Your self produced tutorials are well prepared and your selection of dishes are undeniably delicious! You truly deserve each and every subscriber to your channel. My wife and I are so happy to have found you! 😋
even tho i am allergic to 90 percent of your usual ingredients and spices, I still think in all cooking channels i saw over the years yours is my fav. it is easy, no annoying cuts, effects, music but just focusing on the food and cooking process and also learning about the ingredients
3 01........ For an extra citrus kick, you can add the zest of the orange to the marinade, as well. Often, the juice of citrus fruits will lose it's flavor when heated, but the zest help keep it.
The reality is that she most likely doesn’t really like it that much along with most Asians. Sweet syrupy meat dishes are typically not hugely popular among Asians. It’s more popular with non Asians
I have a Ribeye that I'm going to use for this, I have a little deli slicer it's small and under powered BUT, it slices about 1/8" or a little thicker NO Problem ! PERFECT for this. I can't wait to make this. Everything I've made from Mandy is AWESOME. My favorite is her Ginger and Bok Choy soup with the Butternut Squash thickener, I drop in Frozen Ravioli, Tortellini, Pot Stickers or whatever's in the freezer...the family loves it with A LOT of Ginger.
This channel is one of my few happy places. Even if just on in the background as a mix, just very relaxed in mood while also teaching me so much. Thank you, Mandy, big luv from NYC
There's nothing wrong with "fusion" food that has been made well and tastes good! There are only a handful of remote cultures in the entire world which have not had any changes over time through globalization at all. Honestly, you wouldn't choose to eat those cuisines on a daily basis!
It’s not actually fusion food, Chinese ppl overseas uses ingredients local to them, but the technique and base ingredients is what defines Chinese food. Chinese food can evolve endlessly bc of that.
Got the ingredients and back to watch it again. My breading turned out much thinner, though cooking in oil at 190C made it Very tender. Btw lol great product placement- This video is sponsored by: Me. Buy My Wok you'll love it. Buy it!
I don't think anyone has elevated my cooking and basic pantry skills as much as she has since watching Jeff Smith in the 80s. I really like her fun, enthusiasm, and modesty. I haven't hit a Chinese-style restaurant since learning from her, too. I have turned others on to her, and they all thanked me.
Great video and step by step instruction,.... I like the fact that you give options for ingredients this shows that you keep us in mind as we might not have every thing. Thanks again
This is a good channel. Doesn't fk around or talk nonsense. Straight and to the point and easy to follow! I'll be cookin some of this sweety soury beefy IN MY OWN GOOD TIME.
For the sauce 2 tbsp of soy sauce 1 tbsp of oyster sauce 1 tbsp of Tianmian sauce (sweet flour paste) 1 tbsp of Chinese black vinegar 1/4 cup of brown sugar 1.5 tbsp of honey 1 tsp of dark soy sauce 2.5 tbsp of cornstarch 1 tbsp of red pepper flakes, optionally 1/3 cup of orange juice
Interesting recipe, in that the onions and bell pepper are not cooked at all. I always stir fry my onions and peppers for a bit, after the beef cooks. Have to try this!
Another excellent video! Great to see them again! Going to try this one very soon! Also, your WOK is still the best I have used. would not be without it!
This recipe is delicious and far superior to anything I've ever tried at Panda Express. P.S., please make and sell your line of woks in a 9-inch size for us folks that don't have to feed a big family.
Verry good rendition of Beijing beef! I have spent time in China, obviously the food in the United states is much different. I like original Chinese food so much better than what you get here in the states. I am an old subscriber to your channel, and you probably don't even know who I am. But at any rate, thanks for this nice recipe, please stay connected!
The original's sauce is based in ketchup, as far as I know, so additions like the sweet flour paste, black vinegar, and orange juice make the flavors more Chinese, which is really cool.
