Epic Crispy Takeout Mongolian Beef at Home

[@CsongorDezso]

You are a legend for showing 3 different methods to cook the beef! It really covers all the bases! I will do the non stick method as I find that more accessible for a midweek meal for sure.

[@jacoblief8263]

I agree 100%!

[@LVDani]

Yes loved this option for a midweek dinner as sometimes fried food is a bit heavy.

[@CBMX_GAMING]

Yeah, the fried texture is amazing but I appreciate that the other option is easier and more reasonable for single people who live on leftovers!

[@drdennsemann]

Cooking it several times and investing much effort to show us different results is very admirable.

[@guacaprole]

My favorite part of this video. Super helpful

[@elliottrichardson1824]

If you chill the beef in a freezer for about 30 minutes before slicing, it will be much easier to get thin strips as the meat fibres won't be as loose.

[@Montisaquadeis]

Your asian dishes are what got me hooked on your channel in the first place and this looks DIVINE.

[@sgodbout2213]

Thanks!

[@RascalLeather]

to peel your ginger scrape it with a teaspoon, best cooking tip ive ever received!

[@JeremyAlexander-hd8cx]

Thank you for using the MSG. It's so frustrating the ignorance over it as a product. It makes all the difference in so many dishes.

[@sinivalas754]

Well said!

[@janflewelling6277]

Valid point except for those who for legitimate health reasons need to reduce sodium intake.

[@erel4ever]

My fiancé and I are always eagerly waiting to see what you'll come up with next! Your dedication, thorough research, and effort to present different results while making everything as accessible as possible for everyone are truly inspiring. And of course... the tastes! We both hope you'll have a lifetime of opportunities to keep doing what you love and continue helping all of us become better home cooks. Thank you for everything!

[@saifchefman]

Appreciate that tip about not agitating the cornflour off as my instinctive move is to separate out the beef. Also just an FYI for those who don't want to fry the beef, I often just do a couple tsp of cornflour in the beef marinade so its not really coated but helps with browning when searing in a pan (and locks in juices etc).

[@mightyn8]

Really appreciate you giving us the nonstick pan option without shallow frying, too! I'm not a fan of too much fried food but like to make Chinese-inspired meals at home, so this is a great recipe to add to my list!

[@JustinPresley]

As always thank you so much for showing what can go wrong, and how to fix it or avoid it. You have the best cooking videos

[@AlexandraAndStuff]

I've been watching cooking videos for years and I can always learn something new here. I really appreciate the approach this channel takes.

[@dapacreative]

Stop reading my mind! Every new video from you is something I have thought about recently.

[@katsumiis4699]

I love how easy and customizable you've made this recipe. Can't wait to try this one out!

[@Falcnuts]

Wrap these with thin chinese pancakes, like my local place in KC used to do. Takes it to an insane level. I love you Princess Garden and I will miss you.

[@teciimedia]

I've been craving mongolian beef recently, I'm excited to make this soon! I also purchased the Lagerstrom knife with some xmas money. Coming from restaurants that have had knives professionally sharpened weekly, I'm used to some sharp boys. This is INCREDIBLY sharp. I decided to do a really silly test with chicken breast, I held the knife by the end lightly and just used horizontal movement with no downward pressure and it cut through it with ease. I just have to be extra careful at home since I don't wear a cut glove here 🤣

[@Terrackhimself]

There is a recipe I make with hamburger for Mongolian beef, found it on youtube. I add in broccoli. Easy peasy recipe.

[@Ben_Poetic]

Just tried this one tonight. It was great! I think next time I'll add some lightly steamed broccoli in with it all. I didn't have any MSG and it was still awesome.

[@botchedattempt]

This recipe is amazing! Just tried it last night for a few friends (subbed in pork loin for the beef), and it came out fantastic! Everyone was talking about how good it was, and I'm definitely going to be using this one often.

[@auntiebubbles8897]

I made it! I used the no-wok version and it was great! My store didn’t have MSG or Chile de Arbols, so I added salt and Chile flakes. Will def make again. Thanks Bri!

[@georgepagakis9854]

By adding a little bit of water and then adding the baking soda and mixing it well, that lets the beef absorbs the backing soda better and then you add the rest of the ingredients. Finally Chinese add egg white along with the mix you did and that tenderizes the meat even more. Chinese restaurants always use potato starch to thicken a sauce. Cornstarch is used for marinating and for batter.

[@einundsiebenziger5488]

... that lets the beef absorb* the baking* soda

[@نوافرشيد-م8د]

Long time no see! Welcome back to KZbin! I see you've leveled up to the 'Silver Fox' tier!

