BETTER THAN TAKEOUT - Easy Mongolian Beef Recipe

hi everyone welcome to souped-up recipes today I want to make a Chinese food bad most Chinese people don't even know about that would be mongolian beef according my research this dish was originally invented in USA so it's like the well-known American Chinese dish but there's no doubt it tastes super delicious I got a lot of requests for it people are asking me to make the authentic mongolian beef since this is not a dish that you will find in China so I would say there is no the authentic way to make tests but in this video I'm gonna share you my tips that will take this dish to another level let's get started I got some beef here my first tips for you is to slice the beef into five millimeter 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 was teasing it with some Chinese cooking wine but I in Ecuador now I couldn't find the Chinese cooking wine in this whole city so I find out that the same amount of Eire works just fine I thought this will be a good substitution for Chinese cooking wine don't use dark beer I think 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 a quarter teaspoon of baking soda it will help tenderize the beef but if you get a nice cut it is not necessary let us sit for 30 minutes this is 30 minutes later we will coat the beef with some corn starch give little mix to make sure the cornstarch is distributed then we will add one and a half of egg white this is the first one the second one we just need half of it mix it again after you make sure that every piece of beef is coated nicely you still want to keep massaging it for another five 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 two cups of frying oil to 370 degrees Fahrenheit the most important thing is to get the oil to the right 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 would just take one or two 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 check this if you touch it you view that inside is you soft if you take a bite now the beef should be perfect if you think this is too much oil you can also blanch it which is the healthy way boil a pot of water and at your meeting which I already prepared it with egg white and coin starch the same mellow I did with the beef this is pork it is enough for this recipe I am just using it to show you how to do the blanching process and yes of course you can use beef pork chicken whatever meat you like for this recipe no problems wait about one minute and then take it out shake it a little bit to get rid of the excess water so this is the healthy way that you don't need the oil at all now you can do whatever you need to do next this meadow is called velvetine we often use it in soup stir-fry dish anyway what kind of metal you want to use for this recipe it's gonna be your choice now let's get back to the mongolian beef before we start a stir frying process let's quickly make the sauce 2 TSP of corn starch 1 tablespoon of oyster sauce 3 tbsp of soy sauce 3 tbsp of brown sugar two third cups of water I think it needs a little bit color so I add one teaspoon of dark soy sauce mix it well set the sauce aside we will use that later heat up the pan add about 1.5 tbsp of cooking oil one tablespoon of minced ginger 1.5 tablespoon 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 easily 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 the shiny fake flavorful sauce you can add the spring onion give it a few final toss then take it out and serve it with white rice so this is my version of American Chinese takeout dish I just want to quickly explain why we call mongolian beef as a Chinese food but Chinese people don't know about it because the technique were using in this recipe is very common in Chinese cuisine and in China we do have a similar dish like this which called Tong Bao new roll so what's the difference between these two dishes mongolian beef tastes sweeter and has a lot more sauce Tombo rotates soggy but less sauce however this is a super simple recipe but the flavor will really surprise you and if you follow the exact instruction of the cornstarch egg white technique oh my god I'm telling you you will have the most soft tender stir-fry beef ever so I hope you give this a try see if you did leave me a comment and let me know how it went as always check the description for the written down recipe and please give me a thumbs up if you like Chinese food subscribe to my channel and hit the notification bell so you don't miss any episode if you want to know more about me or support me check out my patreon link right there and I'll see you next time bye

Channel: Souped Up Recipes

Views: 1,290,176

Rating: 4.9458156 out of 5

Keywords: mogolian beef recipe, mongolian beef sauce, mongolian recipes, authentic mongolian beef recipe, mongolian beef stir fry recipe, mongolian sauce recipe, easy mongolian beef, pf changs mongolian beef recipe, mongolian beef marinade, mongolian beef seasoning, mongolian beef recipe easy, mongolian beef sauce recipe, best mongolian beef recipe, chinese mongolian beef recipe, easy mongolian recipes, asian beef recipes, mongolian beef chinese food, soupeduprecipes, soupedupstirrry

Id: noHyHzFUC0A

Length: 9min 27sec (567 seconds)

Published: Wed Feb 28 2018