Quick and Easy Mongolian Beef Recipe!

[@SchoolofWok]

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[@Kokola-qh9wp]

At this point, I don't know if I feel more impressed by Jeremy's ability to eat piping hot food straight out of a wok or his cooking skills! Wow!

[@SchoolofWok]

It's impressive!

[@stever456]

Cooked this evening, oh my its amazing and different again. Will be doing this again soon but with more beef and less chillies! I need to learn quick on how to make an accompaniment for the likes of this as its amazing. Thanks again guys at SoW!

[@SchoolofWok]

Brilliant work Steve! Glad you liked it!

[@adamseidel9780]

This channel is really changing my family cooking life. My wife does more cooking than me but I am quite good at making a variety of dishes. I’ve always been able to make a decent stir fry with store bought sauces, but now I’m taking my Asian inspired home cooking way way way up. Love you guys!

[@campster5280]

. I've just made "Mongolian Beef" - based on your recipe. Used Yellow Onion - (cause I didn't have any Spring Onions). Added a Teaspoon of Baking Soda to the marinade. It was extremely tasty. Thanks for the recipe. .

[@itr0863]

5:06 - when he realized this shit is going to take forever.

[@SchoolofWok]

Hahaha, I was thinking the same thing when I was editing! - Lee

[@itr0863]

School of Wok Legend. Keep up the good work.

[@diobalague2329]

😁😂😉👌Regards from Caracas!!!

[@flaubertot]

Hihi

[@sunset4me1]

It looks really good and easy to make

[@blotchilim1980]

I've watched a few other channels, but i'm convinced that this channel shows the most--idk how to say it--but i get the most inspiration & i think yours are the most versatile to cook. Probably because you guys packed plenty of information! Thanks alot, this is amazing 🙏🏼

[@SchoolofWok]

Thanks! That's really nice to hear. Glad we can inspire you! - Lee

[@jaimemedina3351]

Me stupid: cutting green onions from the root and first, Jeremy brilliant: cutting the green onion from the green end to the root! Learn something every single time from these videos!

[@SchoolofWok]

Glad you can learn from us! - Lee

[@danjohnson6292]

Jemery, Lee, made this on Saturday for my family and it turned out soooo good. Did a version with broccoli instead of onion for my youngest and also made some egg fried rice. Family loved it. Thanks! (should have taken a picture)

[@SchoolofWok]

Sounds like a great meal! - Lee

[@BearAxeBear]

Mongolian = pan fried with ginger and green onion teriyaki = sake, sugar plus soy sauce. Typhoon shelter = deep fried w garlic, scallion, and red chill

[@ryvrdrgn16]

Hotel = Trivago?

[@WsFood]

I love beef, and it makes my mouth water.💗👍

[@d.grouard6737]

Just had this video pop up as a recommended video and I really liked it. I subscribed immediately and will browse through the older videos to see what all is there. The Mongolian beef recipe looked delicious and easy. Thanks so much.

[@SchoolofWok]

Good stuff! Thanks for subscribing! - Lee

[@dawnbevis9600]

G,day Jeremy Just tried this dish and if I say so myself absolutely nailed it. Awesome meal served it on a bed of udon noodles. Many thanks for the recipe. Cheers Iain

[@SchoolofWok]

Excellent, always glad to hear when someone tries our recipe and enjoys it! - Lee

[@antondorv1]

Love the channel! It would be really awesome to see you cook more wok dishes on a flat top induction, maybe give some tips on how it differs from gas stove wok cooking. Most people in Scandinavia have flat top electric or induction stoves.

[@SchoolofWok]

We use our induction hob quite a bit on the channel, we have to use it when our gas bottle for the wok burner runs out haha. It's largely the same, except it may take a little longer to stir-fry or get to a super high heat, so the main thing is understanding the heat output and how to control it with your wok by stirring, wok tossing etc. - Lee

[@antondorv1]

@@SchoolofWok Amazing, thanks for the great answer 😍

[@JS-gk9et]

Just about the same as what I do (though I don’t truly compare). My favorite and most frequent meat-veg wok recipe.

[@SchoolofWok]

Can't go wrong! - Lee

[@phoebemoore1516]

I think this is my favourite cooking channel! Makes me so hungry just watching 😅

[@SchoolofWok]

Thank you! - Lee

[@dianaprince4864]

This reminds me of crispy gingered beef! Delish! I really love watching these video and learning more about Asian inspired flavors and cooking. It’s easily become my favorite cuisine to cook at home for my family, thank you!

[@SchoolofWok]

Excellent! Glad you are learning from our videos! - Lee

[@danieln6565]

Made this recipe today , what a lovely dish , looking forward to trying more 😄

[@NadiaLopez-ue5iy]

I made the sweet n sour chicken 🐓 came out delicious 😋. Thank u.

[@SchoolofWok]

Great! Glad you liked it!

[@CharlesUFarley778]

Making this tomorrow!!!

[@SchoolofWok]

How did it go?