I can’t wait to make this. First I need to find some of those ingredients. Note: in your description you have it listed: For the chicken marinade. Then you list beef.😂 You might want to correct that later on.😊
Hi Mandy, I subscribed to your channel right away & I bought your wok with the dome lid & I'm getting all the sauces & condiments I think I'll need to make many of your dishes. I like your style of cooking. I'm learning so much from you and a few others I'm not a heavy hot sauce person yet, but I want to gradually turn up the heat in my meals. How much of the different hot seasonings should I stsrt with to slowly get used to the heat? I have szechuan peppers, gotchujang (sp?) Paste & 2 jars of chili crunch oil & one more on the way with lots of apices like star anise in the chili crunch. My husband likes hot foods & I enjoy mild to medium heat. Most of the recipes have too much heat for me at present, so I try guessing, but they smell so good I end up using a bit too much. Please Help 🤭 me❣ Thank you❣
Mindy you look well, sorry it's been a few episodes I've missed. I think I got lucky on a round bottom wok...dropped by a shop, one of those resell used places and found a 12-14in carbon steel wok for $3 and am cleaning it. It is a good quality one with a little rust and wood handle. How should I season it?
*THE SAUCE* ~ SS 2 tbsp. ~ Oy S 1Tbsp. ~ 甜麵醬BJ Style sweet sour taste 1Tbsp or Hoysin S. ~ Chinese black Vinegar 1Tbsp or Balsamic V ~ Brown Sugar 1/4 Cup ~ Honey 1/2🙏TBsp ~ Dark SS a little for dark color. ~ Cornstarch 1Tbsp ~ Chillie Flakes ~ OJ 1/3 cup zest ~ Panda Express: Bj Beef Sauce.
I just read about your wok. I would like to know the coating you use for the wok. I am concerned about the impacts we make on the environment hence what coating is used
weird when i go to my favorite szechuan place (a cook who learned cooking in szechuan btw and he even importet his master in our country (austria)) has a dish on the menu called beef in beijjing sauce and the sauce is completely different and the beef as well. it also doesnt look or taste like yours.
Mindy, in the video, you called for jingshi tian jiang, but you do not list it in the text list of ingredients nor provide a link for the product. Is it simply not available in the US?
Your self produced tutorials are well prepared and your selection of dishes are undeniably delicious! You truly deserve each and every subscriber to your channel. My wife and I are so happy to have found you! 😋
even tho i am allergic to 90 percent of your usual ingredients and spices, I still think in all cooking channels i saw over the years yours is my fav. it is easy, no annoying cuts, effects, music but just focusing on the food and cooking process and also learning about the ingredients
3 01........ For an extra citrus kick, you can add the zest of the orange to the marinade, as well. Often, the juice of citrus fruits will lose it's flavor when heated, but the zest help keep it.
Amazing tip!!
Thank you for including Americanized recipes in your videos. Although not authentic, it is one of my favorites!
The reality is that she most likely doesn’t really like it that much along with most Asians. Sweet syrupy meat dishes are typically not hugely popular among Asians. It’s more popular with non Asians
Yes. Personnally, I care a lot about "good". If it is authentic, OK.
I love my wok and I love all the great recipes thank you.from 🇨🇦
Your recipes are perfect every time. I’m gluten free and substitute the sauces with gluten free ones and it’s still amazing.
I've been subscribed for years! Your tutorials mix the old and new traditions. ABSOLUTELY LOVE YOUR CHANNEL! Thank you for sharing your knowledge.
Oh my gosh, this looks SO good. I have to try this.
I have a Ribeye that I'm going to use for this, I have a little deli slicer it's small and under powered BUT, it slices about 1/8" or a little thicker NO Problem ! PERFECT for this. I can't wait to make this. Everything I've made from Mandy is AWESOME. My favorite is her Ginger and Bok Choy soup with the Butternut Squash thickener, I drop in Frozen Ravioli, Tortellini, Pot Stickers or whatever's in the freezer...the family loves it with A LOT of Ginger.
This recipe was amazing. I added snow peas for some green and it was a hit with the whole family. Definitely will be adding it to our regular rotation
I grate my garlic too. Not that it's expensive, but I could literally use half of the garlic when it's grated. It's so strong. It's wonderful.
I made it with orange juice and you were SO RIGHT!!! Amazing recipe!! I adore your page so much 🥹🥹🥹🙏🏾🙏🏾🙏🏾🔥🔥🔥👌🏾👌🏾👌🏾
Always the science…you’re Soo intelligent Mandy!!
This channel is one of my few happy places. Even if just on in the background as a mix, just very relaxed in mood while also teaching me so much. Thank you, Mandy, big luv from NYC
There's nothing wrong with "fusion" food that has been made well and tastes good! There are only a handful of remote cultures in the entire world which have not had any changes over time through globalization at all. Honestly, you wouldn't choose to eat those cuisines on a daily basis!
