蒙古 Mongolian Beef spicy

All time favorite among dinner in Chinese restaurant here in America. Although not originated from Mongolia, but was created by Chinese chief here in USA. ( Just like General Tso's Chicken ) That become one of the favorite here. So tasty crispy coating & inside are so juicy & so tender. Make some soon and enjoy.
Below. are the list of Ingredients. Thru the courtesy of Mr. Michael Taylor. Who type those list for you and me. So , we can conveniently COPY-PASTE-PRINT the list .
List of Ingredients: **created by HAPPY WOK **
1 pound beef skirt steak
** marinade **
1 Tbs. rice wine
1 Tbs. light soy sauce
1 Tbs. sesame oil
½ tsp. baking soda
1 Tbs. cornstarch
1 Tbs. cooking oil
** premixed sauce **
⅓ cup beef broth
¼ cup light soy sauce
½ tsp. dark soy sauce
2 Tbs. sesame oil
1 Tbs. Chinkiang vinegar
¼ cup dark brown sugar
** coating for meat to fry **
½ cup potato starch
½ cup cornstarch
** slurry **
⅛ cup (2 Tbs.) water
1 Tbs. cornstarch
cooking oil for deep frying & stir frying
Also needed:
2 Tbs. ginger, minced
2 Tbs. garlic, minced
12 pcs. dried red chili pepper
5 stalks green onion, chopped into 3" lengths

[@leon7e]

Excellently done Chef, Thank you...the coating at the end of the cooking process is superb and looks delicious.

[@HAPPYWOK]

You are very welcome and thanks for watching.

[@paulthomas1052]

Looks great as usual - Thanks so much !

[@HAPPYWOK]

Thanks again! And also thanks for watching.

[@strophariacaerulea]

Thank you very much, Chef! I love these glazed kind of meat dished. I've always only used corn starch alone. How does mixing it with potato starch make it better?

[@HAPPYWOK]

You may use all corn starch, ti would be fine. Thanks for asking and thanks for watching.

[@strophariacaerulea]

@@HAPPYWOKThank you! I guess it will be crispier or browner with the starches combined, right?

[@cattastroficka196]

Your recipe for mongolian beef is the best I've ever made, so I will be making this soon! I see it has a few different ingredients not in the original, like the vinegar and wine, so that will be interesting to see how that enhances the flavor. I'm thinking the vinegar will complement the brown sugar by toning down its sweetness. I can't wait to try it. Thanks for posting a new version!

[@HAPPYWOK]

Hope you enjoy. True, after making this cooking i tend to make version to my taste. Like it spicy side and thanks for watching.

[@HeliMicky]

Thanks Chef looks delicious 😋one of my favorite dishes at are local Chinese restaurant in Australia.

[@HAPPYWOK]

Good choice! thanks for watching.

[@reallyme02]

Looks sooooo good 👍

[@HAPPYWOK]

Thank you 😋

[@metalandy]

Looks very good Chef. Lately, the family has been requesting corn starch coated various meats especially chicken with mixed vegetables similar like in this video but have to stay away from anything spicy due to my mother in law's health. I want to try your previous dish hopefully next week. I have everything but the scallops. In about two weeks, plan to take a day trip to the Chinese grocery store and stock up on Chinese goodies. Can hardly wait to make my first trip this year. Until next time Chef.

[@HAPPYWOK]

Just like my wife, she is no no to spicy food. So, I made 2 batches, when I made this video. One with this ingredients listed and the other without spicy ingredients. Although there are plenty of fresh seafood in our region, but huge scallops are expensive than beef ribeye cut, LOL.. thanks for watching.

[@toddstropicals]

One of my favorites, you know how to make me hungry!

[@HAPPYWOK]

In that case, you have a healthy appetite. Make some soon and thanks for watching.

[@1966Faliro]

Any way to get the measurements for the sauce

[@HAPPYWOK]

Yes, they are listed at the end of this video. And also Mr. Taylor, helps me to copy this listing that I copy and paste in the description window. Thanks for asking and thanks for watching.