🤫 Dad's SECRET for the JUICIEST Mongolian Beef (蒙古牛肉)!

[@MadeWithLau]

Join the Canto Cooking Club: bit.ly/3jBDe4p Enjoying our content? Support us on Patreon - www.patreon.com/madewithlau Get the full recipe here - madewithlau.com/recipes/mongolian-beef What’d you think of Daddy Lau’s recipe?

[@gailcrockett9883]

Need the English verbally translated. Inscribing.

[@heidid5275]

Looks sooo delicious. I can't wait to try this recipe. I'll serve it with white rice. Q: If I want more sauce, can I just double or even triple the sauce ingredients? Thanks!

[@rlb209]

I’m definitely going to try to make this. Looks amazing.

[@williamwei9524]

Dear friend, You’re Special! “There are no ordinary people. You have never talked to a mere mortal,” wrote C. S. Lewis. It’s true-each one of us is a special creation of God. Believe it or not-no one else is just like you. Your physical appearance, your voice and personality traits-your habits, intelligence, personal tastes-all these make you one of a kind. Even your fingerprints distinguish you from every other human being-past, present or future. You are not the product of some cosmic assembly line; you are unique. But the most important facet of your identity is that God created you in His own image (1). He made you so you could share in His creation, could love and laugh and know Him person to person. You are special indeed! The Bible reveals God’s total interest in you as an individual. The psalmist wrote in one of his most beautiful prayers, “I will praise You; for I am fearfully and wonderfully made. (2) God knew you even before you were born. Then, and now, He has plans just for you, plans conceived in love. As we appreciate God’s constant concern for us, we really begin to grasp the awfulness of sin. He loves you and me so much; yet how often we go our own way, turning our backs on Him. God’s designs for our lives are then blocked; His mercies do not come to the unwilling. But even here we are precious to God, for He continues to love us even when we pay Him no mind. He still sees us as individuals with great value. No wonder the psalmist declared, “How precious also are Your thoughts to me, O God! How great is the sum of them! If I should count them, they would be more in number than the sand.” (3) God is not an unfeeling, cold-hearted monarch of the heavens. He feels our pains; He shares our sorrows. He cares, and He considers each one of us important enough to love. In fact, He loves us so much that He gave His only Son to die for our sins. “Heaven is love,” the Bible says, “not that we loved God, but that He loved us and sent His Son to be the propitiation (full payment) for our sins. (4) Because you and I are special to God, He wants to forgive us and give us a full, meaningful life. When we trust in Jesus Christ and let Him put our lives together, the Bible says that we become “God’s workmanship, created in Christ Jesus.” (5) Can anyone be more special than that? Yes, you are valuable to God! If you have never trusted Jesus Christ for your salvation, you can accept His love for you today. God considers you so important that He will not force His love upon you. You must choose to receive it. “As many as received Him, to them He gave the right to become Children of God, to those who believe in His name. (6) My dear friend, please feel free to contact me if you have any questions. Love in Christ, William Wei [e-mail] Facebook: William Wei Bible References: Genesis 1:27; 2. Psalm 139: 14; 3. Psalm 139: 17, 18; 4. 1 John 4:10; 5. Ephesians 2:10; 6. John 1:12

[@mickgatz214]

Thankyou Made With Lau. I really enjoyed your video. from Australia Mick

[@CheeseLayong]

Old school and straight to the point. These younger chefs on KZbin these days do too much. Love your content!

[@artkirby7416]

Cutest thing I ever seen. You all made me cry. I've worked in Chinese restaurants for over forty years. Lau Sifu is awesome. You've given him the ultimate respect! To see his pride to showcase his skills and experience. He's not retired, he's a you tube star! Great family presentation.

[@nitagee-fy9ez]

Love watching Daddy Lau and his cooking instructions. Many professional techniques that are explained well, which leads me to appreciate Chinese food to a newer level. Love how down to earth and real the family is. Talking about being frugal and then sends children to college. So admirable and relatable. I don't always end up cooking all Daddy Lau's recipes. I am not that competent of a cook. But I just love watch him and the family.

