BETTER THAN TAKEOUT - Mongolian Beef Recipe

[@braggarmybrat]

Thank you. My brother is dying and I am a chef who wants to make his last days peaceful and good. I know this is one thing that he wants to have. I usually do French cuisine so I appreciate this fast tutorial to make his last days happy.

[@SoupedUpRecipes]

♥god bless you and your brother.

[@W3TFART]

Is he still kicking ?

[@braggarmybrat]

@@SoupedUpRecipes Thank you, I only just saw your comment and really appreciate it.

[@elcidcampeador497]

@@braggarmybrat My brother passed on 3 years ago. He still visits us. Every so often we smell the gentle smoke of his cigarettes or his cologne. And a funny thing is that it would always be one of us smelling it while others would not. Long story short: Love does not die. ❤️ Isaiah 9:6 Merry Christmas! ❤️✝️❤️

[@braggarmybrat]

@@elcidcampeador497 Well, the taps in the kitchen turn on for no reason, and reminder alarms that have been deleted ring on the iPhone. One saved the HVAC unit (in Phoenix!) just as it was about to go on the fritz. LOL! "He's Here!" but very welcome.

[@bushyfpv9403]

Oh my Mandy, I made this last night as my first ever attempt at Chinese cooking. I think it was the best thing I have ever made!!! It is so exciting how everything comes together in the end. I have never had any Chinese food from a restaurant taste this good either. Thank you, thank you, thank you!

[@cookingwithchefsteverecipe888]

Well done, this woman deserves to be shown as one of the best

[@patrickkelly8095]

What cut of beef did you use?

[@bradking907]

Please indulge me about the correct measurements because I don't and won't guess how much of the ingredients go into the dish

[@mikehunt4797]

@@patrickkelly8095 Rib eye is my fave!

[@margaretmojica8190]

I tried this. I did not use the beer. I did everything else. For the first time I made Chinese restaurant style beef and it tasted GOOD. I am so happy! Thanks for thee recipe.

[@tacolove892]

The alcohol gets cooked off if that's a concern for anyone.

[@AarenYASS]

I know this is a year later, but i use Dry white wine as a substitute for Chinese wine (you can also use Sherry wine. most variation in the substitutes is the sweetness). Usually the alcohol doesnt get cooked off because of the usual FAST stir fry time but im sure it does in this recipe. It isnt much anyway, so it never tastes boozey, which is great because i dont care for booze taste in my food or snacks. -

[@Pattys1967]

she used beer? i didnt see that part ; /

[@beckyworoshello3822]

@@Pattys1967 as a substitution for the chinese cooking wine

[@lisahinton9682]

@@AarenYASS The wine does indeed get cooked off because 1. the cooking temperature is HIGH, 2. the amount is SMALL. (In all savory recipes, the alcohol will be cooked off. No one wants a boozy flavor to their food unless it is a dessert or a drink. Think about it!)

[@schizencephalymama1730]

I just wanted to say, I have made this recipe 4 times now and every time it turns out great. It has become a household favorite and everyone looks forward to our Chinese takeout night lol. I have actually made over a dozen of your recipes (traditional and non-traditional) and ALL of them have turned out superb. Thank you for sharing and I always look forward to your videos!

[@lisahinton9682]

You're really good at explaining technique. And I made this three months ago when our weather was still cool but forgot to come tell you how wonderful it is. (There is no way I am deep-frying anything right now! I am enjoying lots of salads and sandwiches during these 118-degree days!) The recipe is spot-on, and tastes similar to my favorite Chinese takeout restaurant back in Los Angeles (now I am in Phoenix, Arizona - yuck). In fact, I would say your recipe is even better than that restaurant's version. So thank you, dear one. You are a gem!

[@anneperry9014]

This lady is so clear with instructions and knowledgeable,just brilliant!!!

[@kfl611]

and she's cute too !

[@dkk1404]

Exactly, the best cooking instruction

[@johnglenn3259]

Yeah. The poor lady only has a problem pronouncing method. She’s says Metal. Which is cool in a way, with me being a Metal Head! Lmao.

[@christinehunter243]

I agree, I'm so impressed by her.

[@johnsewell5036]

Yes, very clear and concise and the option with water is great too.

