscription. Either way, still a really cool find 🥰🥰
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?
hey jimbo! totally! I find MSG added in white pepper as part of blends in a lot of chinese grocery stores (you can even see it on the ingredients list if you look closely). on further review though, ive actually been fairly successful in finding white pepper without msg in it, which has been my preference in more recent dishes. Let me know if u try this one!
ooh yeah! i use the flat side of a spoon, which i find the most effective. for bulk prep, i also try and buy the largest pieces of ginger as possible, cause i find the smaller that the pieces of ginger are, the harder it is to peel. good luck...!
oh noooo! haha yeah, that's exactly what happened to me the first time, though. It's all in the way that you sear the beef. If it's not seared thoroughly, it'll shed off the corn starch, and you'll end up with a hot hot mess, and sad times will be had :-(. let me know what you try next!
Yeah totally! A “long yao” is a process that comes from Chinese wok cooking where we add room temperature oil to a ripping hot wok. This process plays a critical role in developing a non-stick surface in your wok (as opposed to adding cold oil to a cold wok, then heating it up). Some restaurant chefs do this process with very large amounts of oil (half a cup or more) to maximize the non-stick surface, then pour off all but 4 tbsp, since they will eventually use up that oil during their normal day of cooking. Home cooking in smaller volumes works just as well with 3-4 tbsp of oil, though. Let me know if u try it!
haha yeah, I wondered this as well. Turns out...nothing at all. Mongolian beef 100% comes from taiwan (and then popularized in america). As far as I can tell, the word "mongolian" was attached at some point, without any real connection to mongolian cuisine, haha.
Yeah totally! I always recommend (esp with dishes involving dark soy sauce) to add the sauce elements gradually and in small quantities, then adjust to taste. This is definitely important with this dish, since the sauce element is so concentrated. Let me know if u try it!
I tried this recipe, your modified version. Followed it exactly. It was WAY too salty. Ended up throwing it out. I love this dish at PF Chang’s. I’ll try it again using low sodium ingredients.
@@davidebeling4711 oh no! This often comes up with many of the recipes involving dark soy sauce, actually. I always recommend adding the sauce element gradually and in small quantities, and don't add all of it, if the dish seems like it doesn't need all of it. I often don't end up using all of the sauce base, depending on how much steak is actually cooked, how large the onion I used is, how much fat renders from the steak, and a number of other variables that are pretty tough to plan for. You'll notice around 8:24 or so, I add the sauce in small portions (and I believe I ended up only using about 80% of it all together). Let me know how your second attempt goes! This one is definitely tricky for sure...!
Too much sauce. Put ginger. Garlic. Green onions and chilies to fry for a minute or so . Add sauce and cook for 30 seconds. Add onion, fry for 15 sec ( thicken in sauce if needed). Add CRISPY beef into sauce, turn over twice and take out immediately. Enjoy. Beef will remain CRISPY. And that is why it is called CRISPY Mongolian beef.
Ooh totally, that has definitely happened to me a lot with dark soy sauce. I’d recommend mixing ur sauce elements prior to cooking, then adding it to the stir fry to taste at the end. This generally helps avoid over seasoning, especially with really concentrated ingredients like dark soy sauce 👍🏽👍🏽