[@CharlesUFarley778]

It was a hit! And my 8 year old loved it too. That’s really important lol

[@earl4989]

I just wanted to say thank you because I requested this one a while ago and you did it. It looks like a great recipe--I especially love the way you cut the meat up in chunks. One thing I do a little differently is I finely dice a scallion when I make the sauce to give it that extra punch of scallion flavor. I've learned so much from your channel and the next thing I'm going to make is your crispy chili beef. I made your black pepper beef a while back and absolutely loved it. Thanks for sharing your recipes.

[@SchoolofWok]

Glad to hear it, Earl! The crispy chilli beef is probably one of my top 5 recipes that we've put up on this channel! - Lee

[@hughrobertsjr.3032]

One of my favorite dishes

[@SchoolofWok]

I can see why! - Lee

[@YourpainRx]

The more I watch the more I like it. Chinese food is eating fresh. I even apply my own food with this technic and it’s working. So tasty!!!

[@SchoolofWok]

Glad you're enjoying!

[@whenmountainsmove]

Subscribed. You are an excellent teacher/ chef. Thanks for taking the time to put this info out!

[@SchoolofWok]

Thank you! - Lee

[@amraa23]

I'm from mongolia and i never seen or tried this dish before

[@patricklackner6143]

I am on the couch right now totaly overeaten from mongolian beef ala school of wok. Thanks from Austria guys.

[@SchoolofWok]

Haha, glad you enjoyed it! - Lee

[@CurriesWithBumbi]

Will this taste good if I make it with chicken. If yes, then should I use chicken thighs? Thanks for sharing this wonderful recipe.

[@juliankirby9880]

Curries With Bumbi generally anything you do to beef tastes good done to chicken. And I’m of the opinion: always thighs, legs, or both together(chicken leg quarter)

[@CurriesWithBumbi]

Julian Kirby Thanks for your advice 🙏🏽

[@juliankirby9880]

Curries With Bumbi your welcome!

[@SchoolofWok]

You guys are on fire with your responses to other peoples questions! Glad to see our community helping out others! - Lee

[@juliankirby9880]

School of Wok we grow and learn as a group!

[@dowserdude]

I Wish the takeaways round were i live would cook food like this.

[@SchoolofWok]

Who needs takeaways when we're showing you how to make it! - Lee

[@denis_kleshchev]

Go and start your own takeaway business at your place. There're no concurrency and you already have recepies

[@VBITS97]

Loved the way you used your cleaver. How can I get one in the US? Thanks for your great tutorials.

[@ironjohn]

Hi! What type of stove and wok do you use?

[@garymccray7822]

Oh that looks absolutely scrummy 😋 Is it Mongolian? Probably not. Would I eat the Hell outta that anyway? Yes. Yes I would. Yes

[@SchoolofWok]

It was really tasty! - Lee

[@drunkenprayer8390]

Oh man I just found this channel and I'm totally bingeing it now. Just wondering for the steak in a lot of these recipes could you use beef ham instead if you're on a budget?

[@SchoolofWok]

You could give it a go with beef ham! - Lee

[@martynboyle3820]

Made it for the first time today...loved it, (as did the family). Highly recommended.

[@SchoolofWok]

Excellent! Glad you liked it!

[@gregwarren1094]

Looking forward to making this tonight for the first time with a couple of tweaks - I have to use sriracha instead because my wife is super sensitive to the chilli peppers, had to substitute maple syrup since I don't have brown sugar (hoping it will caramelize!) and I'll be adding onion and red bell pepper chunks. Serving on white rice. I'll keep you posted either here or I'll tag you on Instagram as usual ✌️☺️

[@SchoolofWok]

How did it turn out? Hopefully it was good! - Lee

[@gregwarren1094]

Hi Lee, sorry it took so long for me to get back to you. Adding Sriracha to the sauce worked out great 👍

[@gregwarren1094]

Oh, right. The maple syrup substitution worked out great as well

[@Jack-vm1fg]

Came out great.. had to add cornstarch water to the sauce as it was too runny though

[@boystone]

I will be doing this one for friends at our next dinner party, can't wait!

[@SchoolofWok]

Hope they enjoy it as much as we did! - Lee

[@gordonrobb]

Absolutely love your Chanel thanks. One question, the dried and soaked chillis, are you supposed to eat them, or are they just for flavour during cooking?

[@SchoolofWok]

They are mainly for flavour and garnish, I wouldn't recommend eating them! - Lee

[@cindyclarke9760]

It's midnite n im hungry for this! Thanks Jeremy!

[@SchoolofWok]

Haha, make it for dinner some time!

[@micheline75018]

OMG! It looks sooo good, as usual! It's OK to use potato starch instead of corn flower, right?

[@SchoolofWok]

Yes, potato starch should be fine! - Lee

[@minminli6248]

Torturous to watch before sleep but thats a fantastic dish!! 😋

[@SchoolofWok]

Haha, don't say I didn't warn you! - Lee

[@keicaam]

Hahaha, same here. It's 00:04 and I'm getting hungry...