[@reahrohrbeck2828]

Made this tonight without the deep frying step and it turned out amazing! Love your recipes

[@shawndugay4089]

I've been a subscriber for a couple of years now...Love the new garlic smashing sound effects.

[@AnEskimoBakes]

Yay! Thursday is the start to my three day weekend from work. I enjoy checking in for your videos while enjoying my morning matcha latte. I appreciate your recipes.

[@jamesrandall9945]

5 chile de arbol is no joke, those things pack some heat! Also, thank you for putting the ingredients in the description rather than a link to some website I have to scroll through for 5 minutes to find them.

[@sarahvandenheuvel415]

Success for dinner tonight! Cooked everything in the nonstick pan and skipped the beef frying. Absolutely adding this one to the favorites!

[@jeffreyneal4958]

This is a truly exceptional recipe. I made it tonight (wok version) and it turned out incredibly well. Great work Brian!

[@Dougerro]

I made it hour ago. Its delicious.

[@Cubeforc3]

Can confirm, it's excellent

[@frankjr1284]

My first time trying a recipe for this, did it with inside skirt steak and it was amazing.

[@whitebeardskitchen6473]

Great looking dish. I watch The School of Wok and rarely do they use baking soda. Occasionally use it, but not very often. Great, you cooked the dish non crispy as well.

[@mrprutten]

I'm going to make this tomorrow but my electric stove is not wok friendly, so I will use my cast iron dutch oven and beef tallow. I really can't cook with seed oils anymore. Should be super yummy.

[@Wahluiginumbah1]

I always used to sub shaoxing wine for mirin, which can be quite sweet in comparison. Works in a pinch, however I found that a bit of dry sherry and a little salt is pretty comparable! Worth a try if anyone has issues finding Shaoxing wine where they live.

[@rodjohnson5119]

HE'S FINALLY BACK!

[@zdo00000]

Made this tonight. Amazing! I tend to judge recipes by one metric: would I be happy or upset if I paid for this at a restaurant. This is an easy one: it’s legitimately better than some of the Mongolian Beef that I’ve happily eaten at restaurants.

[@kellyscott5675]

Phenomenal recipe, Brian! Made this for dinner tonight and everyone loved it. Not nearly as sweet as some versions I have had, much more balanced. Will be coming back to this one frequently.

[@mariaavena6019]

Gracias 😮

[@mlobaugh]

geese... to be honest, the B man does such a good job on his cooking videos, and while my time is so precious to me... I pretty much only watch his stuff..... I have a commercial kitchen and wok stand, but I still got some great tips from this one.... Nicely done sir...

[@CarloTiscalli]

Two more quick tips, swap out the corn starch for Potato starch, it doesn't cook out as readily and so your sauces stay thicker for longer, plus if you have leftovers, it stops the sauce thinning out when reheating. I'd also add MSG to the aromats and veggies when you are frying, basically when you add the chillis, which allows the MSG to brown a little, intensifying the umami

[@JustinPresley]

omg thank you SO MUCH for the non-wok instructions! Normally I'd prefer doing this in a Wok, I just moved though and mine got rusty :(

[@78jennbug]

It was quite delicious! Thanks for recipe Bri!

[@pjesf]

Thanks for the “with and without a wok”. It’s a little thing but it’s a big thing 👍🏻

[@universaltoons]

Raise your hand if you've been watching Brian for a long time ✋

[@Nathan_Talisien]

Since the beginning of COVID. Dunno if that counts as a long time or not, though...

[@12pardil]

✋🏻

[@krazedlunatick]

👋

[@47ejecting2]

Since Weeds and Sardines, baby!

[@JackieTreehorn-w4o]

Guilty as charged!! 😊

[@gremlinpug8178]

Man that looks so good. I’m missing a plethora of things needed for this but I want it so much

[@DanteYewToob]

This is perfect! I tried LMNT at my sister’s and she gave me a few to try and I really liked it… I was gonna buy more anyway! So now I can buy something I was gonna buy anyway and help out a content creator that I think deserves it. Personally like the watermelon and raspberry flavors. Watermelon is a bit salty because it’s such a mild flavor but it’s still good. Also, it kinda freaked me out how it’s kinda white after you mix it and it magically becomes clear after a while! Hahaha it genuinely confused me the first time, I thought I lost my drink because it was in the same water bottle brand I normally drink… so I was like “where did my melon water go?! There’s only regular water on this table!” and I finally just smelled it and realized that it just turns clear. Haha Anyway, thanks for always having great sponsors that I like anyway! I always use your BTB codes because I’ve been using it anyway for years… so having a discount code on occasion is nice. That onion flavor… dude… my French onion game has gone through the roof thanks to BTB. It’s my “secret weapon”! Haha

[@MultiGemgirl]

looks delicious

[@dougpigue3935]

Kenji Lopez-Alt suggested something in one of his videos which was popping the diffuser off of the gas stove when using the Wok. It gets you a concentrated jet of flame right at the bottom of the wok with it dissipating up the sides. Gets you closer to how the wok was meant to be used heat diffusion wise and I’ve noticed that stuff sticks way less in my wok. Particularly in those areas right where it goes from flat to round like in the video

[@Number8Entertainment]

Just got done making lunch in my brand-new wok, so the perfect video to watch, while eating!

