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: cooks.io/3KfaQPK
Get our Mongolian Beef recipe: cooks.io/46kuORR
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Browse all Hunger Pangs recipes: cooks.io/3RhNdYx
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[@kevinpang4745]

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!

[@jeffreyr.lapennas6069]

It's exciting that you're coming out with a cookbook! I love the episodes you all produce. A moo shu pork recipe would be great.

[@kevinpang4745]

@@jeffreyr.lapennas6069 We've got a recipe of mu shu pork in the cookbook!

[@CricketGirl33]

Thanks for all the great recipes so far! 😊 I'd love for you to feature spring rolls (although I'm not really sure if that's Chinese cuisine), because I have a pack of rice wrappers that I don't know what to do with 😂

[@ellenspn]

Mu Shu!

[@emilyjade3558]

Hello! Could you all do Mapo tofu and/or the street vendor breakfast food Jian bing, (very flat crepe with egg, fried crunchy bits and toppings)? I appreciate you all!

[@jaeff4]

These guys are a great team. They make it all feel very personal. I'm instantly hooked.

[@roderickcampbell2105]

Agreed jae. Two of the finest. Wonderful recipes and a terrific father son rapport.

[@hxhdfjifzirstc894]

It was pretty good (although Martin Yen is a one man team), but it's kinda weird that Ashley Moore wasn't allowed on camera, since it's her recipe. Kinda racist. I guess beautiful redheads aren't allowed to make Chinese food anymore. Overall, I'll take it! It was a good video and I'm obsessed with learning how to make American style Chinese food, circa 1985. Panda Express deleted an entire segment of Americana, and I'm pissed about it.

[@mal10000]

This series is one of the best things ATK has done in a while. I hope they keep making them!

[@miseentrope]

one of the top cooking teams period

[@hxhdfjifzirstc894]

@@miseentrope Yep, no blue hair is great.

[@bosco008]

These guys need their own ATK recipe book.

[@kevinparcher8514]

It is being released in October.

[@SorbetthekindUbuyina2ndhandsto]

@@kevinparcher8514 yay!!! Just in time for gift giving season!

[@zdwhite7]

Count me as part of the Pang Gang. These guys are so much fun and have helped me finally feel capable of approaching chinese style cooking on my own.

[@hxhdfjifzirstc894]

#PangGang

[@Ecoupons-z6w]

#PangGang

[@dereksandos536]

#PangGang

[@nobhilltreehouse]

Cooking with your old school Dad...priceless...

[@lesleygoodman6986]

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.😊

[@johnypitman2368]

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

[@greencat133]

your dad is amazing. he is the best part of these videos by far. you both have a great dynamic. these recipes are very approachable, the pork shumi recipe was fun to try

[@SorbetthekindUbuyina2ndhandsto]

Kevin is equally amazing 🤩

[@loriphillips4849]

LOVE The Pangs! I'm so excited to make Mongolian Beef at home for the first time. Thank you.

[@Photojouralist123]

I go to Mongolia every year and I ask my Mongolian friends what's Mongolian Beef? They say never heard of it . We Mongolians eat Yak, Horse and goat. So there you go Mongolian beef no such thing.

[@misterscottintheway]

Kevin has that broadcaster voice. Sounds like he should be calling play-by-play for olympic swimming on NBC 😆

[@jellyfishes-png]

they are sooo cute working together n this looks so good :-)

[@flowerpink724]

Now I know why I love Mongolian beef. Its full of sugar and fried. Its really good with broccoli too to add extra veg

[@suziehartwright]

You guys are great! 😉 Thanks for the recipe. 👍

[@Blueagle8u]

Iv’e tried their Recipes, Amazing ! !

[@pegparrish3512]

Been waiting for your return and so happy to see you back with more great videos! Yippee!!

[@busterbrown446]

Hello! I'm so happy to see you guys. I spent the pandemic trying to improve on my asian cooking. I'm excited to see your techniques and recipes. Cheers!

[@nycmto]

Love watching father son videos! Dad really seems like a gentle and caring dad

[@bayouburner281]

Looks great guys 👍🏻I need to stop watching during lunchtime, now I’m hungry again😊

[@1ManBandMan479]

As a son an father mechanic duo, I appreciate this. I couldn’t find sichuan chili, but we’re Mexican so we gonna roll the dice with chili de arbol. 1 or 2, six would be unpleasant. Kudos and thank you for the video.

