You are a legend for showing 3 different methods to cook the beef! It really covers all the bases! I will do the non stick method as I find that more accessible for a midweek meal for sure.
Appreciate that tip about not agitating the cornflour off as my instinctive move is to separate out the beef. Also just an FYI for those who don't want to fry the beef, I often just do a couple tsp of cornflour in the beef marinade so its not really coated but helps with browning when searing in a pan (and locks in juices etc).
Yay! Thursday is the start to my three day weekend from work. I enjoy checking in for your videos while enjoying my morning matcha latte. I appreciate your recipes.
This is perfect! I tried LMNT at my sister’s and she gave me a few to try and I really liked it… I was gonna buy more anyway! So now I can buy something I was gonna buy anyway and help out a content creator that I think deserves it. Personally like the watermelon and raspberry flavors. Watermelon is a bit salty because it’s such a mild flavor but it’s still good. Also, it kinda freaked me out how it’s kinda white after you mix it and it magically becomes clear after a while! Hahaha it genuinely confused me the first time, I thought I lost my drink because it was in the same water bottle brand I normally drink… so I was like “where did my melon water go?! There’s only regular water on this table!” and I finally just smelled it and realized that it just turns clear. Haha Anyway, thanks for always having great sponsors that I like anyway! I always use your BTB codes because I’ve been using it anyway for years… so having a discount code on occasion is nice. That onion flavor… dude… my French onion game has gone through the roof thanks to BTB. It’s my “secret weapon”! Haha
I've been craving mongolian beef recently, I'm excited to make this soon! I also purchased the Lagerstrom knife with some xmas money. Coming from restaurants that have had knives professionally sharpened weekly, I'm used to some sharp boys. This is INCREDIBLY sharp. I decided to do a really silly test with chicken breast, I held the knife by the end lightly and just used horizontal movement with no downward pressure and it cut through it with ease. I just have to be extra careful at home since I don't wear a cut glove here 🤣
Really appreciate you giving us the nonstick pan option without shallow frying, too! I'm not a fan of too much fried food but like to make Chinese-inspired meals at home, so this is a great recipe to add to my list!
geese... to be honest, the B man does such a good job on his cooking videos, and while my time is so precious to me... I pretty much only watch his stuff..... I have a commercial kitchen and wok stand, but I still got some great tips from this one.... Nicely done sir...
I would recommend rinsing off the baking soda. I have watched Chinese cooks and that is their practice, at home. They don't leave the baking soda on the meat. Yes you have to pat the meat dry, ofc.
@@tommai78101 Yes that's what the top tier Chinese chefs say. It's a shortcut to leave the baking soda on the meat. It can also cause a metallic / off taste, as well.
Wrap these with thin chinese pancakes, like my local place in KC used to do. Takes it to an insane level. I love you Princess Garden and I will miss you.
When I’ve had too much whiskey I cook myself a large flank steak in salted butter , I eat that ,put on a pair of wet socks and go to sleep. That works? It does.
Please call now if you have questions about tonights gala. or, one if my other interests. woodworking, novels about tall ships, meat. that sort of thing.
I've found that a London Broil can be a good alternative cut of beef. It's got decent flavor, not too tough, and (in my area, at least) is usually less than half the price of flank steak.
London Broil *is* top round for those who are not familiar with it. It's basically just a thick cut top round steak. And yeah it's often WAY cheaper than flank. Here in the US you will often see grocery stores put it on sale for $4-5lb.
Going to have to make this one sometime. The late lamented Mary Chung's in Cambridge MA, favorite of MIT students and Boston-area nerds in general, had the most amazing Mongolian beef, they poured it onto a ripping-hot cast iron platter at the table so it sizzled really loudly for about 10 seconds. We called it Embarrassing Beef for that reason.
