This is it! I made a roughly double batch and fed 3. I can tell you this is what I was hoping for. I have made some others that fell short, this is the one I expected. Finally a recipe I can put in the book for this delicious dish. Thank you very much, CiCi!
Cici You did a great job. Your food looked delicious. Keep doing what you love, and don't even look at any of the thumbs down. They are there to be ignored. God bless You !
I love the way there are so many variations in Asian recipes. After spending the last 5 years honing my Asian cooking skills, this _'round eye'_ has pretty much figured out what I like. *BTW? You should check into getting (or making) some **_'Shito Sauce.'_** It's a pepper/shrimp condiment perfected in the western African county of Ghana. It can be used in SO MANY Asian shrimp dishes!* My 'Ghanaian' daughter-in-law turned me onto it! SO GOOD!
I also could eat this every day! When we were in college in Memphis TN, there was a local Chinese (American) restaurant called "Hing-Wa", it was our favorite and one of the first in Memphis to have a buffet, it was in the early 1980s. We often ordered to-go and I would pick up after work or class. I would order Mongolian Beef and they knew me so I would say "add vegetables", in addition to the onions they would add about 1 1/2 cups of mixed including water chestnuts, celery, carrots, and my favorites mushrooms and bok choy! They only charged me about an extra dollar or two and I had several meals from one regular order. It is good to be a friend to people who cook for you! I assure you they always got home made candy at Christmas and Chinese New Year! Your videos are so fun and educational too!
Thank you, I realized after I posted this how long the post was. And it was a long time ago, or just a short time depending on how we see time. I like your videos, so educational and nicely done.
Ok this is really, really good. The recipe is a little hard to adjust for the number of people but the taste is very good. We went with Brown jasmine rice. It worked perfectly together.
I am glad that you made it clear that this is not a real Chinese dish. That does not mean that it isn't delicious. It is simply using Chinese ingredients in a different way. It does make me wonder how would Mongolians cook beef. Or do they even eat beef?
I want to write an explanation. Mongolian beef is basically food that is created by Chinese people. It is just named "Mongolian" beef but it's not actually Mongolian food. Mongolian traditional foods don't even use extra seasonings other than a salt. For some of you who think that Mongolia is included in China, I want to say the truth; MONGOLIA IS NOT PART OF CHINA! It is SOVEREIGN STATE! Thank you for reading my long comment. Have a nice day 😃
HI CICI, My question is about your velveting technique. First, all other velveting recipes I've seen say no water, that the meat should be as dry as possible. What is your take on this? Also can can beef and especially chicken be celebrated over night? Or will I wind up with slimy meat, especially the chicken??
I just love it when people want "authentic" Chinese foods when they are talking about what's essentially american food. If you want authentic Chinese visit a Chinese recipe website and kick in your translator.
isn't it better to add baking soda as a tenderizer before marinating and wash it off after few minutes then marinate ? adding the baking soda makes the beef kinda fizz up while cooking and changes the taste a little .
You may be using too much baking soda. I use half a tsp of baking soda and a tbs of water for a pound of meat and no need to rinse. Never had an issue with the baking soda influencing the taste of the final product.
Personally, I believe the term "Authentic" is kind of overrated. People argue and banter over what authentic is all the time. People always insist that "my version is the best" or "this is inauthentic because my grandma uses X ingredient, and you should have used Y in stead". The most important is that the final result has a pleasing appearance, texture and flavours that represent the local taste buds. What Americans/western people define as a Chinese cuisine the Chinese themselves often don't even eat. The homestyle cantonese cooking I ate with a family from Hong Kong was fresher, less sweet and more minimalistic. What they often did during food preparations was very simple.
why does this video only have 7k+ views...the top 3 vids in my opinion on mongolian beef is...happywok...just because he used brown sugar...yours n then poor mans gourmet kitchen..too much sauce. yours has just the right amount of sauce to glaze not drown in. you have 7k views but the inferior version by poor man has over 5.5 mil. views. GO FIGURE THAT OUT!