[@severenkoski856]

This looks great! Loaded with items I always have on hand too. Looking forward to this!

[@danfry1669]

Love the Pangs, wish I could see them forever but I know better.

[@hxhdfjifzirstc894]

Yep, they're exactly what people want to see, which means some producer will axe them in like 3 weeks. Dopes!

[@Ecoupons-z6w]

Who doesn't love Kevin Beef?

[@roderickcampbell2105]

Indeed, Kevin beef will be very popular. Very soon. And everyone will be happy.

[@randyclary8635]

Thank you gentlemen. Love your recipes. Please keep new ones coming for us often.

[@C8LINC]

Love this duo ❤

[@ericthompson3982]

God, I love watching you guys.

[@jollyjohnthepirate3168]

You guys are amazing. Thank you.

[@baconator_c10]

Made this recipe today. WOW is this good! Thanks guys. ❤

[@AdamNoya]

Ooooo I need to try this

[@stevewilliams8559]

So glad to see more from Hunger Pangs. They've been absent for a while now. Keep it coming.

[@Bman1878]

Looks good. Here in Australia restaurants typically sell "Mongolian Lamb", which, again, is a totally non-traditional Chinese dish - but it doesn't seem to be a case of just swapping beef for lamb. Your sauce sounds like it would be quite a bit sweeter than ours, and we don't typically deep fry the meat and make it crispy like that - it has been velveted and is stir fried and served on a hot sizzle plate thing (generally). I'll cook this recipe and see what I'm missing out on

[@markorr7564]

I want that right now! That looks delicious!

[@debbiealtman5373]

Looks good

[@Donaldopato]

More of these great, beautiful men please. I had this over crispy rice sticks too.

[@debbieduger5094]

I love watching your videos. You two are just adorable.

[@thegardenprophet1582]

One of my favorites.

[@gitsini]

I love those pangs! That Mongolian Beef looks INCREDIBLE!

[@BiggaTigga]

I made this tonight and wow! It was a big hit in my house. This is definitely going into the rotation. Thank you!

[@TheSouthIsHot]

Kevin is absolutely right that you should wash your hands after handling peppers and DON'T RUB YOUR EYES! When I was a kid, I rubbed my eyes and, woooooooo, the BURN...

[@phoenixr6811]

My favorite father and son duo 😊 now my day is complete

[@MMuraseofSandvich]

"Hit the music!" It's always good when they're having fun on camera.

[@steveg1667]

The sneeze when you got a whiff of the cooking peppers. I did that once making a stir fry with fresh habanero peppers. I just put the peppers in the pan and within about 20 seconds the dog goes flying by me out the doggy door I was wondering what was up then I get hit by the pepper steam. I had to pull the pan off the heat and run outside to recover my eyes and breathing. I just pepper bombed the whole kitchen it was intense. The dog's reaction was much quicker than mine she got out in time I had to suffer a little. I'm gonna try this with venison.

[@Farenheit451NY]

You guys are the best! I'd love to see a recipe for Cantonese steak - the kind that is served at Chinese Wedding Banquets (has a crust and tastes like its marinated in Worcestershire sauce).

[@craigbrown5359]

Most outstanding!!!

[@whocares0692]

Thanks for the great recipe. Your Dad is an artist, I really enjoy him and his cooking mannerisms. One question. What can I use other than the brown sugar since I have medical restrictions ?

[@jocelynford4209]

I can’t wait to try this recipe as well!!🤤😍

[@EricsonHerbas]

I love Mongolian beef. It is one of my favorite childhood dishes that brings back fond memories after Sunday church service with my aunties (yes as a child I thought it was from Mongolia!). Of course, now I know it's American Chinese cuisine which I also love! Great video as always. Keep on cooking!

[@JDoors]

First time I tried Mongolian beef I was hooked! OMG, the beef was so tender and flavorful, not tough and chewy like some other dishes. It was quite some time before I stopped automatically ordering it when it was available.

[@Lou_Snuts]

Very nice illustration and easy to follow. I have seen other variations in the preparation when using the same cut of meat. Specifically, after the meat is cut, it is washed and rinsed several times to get rid og the myloglobulin. Next, there is a pre-marinade in a combination of regular soy sauce, garlic and baking soda. The alkali in the baking soda tenderize the meat. This technique is illustrated on the KZbin channel "Made With Lau." Do you have any thoughts on this latter preparation technique?