[@sowhat9821]

The way she explains the procedures is so clear and precise and easy to follow...thank you

[@topangus123]

Cute as a button too

[@itsyuushi3265]

@@zqfgweyuzqfgweyu8299 thats not nice 😕

[@hamnakhan3656]

You have the simplest Asian cuisine recipes with available Ingredients for someone not living in Asia or East Asia. This helps me a lot since I get overwhelmed with other channels listing so many things

[@beth12svist]

That's exactly what I love about this channel now that I'm re-discovering it. I live in a small Czech town that happens not to have any Asian grocery shops I know of. Which actually with the large Vietnamese community over here in Czechia is more surprising than you might think! You can normally find at least things like several brands of rice and noodles! I'm not hugely invested in Asian cuisine but sometimes you get a craving, whether for the taste or just for trying a new recipe and having fun with it, and the above fact has been annoying me because I'm kind of already used to being able to nip to the nearest small shop and find something a bit out of the ordinary for just such an occasion. So it's very nice to have things explained in a way that I can make do with what I do have available. And I do love recipes that are more about the hows and whys than the whats.

[@tonyaustin2858]

This looks really good, I like the way she puts all of the ingredients & instructions below. The best how to cook on youtube.

[@ilovefabricandflowers8543]

I have just subscribed within the first minute of this video. REason, there is no music. Thank you, I can hear your voice clearly and concisely.

[@altafnatalia2273]

Hey

[@briandion9660]

I subscribed fr different reason. She is sexy

[@pby1000]

I love fabric and flowers Exactly! And, to the point!

[@twcaldwell1951]

same here, thank you.

[@thejazzmonastery9541]

I love fabric and flowers...I agree. I'm a musician and I think many KZbinrs do not use music well in their vids. If I'm trying to listen to someone's words, I don't need to be distracted by often lame music.

[@terrencewhitehouse4014]

OMG, I’ve I’ve just made the Mongolian beef recipe, I followed your guidance to the T, it tasted fantastic!! you make these video instructions so easy to follow, you make me a half decent cook into a really good cook, thank you and please please keep it going.

[@Crazysummerdays]

My friend and I made this recipe today and it was amazing. We added green chilli and red chilli sauce, the taste of the sweetness and spicy was there. Thank you so much 🙂

[@jerrera45]

When I lived in Taiwan many years ago you could easily find Mongolian beef on the menu. Mongolian bar-b-que restaurants were very popular in Taipei. The chefs worked behind a large circular convex stove top. You grabbed a plate and chose the meat, vegetables, and sauces They cooked the meat and what ever sauces you liked, and when they were done you would have made your way around the circle, picked up your dish and made it to your table to enjoy. My favorite was venison in soy ginger sauce. I am eager to try this recipe and hope it brings back many fond memories. It sounds delicious .

[@Kingslayer-gr2gw]

I want to go to Taiwan, I heard it is very cheap for foreigners...

[@kenroberson5746]

Clark AB NCO club had the best I have ever eaten.

[@johndennis6253]

My wife and I made this today, we had no beer and tried cooking sherry. turned out amazing, a 5 STAR recipe! Thank you so much!

[@etherdog]

Mandy, I like your focus on technique because you can apply it to many different things. I have been using your instruction to make many more "off the cuff" dishes based on what I have on hand, and my wife loves it! You do great work, and I appreciate you very much!

[@lenyhalim2189]

Love your recipe

[@tesssmith4036]

You are who I've been looking for for 20 years! Someone who explains the recipes concisely and simply. And with an amazingly sweet voice. I've been wanting to make my 20 year plus Chinese recipes more authentic, like take-out and have always had a problem with the beef not being tender enough. So, THANK YOU SO MUCH for the method of tenderizing the meat. Most enlightening! 🍝👍👍👍

[@cristinarocha8239]

It's 2020, this recipe has made this year awesome, my family loved it, they for sure said it was at a fancy restaurant level. Thank you so much for your patience and the time you invested explaining this recipe.

[@luisgonzalez3357]

You're GREAT" at cooking and sharing your knowledge,,, thanks.

[@ShaunaMarieSings]

I made this last night...along with your recipes for 'Kung Pao Chicken' and 'Singapore Noodles' (but I used Italian 'capellini' pasta instead)...and everything turned out amazingly!!! My husband said it was way better than our local Chinese take-away! Thank you so much for your wonderful channel...💗💗💗

[@michaelb.42112]

Your husband is lucky !