[@hrhkee]

The joy in your family is contagious

[@ThunderTaco206]

I cannot get enough of these videos! I've been an absolute fiend for Chinese food since I was a kid, and started off cooking it in my 30s with a cheap flat-bottomed wok on my stove top. I've graduated to a proper carbon steel wok that I carefully seasoned, and a 14,000 BTU butane camp stove for a cook surface. It definitely upped my chinese food game significantly, but nothing has boosted my skills with this food like watching your father give these absolute masterclasses in proper restaurant style Chinese cooking. My entire family thanks you, and I cannot express my appreciation enough for sharing this amazing food with us!

[@canhandletheheat]

I like the clear explanation about oil being added to the meat *after* is has had a chance to marinate.

[@ed9121]

I really gotta stop watching your videos at 3 am. Nothing worse than going to bed hungry! But I thank you for your efforts and especially your dad's skills and tips to demystify Chinese cooking and learn about the important steps to make my favourite dishes taste amazing and authentic.

[@McrRoksMyLlamas]

Yum! Thank you for making these videos. My parents owned a Chinese restaurant for 30 years - sadly my dad passed suddenly before he could pass along his recipes. So many of your dishes look like my dads so I can’t wait to try! Funnily enough we are also share the surname :)

[@PoeLemic]

Sorry for your loss. Yes, my Dad also passed away quickly, so we didn't get to learn as much from him as we would have wanted. Glad that the Lau's are sharing these great recipes.

[@davewong4834]

Such a universal bond for you both! Good for you!

[@Newscannet]

My dad made rigatoni with ragu sauce once thirty years ago...talked about till the day he died!

[@smailmarroc7732]

Haha dead dad

[@procinctu1]

So sad to hear that. Perhaps you can honor him with a journey to rediscover some of his recipes. I have done that with a family member and found it very rewarding.

[@Kekafuch]

I can hear my dad when I close my eyes. These videos are timeless. Thanks for making them.

[@maryjaneagonoy4946]

L

[@PoeLemic]

Sorry for your loss. Yes, my Dad also passed away quickly, so we didn't get to learn as much from him as we would have wanted. Glad that the Lau's are sharing these great recipes.

[@phambo1012]

That is one happy family with tight bonded family chemistry! That's what keeps family loves thru generations in our Oriental world.

[@nicholasconnolly2227]

Love your Mum & Dad. They did so well to bring you and your sister up properly. Your family is a credit to each of you. May your God bless you. .....and your Dad's recipes.

[@JJ721999]

I love the wholesome family element. A lot of food tv and KZbin/TikTok has focused so heavily on picture worthy presentation and click bait titles that they forget the whole point of cooking is to share it with the people you love.

[@lizs4644]

This is the fourth recipe of Daddy Lau's I've prepared in the last few weeks. Every one including this one has been an absolute hit for my family. If I want to make a Chinese recipe, yours is the channel I go to. Thank you for another fantastic recipe. We ate this today and my children raved about how it was ten times better than the restaurant 😄♥️👍God bless you all

[@stever456]

Besides the food, i love your mum and dad. I bet so many followed the same path for a different life and in turn bring their customs and great food with them, this is a great thing which enriches the countries these guys move to.

[@britney076]

Love to see this happy family cooking... Learning how to cook from here, thank you! 🥰

[@Ash_4278]

OMG!!! I can’t thank you enough. I am a big fan of Asian cuisine and always seem to fail every time I attempt to cook it. I just followed your dad’s recipe and it is exactly as buying from a restaurant only cheaper. The meat was so tender, even my fussy kids couldn’t get enough of it. Your dad’s tips and tricks were so helpful. Most videos only give you a glimpse of the tips. It’s definitely a recipe I will keep forever 😊.

