🎀 MANDY’S COOKBOOK LAUNCH 《168 BETTER THAN TAKEOUT CHINESE RECIPES》🎀
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Mongolian Beef is one of the most popular takeout dishes in American Chinese restaurants. The funny thing is, I have never seen this dish anywhere in China, so there is no authentic recipe that originated in China. The reason why this is considered a Chinese dish is because it uses the classic marinade method called velveting to tenderize the meat, which provides excellent soft and succulent results.
Although Mongolian Beef is deep-fried in restaurants, I recommend shallow-frying because it is more friendly for home cooking, and the taste is equally delicious.
For marinating the beef
454g / 1 pound beef
28g / 2 Tbsps Chinese cooking wine (Amazon Link –
1.9g / ⅓ tsp salt
1.2g / ½ tsp ground black pepper (Amazon Link –
2.8g / ½ tsp dark soy sauce (Amazon Link –
23g / 3 Tbsps cornstarch
1 egg white
For making the sauce
5g / 2 tsps cornstarch
42g / 2.5 Tbsps soy sauce (Amazon Link –
38g / 3 Tbsps brown sugar (Amazon Link –
18g / 1 Tbsp oyster sauce (Amazon Link –
120g / ½ cup water
5.5g / 1 tsp dark soy sauce (Amazon Link –
For frying and finishing
220g / 1 cup oil
9g / 1 Tbsp minced ginger
13.5g / 1.5 Tbsps minced garlic
90g / about 6 scallions, separate the white and green parts and cut into stalks
3.6g / 2 tsps chili flakes (Amazon Link –
9g / 1 Tbsp toasted sesame seeds as garnish
source
BETTER THAN PF Chang's - Mongolian Beef Recipe
46 Comments
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Gosh I do love Mongolian food ! But as a diabetic next visit to Doctor office is not a pretty ! Food is beautiful 😻
Or just order it on the way home, wash it down with iced beer.
Just made this last night!! Really good!! Thanks for your guidance, I will make this for years to come.❤❤
You just sold a book
Mandy, I wanted to let you know I ordered the cook book, can't wait to try everything.
I really enjoy your enthusiasm and happiness while clearly explaining what you are doing…
Absolutely love your channel!!
Going to make this for dinner tomorrow.
Hi is there any alternative for cooking wine for those who don’t consume it?
Another doubt is you mentioned white pepper in chicken Mongolian and black pepper in beef, is there any specific reason or it is a random selection?
Such great recipes ❤
Congratulations! I guess I need one more cookbook to add to my collection! 😉
Looking forward to buying the cookbook! Do you do signed copies Mandy?
Hey Mandy. Im gona try and have a lawyer contact you to ask some questions about me. The lawyer is going to ask how you know me, and can you see me in my room. I have Ben teased for years and I’m not taking it any more. Im getting a lawyer. I need some one to speak up and help me I am extremely desperate. It is a big lawsuit
Hi Mandy..beautiful dish ❤
Would this velveting technique work with tougher cuts like london broil or chuck roast?
This recipe is very delicious, beef is so juicy and tender ,can you please share the recipe & ingredients how to cook 外婆菜，Thank you so much I am waiting for you to make it. ❤❤❤❤❤❤❤❤❤❤❤❤
I agree. The best asian cookbook ever. Get this home and you will thank You for it for ever. /Peter/Sweden
I LOVE Mongolian beef…. Shes says there is no recipe for it in China… but since it's Mongolian beef… would there be one in Mongolia?
I tried the cornstarch battered bejing beef. Dont skimp on the heat. Gotta have high heat for the texture to be right
If you don't know what to do with the egg yoke, you should be banned from using eggs, is my thinking.
I’m in love with chinese food it has so much beautiful flavors ❤️🥹
Hi Mandy,
Just got your book. So excited 😆.
Greetings from Enschede, NL
I could imagine in China they cook perhaps even the exact recipe without the name
Love your recipes Mandy. As a Canadian, I can't help but replace brown sugar with maple syrup. The stuff flows through our veins.
Congratulations on your cookbook launch! I’ve made many of your recipes, including the Mongolian beef recipe here. Super delicious.
You most likely won't reply to this message but what exactly brand of Chinese wine and dark soy sauce do you recommend
nice cover
Well done…sweet lady! My family is enjoying your recipes as I really enjoy preparing them. 🤗🇦🇺🙌
🎉Congratulations on your wonderful cook book. 📖✨
❤❤❤❤
Tried it last night with some low grade blade steak last night. I was very worried it would not work. But it worked, it was delicious and tender! Thank you again I just found this channel this week and did the pork recipe which amazed me too.
Mandy, I just received my copy of your cookbook and I also received you carbon steel wok with the metal lid and cannot wait to start my journey into Chinese cooking. I have a very old wok that I have used in the past but it looks so easy when I watch your videos with your wok that I had to have one. Please keep sharing your videos because I learn so much from them. I have been watching them for about 5 years. It was good to read your story in the cookbook. I was dismayed when I read of the impact on China's "one child" policy. Your mom was very brave.
Fantastic
Hi, without the baking soda will the beef tender ? Thanks
I love watching you grind down on your finished product ❤
Made this earlier tonight and it was fantastic. Didn't use dark soy because I don't have it and used 1tbsp mirin instead of the Chinese cooking wine. I hardly ever use recipes but yours are always great. 🙂
I want this so bad. Wish I could go to work. Can't work…too old, but I love good food. I've watched you for a very long time. I will just find the tight one and watch it again. So yummy! Hugs from Utah
recipe looks delicious 😋I just happened to luck into finding your channel by wanting to make Mongolian beef!!
Congratulations on reaching 2 million Subscribers, Mandy! 🥢
Do all gardens in America have a magical man in blue that just appears out of nowhere, cuts a plant and walks off on his merry way or is it just Mandy's garden?
Thanks for the video 👍🏻
Great stuff Mandy 👍🏻
This is your old kitchen, which is the best kitchen I would ever love to cook in. There was a ghost in the background that might be your husband. He certainly has a job that requires lots of moving. I use your recipes to help my 2 youngest kids about technique. Maybe you should try a kid? Or is that too much work?
👍👍👍👍👍👍.
My favorite American Chinese take-out dish!
I also love making "Mongolian" pork and chicken, but beef is superior.
This sounds so good. I will have to get a steak at the store next week! Every recipe of yours I make is wonderful, and I have made quite a few–including your mochi.
Why is the number 168 significant?
Just ordered the cook book!!
She can really handle her beef