[@insidethegardenwall22]

Maybe you want to go with six?! Seven😊 Dad and son had so much fun!

[@lesleygoodman6986]

My husband’s favorite beef dish is Bò Lúc Lắc or Vietnamese shaking beef. I have to agree, when my MIL makes it, it is the best! We have tried to duplicate it, but hers is always better. Papa Pang - I made the sesame noodles from your childhood and they were a total hit! What other dishes from your childhood do you remember as a favorite? Did your mom, grandmother, or even great-grandmother cook for you? Please share these memories with us!

[@lesleygoodman6986]

Found the NYT article and the KZbin channel. Thanks!

[@lesleygoodman6986]

@@SorbetthekindUbuyina2ndhandsto Jeffrey Pang

[@hxhdfjifzirstc894]

She's NEVER going to tell you the family secret recipe for Shaking Beef. Foreigners are not allowed to know it.

[@SorbetthekindUbuyina2ndhandsto]

@@hxhdfjifzirstc894 for real?

[@lesleygoodman6986]

@@hxhdfjifzirstc894 Not true! She has shown me how to make it whenever she cooks it. The reason hers is better is because she has a wok hooked up to a propane tank in the garage that produces a much higher flame than I have access too. Plus, she’s just a really good cook.

[@kitharrison8858]

Could watch this father and son all day ! ❤

[@laurawilliams1991]

Do you have a recipe for Cantonese cold poached chicken? The one I had in Chinatown in Los Angeles in the early ‘70s wasn’t served with rice. Or how about a recipe for Chinese Steamed Sweet rice? Thank you so much and love you both. Your dad reminds me of my dad whom I terribly miss. Brings me back to the days he’d make won ton soup from scratch and steamed butterfish.

[@vincemadera9844]

You guys are awesome great dish thank you

[@brucealanwilson4121]

I once had this made with lamb; it was delicious, even better than with beef.

[@georgeaye8905]

It’s like I’m watching my own dad in these videos.

[@ikiruyamamoto1050]

Interesting video. It probably tastes good, but that's a SHOCKING amount brown sugar. 2/3 of a cup is a lot! I think I'd skew to the spicer and less sweet option. I've seen others add bean paste, oyster sauce, wine, etc.

[@forkandspoonie]

Can’t wait to get their cookbook! The Hunger Pangs videos are always great , plus the Pangs always have fun making the food.

[@DoughboyGod]

🔥🔥🔥🔥🔥🔥

[@chriholt]

I instantly liked these two the first time I saw them! That Mongolian Beef looks amazing.

[@Jimboatwork]

Love Hunger Pangs since I found it a couple days ago! Speaking of American Chinese food though. I grew up on 2 foods at Chinese restaurants that you can’t find now. The first were “Egg Rolls” that actually had layers of fried egg in the shell and were bigger - now people call Spring Rolls Egg Rolls and they aren’t the same. The second was Chow Mein that didn’t have noodles in it. It was full of very tender vegetables stir fried with matchsticks of whatever meat was in the title, and served on fried noodles that were very puffed up and didn’t break your teeth like the store bought packs. Those would be great programs too.

[@AlexSwavely]

My favorite asian beef is bulgogi, but I do so love the american chinese restaurant classics like this. Just wish they weren't so sugary, because of my diet.

[@nr63kish]

I'd go for 8-10. One of my favorite parts of Mongolian beef is how spicy it is and the sauce.

[@mikerupp2312]

I just made this and followed the directions it went well and tasted great!! I recommend it

[@Stellaperez658]

Where have you been???? I'm so glad to see you n your video!!!

[@khodayehrangekaman315]

❤ American te😋st pang's kitchen😂🫡🤫🤑👌🙏🙌 🌾🌿🍀🍃💐🌾

[@mabelayala5448]

I just finished making this and WOW! Thank you guys. My husband will no longer order from P.F. Chang’s that’s how amazing it was.

[@gioiamihuc1894]

I made this today and it was...excellent. A bit salty for my husband but I loved it. We can't wait for leftovers tomorrow. Seriously impressed with how perfectly cooked the meat was. I followed your directions step-by-step with the Transcript after watching you first. The two of you are great, informative (LOVED that you gave amounts while you cooked, thank you!) and entertaining. Next up is trying your Orange Beef!

[@sdega315]

Love it! Mongolian Beef is my favorite Chinese take out order. I agree with you dad... more scallions!