I love that you give substitutions wherever possible - please don't stop! - but I can't imagine not having Shaoxing wine on hand. Which gives me an idea: Perhaps you could make a series of cuisine-specific essential ingredients that your average person doesn't have on hand. But if they really like making Chinese food and want to commit to stocking their pantry for it, they could get Shaoxing wine, Chinkiang (black) vinegar, Sichuan peppercorns, etc. Same goes for Middle Eastern food with dried chickpeas and pomegranate molasses, for instance. I know food trends are leaning to the economical side now, but I love having such ingredients cuz it means I can whip out Dan Dan noodles in 30 min with nothing but shelf-stable items and stuff from the freezer (ground beef, ginger, garlic). Buy once, cry once every two years or so.
I really prefer the flavor of a good, dry Sherry to the Chinese wine..I don’t think we ever get a high quality Chinese wine imported, or maybe I’ve just gotten bad bottles..
I always used to sub shaoxing wine for mirin, which can be quite sweet in comparison. Works in a pinch, however I found that a bit of dry sherry and a little salt is pretty comparable! Worth a try if anyone has issues finding Shaoxing wine where they live.
Kenji Lopez-Alt suggested something in one of his videos which was popping the diffuser off of the gas stove when using the Wok. It gets you a concentrated jet of flame right at the bottom of the wok with it dissipating up the sides. Gets you closer to how the wok was meant to be used heat diffusion wise and I’ve noticed that stuff sticks way less in my wok. Particularly in those areas right where it goes from flat to round like in the video
I find that I can taste the baking soda when marinating. So I will actually "brine" the beef in a water and baking soda solution for about 15 mins, rinse, and then continue as Brian did.
Nah I can taste it too, it's very familiar in small quantities when you used to drink it straight up for heartburn etc. You're actually the first person I hear that doesn't taste it. Other recipes address the flavor change @@3rdPartyIntervener
Pretty sure I've said this before but I'll say it again (and also echoing other comments) - I love that you always show different methods and your "if you did this, do this to rectify it" - but not just verbally, you literally show it so we know you've done it and that it's possible. Secondly, if you happen to see this Bri, any update on the knife being available internatinally? (UK specifically in my case).
If you chill the beef in a freezer for about 30 minutes before slicing, it will be much easier to get thin strips as the meat fibres won't be as loose.
Top tip, add corn starch to the beef not beef to the corn starch. As Brian perfectly showed, 1.5c is probably too much, and now you’ve wasted a bunch. Adding the starch to the beef will allow you to get the right amount without the waste.
Yosukata? I have that one..works great..or..”woks” great. I’m into noodles right now..found the great fresh noodles in my local Chinese market and today found some frozen Maruchan yakisoba noodles at my Japanese market. Now I’m exploring some different sauce recipes..think I’ll do some thin sliced, marinated chicken, red bell, green onion, mushroom, do a sauce w light and dark soy, sesame oil, mirin, oyster sauce, sherry, little brown sugar, garlic, ginger, five spice, red pepper flake..maybe throw in some baby spinach at the very end..I love noodles, rice, potatoes, I think I’ve never met a carbohydrate I didn’t like.. One thing about “Asian” stir frys..cutting the veg into attractive shapes really improves the look of the final dish. For example, the green onions look better cut on a diagonal thinly so they’re longer and more pointy, peppers into interesting triangles or diagonal parallelograms, I know it sounds froo froo but it really does look nice in the final dish..oh..the organic water chestnuts at Whole Paycheck, sorry, Whole Foods really are way better than typical La Choi..better flavor and crisper.
My brother got me a deli slicer a few months back (also works great for bread), and we got a large slab of meat (top round maybe? Idk, but it was like $112 from CostCo and gave us 12 steaks) and have shaved some beef for bulgogi a few times: So I have EVERYTHING for this recipe except for the bell peps (just made Peri Peri sauce and roasted red pep & tomato soup yesterday)
If your store has flap meat, go for that instead of top round. Flap meat is much like flank steak - they both have very prominent muscle fibers that are great for soaking up marinade.
