How To Make Mongolian Beef Better Than Takeout 蒙古牛肉 | Hunger Pangs
Hunger Pangs is a series about cooking great Chinese food at home, starring ATK’s Kevin Pang and his father Jeffrey. In this episode, they show you how to make sweet and spicy Mongolian beef.
Exciting news! A Very Chinese Cookbook — featuring 104 incredible recipes from Kevin, Jeffrey, and America’s Test Kitchen — comes out October 24, 2023. Order here:
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Hey friends, Kevin Pang here. Thanks for watching, everyone! Would love to hear your suggestions on recipe ideas for future episodes. And just so you know, we'll be featuring brand new recipes from our upcoming A Very Chinese Cookbook in the upcoming weeks!
I'd probably put 8 – 10 pepper's in, or maybe use hotter peppers and use less, for texture preservation
30 seconds in and I subscribed.
Good morning, Kevin & Jeffery. Thank you for a Great video on how to cook Mongolian Beef. I have one question for you. What's your reason for cooking the beef in a Dutch Oven instead of a WOK ?? Thank you.
The only thing related to America here is the horrendous video edits and a voice over.
I started watching this video before I realized it was America's Test Kitchen. I wondered who these smooth but low key dudes were until I saw the ATK reference. ATK is the best period
Newest cool guys.
Made this recipe today. WOW is this good!
Thanks guys. ❤
Looks good can't wait to try it. I'm gonna put msg on it tho 😅
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Nope. Why are you frying this? I guess this IS asian cooking on an American channel.
Forgot the msg
Love the dynamic between you two!
Oh my Gosh, you're in Boston's Chinatown!! See you for Dragon New Year next month!
Get takeout
Add more MSG
☝️🙏
best beef dish I make is HK style Pepper Beef, and I also use flap meat. Flap is going to go from the cheapest cut of beef to tenderloin prices, but it's fantastic. Anyway: beef, red and green bell pepper, onion and scallion… and a TON of black pepper and black fermented bean and garlic. Traditionally you wok it fast, put it on tinfoil, turn the tinfoil into a big envelope, put that on a grill pan, take it to the table, and open the envelope. People then all grab out of the envelope. It was intended kind of to be "European cooking"
We made this last night – 10 out of 10!!! So delicious! We even experimented with different crunchiness levels… I am in the 4 minute crunchy camp. Yum! Oh, and guess what I got for Christmas?!? Yes – the new Hunger Pang’s book! Tonight we are trying Shrimp Paste Fried Chicken. It is in the fridge marinating, right now. Thank you Pang’s for bringing such joy to the kitchen.😊
ayye imlike him lol,, more scallions and chiles! also its nice to marinate in a alkaline base though? but im def trying this, some used rice wine, baking soda soy and marinate for 24 hrs
so easy
I love making this dish. I always cut the scalions length wise. I just prefer it that way.
Whenever I’ve ordered mango Kian beef/chicken it Always had plenty of onions. White onions and scallions. Delicious 😋 💜
flank steak is hard to find but I can get flat iron and top sirloin… will either of those work? I love broccoli beef and sweet and sour pork <3
Kung pao chicken
I don’t eat beef. Can you do chicken or pork? Maybe I should watch the video and it will tell me.
"Better than takeout" is a stupid phrase/idea.
some ppl say its from space… idc where its from! I love the recipe!
Wonderful recipe and thank you for the history! My wife and I look forward to trying this! Happy New Year to you both! 😀
going to make this, for sure.🙂👍🏻
It’s like I’m watching my own dad in these videos.
She Pang, She Pang. She Move, She Move.
I've seen recipe variations where the beef is soaked to remove myoglobin but not sure how important that step is .
Mongolian beef is truly the best thing out of China 🇨🇳
I don’t like your pay wall
Love Mongolian beef!!
I got that exact same knife
I am making this now! One thing….
When you say "light soy sauce" you really need to explain it. Anyone unfamiliar(i had to google before) has no idea DARK SOY SAUCE is thick and sweet like molasses. Also. One can use Dark for this. With all the sugar I realized it smells the same.
At some point Chinese cooks(anybody not specifically Chinese people) need to explain "light" and "dark" soy sauce. Lol
Um isn't it supposed to be Mongolian lamb? Never heard of it being made with beef.
Looks like ginger beef to me but ginger beef was invented in canada 😂😂😂
Incredible recipe fellas!!!! I love scalllliiiiioooonnnn
I like a little rice vinegar to add some acidity but I want to try it without now
You got a first tine subsciber… I liked the video and i am sure that i will be making this in the near future…