[@SoupedUpRecipes]

🥢BUY MY WOK USA - amzn.to/2QWofkY Canada - www.amazon.ca/dp/B07RJ39JVL (low stock) Australia - www.amazon.com.au/dp/B07RJ39JVL (low stock) Rest of the world - forms.gle/r2YBBgtZbCejToVk8 (pre-order) So excited to launch my first product! A great wok set, just like I have used in my videos over the last 2 years. Learn more and consider improving your Chinese dishes with a new wok! You too can cook BETTER THAN TAKEOUT!

[@ME-ru4hv]

can you use white wine? what is the difference with Chinese cooking wine?

[@julieparsons3216]

@@ME-ru4hvno no no no! Chinese wine is more like a Sherry it's a deep flavour. The only substitute is Sherry, white wine is very acidic. Not nice in cooking unless it's with a cream sauce

[@ME-ru4hv]

@@julieparsons3216 You, rock on!

[@gregriba6896]

This recipe was out of this world!!! Made it 2nite. The cornstarch and egg white coated beef in the frying oil wad amazing.... took a cheap cut of beef and made it sooooo tender. Amazing!!!

[@LorenaUSA]

She is so adorable!! Simple recipe! Love it!!! 🥰

[@lggIII]

I’m not a skilled chef by any means, but I followed this recipe - as this dish is one of my favorites. Absolutely delicious! 👍🏼👍🏼

[@janelletoledo2818]

Which kind of beef did you use?

[@janelletoledo2818]

Which kind of beef did you use?

[@stevnmichael5633]

@@janelletoledo2818 rfvuxfbbycvdcbbxxftbttgygcfduxkbbcfhcxcvyxxvfvff gfx , gucbbcbvdyf,xdyog

[@dorseywsg]

You are precious! I truly love the strength of your presentation and the non-conflicting attitude! I'm and Old Person, I know L's and R's are a special thing! I know you know that! I admire the 'Take it or leave it' calmness as you TEACH us . May you stay my friend and remain blessed by the heart!

[@bobkanorange1847]

In Australia, Mongolian beef always has chilli in it. Sweat and hot beef. I love authentic food but i also love how food is adapted to local tastes. Going to try this version tonight.

[@iskwatch]

Made this a couple times since I 1st watched it ..I recommend using the baking soda as it really makes a difference tasted better than restaurant.. Enjoying your videos from Trinidad and Tobago

[@elifarnsworth8762]

When or where do you add the baking soda?

[@beatrizsandoval4395]

@@elifarnsworth8762 normally the baking soda is added to the beef right after you slice it. When she added the beer and pepper.

[@ashleeb2162]

So glad about the alternative to the frying oil! That's cool

[@holeecheng6873]

@stephen kroll That'll be a good alternative way to eat n stay healthy.

[@holeecheng6873]

@stephen kroll Deep frying always taste much better, but not any healthier 'coz oil can only be reused once or twice, n've to discard away or else it'll turn rancid n can be carcinogenic. Moreover too much of oil causes wastage n money too. Deep frying food especially eating out is a really no-no as who knows their oil 've been used several times until it turns black before they either add on or change d oil.

[@stevemartin7721]

@stephen kroll Yep, that's what I'd do too

[@willg4802]

@stephen kroll cholesterol is not bad for you. The body harming fats are now known to be the Omega 6 PUFAs . The saturated fats such as lard, beef tallow and coconut oil are all good for you.

[@amosmwangi5474]

I like that too, otherwise i was starting to give up on this recipe

[@kingrory9613]

Thank you so much for this recipe, I made this for my family tonight for the first time and they all loved it. The only change I made was a few thin slices of red pepper for colour. I'll be cooking this again.

[@staceycook1736]

I made it followed recipe to a T and used flank beef and it was AMAZING highly recommend this recipe and the lady Mandy that made it I’ve made 2 of her recipes so far sesame chicken and this and bought the wok 100% satisfied 👍

[@deedhlamini3325]

My picky teenager who wouldn't normally eat this at a restaurant was drawn in by the fragrant aroma... gobbled it up and asked for more! Thank you so much for sharing your great techniques! I love so much knowing how much sodium etc is going in my food...

[@georgewarren1669]

Wow! I was stunned as to how good this is. Instead of cooking oil, I used 2 parts ghee and I part olive oil to fry the beef (about a cup and a half and it took a couple of batches of meat). Straight forward, easy recipe. Just do what she says and it comes out perfect! (I really did massage the beef in the cornstarch and egg white for 5 minutes. :) ) Next time I might add a few hot peppers to make it a spicy dish.