This sounds amazing, Brian. Mongolian Beef is my go to at Panda Express. For weeknight dinner, can the beef be coated and stored in the fridge overnight if I prep everything the night before?
I used to live within driving distance from Mongolia and everything about this is hysterically funny to me. I've seen "Mongolian" coconut shrimp too! Where is the horse meat stewed in horse milk with some horse cheese?
Hey Bri...have you had the Beijing beef from Panda Express? If yes, how does the flavor of yours compare to theirs? Trying to get a taste reference for myself. I like the sweet Panda version. Thanks for all the videos!!
My mom did the same in the 90s. One of many cheap cuts of beef that were sadly co-opted by rich folk once they figured out that stuff other than NY strip and filet mignon was really good.
Pro tip for you Brian, you can remove the cover on your burner and it turns into a jet that's perfect for round bottom woks. I grabbed a wok ring that my wok sits on and it's amazing!
You are a legend for showing 3 different methods to cook the beef! It really covers all the bases! I will do the non stick method as I find that more accessible for a midweek meal for sure.
I agree 100%!
Yes loved this option for a midweek dinner as sometimes fried food is a bit heavy.
Yeah, the fried texture is amazing but I appreciate that the other option is easier and more reasonable for single people who live on leftovers!
Your asian dishes are what got me hooked on your channel in the first place and this looks DIVINE.
I love how easy and customizable you've made this recipe. Can't wait to try this one out!
Appreciate that tip about not agitating the cornflour off as my instinctive move is to separate out the beef.
Also just an FYI for those who don't want to fry the beef, I often just do a couple tsp of cornflour in the beef marinade so its not really coated but helps with browning when searing in a pan (and locks in juices etc).
I've been watching cooking videos for years and I can always learn something new here. I really appreciate the approach this channel takes.
Yay! Thursday is the start to my three day weekend from work. I enjoy checking in for your videos while enjoying my morning matcha latte. I appreciate your recipes.
This is perfect! I tried LMNT at my sister’s and she gave me a few to try and I really liked it… I was gonna buy more anyway!
So now I can buy something I was gonna buy anyway and help out a content creator that I think deserves it.
Personally like the watermelon and raspberry flavors. Watermelon is a bit salty because it’s such a mild flavor but it’s still good.
Also, it kinda freaked me out how it’s kinda white after you mix it and it magically becomes clear after a while! Hahaha it genuinely confused me the first time, I thought I lost my drink because it was in the same water bottle brand I normally drink… so I was like “where did my melon water go?! There’s only regular water on this table!” and I finally just smelled it and realized that it just turns clear. Haha
Anyway, thanks for always having great sponsors that I like anyway! I always use your BTB codes because I’ve been using it anyway for years… so having a discount code on occasion is nice. That onion flavor… dude… my French onion game has gone through the roof thanks to BTB. It’s my “secret weapon”! Haha
I've been craving mongolian beef recently, I'm excited to make this soon!
I also purchased the Lagerstrom knife with some xmas money. Coming from restaurants that have had knives professionally sharpened weekly, I'm used to some sharp boys. This is INCREDIBLY sharp. I decided to do a really silly test with chicken breast, I held the knife by the end lightly and just used horizontal movement with no downward pressure and it cut through it with ease. I just have to be extra careful at home since I don't wear a cut glove here 🤣
There is a recipe I make with hamburger for Mongolian beef, found it on youtube. I add in broccoli. Easy peasy recipe.
Brian making biriyani.... I would love to watch that❤❤❤❤
And/or chicken curry
Really appreciate you giving us the nonstick pan option without shallow frying, too! I'm not a fan of too much fried food but like to make Chinese-inspired meals at home, so this is a great recipe to add to my list!
I've been a subscriber for a couple of years now...Love the new garlic smashing sound effects.
Long time no see! Welcome back to TH-cam! I see you've leveled up to the 'Silver Fox' tier!