This is it! I made a roughly double batch and fed 3. I can tell you this is what I was hoping for. I have made some others that fell short, this is the one I expected. Finally a recipe I can put in the book for this delicious dish. Thank you very much, CiCi!
She too cute! Like a lil doll😍
Looks delicious 👌
Cici I love you and your recepies ! Keep up the good job!
Cici You did a great job. Your food looked delicious. Keep doing what you love, and don't even look at any of the thumbs down. They are there to be ignored. God bless You !
Thanks CiCi, looking forwards to giving this a try.
Very cute! Well described ! I love it when the recipe is right below.. I will definitely try this .. Thank you!
Thank you CiCi for doing the recepy. I love your channel.
Hi Cici, today I cooked this mongolian beef. I never try this menu before. And this is very good. Yummy. Thankyou for sharing this recipe
thank you
I love the way there are so many variations in Asian recipes. After spending the last 5 years honing my Asian cooking skills, this _'round eye'_ has pretty much figured out what I like.
*BTW? You should check into getting (or making) some **_'Shito Sauce.'_** It's a pepper/shrimp condiment perfected in the western African county of Ghana. It can be used in SO MANY Asian shrimp dishes!* My 'Ghanaian' daughter-in-law turned me onto it! SO GOOD!
Thanks so much for the info! I’ll be sure to check it out! 😊👍
@@CiCiLi 👍
Thank you for sharing your vedio
Incredible tips on how to tenderize the beef- I'll be trying this recipe for dinner this week!
Looks delicious
This recipe is awesome
I also could eat this every day! When we were in college in Memphis TN, there was a local Chinese (American) restaurant called "Hing-Wa", it was our favorite and one of the first in Memphis to have a buffet, it was in the early 1980s. We often ordered to-go and I would pick up after work or class. I would order Mongolian Beef and they knew me so I would say "add vegetables", in addition to the onions they would add about 1 1/2 cups of mixed including water chestnuts, celery, carrots, and my favorites mushrooms and bok choy! They only charged me about an extra dollar or two and I had several meals from one regular order. It is good to be a friend to people who cook for you! I assure you they always got home made candy at Christmas and Chinese New Year! Your videos are so fun and educational too!
Thank you for sharing your story about Mongolian Beef with me! It took me all the way back to 1800s. It was a fun trip. Cheers to good food! :)
Thank you, I realized after I posted this how long the post was. And it was a long time ago, or just a short time depending on how we see time. I like your videos, so educational and nicely done.
Great dish❗️....plus i have to say...Cici is sooooooo cute!
Wait..were you talking about cici or the actual recipe she cooked?! Lol. I'm thinking both! 👍😍😂😋
Recipe was easy to follow and turned out great. Thanks! :-)
Awesome
Ok this is really, really good. The recipe is a little hard to adjust for the number of people but the taste is very good. We went with Brown jasmine rice. It worked perfectly together.
I am glad that you made it clear that this is not a real Chinese dish. That does not mean that it isn't delicious. It is simply using Chinese ingredients in a different way. It does make me wonder how would Mongolians cook beef. Or do they even eat beef?
I want to write an explanation. Mongolian beef is basically food that is created by Chinese people. It is just named "Mongolian" beef but it's not actually Mongolian food. Mongolian traditional foods don't even use extra seasonings other than a salt. For some of you who think that Mongolia is included in China, I want to say the truth; MONGOLIA IS NOT PART OF CHINA! It is SOVEREIGN STATE! Thank you for reading my long comment. Have a nice day 😃
@Cjango Freeman wow, what's your issue? You're coming off like a racist ass.
Thank you.
😊🙏
I'm a 30-year-old (straight) man, but I have to say, oh my god, I love your outfit!!!
What cut of beef did you slice up? Thanks!
yummy
That looks awesome! Big thumbs up Cici! ;-)
Nice vid! Keep it up!
you made me hungry as always lol thank you for sharing.....j
nice dish, i hope yummmmmmmmmmmmy
Looks delicious, where can I buy the same pan you use ?
I love eating this at buffets. I got into trouble for eating it with rice though.
CICI!!!!!! I awake in the morning and you substitute for Coffee!!!
