MONGOLIAN BEEF AT HOME BUT JUST LIKE YOUR FAVORITE CHINESE TAKEOUT! | SAM THE COOKING GUY
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- เผยแพร่เมื่อ 4 มิ.ย. 2024
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▪️We're showing you how to make the most amazing Mongolian Beef from the comfort of your home. Chinese take-out is great...but sometimes we all need a little 'homemade'!
00:00 Intro
00:42 Cutting steak
1:50 Coating steak
3:04 Making a stir fry sauce
3:38 Cooking steak
4:55 Cooking vegetables
5:30 Adding the sauce
5:45 Keeps Ad
6:48 Adding back the steak
7:10 Adding green onion
7:49 Plating
8:30 First Bite
8:43 Outro
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We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesn’t have to be hard, it just has to be delicious.
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THANK YOU ❗️ - บันเทิง
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ok
Fresh video! Glad to catch you!
Why you always gotta be breakin' down my city wall?
@@AmericanHothead It's hammer time!
Bro this is not mongoluan food i am mongolia i don't ever seen this food why you put the sesame seed were gonna be dont do it in sesame seed
Highly recommend a tablespoon of Oyster sauce with the stir fry mixture. Brings it all together.
Agreed
Pronouns?
Made this tonight with the oyster sauce added cuz I agree. Turned out rly well. Just a bit too salty for my taste. Gunna put less soy sauce next time. 👍
@@robroy7494 or take the salty oyster sauce out. Soy is salty but I feel that might’ve been overpowered by oyster sauce. Just my opinion
@@liljoeybu655 good point. 👍 Def gunna play around with the ratios of things next time. Either way it was really good haha
As a Dutch guy I am endeared by your love for the Holland peppers. With a gardening space like yours Sam, here is what to do. Save the seeds from those peppers and let them dry out for a couple of days. Then make a nice amount of tea, have some for yourselves and let the rest cool down. Soak the pepper seeds in the cold tea for a few hours and put those in a tray filled with damp compost, preferably with a cover on it. Within a week or 2 you'll be greeted by your own pepper plants coming up.
Okay, can you explain the tea part? I'd imagine you'd want the seeds to be as possible to prevent mold at the start.
Wet bag, warm playstation. 6 days.
@@zadinal The tea weakens the outer layer of the seeds, allowing for easier germination. It's not mandatory, but it helps. Mold is not an issue at that point.
This may not work if the seeds are a F1 variety (high performance cross of two varieties). Heirloom varieties usually do not perform all that well (hence, they have been 'retired'), and if you're going to the trouble of gardening, you might as well have the seeds that will grow the best produce going.
Looks so good! I got to meet Sam at one of his cooking demos at Not Not Tacos in San Diego two days ago. You’re an inspiration Sam!
Creepy.
@@anthonymcnatt3799 No. A fan.
@@anthonymcnatt3799you’re the creeper
I lost count a very long time ago how many of his recipes I’ve made. I keep watching and making them because they truly are DELICIOUS!!! He’s not BS’ing you with his tastings. I live in Texas and Sam doesn’t know me form any other stranger on the street. I love these recipes and so does my daughter and girlfriend. This is some legit cooking!!!
Try the General Tso’s Chicken recipe! OMG!!!
Just discovered Sam about a month ago and Holy Hell, I'm salivating watching every video. Didn't know about the Gen Tso's recipe. Going there now. Don't try to stop me...
I make mongolian beef all the time at work. I like to coat the meat in the corn starch alone, then deep fry it and prepare the sauce separately. After frying the meat and heating the sauce in the pan, add the fried meat to the sauce and the corn starch on the meat will thicken the sauce while giving the meat a nice crispy texture.
Im in Aussie land, saw this in the AM, went to the store got some quick ingredients and now munching it down for dinner, great recipe!
How did you find skirt steak, aussie butchers don't have that cut?
@@muhammedahmed3291 I'm able to get skirt steak at the local IGA (I'm also in Aus, central west NSW).
For me, I'd do this with lamb rather than beef, but this still looked freaking bloody awesome!