[@ElizabethJack-r7b]

Thank you so much for sharing this ideas

[@chriskongwong]

Chef Lau is indeed a master chef in Chinese cuisine. Thank you for sharing his skillful cooking method and style.

[@PeggySMitchell]

I love this family! Mongolian Beef is definitely my favourite and this is the very best video I have seen on how to prepare it. Sesame oil at the end is brilliant! Thank you so much.

[@gigirolmar9233]

yes that was interesting to me swell

[@margienung9788]

Besides learning how to cook authentic chinese food, I really enjoy listening to you guys speak cantonese. I’m an Asian Amercian living in Europe and can’t practice my chinese, so your family has been the next best thing!

[@chickentender4037]

Your videos are helping a lot with cooking tastier and healthier dishes, not to mention savings. Does your dad know what a big fan base he's building?!!

[@Diorrisimo]

So amazing! Every time I watch one more episode of his cooking, I feel I like I am one more step closer to becoming a chef in Chinese cooking! Those little tips are indeed so precious. Thks to the Laus!

[@petermcbride5568]

Are you mad .. ? They go through the techniques so quickly and celebrate their sponsors so Slowly, it is difficult to follow the recipes...... Far better recipes on KZbin .

[@simonwong2346]

😋 I always look forward to your weekly tutorial. Thank you! 🙏 Mommy Lau’s housekeeping tips strike a chord. 🥰

[@MadeWithLau]

Thank you so much Simon! We appreciate the love and support!

[@jasonkoster6169]

Watching your content has up my game.. much thanks and Applause too you Both Your Dad cooks off the hook

[@hugues-alexandredery8596]

I already made 4-5 different dishes from your father and all of them were delicious! Thank you so much for all those!! One dish that I would love to see is Cumin Lamb, that I use to order every time I possibly could. Thanks a lot!!

[@BG-os7sh]

Your parents’ way of saving money is typical of Chinese parents after the war. My parents were like that; work hard, save up to give their children the best. We who grew up without are the ones who appreciate every thing. We don’t take things for granted.

[@sookguttilla3979]

Love this and that your dad speaks Cantonese showing how to cook! Reminds me of my father when he cooks!

[@cjohnson4342]

This is my husband's favorite. I will try this. Also, how kind and generous of your dad to show us how and share his sauce

[@joypolk3093]

I so enjoy your families interaction! Such a good recipe, thank you for teaching it!

[@BlueJazzBoyNZ]

Love your Dad's insights.. and you and him working together.. !

[@tonynguyen9007]

"How do you know that it is hot enough?" - "You can see it, and by feel. Your hands can sense it." This line is good enough to know that he has achieved mastery level. Thanks for sharing!

[@joulsw3739]

Thanks for your videos. I love listening to your father explaining it all in Cantonese. I miss my parents and it reminds me of them teaching me to cook but I missed out on lots of dishes so thanks for helping me fill the gap.

[@kurtandrew03]

I tried the beef cutting and marinating technique and was blown away by how tender it turned out even if I used brisket cut. Thanks so much for this vid!

[@jonathanaristone2468]

I know I am late to this party, but better late than never. Made both this and the special fried rice and we will never order in again. How can such a secret like using baking soda to tenderize tough meat cuts have been not commonly known. Thanks Randy, tell your Dad we are now hooked on his cooking skills. Thanks from every member of my family in Canada.

[@Pinkorchid72]

Mccormick’s has a meat tenderizer in a small bottle that is hard to find these days, but it uses baking soda…but why spend the money for McCormick’s when you can just used old fashioned baking soda? I remember my mom had a bottle that she only used once growing up, LOL.

[@janiceinFL]

I just have to say....never too old to learn new tricks! I'm 63, been cooking all my life and I explore all kinds of cuisines! I love Korean, Thai, Chinese, just to name a few, but I followed your recipe tonight and the beef came out so silky, tender and flavorful! Wow! Who knew this simple method including baking soda makes such a difference! Thank you!