[@phystromo4493]

Pretty sure I've said this before but I'll say it again (and also echoing other comments) - I love that you always show different methods and your "if you did this, do this to rectify it" - but not just verbally, you literally show it so we know you've done it and that it's possible. Secondly, if you happen to see this Bri, any update on the knife being available internatinally? (UK specifically in my case).

[@noorskitchenconnection]

Sooooo tempting really appreciate your efforts great job well done thanks for sharing such a nice recipe 👍🙂👍 Great job well done 🎉🎉

[@Nathan_Talisien]

I've found that a London Broil can be a good alternative cut of beef. It's got decent flavor, not too tough, and (in my area, at least) is usually less than half the price of flank steak.

[@ChefChrisDay]

This ❤️👍🏻

[@Yentz4]

London Broil *is* top round for those who are not familiar with it. It's basically just a thick cut top round steak. And yeah it's often WAY cheaper than flank. Here in the US you will often see grocery stores put it on sale for $4-5lb.

[@Nathan_Talisien]

@@Yentz4 Thanks for the extra info, mate! 👍 The regional variations in naming convention for cuts of meat can be quite confusing at times.

[@theantipope4354]

Oh yum, this looks & sounds delicious. IMHO, it would benefit from snowpeas & sprouts.

[@afanasenkov26]

Damn, that's the first Mongolian Beef recipe I actually enjoyed! It very cool.

[@EmilyJelassi]

Looks delicious! I would love to see more recipes that are diabetic-safe & also low-sodium. I love Asian cuisine. But have had an incredibly difficult time trying to find low-sodium recipes!!! I'm beginning to wonder if it's possible at all... 😢

[@thatsnotme9470]

big Bri the GOAT

[@theo9976]

I’m old enough to remember when flank was the cheap cut.

[@ChefChrisDay]

Mongolian beef is for sure having a moment. I'd go one step further and next time do the PE Angus beef dish. Looks good!

[@Tonyhouse1168]

Best. Meal. Ever.

[@harrymudd8664]

We used to have a Mongolian BBQ place around. We'd pick out our meat, and the grill master would grill it on a huge flat top for us, and we could make our own sauce, choosing one of maybe half a dozen, then following the recipe for it posted by the grill. Too bad it's gone.

[@ryanrogers8211]

Outstanding 😮

[@debatman]

Thanks Brian! This looks so freaking good, ill try next time i see flank meat on sale.

[@LeoLovBom]

Looks great, nice work. Just made your Aloo Gobi on the 6th, the whole family loved it. Thanks for what you do.

[@karenfox1671]

Looks Delicious! Thank you for all the technical advice. You always save me so much time.

[@S1L3NTG4M3R]

THANKS

[@RandomPersonOnTheLine]

I would have fried the beef in a separate cast iron. CI has far higher heat retention than the super thin CS woks. Its a much crisper method. Also you can do a double fry, which is my preference. Overall, nice job, especially nice to see someone giving options.

[@barneyhall2753]

It's interesting the cultural differences in our adaptation of other cultures foods. Having travelled a few times in China and growing up in Australia, I've never had this dish with crispy beef.

[@JayNYOne]

HELL YES. Stoked for this

[@charlesolson9019]

Going to have to make this one sometime. The late lamented Mary Chung's in Cambridge MA, favorite of MIT students and Boston-area nerds in general, had the most amazing Mongolian beef, they poured it onto a ripping-hot cast iron platter at the table so it sizzled really loudly for about 10 seconds. We called it Embarrassing Beef for that reason.

[@Banditxam5]

I was waiting for the next video

[@joannecava2418]

My mouth is watering!!!!!