Looks great, nice work. Just made your Aloo Gobi on the 6th, the whole family loved it. Thanks for what you do.
I've made so many of your recipes and this one will rise to the top very soon. Thanks for all you do!
Just got done making lunch in my brand-new wok, so the perfect video to watch, while eating!
Stop reading my mind! Every new video from you is something I have thought about recently.
Looks Delicious! Thank you for all the technical advice. You always save me so much time.
geese... to be honest, the B man does such a good job on his cooking videos, and while my time is so precious to me... I pretty much only watch his stuff.....
I have a commercial kitchen and wok stand, but I still got some great tips from this one....
Nicely done sir...
HELL YES. Stoked for this
I would recommend rinsing off the baking soda. I have watched Chinese cooks and that is their practice, at home. They don't leave the baking soda on the meat. Yes you have to pat the meat dry, ofc.
Yes, you need to rinse off the baking soda with water. The baking soda will make the meat taste extremely bitter if not washed off.
@@tommai78101 Yes that's what the top tier Chinese chefs say. It's a shortcut to leave the baking soda on the meat. It can also cause a metallic / off taste, as well.
Wrap these with thin chinese pancakes, like my local place in KC used to do. Takes it to an insane level. I love you Princess Garden and I will miss you.
When I’ve had too much whiskey I cook myself a large flank steak in salted butter , I eat that ,put on a pair of wet socks and go to sleep. That works? It does.
How much whiskey is too much?
Asking for a friend...
Take N-Acetylcysteine every day instead..safe amino acid your liver uses to make glutathione which it uses to detox everything with..
Good advice from Ron Swanson!
Please call now if you have questions about tonights gala. or, one if my other interests. woodworking, novels about tall ships, meat. that sort of thing.
Was just checking if there was new video. Nice to see you again.
Another great recipe! Keep up the great work
Hey Bri! Looks delicious and some great tips! 🙂😋😎❤
Happy New Year, Bri!
I've found that a London Broil can be a good alternative cut of beef. It's got decent flavor, not too tough, and (in my area, at least) is usually less than half the price of flank steak.
This ❤️👍🏻
London Broil *is* top round for those who are not familiar with it. It's basically just a thick cut top round steak. And yeah it's often WAY cheaper than flank. Here in the US you will often see grocery stores put it on sale for $4-5lb.
@@Yentz4 Thanks for the extra info, mate! 👍 The regional variations in naming convention for cuts of meat can be quite confusing at times.
Looks amazing!!!❤😊 my new future fav😊
Mongolian beef is for sure having a moment. I'd go one step further and next time do the PE Angus beef dish. Looks good!
Best. Meal. Ever.
Going to have to make this one sometime. The late lamented Mary Chung's in Cambridge MA, favorite of MIT students and Boston-area nerds in general, had the most amazing Mongolian beef, they poured it onto a ripping-hot cast iron platter at the table so it sizzled really loudly for about 10 seconds. We called it Embarrassing Beef for that reason.
HE'S FINALLY BACK!
I was waiting for the next video
He’s back.
I love that you give substitutions wherever possible - please don't stop! - but I can't imagine not having Shaoxing wine on hand.
Which gives me an idea: Perhaps you could make a series of cuisine-specific essential ingredients that your average person doesn't have on hand. But if they really like making Chinese food and want to commit to stocking their pantry for it, they could get Shaoxing wine, Chinkiang (black) vinegar, Sichuan peppercorns, etc. Same goes for Middle Eastern food with dried chickpeas and pomegranate molasses, for instance.
I know food trends are leaning to the economical side now, but I love having such ingredients cuz it means I can whip out Dan Dan noodles in 30 min with nothing but shelf-stable items and stuff from the freezer (ground beef, ginger, garlic). Buy once, cry once every two years or so.