[@velvetrose7729]

What cut of beef did you use? I made this tonight and while it tastes amazing, the meat isn't quite right. I think I used the wrong beef.

[@luella8045]

Looks like Flank steak

[@nicoleyap6070]

I am so glad I came accross this channel. I have to try all her recipes. She's also so sweet and adorable! Explains so well and makes it so easy. Thank you!

[@captainunderpants9738]

I am loving this channel. Just learning to cook for myself after decades & loving Oriental food, this is a godsend, new Wok next from you.

[@wmbristow]

Having traveled a few years ago across Inner Mongolia & north China, in Hohhot, there are street vendors with an open air grill where they serve up goat or beef on a skewer with a pancake (crepe) & fish sauce. That is real Mongolian beef.

[@kelliea7451]

Yum!

[@raulcastro3277]

She is a very lovable kid. I appreciate her vids and am eager to try them.

[@humanityfirst5490]

looks so tasty! like the fact that you included the blanching as well as the frying so people can choose what they prefer! keep it up :)

[@lwoodt1]

This lady is my new favorite YT channel.

[@fanfaretloudest]

Love that you also showed a healthier way of cooking it. Now I definitely want to make this dish!

[@jaydee3606]

Well done ,luv your presentation, Thankyou

[@Jenura01]

Excellent directions, with extra tips given. Plus I just love watching her.

[@arejetko]

loved the different methods for frying/blanching - keep cooking!

[@lostinmyspace4910]

I love Mongo beef, and remember vividly the restaurant owner who first served me this wonderful dish. Gotta make it.

[@lostinmyspace4910]

@a w ..Oh, too funny!

[@Domeng09]

I've been following this recipe for a few days now and I loooooove it. Thank you!!!!

[@velvetrose7729]

What cut of beef do you use? I tried this tonight, using the Blanching method and messed up. It's still good but the Orange and General Tso were, Perfect (chef's kiss) so the fault is with me. I'm thinking I used the wrong kind of beef?

[@ScottRedstone]

Hi, It is tomorrow. I made your dish for dinner tonight. Blanched the meat instead of deep frying. It was great. Family enjoyed it and said, "This is better than takeout." They didn't know where I got the recipe so the comment was coincidental. Prior attempts at dishes like this never workedl. VELVETIZING. So that's how it's done! Not sure that is how it is spelled though.

[@crispypancetta681]

Made this today for family of 4 kids… very tricky to keep them happy but was great. Added capsicum and onion for extra veggies and used beef stock in place of water but otherwise the same Thank you

[@chadsampson5713]

Just made this. It’s wonderful. Threw in some dried chili’s for a bit of heat and asparagus for a green taste.

[@samuelgoodall4603]

Yes! I put in dried chilli flakes and extra black pepper in the sauce for heat. I also recommend putting in broccolini towards the end for that healthy green crunch. YUM!

[@bjb5260beth]

Love your tips, techniques, and recipes. Your so good at sharing your information and talent. Thank you.

[@1972CB350]

Can't wait to try this. I've never actually fried beef this way. OMG, she's so adorable, too. :)

[@duffysullivan2794]

Just made this. Followed her pretty close. Made enough for 3 hungry adults. For the beef I used a slab called Flat Iron. It comes packaged in shrink wrap plastic but is a good cut of beef. No tenderizing needed. It was about a lb. and a half. I did the step that called for corn starch and egg white, but I used all the egg white from both eggs. Had Corona beer for the cooking wine. I used 2 bunches of green onion. It looks like lot, but cooks down. I used what looked like twice the amount of chopped garlic and ginger. Rather than make the teriyaki sauce I use a bottled brand that I like. Dinner came out GREAT! To know if the oil is hot enough to fry the meat, I drop in 3 kernels of pop corn while it is heating up. When they pop, take them out and start frying. Be careful not to burn the chopped garlic and ginger when cooking the onion. Instead of Rice I served it with wide egg noodles. My son complained that was not ethnic, so I put on a pot of white rice as an option.

[@debbieking3575]

You are my favorite chef to go to for Asian food. I am a white American lady who loves to cook Asian food the most. Its so colorful and so not boring like regular American food. Although there are some good American dishes. Asian food, be it Thai, Japanese, Vietnamese, Chinese its so full of veggies and wonderful sauces. And you are so knowledgeable. Thank you for your channel.