[@epiphanydrums5427]

Excellent video! Very well presented and comprehensive. Thank you for sharing this wonderful time with your family! ❤

[@cyberdecize]

This recipe and you father's explanations are awesome ! THank you both SO much !

[@esrevinu.]

This channel, and your father, are absolutely amazing,... your family just keeps on impressing,...

[@ThatHylianGirl]

You guys need to make a book because this is amazing and if buy it in a heartbeat! ♥️ if you haven’t already. I feel so honored to try your family’s recipes. Your dad is so sweet. I’m glad I stumbled upon your channel!!

[@Joricano]

I love how it’s explained why things are done a certain way. This helps me understand the method rather than just memorizing the process

[@Sabina-rk7jv]

Hats off to Chef Lau! I made this tonight and the family absolutely loved it. This is the first recipe I’ve tried from your channel. It won’t be the last either!

[@bethzaidavasquez6794]

You need to make a cookbook. These are the best recipes I've ever tried. Simply the best 👍

[@btdtgg]

When do you you use egg white opposed to baking soda to tenderize meat? is egg white preferred for poultry?

[@winniew1430]

Thanks teaching how yo cut the beef with this yummy dish. Happy Chinese New Year 🍊身體健康，萬事如意🍊🎉

[@MadeWithLau]

非常感謝您的支持和祝福！老劉㊗️您闔家新年快樂！萬事如意！

[@jayhollaaa]

I loved the commentary from Randy telling me to pay close attention! Makes following along much easier and of course the food looks sooo appetizing at the end😍

[@Tealeafsong]

We enjoy those fragrant plates that come from the kitchen; but it is wonderful to see the chef that makes it all possible. Thank you!

[@robbyluvadooz]

I have used corn starch to tenderize meat for stir fry but, I haven't tried baking soda. I'll give it a try.

[@tharealstunningbrwn9478]

I appreciate all your fathers cooking wisdom💯💯💯

[@anthonysacks4262]

Hi there guys. Thank u so much for sharing these precious traditional recipes. I made Mongolian beef tonight and it came out succulent and delicious. Regards Anthony from joburg South Africa

[@carladee8983]

This is the fifth dish I have tried by Papa Lau, and they have all come out amazing 🙀 With this one, as I don't like bell peppers, I substituted them with fresh chilis instead (I did the same with the salt & pepper pork recipe), which gave the dish a real kick! Thank you so much for this wonderful channel and all of your fabulous, detailed and clearly presented recipes and great tips - I never thought I would be able to cook Chinese food so well. Excited to try more! 谢谢 👩🏻‍🍳🌟🩷

[@vickyh910]

Your parents have a similar story to mine. However lost my mum relatively recently so treasure having both of them around. My dad also became a chef when he immigrated.

[@tracychuang7984]

Lovely son and dad and family. I will try this dish now for my daughters

[@mochatech121]

I made this dish and it turned out soooo good. Thank you for sharing this fabulous recipe. 💕❤️💕❤️💕

[@stephaniecampo954]

I've been into learning to make my own Chinese and Thai food. As I've been learning the techniques I've had delicious success! and It's fun! This is a great recipe, from a real, retired Chinese chef. Going to try this tonight! Your parents look like sweethearts too.😊

[@PoeLemic]

Please, share the techniques and recipes that Chinese restaurants use. Because the Middle Class can't afford what all restaurants are charging now. We are really feeling the change in the economy, so we are cooking at home and are not going out. Seriously, people can't afford $ 10 dollar hamburgers at Whataburger, nor can they afford Chinese plates that are $ 14.50 each. So, I've just got to cook at home for my family, because we work but our incomes are higher -- being a teacher and a social worker, then taking care of 93yoa Momma at home. It's just too much to eat out. So, I'm glad that Lau is sharing his techniques.

[@Helghastdude]

That thing with the baking soda is a real PROTIP! Always asked myself how to make meat more tender without using oil, and a tsp baking soda creates wonders. Many thanks!

