Humbly, this is the best Mongolian Beef recipe out there! We’ve had our recipe for 8 years on our blog (thewoksoflife.com) and it’s consistently one of the top 10 recipes over at The Woks of Life. We’re resharing it today—finally with a cooking video so you can see all the techniques and steps to easily achieve *perfectly* flavorful, not-too-sweet Mongolian Beef at home! *This recipe is the grand daddy of maaany Mongolian Beef recipes you may have seen out there* so get the cooking lesson from where it originated—from Bill here at The Woks of Life!
Oh and by the way Mongolian Beef is definitely not from Mongolia…And watch to the end to see Bill and Sarah’s (and Kaitlin’s!) taste test.
Check out the full recipe here:
If you love crispy beef dishes check out our favorites:
Kung Pao Beef:
Sesame Beef:
0:00 Intro
0:24 Where was Mongolian Beef invented?
1:40 Marinating the beef
2:25 Tips for easy dredging
4:42 Can I add vegetables to Mongolian Beef?
5:23 Frying the beef
7:15 Do I need a wok to make Mongolian Beef?
7:39 How to cook Mongolian Beef
11:15 Plating
12:24 Taste test
13:37 Blooper 🙂
Thanks for watching!
– Bill, Judy, Sarah, and Kaitlin ❤️👨👩👧👧
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If you're watching this and you're new around here, please like and subscribe! And if you love Chinese food, check out 1000+ more recipes at our food blog thewoksoflife.com ☺☺☺☺ The full recipe with sauce ingredients and measurements can be found HERE: https://thewoksoflife.com/mongolian-beef-recipe/ 👈👈👈
I did not see the ingredients for marinade and sauce.
Thanks for sharing this! I have followed you for years! I will be teaching my daughter this recipe 😊😊😊
I've tried this three times and it's been a disaster each time. Meely, non-crispy, zero tang or zip. Followed to the letter. Former chemist so I know how to time and measure. So frustrating! Good luck all!
What if you don’t want a crunchy meat texture?
You really struggle to move it forward, you waffle and stagger around verbally. It makes me think you don't actually know what you are doing.
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recipe is not clear at all and its boring video
Please show us how to cut the meat
You didn't mention what was in your sauce
why would anyone want to consume baking soda? does nothing but leaves a mettalic taste, why not wash the beef first, then add the corn starch.
I use y'all's recipes all the time and SO sorry for not subscribing earlier! Many thanks to your wonderful family for making the world a better and happier place with all these yummy recipes!
He didn’t say what the stuff that he was dredging the meat in was.? Can someone help me out here
To all the negative commenters: go to the blog (in the description) and copy the full recipe.
I love WOL, Bill and the whole family. I’ve been following them for years. Great recipes without drama, but good explanations/techniques.
❤️🐈⬛😎
Made this tonight (used my cookbook!) and oh my gosh it was a HIT! The beef was so tender (I actually used some thin sliced filet we had in the freezer). The recipe was very quick from start to finish once the beef was marinated. I had some frozen Thai chilis and used three of them and it was plenty of heat for us. Threw in some fresh sugar snap peas from the garden at the end for a little crunch. Great dinner and I love your recipes so much!
What is in your 'sauce' – I must have missed that. x
I have three woks – all different sizes. ANYONE that loves cooking should own woks. Oh – best way to cook scrambled eggs too – in a wok xxx
Wow! Thank you for this. I have a new wok and I'm tryjng to cook like a pro with it. I never knew about velveting meat and flash frying it and removing it before adding it again at the end with the vegetables and sauce. Thanks!
Super underwhelming… would not make again.
This honestly isn't that good. Wouldn't make again
just made this, i loved it. i used chili flake because thats all i had but still, turned out amazing. Thank you so much for sharing your recipe, and your time with us!
I loved this! Whoever is behind the camera earned my subscription. She is hilarious! Bill's not so bad himself
damn that looks good – eubastad