[@conniecerny5257]

I am so excited about finding your channel. The Mongolian beef looks wonderful.

[@patriot4life386]

I made this today and it was great! I love the texture and taste of the beef in this recipe. Really delicious. I will for sure be making this again my family loved it. I want to use the same technique to make a broccoli beef dish in the future. Thank you so much sweetie!

[@bobmchugh9965]

You are a very poised young lady and your presentation was easy to follow. I love all sorts of oriental foods. Well Done!!!

[@bustnbronco]

I just made this recipe and can confirm it turns out just like her video and it tastes wonderful !! Thank you "Souped Up Recipes. I did not add as much brown sugar maybe half but it is still a very good recipe! Thanks from Canada!!

[@Exxeron-ob3tv]

Have tried over a dozen recipes for this and yours was hands down the best. Thanks.

[@Kazzas73]

I saw this recipe a couple of days ago and I made it tonight. It was a hit! It was devoured with lots of mmmmmm sounds.

[@ednitsche8188]

Excellent video, thank you for creating.😊

[@hanawilliams2679]

Love this channel.She explained everything step by step.Looks delicious.

[@davidmills7046]

I subbed after watching my first video on your channel but I wanted to comment in this one because it hit me why you do so well and have so many followers. You're just you. I think too many people worry about how they sound or act and you are just being you and it works really well. Even your not so perfect English is charming and welcoming. People either like you or they don't and trying too hard is something most people with KZbin channels should reconsider. Just be yourself and people will like that about you, as you have clearly shown. Great content and I can't wait to try all of these recipes.

[@RCLIFTOFF]

I just finished making Beef fried rice using Flat iron beef and let me tell you! The beef was so tender! I'm blown away because I wasn't expecting it to be so tender and juicy and it was only a $5 cut of beef. AMAZING!

[@patricelopatin]

Mandy. You are brilliant, knowledgeable well researched and precise in the way you explain cooking theory and Chinese Culture! I am a whole foods chef and know when I see a real professional! You make learning the art of Chinese cuisine really fun and fascinating.

[@irenegold3969]

I did this today and i was impressed. Really good, thank you.

[@ph11p3540]

I made this at a camp cookout this last weekend. The left over meat and rice ended up being rolled up in a flour tortilla wrap as an eat as you hike meal the next day.

[@bellegreycats490]

Well, I made for dinner tonight. Came out fantastic! I did use Peanut Oil, and the only ingredient I didn’t have, was Ginger. So I skipped the ginger, and it still came out fantastic. Thank you so much for sharing this. I feel like I can cook. ❤️

[@cherylsutherland9464]

Beautiful , Explained really well , No music !! Love from Australia ❤🇳🇿

[@AlexandreHiramatsu]

Just tried the recipe now and it was definitely WAY better than any takeout! My wife loved it too. Thanks for the video!

[@j6v24m]

It was develop in taiwan where mongolian bbq resto first appeared. Then to the u.s. and australia. So mainly there is an authenticity of the dish.

[@lydiadiaz996]

I like the way that you explain the recipes step by step and slowly.I'm getting me Wok.

[@dkutzli]

I made this a couple of times because Mongolian beef is a favorite of mine. It is really great! Exactly like my favorite Chinese restaurant! I love that I can control what goes into the dish. Keep it coming!

[@floorskin1]

Just made this for my kids. Put it on a salad, and made extra sauce to act as a dressing. Delicious. Will be making it again for sure.. Gonna have a look through the rest of your videos and see what I might make tomorrow night.

[@davidhuerta3419]

One of my favorite chef's to watch

[@SoupedUpRecipes]

Thank you.

[@abegoswami]

I totally agree with you. Happened upon her channel by chance and have been amazed by the ease of execution of her delicious recipes. Excellent teacher!

[@dbz739921]

David Huerta cuz she will definitely love you long time maybe even longer than sirty minutes😂😂🤣🤣

[@kingomar69]

She's a chef?

[@ivychia9574]

David Huerta Feb

[@peterbrown6224]

I'm not hungry right now but I'm starving. I'll be watching your recipes.

[@NipItInTheBud100]

Wow, that looks delicious! Great video!

[@jasonleyba3362]

I made this tonight. Everyone loved it !!! Thank you soooooo much for all of your work.

[@velvetrose7729]

What cut of beef did you use? I made this tonight and while good, something was wrong. I think I used the wrong kind of beef?