[@shawnieyang1587]

Please share a congee recipe!!

[@ElaineDoumas]

love you!!

[@mariannefung9131]

I love spicy food. Hunger Pangs’ Mongolian Beef would be right up my alley!

[@lauramaze5354]

I love Mongolian beef, it's my favorite beef dish. Wherever it originated, it's delicious! In my area, each restaurant has their own way of making it as far as the ingredients, but the sauce is always the same. Delicious!

[@kathleengruen6027]

I love you both! THANK YOU! XOXO

[@tasadem20]

Waiting for Orange chicken or General Tso chicken recipe from them 🙃

[@rblangie]

These guys rule

[@michaelboso9355]

I want me some Kevin Beef!

[@fialee8]

Restaurant style would include a little baking soda, either a bath, or rub and rinse. It will make the beef 10x more tender. Given the outrageous beef prices these days, you can prob find NY steak for the same price as flap meat. Better yet, upgrade to ribeye, and you won't regret it. Add more green onions, and some sliced bamboo shoots.

[@aldunlop4622]

I’m Australian and when I was young in the 70s/80s we used to eat out for a treat at Chinese restaurants. They used to have this served on a crazy hot cast iron plate with a wooden stand. Sizzling Mongolian Lamb was always my favourite!

[@charlessiess2534]

Enjoying your presentations and especially eating the results as the recipes of yours I've used ALL resulted in wonderful dishes. Thanks Hunger Pangs.

[@TheRealMaryLee]

This is my favorite beef “Chinese” beef dish. Most take out places won’t fry it before hand and the sauce is always 😑 Thanks! I’ll give this a shot

[@mikerupp2312]

I like Jeffery!!

[@alyssaburke5186]

Wow! Great vid! I can’t stop watching!

[@aRnBStar]

as owning Chinese and Japanese restaurant in China，i can say this similar to a dish called 糖醋牛裡脊，sour and sweet beef fillet in northern China，you adding the vinegar or tomato sauce to balance the brown sugar, will be very flavorful

[@Mark_Nadams]

It's great to see you two spending some time together. Cooking brings the family together.

[@honeyfromthebee]

No baking soda? No oyster sauce?

[@kiltedcripple]

A lot of people seem very taken with the Pangs because they both seem like nice people. That's great. But in terms of food, as a cooking centered video source, I prefer Made with Lau and Chinese Cooking Demystified because they explain techniques and ingredients more clearly. Like as you note, that beef marinade needed salt, white pepper, shaoxing wine and baking soda. The sauce absolutely needed oyster sauce. And I personally would have opted for a hotter pepper but that's just me.

[@lisamontoni6421]

I am part of the Pang Fan Club! You are wonderful! Funny. Accessible. You make it easy to try new recipes!

[@DennisKurz-r3k]

Wonderful recipe and thank you for the history! My wife and I look forward to trying this! Happy New Year to you both! :D

[@nikushim6665]

@0:38 its not American in origin, Its Taiwanese. It originated in Taiwan in the 50's when "Mongolian" grills became popular. It later transitioned over to the states becoming a staple of most American Chinese restaurants.

[@farty555]

Looks good can't wait to try it. I'm gonna put msg on it tho 😅

[@guchieskitchen]

You both are great 🎉🎉🎉🎉❤❤❤❤

[@oldwaysmusic]

omg his dad is so adorable! I'd love to see more of these two!

[@vjbhanson]

Oh my Gosh, you're in Boston's Chinatown!! See you for Dragon New Year next month!

[@sansserif8839]

Kevin Beef for the win.

[@dukeallen432]

Brilliant. More Pang please.

[@kahfong3204]

More recipes with more episodes Please!

[@ritakerner-e7e]

Love you guys! Warm and friendly with great recipes!

[@TheBrokenLife]

As I understand it, Mongolian Beef is not named for coming from Mongolia, but for the style of "Mongolian BBQ" cooking that originated in 1950s Taiwan. The dis is credited as a Taiwanese invention. It is _not_ an American invention like many other dishes served here are. But... I've found, and eaten, a bazillion different preparations of it varying from savory and spicy (my preference), to sugary sweet (not my preference). If it truly has its roots in mix-and-match stir-fry, then it probably is whatever one Taiwanese restaurant or another said it was on the day they said it. 😆

[@kyubi0716]

I love how dad is still being a dad. No script based just having fun doing it with his son.