Mongolian Beef that is better than take out!
ฝัง
- เผยแพร่เมื่อ 15 มิ.ย. 2024
- Mongolian beef is one of my favorite dishes to order at a Chinese restaurant, but with prices of food getting crazy, make this at home for WAY cheaper and it's so EASY too! Follow this recipe and you'll crush it!
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Ingredients:
1 1/2 lbs Flank Steak
4 tbsp cornstarch
5 green onions
4 arbol chilis, more if you like it hotter
Oil for frying.
Marinate:
1/2 tbsp Shaohsing Rice Cooking Wine or white vinegar
2 tbsp soy sauce
1/8 tsp baking soda
dash oil
1 tbsp water
Sauce Ingredients:
1/4 cup brown sugar
2 tbsp soy sauce
1 tsp dark soy sauce
1/4 cup chicken broth
2 tbsp hoisin sauce
2 tbsp Oyster Sauce
1 tbsp ginger paste
1 tbsp garlic paste
1 tbsp cornstarch
Directions:
1. Cutting against the grain, cut meat into bite size pieces. Put meat in a bowl. Make marinate ingredients and pour over meat. Mix well. Let sit 10-15 minutes
2. Mix sauce ingredients and whisk until well mixed. Set aside. Cut green onions in 1" length using only the green part. Chop the white part of green onion and save for the beef.
3. Preheat griddle to high. Put down enough oil to shallow fry meat. Put cornstarch into a dredging bowl and coat all the meat on all sides. When hot add the beef down and shallow fry. Cook till there is a little crisp to the meat, 1-2 minutes per side. Remove meat from griddle and put on paper towels to drain.
4. Clean griddle of oil and then add a small amount of oil and put down the white part of the green onion. Add the chilis and cook till it is fragrant and the onions are a bit translucent. Add meat and mix until warmed back up. Add green onion and cook till softened just a bit.
5. Pour sauce over meat and mix well. When it thickens and heats up, remove and serve with rice.
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00:00 Introduction
00:10 Cutting the meat
01:18 Easy Marinade
01:54 Make the sauce
03:03 Have a moment here
03:22 Chop the veggies
03:52 Setting up the breading
04:12 Start Cooking the meat
04:35 Fry the beef
06:16 Removing the beef from Griddle
06:41 Finishing the dish
08:02 Adding the sauce
08:31 Remove from griddle
08:42 Taste test
09:21 Bloopers - แนวปฏิบัติและการใช้ชีวิต
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Hussie your channel is one of the best for learning how to cook on a blackstone . I have two blackstone 22 and 28 and love it when i have partys. Thanks for sharing your good tricks. I learn a lot from you.
Thank you my friend! I'm really glad you enjoy the channel!
He is risen! ❤
Happy Easter Cousin Hussey 🐰.. Greetings from Gatlinburg TN Smoky Mountains Park 🏞️🌄🐻
Happy Easter cuz! Thank you for all the support! Enjoy the day!
Oh my... That looked soooo delicious! I have GOT to try that , and soon!! Thanks, Matthew. Hope your Easter with the familay is fantastic.
Thanks Dan, I hope you can try it some time! Have a blessed Easter, friend!
That looks delicious!!
Looks fantastic Hussey - I'll definitely try this one. Happy Easter to you and the family.
Thanks so much!
It's amazing how tender the beef stays doing that velveting to it! Fantastic!
It sure does help it out a lot! Thanks buddy!
Hope you can give this a try. Here's some other items of interest here.
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Wow, that looks AMAZING!
Great video Hussey !!! Thank you 😊
Glad you enjoyed it!
Yeah Buddy!! Looks Amazing!!
Thanks 👍
YUM!
Looks delicious. Excellent editing, too!
I appreciate that!
Thank you friend!
I love Chinese food and Mongolian Beef is one of our go to's. Awesome simple recipe Huss and beef & broccoli is our first favorite. Love the behind the scenes bloopers. It really shows what we all go through while filming a video...oh, the magic of editing lol 🙂
Haha... Editing helps out a ton!
Dude. I'm starving here because we have a slow cooking pot roast that has been going all night. The house smells (hungry) at this point and we have to wait until after Easter service until we get to eat it. Now you pop up a video with this awesome looking meal........thanks man....just thanks.
That whole house smell of a roast is just magical! Thanks bud for watching!
I put them in a gallon ziploc and get 100% coverage.
Happy Easter to you and your family
Happy Easter, Roger!
Fantastic recipe👍😊
Thank you Bobbi!
Another great job on the Blackstone. I did beef bulgogi the other night, which is very similar to yours today. Thanks for sharing with us.
We love some bulgogi too brother! So dang good. Thanks for watching.
Dang that looks delicious!! Never knew about the baking soda. I must try! Happy Easter 🐰🐣🐇💜🥕
Will make your meat more tender for sure. Thanks for watching!
Good video Matthew . I hope you and your family have a good Easter PS he has risen ! THANK YOU FRANK FROM MONTANA.......
Thanks Frank! Appreciate you as always friend!
Can’t wait to try this.
Hope you enjoy!
So good. Tried it tonight.