[@thomaskotch4770]

Your family is great! So much love. I wish I could understand Chinese. Your dad is cool. I'm making this today!

[@NessS398]

Wishing your family Health, Luck & Prosperity in this Year of the Tiger!

[@cosmos60]

I tried the recipe today and was so surprised: I have never eaten such tender beef before - amazing! Many thanks and greetings to your Dad and family from Germany :)

[@analizaenanoria7968]

Omg thank you so much for sharing this recipe. I am always watching your vedios and looking forward for your more recioes to upload. Thank you

[@jacksalisbury4289]

Such a lovely family. really nice to an insight into that as well as the recipe. Love the video! 😊

[@donna7338]

Your parents are adorable. Immigrants like your folks are what is great about the U.S.: Hard workers who saved their money and prospered and raised children respectful of their elders and their new country. They gave back instead of the bums coming into our country today and who tear down everything. Bless your whole family.

[@JiangJun27]

I've made this recipe one time with beef and one with pork, both two delicious but very different flavour, thank you Lau's!!!

[@MrMackanno]

Hi, I just made this beef following your father's recipe and it was a super hit at home. Thank you for sharing it, I will for sure save this and view other recipes from your channel. Thanks!!!

[@hotudk]

for marinating i highly recommend u marinate the beef with a premixed marinade of normal soy sauce, minced ginger and garlic with 1/4tsp of baking soda per pound. hand mix together being conservative with the soy sauce as u can always add more once the "dry" ingredients have been well massaged in. i do this all the time for beef and broccoli and its hands down the best tasting and tenderest beef ive had, u can tinker with added spices for the marinade. i like adding some chinese 5 spice and a few others to the marinade

[@redpanda441]

I've watched this video and have made this recipe so many times its become a staple in my house and is always a crowd pleaser. After coming back to this video for like the 100th time I decided I should probably finally comment :). Cheers to you Mr. Lau!

[@zigmundotto3254]

Two thumbs up mate, I am enjoying these cooking lessons, GDay from Aus. 👍👍

[@madhabitz]

I can smell it from here :) Thank you to your family to share all of these flavor/technique secrets we never thought to be able to get at home.

[@Iamnobody90]

wow this is the recipe I have been waiting for a long time. Thanks for sharing your precious recipe uncle Lau! Wish you and your family happy and healthy year of Tiger!

[@OrdoNekro]

What brand and size chef's knife is your dad using in the video? Thanks so much for making these!

[@RhubarbAndCod]

Thanks for so many excellent tips Lau family! This will make for such a gorgeous meal. Wonderful video!

[@OneGypsyTraveler]

I love, love, love that you explained the origin of the name Mongolian Beef. I hope that you always add something like that info.

[@edelyndungca2382]

Your channel is great! Sharing chinese recipes that are really good. I prepared this recipe for my family few days ago and we liked it. The beef is tender no effort in chewing, almost melts in mouth. Is it possible to use Baking soda to tenderize pork belly for barbeque? You are doing great! Thanks a lot

[@khonchang695]

I like your dad while cooking spoke the original canto accent from Hong Kong China 🇨🇳🇨🇳 enjoy your show so much

[@MichaelJin74]

I have a question for daddy Lau. When you add baking soda, are you able to marinate it with a touch of soda and water first. Rinse and repeat the marinade with the flavour spices? I do like using baking soda but I notice when used it has a odd mouth feel. Would presoaking the meat with water and baking soda work so you get the benefits of the baking soda but rid of the excess?

[@Mrdragonwell]

You can definately do presoaking the meat and then rinse off . That's what I do at home and also many chefs in Chinese restuarants do the same :)

[@MichaelJin74]

@@Mrdragonwell Thank you!

[@alinanguyen4412]

Thank you Mr Lau for the recipes. All recipes are delicious! Thanks the crew for stories and pictures for clarification.