I really prefer the flavor of a good, dry Sherry to the Chinese wine..I don’t think we ever get a high quality Chinese wine imported, or maybe I’ve just gotten bad bottles..
big Bri the GOAT
Gracias 😮
I always used to sub shaoxing wine for mirin, which can be quite sweet in comparison. Works in a pinch, however I found that a bit of dry sherry and a little salt is pretty comparable! Worth a try if anyone has issues finding Shaoxing wine where they live.
Kenji Lopez-Alt suggested something in one of his videos which was popping the diffuser off of the gas stove when using the Wok. It gets you a concentrated jet of flame right at the bottom of the wok with it dissipating up the sides. Gets you closer to how the wok was meant to be used heat diffusion wise and I’ve noticed that stuff sticks way less in my wok. Particularly in those areas right where it goes from flat to round like in the video
I find that I can taste the baking soda when marinating. So I will actually "brine" the beef in a water and baking soda solution for about 15 mins, rinse, and then continue as Brian did.
you only imagine you taste it.
Nah I can taste it too, it's very familiar in small quantities when you used to drink it straight up for heartburn etc. You're actually the first person I hear that doesn't taste it. Other recipes address the flavor change @@3rdPartyIntervener
Pretty sure I've said this before but I'll say it again (and also echoing other comments) - I love that you always show different methods and your "if you did this, do this to rectify it" - but not just verbally, you literally show it so we know you've done it and that it's possible. Secondly, if you happen to see this Bri, any update on the knife being available internatinally? (UK specifically in my case).
Lagerdaddy is back 🎉
When you bring out the wok, I'm with you.
If you chill the beef in a freezer for about 30 minutes before slicing, it will be much easier to get thin strips as the meat fibres won't be as loose.
What is the link to the little stirrer spinny thing you use at aprox 4:01?? I don't see it on your page on Amazon.
One time he said it was a milk frother. Amazon has them.
Top tip, add corn starch to the beef not beef to the corn starch. As Brian perfectly showed, 1.5c is probably too much, and now you’ve wasted a bunch. Adding the starch to the beef will allow you to get the right amount without the waste.
WOOOOOOOOOOOOOOOOOO. Nice man
Yosukata? I have that one..works great..or..”woks” great. I’m into noodles right now..found the great fresh noodles in my local Chinese market and today found some frozen Maruchan yakisoba noodles at my Japanese market. Now I’m exploring some different sauce recipes..think I’ll do some thin sliced, marinated chicken, red bell, green onion, mushroom, do a sauce w light and dark soy, sesame oil, mirin, oyster sauce, sherry, little brown sugar, garlic, ginger, five spice, red pepper flake..maybe throw in some baby spinach at the very end..I love noodles, rice, potatoes, I think I’ve never met a carbohydrate I didn’t like.. One thing about “Asian” stir frys..cutting the veg into attractive shapes really improves the look of the final dish. For example, the green onions look better cut on a diagonal thinly so they’re longer and more pointy, peppers into interesting triangles or diagonal parallelograms, I know it sounds froo froo but it really does look nice in the final dish..oh..the organic water chestnuts at Whole Paycheck, sorry, Whole Foods really are way better than typical La Choi..better flavor and crisper.
Brian I was lost without you I am healed now
He's back!
well this looks excellent
🤚🏻 Yep. Anxiously await each new vid.
My brother got me a deli slicer a few months back (also works great for bread), and we got a large slab of meat (top round maybe? Idk, but it was like $112 from CostCo and gave us 12 steaks) and have shaved some beef for bulgogi a few times:
So I have EVERYTHING for this recipe except for the bell peps (just made Peri Peri sauce and roasted red pep & tomato soup yesterday)
We missed you B! Happy 2025!
making it tonight :)
Weird. I JUST got that same wok last week. Adding this gem of a dish to my roster.
If your store has flap meat, go for that instead of top round. Flap meat is much like flank steak - they both have very prominent muscle fibers that are great for soaking up marinade.