I'm really happy you liked it! Thanks so much for watching the video and trying the dish!
Very nice, Matt... AKA The Oprah of Oil🤣! Living in NYC, we are fortunate to have a lot of Chinese take out, and fancy Chinese places. This looks excellent, and I will be trying it!
Yeah, you’re pretty fortunate in that regards. That area sucks around here.
@@thehungryhussey When you make it this way, I'm happy to take you around! I just did it with Neal and Amy!
I’m going to try this. Another good recipe
Thanks so much for watching!
We made Mongolian beef last weekend (based off your last video on it). We just dumped the beef in the corn starch and mixed it up. Who has the patience to do strip by strip? Not me (and apparently not you)! I wonder how it would work to do the corn starch first, then slice it?
It did look good.
Thanks Lew!
Hi there. It's so refreshing to hear you say oil , I pronounce it the same way, not o e l
Haha. Thanks so much!! I get razzed for the way I say it all the time.
Good day Sir. Nice looking Mongolian beef. Thanks for the video and like they say...Patience is a virtue. I need a little more virtue myself, lol
Haha... Little more virtue! Love it.
i'm going to try this with pork. I really like the mongolian pork !! thanks for sharing
Would be great too!!!
You had me and the fam rolling over your two more uhm uhm gestures. Thanks for sharing this amazing dish with us.
Thanks for watching! Glad you enjoyed it bud!
Add the cornstarch to a bowl with a cover, add the pieces of meat and cover then shake until coated. So much better and faster.
Yeah, I so should have bagged or bowled these. Truth be told, had neither of those downstairs with me and I didn’t want to go upstairs to get a bag or bowl.
Yummy
Thanks so much!
Happy Easter to you and your family March 31st.
Happy Easter to you and yours, buddy!
The king of the Blackstone👍
You're too kind! Thank you for the kind words.
Never done lettuce wraps but for some reason this sounds good scooped into a big Romaine leaf!! Maybe cuz it's 7:20 am here in SoCal and I'm not yet fully awake? Anyway I will be making that. Happy Easter, Melaney from SoCal
It would be good I feel! Like a bulgogi.
It would be good I feel! Like a bulgogi.
Another great video!! Would it be good to deep fry those steak strips in a shallow pan on the griddle?
Yeah, you can do that too.
Love your channel.
Tasty.
Thank you!
"...traditionally, if you were to go to a P.F. Changs, or something like that..."
Traditionally... :)
Haha... Yep
What kind of knife is that?
Part of the Dalstrong Shark series. Really nice knife especially for fishing and such. It's a filet knife.
dalstrong.com/collections/night-shark/products/fillet-knife-7-night-shark-series-dalstrong?ref=4325141.3ee3974
You should shim your Blackstone and level it out...FYI
Personally, I like it how it is right now. I will use the unevenness to my advantage. I actually have it shimmed to do this actually. Haha.
Thanks for the suggestion
Hey Mathhew. Give Kellog at Lanier's a call please. We're cooking at the hardware store on April 27 and I would like to talk to you in advance. Just starting with a flat top and since I think you are the man with flat tops maybe you can give me some tips on some quick fix finger foods that will impress folks and encourage sales. Thanks brother
Will do. I need to come over there and see if I need to re-stock on seasonings.
Where is the noodles?
Shoot I do t know.
Tell me you are an Alabama fan. Come on now, roll tide!
No sir, no Bama fan. Go Heels! I'm a Tar Heel!
@@thehungryhussey come and join us. We like Mongolian Beef as well.
I bet y’all are some good people too!!! Consider me in!!! 🤣
@@thehungryhussey Haha come on with it! The recipe looks great as well. I just closed on a home today and I want to get a black stone so bad. Mongolian Beef is my go to so will have to give this a go. Thanks for posting. Btw, the bloopers were $$$
Yu
What kind of ole is that?
Ole?
Canola or any vegetable ole is what Chinese take out typically use
The first day of the week cometh Mary Magdalene early, when it was yet dark, unto the sepulchre, and seeth the stone taken away from the sepulchre. Then she runneth, and cometh to Simon Peter, and to the other disciple, whom Jesus loved, and saith unto them, They have taken away the Lord out of the sepulchre, and we know not where they have laid him. Peter therefore went forth, and that other disciple, and came to the sepulchre. So they ran both together: and the other disciple did outrun Peter, and came first to the sepulchre. And he stooping down, and looking in, saw the linen clothes lying; yet went he not in. Then cometh Simon Peter following him, and went into the sepulchre, and seeth the linen clothes lie, And the napkin, that was about his head, not lying with the linen clothes, but wrapped together in a place by itself. Then went in also that other disciple, which came first to the sepulchre, and he saw, and believed. For as yet they knew not the scripture, that he must rise again from the dead.
Hallelujah! Amen!
Uh. Is this related to Mongolian beef? I’m confused.
@@drmino88 , I made a community post for Easter and could have gotten things mixed up more than likely.
@@thehungryhussey all good brother. Love the channel!
White guy can't cook Chinese food? wrong way cooking Mongolian beef? My family own 6 Chinese restaurants n friend over 200