[@47ejecting2]

I love that you give substitutions wherever possible - please don't stop! - but I can't imagine not having Shaoxing wine on hand. Which gives me an idea: Perhaps you could make a series of cuisine-specific essential ingredients that your average person doesn't have on hand. But if they really like making Chinese food and want to commit to stocking their pantry for it, they could get Shaoxing wine, Chinkiang (black) vinegar, Sichuan peppercorns, etc. Same goes for Middle Eastern food with dried chickpeas and pomegranate molasses, for instance. I know food trends are leaning to the economical side now, but I love having such ingredients cuz it means I can whip out Dan Dan noodles in 30 min with nothing but shelf-stable items and stuff from the freezer (ground beef, ginger, garlic). Buy once, cry once every two years or so.

[@johncspine2787]

I really prefer the flavor of a good, dry Sherry to the Chinese wine..I don’t think we ever get a high quality Chinese wine imported, or maybe I’ve just gotten bad bottles..

[@loucinci3922]

Enjoyed the video. Thanks for sharing

[@paul27182]

Awesome channel! I made this one and it was delicious! 😅

[@kantemirovskaya1lightninga30]

been missing you and Lauren lately as everyone has been updating-Happy New Year to you both and I honestly wish your both and your team all the best in 2025. I am typing thins BEFORE watching and just bought asian veg to do veg and am hoping this will add to my plans!!! (Im sure it will lol) Oh, and WHO doesn't have 花雕酒 in their pantry????

[@omarcortes5754]

Was just checking if there was new video. Nice to see you again.

[@RobertMayfair]

“If you don’t have shaoxing, use mirin, because as a millennial you definitely have that in your pantry” 😂 This looks absolutely killer. Love how thorough and thoughtful your recipes are btw

[@Exercise4CheatMeals]

He’s back.

[@throwaway3756]

A little baking soda in the marinade 10--20 minutes before frying will make the beef extra tender. Helps break down those muscle fibers.

[@jennlizzy2019]

I have a terrific new sharp knife. I really like my Largerstrum knife.👍🙂 I recommend it. I am looking forward to using it to cut a flank steak into this yummy Mongolian beef.

[@einundsiebenziger5488]

Lagerstrom* - please, it's this guy's and this channel's name.

[@davidmun1601]

Another great recipe! Keep up the great work

[@jedwardtong243]

Looks better than the take out I got last night! What is the oil bottle you use in the video?

[@gailcewlroberts]

Peanut oil?

[@PeterDB90]

If your store has flap meat, go for that instead of top round. Flap meat is much like flank steak - they both have very prominent muscle fibers that are great for soaking up marinade.

[@johncspine2787]

That’s usually just as expensive now, ridiculously..

[@OleIngvarStene]

Happy New Year, Bri!

[@Jana-x3k4f]

Lekker

[@cloudkitt]

well this looks excellent

[@sgodbout2213]

I've made so many of your recipes and this one will rise to the top very soon. Thanks for all you do!

[@DerrickSutts-de8bs]

So good! I love the part where you tell me how to make a crispy.

[@jorb1903]

Brian I was lost without you I am healed now

[@annettemitchell2485]

That marinade is called “velveting”.

[@toxicwaltzn8175]

My brother got me a deli slicer a few months back (also works great for bread), and we got a large slab of meat (top round maybe? Idk, but it was like $112 from CostCo and gave us 12 steaks) and have shaved some beef for bulgogi a few times: So I have EVERYTHING for this recipe except for the bell peps (just made Peri Peri sauce and roasted red pep & tomato soup yesterday)

[@legendarygary2744]

He's back!

[@joyburns1120]

Do you have a cookbooks. I need your cookbooks. Thank you

[@stocktonnash]

Top tip, add corn starch to the beef not beef to the corn starch. As Brian perfectly showed, 1.5c is probably too much, and now you’ve wasted a bunch. Adding the starch to the beef will allow you to get the right amount without the waste.

[@intramolecular]

Have you tried crisping the beef in an air fryer, as an alternative to oil frying, before adding it to the sauce and veggies? I've done this with crispy chilli chicken before. Thanks for the vid...

[@sergiotoledo751]

Lagerdaddy is back 🎉

[@jeromethiel4323]

Oh, herro mongorians! -City Wok I love Mongolian BBQ's, which are sadly becoming hard to find in areas where i visit regularly.

[@Huero5721]

When you bring out the wok, I'm with you.

[@Fuzzi974]

Bryan I really wish you said to us the temperature in Celsius as well. I know it's not a lot of work for me to calculate the conversion, but if you do it, then hundreds of us don't have to calculate it. Anyway... This Mongolian beef looks dope and simple too, thanks for the hard work making this accessible for us!

[@illseedez]

good video

[@leewillers4621]

Yum!

[@michaelkramarczykjr8196]

Weird. I JUST got that same wok last week. Adding this gem of a dish to my roster.