[@rururururu3515]

I've made it and the beef was supremely tender and it was so quick to cook. Thank you! My qualms are too many snippets when it comes to marinating or making sauce so I had to playback many times (I know there's a recipe in the blog but I'm a visual learner haha 😅) thanks again, it made a great dinner

[@majestic6303]

Questions - can you stir fry the beef instead of frying it, will it change the taste of the dish - how can you increase the sauce. I like it soaked into the rice

[@ianpatterson3061]

Thank you! Your videos are perfect instructional videos, more than teach you make me understand. My family love your recipes and you have ruined take out because we make better at home now.

[@lindaacheta3982]

Hi Randy enjoyed watching the way your dad cooked & learning his technique. From Milpitas, Ca.

[@rebeccabalonso8132]

I planned to make Lasagne for a get together this weekend. I opted, to add a layer of corned beef (tinned), less hassle for me. And now, after seeing this, I will use fresh beef instead. After it’s chopped finely, marinate like ur Dad’s way, brilliant idea! Thanks a lot, for d priceless info.

[@ericeandco]

This show is better than anything I’ve seen on tv in a very long time. Great job.

[@GlobularGenocide]

喜歡劉師父影片。出片馬上點讚。有著父親的味道。祝劉師父身體健康。合家平安。

[@MadeWithLau]

非常感謝您的支持與祝福！老劉㊗️您闔家新年快樂！身體健康！萬事如意！

[@GreenTea-101]

Great recipe! How long do you let the beef marinade for before starting to cook? As long as it takes to prep the veggies, an hour, overnight…?

[@nickzouein]

i'd love to see a reply on this question

[@cyn5557]

Follow the video. Once you have mixed the meat with the marinade, set aside and prep the veggies. Once done, the meat us ready. It's about 20 minutes.

[@bethzaidavasquez6794]

I'm loving your channel! You have a lovely family 👪 ❤️

[@chelakkthewookiee]

Just made this (I think it's my 4th different recipe from your dad) for my family tonight and the flavours were amazing! Lots of second helpings, lucky I doubled the recipe! Big thanks to you and your old man!

[@chickenheads3746]

This is the best method I’ve ever tried using baking soda. It turned out delicious and the beef was so tender. Thank you for sharing your dads awesome recipe!!

[@pnartugaykaraca5862]

Best ever tender meat recipe with all the details. Thanks to your lovely dad.

[@dharmaLim]

Thanks!

[@MadeWithLau]

Thank YOU!!!

[@kumbackquatsta]

your sis is good fun, good to see her personality coming out more

[@cubatea]

your production is excellent. Thank you

[@timteo7743]

Thank you very much to you and all your family. Good moment of happiness with you all! (Here Reunion Island in indian ocean) 😉

[@Burrfection]

shoot! going away this weekend, but come Monday.... time to try this recipe.... thank you Lau Fam!

[@maritesmenor6679]

I remembered when I'm in Macau. This way a cooke everyday. First i have no idea about the recipe. The grandpa and grandma in rhe house . They taught everything. Even in cutting techniques and fry. Marinating too. Now i can say. Thank you every member of family. Mr. Lee family and Mr. Pou family

[@gthangguthrie3213]

You are AWESOME! Love your recipes and so does my family 👏🏽👏🏽👏🏽

[@djrx22]

Your father and mom looked like movie stars! Amazing tips especially the new york strip tip as flank is ridicules at the moment even in 2024. Also the oil tip adding after the marinade! Perfect.

[@Goldenkid1991]

Made this today for my wife and we both really enjoyed it, great recipe. I followed it using metric.

[@keepow2]

I followed your recipes, and always its a succes. The steamed pork patty is my favourite. Greetings from The Netherlands.

[@preciousswollowho]

Brilliant. I love your fathers cooking. Reminds me of home.

[@petitebri3327]

I just tried this recipe...first one of Chef Lau's I've tried. It's fantastic! Thank you!❤❤❤