Had it all in the fridge/cupboard. Making it right now. Smells amazing.😄
Just made this for dinner tonight, and you hit this outta the park Sam. So good, the whole family is loving it. Thanks for sharing these awesome recipes.
I'm so making this recipe...I love all the amazing recipes Sam puts together. I'm I a FAN?...HELL YEAH.
I second that I will be making this I just happen to have flank steak in the freezer
God Bless Sam the Cooking Guy 🙏
God Bless President Trump 🙏
I third that lol, making this for real this week
I’m a fan of the both of you. 👍🏼👍🏼
I'm a fan of you too ray mack
That pan you used looks awesome. Can you tell me what brand it is, or give me a link to where to get it? Thanks!
Same wondering what pan that is also
Just got your cook book for my birthday cannot wait to try some more of your recipes out!!! Love this channel.
I think the “bullshit” thing is off of Big Daddy when they’re playing the card game. Rob Schneider the delivery guy is pissed that the kid keeps winning.
I made this yesterday for the family Sam and they LOVED it!!
Made this for the fam tonight. So effing good! Thanks Sam!
Made this last night. Had to use flat iron and sub out the peppers for asian garlic chili sauce. It was incredible. Thank you again.
Love when Sam and the boys are cooking!
Thank you---so much easier than I thought for one of my favorite foods
Your honey garlic beef been my go to for years now! Can't wait to do this one.
Sam I just made it and it was amazing!!!! It taste even better than my favorite Chinese restaurant. Thank you so much you made my day!!! Glenn
Made it tonight. AWESOME! But only had hangar steak, but I sliced it thin and our was magical. Thanks Sam
Love all your videos. You make cooking what it should be fun and not complicated.
I enjoy your videos and down to earth approach, little dry humor thrown in now & then... :) Thank you!
I follow a few Chinese chefs and I'd recommend adding a small amount of baking soda to tenderize and oyster sauce. The baking soda makes a huge difference. You just have to let it rest in the fridge for at least a half hour.
Just made this for dinner! Totally recommend! I added in some more peppers for a touch more heat.
Made this for work lunches for the week. Got too much ginger in it but turned put super good. Thanks for the recipie.
Sam I tried making the Mongolian beef yesterday. I made I made some changes in that I doubled the amount of sauce and I added the same amount of chicken thighs to the steak. Instead of rice I used ramen noodles. My wife and I absolutely loved it. Thank you so much for the recipe.
I made this again last night. The first time was too sweet, so I made sure to unpack the brown sugar before measuring it. Made a huge difference! Also, I used Fresno chilis instead of Red Holland peppers. Turned out great!
Looks and sounds great, will have to try it one day soon
Tried and absolutely loved it!!!
Easy weeknight meal - made it tonight it was amaZing 💜💜
My favorite dish!
THANK YOU, Sam!
Just made this at home, GIANT didn't have any skirt steak so I used a flat iron steak, still, absolutely delicious! Thank you Sam!
I want to thank you so much, I've made so many of your recipes. I cook for my 87 year old mom and 2 of my single friends. Your recipes are so good, and ez. They think Im a master chief.
Definitely gonna try
Nice! I've gotta try this ASAP.
Happy Easter Sam and family. Love the video! Making this dish this week!
This looks so amazing! I love the asian inspired dishes..and thank you for introducing me to soy paste.
Made this recipe over the weekend and OH BOY, best mongolian beef I've ever had. Thanks for the recipe!
Made this for dinner last night and added oyster sauce as suggested. Turned out so good, I'd happily pay for it!
Definitely making this tonight!
Loved it! Thanks Sam!
Gosh Sam…..you make it look so simple! Thanks again for a great looking recipe! 🙂
This looks so easy but so good. My son loves Mongolian Beef from the local takeout place, and I think this will be even better. If I can find skirt steak or flank steak, I'll give this recipe a go. Thanks!
This is my go to Chinese dish.....thanks Sam!
Looks yummy, I’m making it tomorrow night for dinner, thanks!
Made this for dinner & whewwww! Sooo good. Fire 🔥🔥🔥🔥will make this again!