It’s not actually fusion food, Chinese ppl overseas uses ingredients local to them, but the technique and base ingredients is what defines Chinese food. Chinese food can evolve endlessly bc of that.
Got the ingredients and back to watch it again. My breading turned out much thinner, though cooking in oil at 190C made it Very tender.
Btw lol great product placement- This video is sponsored by: Me. Buy My Wok you'll love it. Buy it!
Yesss the Queen
Absolutely delicious!
I bought the wok and love it!
I love, love your cooking.
That recipe looks like it would be amazingly delicious. That is now on my "must try" list. Thank-you.
Thank you for the vid/recipe and all the cooking tips and information. Very helpful. 😊
Top sirloin is my favourite cut to use for sliced beef dishes (ex: gyudon, beef stroganoff) it’s the best quality! I can’t wait to try this
I don't think anyone has elevated my cooking and basic pantry skills as much as she has since watching Jeff Smith in the 80s. I really like her fun, enthusiasm, and modesty. I haven't hit a Chinese-style restaurant since learning from her, too. I have turned others on to her, and they all thanked me.
Great video and step by step instruction,.... I like the fact that you give options for ingredients this shows that you keep us in mind as we might not have every thing. Thanks again
This is a good channel. Doesn't fk around or talk nonsense. Straight and to the point and easy to follow!
I'll be cookin some of this sweety soury beefy IN MY OWN GOOD TIME.
Love your recipes
Hi!!! Your recipe for today looks very delicious. I will be making this one day for sure. Thanks for this yummy recipe...Great Video!!!...🦋
For the sauce
2 tbsp of soy sauce
1 tbsp of oyster sauce
1 tbsp of Tianmian sauce (sweet flour paste)
1 tbsp of Chinese black vinegar
1/4 cup of brown sugar
1.5 tbsp of honey
1 tsp of dark soy sauce
2.5 tbsp of cornstarch
1 tbsp of red pepper flakes, optionally
1/3 cup of orange juice
Thank you for sharing I'm excited for the recipe😍🌻
Sounds delicious and certainly looks easy to do. Thank you for sharing.
I can’t thank you enough for all your fabulous recipes! This is one I’ve been waiting for.❤❤🕺🕺👍
Looks yummy. I'm def going to try this recipe. Thanks for sharing 🥡🥢
Great demonstration. Thank you we want tosee more please. Take care
Interesting recipe, in that the onions and bell pepper are not cooked at all. I always stir fry my onions and peppers for a bit, after the beef cooks. Have to try this!
Ohh wow I love this dish, never tried it, will definitely try 😋😋
Another excellent video! Great to see them again! Going to try this one very soon! Also, your WOK is still the best I have used. would not be without it!
Mandy I love love your amazing delicious food you make thank you ❤❤
Beautiful video production quality. You’ve really stepped up your show. Congratulations and thank you for sharing your passion and recipes!
double yum... thanks!
First time viewer. Your tutorial is very helpful. Keep this format. Your help with recipes are very easily understandable by us non-chefs.
Loved your simplicity. Keep it up ❤
Thank you 😊. This dish looks amazing 😋
This recipe is delicious and far superior to anything I've ever tried at Panda Express. P.S., please make and sell your line of woks in a 9-inch size for us folks that don't have to feed a big family.
hi nice to meet your video thanks for sharing Look very delicous yummy yummy
Verry good rendition of Beijing beef! I have spent time in China, obviously the food in the United states is much different. I like original Chinese food so much better than what you get here in the states. I am an old subscriber to your channel, and you probably don't even know who I am. But at any rate, thanks for this nice recipe, please stay connected!
Everything Mandy cooks looks so good 😢
I'm trying this recipe right now 😊
The original's sauce is based in ketchup, as far as I know, so additions like the sweet flour paste, black vinegar, and orange juice make the flavors more Chinese, which is really cool.
Hiiii everyonnnneeeee! You are always so cute when you say that! Another great recipe! ❤❤❤❤
My favorite Chinese chef! 🥰
Looks so good! I just purchased my wok yesterday...I can't wait! ❤❤
Wok da fok!!>
I own that wok. I use it every week! I've had it for a few years now.
Its not just for Chinese or Asian cooking.