[@rb-ex]

nice prep. the gloss and texture you get with the sauce at the end is very nice

[@gotrox1]

Me too. I just subscribed when she started with the pork in water. “Method”, was the one word I had difficulty with but I’m sure I would have the same difficulty with speaking Chinese. She’s enunciated with the greatest care and I’m proud of her. Now I can learn to prepare Chinese food with the tips she shares.

[@mickeygray23]

I really love your recipes, easy to follow and tastes really good! Thank you and I'm looking forward for more recipes!

[@sdega315]

Looking forward to to trying your recipe. Mongolian beef is one of my favorite (American) Chinese take out dishes!

[@amandamuzyka3704]

I have spent my whole evening watching you cook. I wish all cooking videos were this easy to follow.

[@leannemayor5755]

I love how you explain everything . Thank you

[@mikec4991]

Thank you. I used your recipe today and we loved it. Next time I'll be adding some chilli to give it a kick.

[@dovidmh9825]

Congratultions, Mandy! It seem that everybody in the World has seen this video And Commented on it!😄

[@Rm0544]

First time I had Mongolian BBQ, including beef along with a variety of other protein sources which was charr-broiled on a grill and was in Taipei, Taiwan in 1975. Never saw a Mongolian BBQ in the USA until the 1990’s. Your recipe is much different than what I’ve experienced but looks delicious.

[@lieuwina]

Mandy, I have made your beef chow mein and a few other recipes and they have always worked out. Your technique and instructions are well presented and very clear to follow. I thank you for all your time and effort you take to make these videos and very much appreciated. Have a lovely day.

[@karenfoley2532]

I love this girl! She is so thorough. I made this Mongolian Beef followed all directions. Oh my gosh delicious 😋

[@victoriaoshea4865]

Very comprehensive recipe, great easy to understand . I HAVE to try this!

[@floriniancau5766]

semi-frozen(1-2hr) your meat befor cut;after that you can cut him straight and thick -perfect like a master chief;

[@pompenner9635]

FLORIN IANCAU thank you

[@hardlyguerita4300]

Or a Japanese sushi knife

[@ozzieineire]

@mike toni so is your spelling

[@Tempestni02]

@James Marquis So we've heard, like over 2000 years now, change the tune.

[@rudipan1715]

@James Marquis Please keep your religion to yourself. No one cares what you believe.

[@christinemancia5105]

I am so very happy to have found your channel!! Thank you so much for having printable recipes!! I can not wait to try your versions because the ones I have done were just not like take out at all 😂

[@franciscochaves3994]

Your channel and your recipes are simply wonderful. Your personality and your cheerfulness are contagious! Your style is minimal, but unique, elegant and attractive. Thanks for everything.

[@donmeeker8911]

3rd time I've made it.did the velveting in water.. and didnt have beer or Chinese cooking wine so I used apple cider.. turned out amazing! Thanks. Love this recipe.

[@virginiamclaughlin6555]

Now that we are basically on a social distancing routine I am practicing Chinese cooking and I wanted to make this dish. I love how clear your instructions are and my partner loves Chinese takeout at home. Thank you so much.

[@synthesizerisking2886]

That looks delicious, just bought already cut stir fry beef, and had a spring onion I need to use!

[@masterofzero7105]

Looks yummy 😋 can’t wait to try ...thanks for the upload 👍

[@monicapttrsn]

I tried the recipe, step-by-step, and it was outstanding. This is the first time I have finally been successful making restaurant-grade Mongolian Beef. Yummy!

[@handsomemon]

Awesome. Thanks for the technique of softening beef and pork. You made my day. Cheers.

[@seanheadrick]

Wonderful. I remember as a child always getting the Mongolian Beef, Your simple version and explanation are great. Keep up the good work. Its your approach as much as the subject matter :)

[@willardita]

This is my favorite dish .Love this recipe, love your presentation ! Thank you

[@karenp0226]

Tried this tonight. It was honestly sensational! Raving compliments. Thank you. Now which one of your recipes to try next...... ? 😊👍

[@karine8738]

The sesame chicken 👌 so good but next I want to try orange chicken ! Which recipe was a big hit ?

[@obfuscateification]

This is now in regular dinner rotation at our house. The kids love it! Thanks!

[@lancer7418]

This came out fantastic. Wife and kids said it was the best Chinese beef dish I’ve made! 😄 I wasn’t sure what meat to use, so I went with a thick cut of sirloin steak, around 500g.