That’s usually just as expensive now, ridiculously..
Thanks!
Lekker
I know you tasted that cornstarch slurry at 9:48 😂
Bri guy! It's finally snowing in Texas for the first time in years (proper snow, not slush or hail). Can we get a Lagerstrom chicken and dumplings?
This sounds amazing, Brian.
Mongolian Beef is my go to at Panda Express.
For weeknight dinner, can the beef be coated and stored in the fridge overnight if I prep everything the night before?
If we want to avoid MSG, what should we use in its place?
Salt. Very few are actually allergic. It’s also marginally lower in sodium than salt.
Heyyy, that's a new wok! How does it stack up against the Made-In?
Let's eat this thing!
Please do more staples you can find at Asian style buffets
Yum!
I used to live within driving distance from Mongolia and everything about this is hysterically funny to me. I've seen "Mongolian" coconut shrimp too! Where is the horse meat stewed in horse milk with some horse cheese?
In Mongolia…
How was/is the trip to Japan?
Would there be a drastic difference if the MSG was left out?
Raise your hand if you've been watching Brian for a long time ✋
Since the beginning of COVID. Dunno if that counts as a long time or not, though...
✋🏻
👋
Since Weeds and Sardines, baby!
Guilty as charged!! 😊
Love the recipe Brian, but how can I make it healthier? Air fry the beef after the marinade?
Eat in moderation. You can’t “dumb down” everything and get the same results. Eat what you want..in moderation..
Hey Bri...have you had the Beijing beef from Panda Express? If yes, how does the flavor of yours compare to theirs? Trying to get a taste reference for myself. I like the sweet Panda version. Thanks for all the videos!!
What oil can I use because I have family members with peanut and nut allergies
Really appreciated all the cooking errors and video shooting you had to do to let us see whath appen if we dont follow your instructions!
THANKS
okay that was definitely way more than 1.5 cups of peanut oil though right?? 4:13
Hey Bri!
Do you still have that made-in Wok? any reason you switched over, I just found one second hand and I'm finding it pretty heavy
Made in wok not my fav. Other products are all winners, design of wok is not great. I used to like it but overtime I realized it wasn’t the best.
That marinade is called “velveting”.
Stuff off…some good vocab there Bri.
What?! Where was the, "Let's eat this thing." Best sign off ever.
I see you got a Yosukata wok. It’s a much better shape than the Made In wok in my opinion. Much better for tossing.
Agree
is it okay to replace the bell peppers with slices of eggplants?
I was thinking onions; I have a family member who reacts badly to bell peppers. Or maybe mushrooms, but I think everything is better with mushrooms.
ther eis another one called chuck tender steak that is also a good choice
8:08 was that Toss-Toss a Wicked reference?
Wait keep used oil in the fridge?
Did you try a 50-50 blend of corn starch and flour? Its what i use for general tso's chicken and it holds its crisp amazingly.
dirty spoon directly on the counter is wild
I was just thinking about Mongolian beef
2nd Feb I will start cooking again.....
Are we no longer Eating This Thing? Don't tell me Bri's on a diet!
I remember in the 70s my mom bought flank steak because it was cheap.
My mom did the same in the 90s. One of many cheap cuts of beef that were sadly co-opted by rich folk once they figured out that stuff other than NY strip and filet mignon was really good.
1:09 Fuiyoh!
What about Air Frying?
Can I leave out the MSG? it gives me a massive migraine.
Pro tip for you Brian, you can remove the cover on your burner and it turns into a jet that's perfect for round bottom woks. I grabbed a wok ring that my wok sits on and it's amazing!
so whatcha saying with the cornstarch baking soda thing is i can make this recipe using oxtail, got it.
(this is a joke)
You didn’t say “Let’s eat thing thiiiiiinnngggg!”
ugh brian, your 8" lagerstrom chef's knife thumb ad is covering up the closed captioning.......
If only I didnt have a shitty apartment induction hood