Some of you asked me to make an authentic Mongolian Beef recipe. So I’ve been thinking what does it really mean? You can’t find this recipe in Mongolia because it’s invented in America. So my take on this, it’s to make it as close as Chinese American restaurants!
Ingredients: 8 ounces of flank steak, sliced against the grain 1/2 cup of oil 4 red dried chilies 1 tablespoon of minced garlic 1/4 cup of chicken stock 2 tablespoons of soy sauce 1 tablespoon of oyster sauce 1 tablespoon of sugar 1 teaspoon of cornstarch and 1 tablespoon of water A dash of dark soy sauce
Beef marinade: A pinch of salt 1/4 cup of water 1/2 of an egg white A pinch of pepper A dash of soy sauce A pinch of baking soda 1 tablespoon of cornstarch and 1 tablespoon of water
First, let’s slice 8 ounces of flank steak against the grain into 1/5 inch thick slices.
Then let’s marinade the beef with a pinch of salt and 1/4 cup of water and mix until the beef is fully absorbed the water (by doing this the beef is going to be extra soft and tender). Then in another bowl add 1/2 of an egg white, a pinch of pepper, a dash of soy sauce, a pinch of baking soda, 1 tablespoon of cornstarch and 1 tablespoon of water. Mix well. Transfer the beef into this big bowl. Mix until everything is combined. Marinade for 30 minutes.
Then in a pan, add 1/2 cup of oil, then add the beef slices and cook both sides until well done. Take everything out and drain all the excess of oil.
In the same pan, add 3 tablespoons of oil, then add 4 red dried chilies and 1 tablespoon of minced garlic and wait until the yummy aroma comes out. Pour in 1/4 cup of chicken stock, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sugar, and cook until everything is thoroughly combined. Add 1 teaspoon of cornstarch and 1 tablespoon of water to thicken the sauce. Add 1 dash of dark soy sauce to darkening the color. Put in the beef slices and 1 bunch of chopped scallions. For the vibrant color, we can also add 1 tablespoon of oil lastly.
Hi everyone, it's CC and some of you asked me to do this authentic Mongolian beef recipe.
So I've been thinking about this question, what exactly is authentic Mongolian beef?
Because when you travel to Mongolia, you actually can't find this recipe
because the Mongolian beef that we know here in the U.S. is totally made in the U.S.A.
My take on this, the word authentic is to make it as close as Chinese and American Russia.
Now let's take a look at how to make this recipe at home.
First, we have already sliced up some beef franks into slices.
Let's marinate the beef with a pinch of salt and a quarter cup of water and mix until the
beef is fully absorbed the water. By doing this, the beef is going to be extra soft and tender.
Then in another bowl, we're going to add half of an egg white, a pinch of pepper,
a dash of soy sauce, a pinch of baking soda.
Now the purpose of baking soda is also to make the beef extra soft and tender.
We're also going to add one tablespoon of cornstarch and one tablespoon of water.
And now we're just going to mix well and once this is mixed, we're going to transfer all the beef
into this big bowl and then we're going to mix until everything is combined.
And then we're just going to set this aside, let it marinate for about 30 minutes.
Okay, so in a pan, we're going to add half of a cup of oil and then we're going to add
all the beef slices and cook both sides until well done. Okay, now that the beef slices are
done, we're going to take everything out and then we're going to drain all the excess of oil.
In the same pan, we're going to use three more tablespoons of oil.
And then we're going to add four red dried chilies and one tablespoon of minced garlic.
And we're going to wait until the yummy aroma comes out.
And now we're going to pour in a quarter cup of chicken stock, two tablespoons of soy sauce,
one tablespoon of oyster sauce, one tablespoon of sugar.
And now we're just going to cook everything until it is combined.
And we also want to add about one teaspoon of cornstarch and one tablespoon of water
to thicken the sauce and also a dash of dark soy sauce to make the color more darkening
and more vibrant at the end. And now we want to introduce back all the beef slices
and then into the sauce and just mix and also one bunch of chopped scallions.
You can eat the scallions as vegetables since this dish doesn't have any other vegetables in it.
And lastly, for the vibrant color, we can also add one tablespoon of oil in it
and just mix and stir and then well done, serve. Okay, so our very, very authentic Mongolian
American Chinese food is ready to be tried. I tasted it already during the show and it was
oh my god, so delicious. And now I'm going to eat it again because I know that you want me to try it.
It sounds a little bit selfish. I know you want to eat it too,
but you can actually make this recipe at home. It's going to taste exactly the same, I promise.
Okay, so let me pick. I'm trying to pick a small one, but all of them like
are really big, but I hope you don't mind. I'll just eat this.
The way you look at it, it's really shiny. You know that this is a good recipe.
It also smells really good. Smells garlicky. It's a really huge bite. Let me just tell you,
if this Chinese American food, this is Mongolian beef, I can eat this every day. It's so delicious.
The beef is so tender. It's really juicy at the same time and then it fully absorbs this really
garlicky and also spiciness. At the same time, it's kind of sweet, so it's like a perfect
combination. It's so good. If you haven't subscribed to this channel, oh my god, I don't
want to be your friend anymore. You know what to do. You should subscribe. If you like this recipe,
thumbs up, comment below and let me know what you think of this recipe and what is your favorite
Chinese American recipe. I'll see you next Tuesday. Bye.