I pretty much never comment on TH-cam videos but had to make an exception for this dish. It was absolutely phenomenal. The wife and I loved every bite. I couldn’t find skirt steak so we used bottom round, and couldn’t find holland peppers so I just used a red pepper. But you’d never know. 10/10
Must say for express dinner nights, I have done the same with fondue sliced beef - cooks in litteral seconds and no need to cut the meat. Need to try it with thicker cuts!
Made this for dinner tonight and its awesome, so tasty
I’ve made Sam’s version of PF Chang chicken over rice. We have it almost every other week. I’m trying this for sure.
Perfect meal prep!
I just made this for dinner tonight. DELICIOUS!
I made this tonight. Came out great!
Great as always! I have a set of pans like that one and they are the best ever. Nothing, and I mean nothing, will stick to them. You can clean them in less than a minute.
Killer video guys I love Mongolian beef and that looked amazing. Thanks for the great vid.
Learning the velveting technique (using baking soda) to tenderize your beef before stir frying will change your life.
One of my favorite dishes
That is favorite dish,
Now I know how cook it ,
I love it when the beef is very tender
Going to try this one as well.
Its about time Sam, I've been waiting for this for a long time!!! Thank you!!
Great job Guys! Cooking that this weekend. 👏
Looks amazing, love one pan meals
There's just something about skirt steak that makes it great for this dish. I love the 1 pan dinners. Thanks guys and great job as always. Stay safe.
1 pan. 9 bowls and 2 cameras. Tongs...
@@anthonymcnatt3799 Beta hater 😆 🤣 😂
I'm not the short order cook who thinks he's a chef.😁
Just made tonight. Really good stuff. 🤘🏻
made and enjoyed. a great easy and tasty recipe
Omg this is so easy to make . Ty sam
B this will definitely be on my dinner list! And definitely on white rice
Omg man! Looks soooo good. I'm going to try this very soon
OMG! I may have to whip this up tomorrow!
As far as I know….”Bullshit!” Is from Howard Stern..Feed always plays that sound bite …I could be wrong but I think the sound bite is from a Bela Lugosi movie
Stopped by the grocery store on my way home just get some flank steak to make this. It turned out fantastic! Thanks Sam!
This is one of my favorite dishes. Can't wait to make it.
I would love to see you make Hunan beef 😁
I would second the Hunan Beef!!
Tried it. It is delicious.
Omg so making this tonight
Insane !!! You made that look easy !!!
Sam,
I did your Beef and Broccoli. Will definitely be giving this a try. Thanks!
Trying this one out right now should be real good smells amazing!🤙🤙
I *really* liked that idea of the family photo mural on the wall behind your couch during the Keeps commercial!
The food looks amazing and the pan used to cook it is beautiful. Who makes the pan?
Love seeing more Asian dishes on this channel! Keep it up brother!
Made this and it's delicious.
Looks like a great comfort food that is easy to reheat 😎
Nice job Sam
Cheers from San Diego California
the mongolian beef i remember as a teen was carmelized, and had the texture of almost a baked chicken wing when u bite into it, also dont forget about the heat from them peppers, but ima try your version as well
Hitting all the feels with this one Sam, was my late dad's go to meal when I'd visit him, only difference was he would add some blanched broccoli to it for the proper take away vibe. 🥲
✅ _added to list_
Perfect. No complaints I just had to make more sauce. Thank you
Well made a version of this because of this video and success. Keep up all the bad ass cooking and all the work that goes into it! And keep it real like you do thank you!
looks really testy. I tried at home this recipe. it was a great test. thanks
saved to my cooking page amazing as usual
That looks amazing!!!
Omg that looks crazy delicious, I swear I could smell it thru the screen 😋
Make a collab video with Josh Weissman
Cheers from San Diego California
In true Mongolian style, Sam kills a fly off-camera. Talk about elevating the chef to elevate a dish!!
That looks delicious Sam!😋
I enjoy all of Sam's videos but this one genuinely made my mouth water. :)
Sam would love to see you do your own take on Filipino pork or chicken adobo.. it’s easy to make but I’d like to see you make it your way.. hope to see it one day
Looks amazing!
This was AMAZING! Had to sub flank steak and red Fresno but it came out sooooooooo good!
Looks amazing
This was delicious!!!