How To Make Mongolian Beef Better Than Takeout 蒙古牛肉 | Hunger Pangs

[@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!

[@basealphakilo5443]

I just love the interaction with this father/son duo. I get my love of cooking from my dad, sadly I never cooked with him. Sometimes, however, I get to cook with my son.

[@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.

[@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

[@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

[@nycmto]

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

[@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

[@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

[@lisamontoni6421]

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

[@SocialWorkProfessor]

Love the dynamic between you two!

[@bosco008]

These guys need their own ATK recipe book.

[@kevinparcher8514]

It is being released in October.

[@kaeona2303]

I made this for dinner today, and it was the best sauce that I have been able to make. I used flat iron strak instead of flank, but it was surprisingly tender. We were very satisfied. Next time, I will use flank steak and peanut oil. I've always wanted to try cooking with peanut oil. Ty. You've got a new subscriber❤

[@RandyLee1]

I just made this and it was incredible! The dish is great and simple ingredient wise. Thank you for sharing this.

[@baconator_c10]

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

[@AllAboutJenn874]

Whenever I’ve ordered Mongolian beef/chicken it Always had plenty of onions. White onions and scallions. Delicious 😋 💜

[@MMuraseofSandvich]

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

[@kitharrison8858]

Could watch this father and son all day ! ❤

[@phoenixr6811]

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

[@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

[@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.

[@jollyjohnthepirate3168]

You guys are amazing. Thank you.

[@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

[@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.😊

[@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!

[@jamesrobinson529]

I love to learn about my favorite foods.

[@debbieduger5094]

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

[@Mark_Nadams]

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

[@dukeallen432]

Brilliant. More Pang please.

[@paulsylvester1394]

You guys are so much fun. Eating together is fun, cooking together is magical.

[@jocelynford4209]

Yess!!👏🏾❤

[@c0nv3rg3]

Great video, thank you!

[@VervaraRozthan]

So fun to watch!!

[@Conqueeftador-369]

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

[@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!

[@loriphillips4849]

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

[@christydelapena6764]

Thank you for showing how easy to cook the Mongolian beef

[@chriholt]

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

[@jonschlinkert]

I wish the channel was all videos from the Pangs. love this

[@davidlewis3072]

one of my favorite dishes from childhood days is pressed almond duck. so tasty!!

[@mikerupp2312]

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

[@oldwaysmusic]

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

[@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!

[@misterscottintheway]

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

[@mariannefung9131]

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

[@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!

[@thegardenprophet1582]

One of my favorites.

[@jfkeeling]

Tasty recipe, thank you.

[@nobhilltreehouse]

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

[@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.

[@perrymalcolm3802]

Hunger Pangs!! Awesome!! ❤

[@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.

[@jonathanharris8851]

YAY! Another Hunger Pangs!

[@bryanmcgaughey5333]

Incredible recipe fellas!!!! I love scalllliiiiioooonnnn

[@gitsini]

I love those pangs! That Mongolian Beef looks INCREDIBLE!

[@alyssaburke5186]

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

[@paulasimson4939]

You and your dad are such a joy to watch!

[@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.

[@a.m.castwell5242]

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

[@vjbhanson]

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

[@sandraengstrand2784]

What a great, dynamic father-son team!! ❤🥢🥢

[@eviee422]

I made this tonight! Turned out perfect! No more take-out! Thanks Kevin & Jeffrey!

[@randylahey8207]

I love Mongolian beef, the scallions go so well with the sauce. I'd eat that all day.

[@vincemadera9844]

You guys are awesome great dish thank you

[@dosamyers]

Loved you ever since you did the Cheeseburger series many years ago!

[@sdega315]

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

[@adamhutton4165]

Very good recipe - especially with these changes. Double the scallions, add 1 T tomato paste to wok and lightly brown - before sauce to balance sweetness. Add 2 tsp of sesame oil to sauce.

[@icebeargamingrobloxd981]

I love these guys they are simple and easy to understand and fun :)

[@forkandspoonie]

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

[@Johana_ig]

You guys are awesome together. I loved the video and will be trying this recipe soon ❤.

[@Blueagle8u]

Iv’e tried their Recipes, Amazing ! !

[@suyapajimenez516]

You’re great together

[@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 ?

[@ritakerner-e7e]

Love you guys! Warm and friendly with great recipes!

[@mannydom3162]

The Pangs and Flo Lum are the best representatives of Chinese cuisine on KZbin.

[@maldog5118]

Gentlemen, great job explaining everything slowly and clearly. It makes it very easy to follow even for us rookie cooks.

[@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!

[@Stellaperez658]

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

[@FunAtDisney]

The best duo on ATK!

[@brucealanwilson4121]

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

[@insidethegardenwall22]

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

[@suziehartwright]

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

[@sixteengloucester1883]

awesome thank you

[@ipman4715]

Love Mongolian beef!!

[@commentingisdangerous7530]

looks so delicious, my mouth is watering.

[@marvbeer7215]

Yum... made this tonight and it's very good! Thanks for the recipe!

[@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

[@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.

[@markorr7564]

I want that right now! That looks delicious!

[@mehdim544]

I think for most people you can just use a bit of baking soda and corn flour and cook directly in the pan. Reduce the sugar a little as the corn starch will take care of the thickness of the sauce. Dont need to fry the meat to be honest. Add chilli to taste. Usually better off cooking both white and green onions and taking them off first and then cook the meat and add the onions at the end when the sauce thickens. Or just add cooked onions on the bottom of your serving dish and pour the beef on top when it’s all done. Onions are better when they are crispy.

[@3315decatur]

I bought the cook book a week ago and made the Hot and Sour soup immediately and it's wonderful. Now I want to make this Mongolian Beef. I think I'll put oil in the wok and fry the meat in the smaller amount of oil in the bottom of the wok and I'll use sirloin because it's more tender. Can't wait to go further into the cook book. stu

[@bohemianversace]

Recipe is great made a few changes though, instead of soy, I used golden mountain. Added halve a sliced onion. I added garlic powder and salt and pepper to the starch, and else added fried crunchy garlic. It’s my new fave. ❤

[@anns3801]

Looks delicious! Love your videos. The father-son duo is delightful.

[@deniseplested1553]

love these guys!

[@lisabishop6266]

I love watching them together, but I keep thinking about how fast the dad could have a dish ready if they weren't on camera! He seems very skilled!!!

[@BigAl444]

Just made this recipe tonight. It is a homerun! So good! It reminded me of the Mongolian Beef dish at Pei-Wei, which is owned by P.F. Chang's. I will be making this again. Thanks!

[@ganthrithor]

I made this and despite me having very little idea what I'm doing and the ingredients not being 100% (different beef cut, old garlic and ginger, tiny pot / low oil quantity for frying, etc) it came out pretty darn yummy. I left the chilis out, and added some Sriracha sauce at the end. Added some blanched broccoli to the mix at the end, and served over jasmine rice. Tasty!

[@nicolesaylor4027]

Mongolian Beef is my favorite! I can't wait to get your book!