Thanks for the good video 👍🏻
She's fabulous - I'm subscribing!!!
Looks great and easy. I’m subscribing
It looks so good!
looks amazing!
Looks amazing!.Thank you .Will have to try this 🤗😋 xx
Looking delicious food
Looks so yummy.
I love your wok!
I can’t wait to make this. First I need to find some of those ingredients.
Note: in your description you have it listed: For the chicken marinade. Then you list beef.😂
You might want to correct that later on.😊
Hi Mandy,
I subscribed to your channel right away & I bought your wok with the dome lid & I'm getting all the sauces & condiments I think I'll need to make many of your dishes. I like your style of cooking. I'm learning so much from you and a few others
I'm not a heavy hot sauce person yet, but I want to gradually turn up the heat in my meals. How much of the different hot seasonings should I stsrt with to slowly get used to the heat? I have szechuan peppers, gotchujang (sp?) Paste & 2 jars of chili crunch oil & one more on the way with lots of apices like star anise in the chili crunch.
My husband likes hot foods & I enjoy mild to medium heat. Most of the recipes have too much heat for me at present, so I try guessing, but they smell so good I end up using a bit too much. Please Help 🤭 me❣ Thank you❣
How about using potato starch in lieu of corn starch for the fry coating?
yes, you can do that.
Mindy you look well, sorry it's been a few episodes I've missed. I think I got lucky on a round bottom wok...dropped by a shop, one of those resell used places and found a 12-14in carbon steel wok for $3 and am cleaning it. It is a good quality one with a little rust and wood handle. How should I season it?
Great Video☺
Thanks..
Delicious beef
*THE SAUCE*
~ SS 2 tbsp.
~ Oy S 1Tbsp.
~ 甜麵醬BJ Style sweet sour taste 1Tbsp or Hoysin S.
~ Chinese black Vinegar 1Tbsp or Balsamic V
~ Brown Sugar 1/4 Cup
~ Honey 1/2🙏TBsp
~ Dark SS a little for dark color.
~ Cornstarch 1Tbsp
~ Chillie Flakes
~ OJ 1/3 cup zest
~ Panda Express: Bj Beef Sauce.
Panda Express teriyaki sauce is awesome 👍
Good cooking
Lovely
I have an idea Mandy. Make two dishes.
The American version and the Chinese dish that inspired it.
That would make a great series of videos.
This looks fantastic. Thankyou. ❤❤
One of my favorites 😊 dishes still using your wok every day for several years now 😊 works awesome
Looks delicious, a pitty it’s so hard to get all these different sauces. Is there a more simple way?
I like it
Would potato starch work as well as corn starch?
Wondering Rick my family almost all dislike Coriander is there a substitute herb ?
Thanks for putting the recipe in the description!
You accidentally described the marinade as being for chicken
Hi Mandy,
Would this recipe work with a pork loin?
I just read about your wok. I would like to know the coating you use for the wok. I am concerned about the impacts we make on the environment hence what coating is used
The printable recipe link in the description is wrong - there’s no recipe there. Just products. Is there a way to fix that? Thanks! 😊
I'm sure chicken or pork or shrimp goes well, too.
What kind of oil do you use?
Can I just have yours, rather than having to make it myself? 😭😭
weird when i go to my favorite szechuan place (a cook who learned cooking in szechuan btw and he even importet his master in our country (austria)) has a dish on the menu called beef in beijjing sauce and the sauce is completely different and the beef as well. it also doesnt look or taste like yours.
can you show us how to make duck sauce?
Yum yum yum
Yummy food 😋
I wonder if restaurants use food colorings ?
Yum
I have a glass top stove will ny wok still do the same job as if it was pn a fire?
Yes, I have used this wok on flat cooktops before. It does work.
@SoupedUpRecipes amazing thank u for getting back to me ! I always thought they didnt! Will be getting one soon. Do u sell ur own woks?
Thank you so much for choosing not to use throw away plastic bags. You obvious care for the environment. Thank you
Coming for Panda Express seems correct 👀
Mindy, in the video, you called for jingshi tian jiang, but you do not list it in the text list of ingredients nor provide a link for the product. Is it simply not available in the US?
Is this the same thing restaurants sell as orange beef?
I don’t care where a dish comes from. I just want it to taste good.
Is there any wok that you buy that you don't have to season it ???
Non-stick