HI CICI, My question is about your velveting technique. First, all other velveting recipes I've seen say no water, that the meat should be as dry as possible. What is your take on this? Also can can beef and especially chicken be celebrated over night? Or will I wind up with slimy meat, especially the chicken??
It looks like a good recipe. I wonder if it is possible to eat this recipe at the local Panda Express.
Thank.you love sesame chicken
Cici, this looks so great, I want to try this right away, but I've heard there is TRICK to cut the meat correctly, can you please show me how?
well.... it's just stir fry Beef with oyster sauce which you can easily find in any chinese restaurants and in SE asia street food.
I don't eat beef but seeing u cook this cici makes me wanna eat it lmao great vid.
I bet this would work just great with chicken.
+genjii931, agree!
Omg she's so damn cute and this recipe looks delicious..new channel to watch!!! 😋😍😊👍
i testing it too now
Let me know how it turns out! :)
was tasty yesterday
This looks AMAZING and I luv your videos! This might seem like a crazy question, but how do I measure 1/2 an egg white?
Hi im laurence frm philippines do u have a video beef steak reciepe,,
Hi Laurence, I made a Chinese black pepper steak recipe before th-cam.com/video/huuHw1rTGEw/w-d-xo.html
I wonder all your cooking pot are Neoflam ?
Love the way you gag on the meat! :) soooooo tasty!
What kind of beef do you use Cici? What cut?
It's flank steak. :)
***** Thanks CiCi!!! I love your channel and your recipes!!! Huge fan!!
👍👍👍👍👍👍
Forget the Mongolian Beef - grab this sweetie and run away to Paris.
I concur!
I'm new to your channel. I will try your recipes. They ALL look soooo good!!! Thank you for sharing them! :)
I like my Mongolian Beef with bamboo shoots, scallions, and hot chili sauce.
I just love it when people want "authentic" Chinese foods when they are talking about what's essentially american food. If you want authentic Chinese visit a Chinese recipe website and kick in your translator.
isn't it better to add baking soda as a tenderizer before marinating and wash it off after few minutes then marinate ? adding the baking soda makes the beef kinda fizz up while cooking and changes the taste a little .
You may be using too much baking soda. I use half a tsp of baking soda and a tbs of water for a pound of meat and no need to rinse. Never had an issue with the baking soda influencing the taste of the final product.
How come mine never comes out looking so good :(
If I can do it, then you can do it too. Mine didn't come out like this the first time either. I actually tried 5 times before filming this.
woWWW..thanks
.Sweet heart.. Me i would add a little of butter i guess..
Personally, I believe the term "Authentic" is kind of overrated. People argue and banter over what authentic is all the time. People always insist that "my version is the best" or "this is inauthentic because my grandma uses X ingredient, and you should have used Y in stead". The most important is that the final result has a pleasing appearance, texture and flavours that represent the local taste buds. What Americans/western people define as a Chinese cuisine the Chinese themselves often don't even eat. The homestyle cantonese cooking I ate with a family from Hong Kong was fresher, less sweet and more minimalistic. What they often did during food preparations was very simple.
How is it authentic??
Authentic Chinese-American.
Tried it, a bit too salty. I would cut out the soy sauce in the beef marinade next time...
👍
I find this "one tablespoonS" very confusing... and i'm not a native english speaker.
if you use a better cut of meat, you don't need the baking soda.
It looks like that beef was really chewy.
Mamacita😍😍😍
Ur soo sooo cute omg😘😘😈😈😈
i am mongolian and this is not mongolian beef
mar far chicken
why does this video only have 7k+ views...the top 3 vids in my opinion on mongolian beef is...happywok...just because he used brown sugar...yours n then poor mans gourmet kitchen..too much sauce. yours has just the right amount of sauce to glaze not drown in. you have 7k views but the inferior version by poor man has over 5.5 mil. views. GO FIGURE THAT OUT!
LOL. Thanks so much Billy! Hopefully one day it will get to 6 millions. Fingers crossed. :D
This is not mongolian
Which is exactly what she said.
genjii931 as a Mongolian myself, I am kinda sick of the Muricans inventing so called "momgolian recipes" left and right 😤