[@jeffccan4464]

Fantastic video as always. 😘

[@SchoolofWok]

Thanks! Glad you enjoyed it! - Lee

[@danjohnson6292]

OMG! One of my favorites and I am sooo hungry right now...

[@SchoolofWok]

You'll have to give this one a try then, it was very good - Lee

[@no_chefs_here3194]

looks just ways better than any restaurant one i tried. very nice!

[@SchoolofWok]

Now you know how to make it better than most restaurants that make this dish! - Lee

[@michaelmartino5100]

This guy is great! That beef looks delicious and juicy...nicely done!👍

[@SchoolofWok]

Thank you! - Lee

[@michaelwalters3908]

I have fond memories of having Chop Suey back when I was a kid. Do you have a video making that dish????

[@SchoolofWok]

We have just filmed a chop suey video, you'll see it soon! - Lee

[@michaelwalters3908]

@@SchoolofWok Sweet!! Can't wait. Just recently discovered your Channel... now I'm hooked!

[@reddevil211287]

This channel is ridiculously good

[@SchoolofWok]

Thank you! - Chris

[@itasetiawati2036]

Simple ingredient.. easy and sooo tasty ..thankyou JP 👍

[@SchoolofWok]

You're welcome1

[@nadheeralbalushi124]

Amazing looks very delicious

[@SchoolofWok]

Thank you! - Lee

[@spdevman3980]

What happened to the music that used to accompany the actual cooking? That made the videos seem so alive and fun to watch. It's honestly what made it easy for me to watch and continue to come back to watch Jeremy cook awesome meals. Please bring back the background music. I do recall some people mentioning that it was too loud on some videos, to which I agree, but I'd rather have that than no background music at all!

[@SchoolofWok]

A lot of people complained about the music all the time, to which I agreed. It gets repetitive in the background and also it's difficult to find music long enough to fit with the videos! I hope you still like watching our content, though! - Lee

[@aivarpetrov7447]

4:24 is it cornflour or starch? Cornflour I have seen is usually yellow. US and UK cornflour / corn flour confuses me.

[@thesolarengineer]

Nicely done, sir. Not sure how you've managed to pull of being a bit a prat by both British AND Chinese standards! Kudos on handling the ginger. All forms of ginger (s) must be dealt with in this exact manner 😆😘

[@SchoolofWok]

Thanks? - Lee

[@clydeceniza2521]

Mongorian beef south episode was great!

[@dronedad5784]

That looks mouthwatering. If you add lemon grass to it would it not be similar to Vietnamese style of food that you get in shoreditch?

[@SchoolofWok]

You could add a bit of lemongrass, it would add a nice bit of flavour! - Lee

[@nickstoic3758]

Thank you for all these recipes Jeremy! I like the amount of and the neat information you post. No offense Jeremy, but I heard Bruce Lee was vegetarian. Pretty close alike.

[@tikblang1]

Marinate with Light soy sauce like yamasa, sesame oil , brown sugar and to make crispy on the edges, was that 3 tsp of cornstarch?

[@SchoolofWok]

It was 3 tablespoons of corn starch, I believe! - Lee

[@laurafordesvideos]

Looks good! Yum 😋

[@SchoolofWok]

It was very good! - Lee

[@debbiemarquis3231]

Your hair looks lovely Jeremy

[@SchoolofWok]

I'll let him know! Someone said he needs to get a "new sporty haircut" the other day hahaha - Lee

[@newvillagefilms]

I always order that at PF Changs (methinks they've the best version of this). They only use 2 ingredients: green onions and beef.

[@SchoolofWok]

This version is incredible! - Lee

[@icyrene1]

Hi awesome video, is that corn starch? Or regular flour..thanks

[@SchoolofWok]

Cornflour/corn starch. The full written recipe is in the description, thanks! - Chris

[@Zehava25]

Noticed you have wok cooked on both an induction flat top & induction wok top. Assuming it’s a Jenn Air. Appreciate knowing which you prefer? Thanks

[@SchoolofWok]

The induction wok hob is miles better than the flat top induction hob, but flame is always going to be better! You can of course cook on all of them without an issue, just it may take a little longer to get to heat on the flat top induction hob!

[@stephenfurlong7505]

I'm gonna have to stop watching this in lockdown .. I'm raiding the supermarket for ingredients for all these yummy recipes and my waistline is expanding!!! 😋

[@SchoolofWok]

Haha, at least you're eating well!

[@joellopez-mp6yg]

Awesome!!!!

[@SchoolofWok]

Thank you! - Lee

[@FrankMac59]

Jeremy, I note on this video you are using a flat bottomed wok on an induction cook top but on (?) more recent videos, the induction cook top is concave and 'wok specific'. Could you please comment (1) Did the flat-bottomed wok scratch the flat cook top as that is my wife's concern and (2) what is you opinion on stand-alone benchtop induction wok burners? Thanks.

[@SchoolofWok]

It doesn't scratch, and we used to have the concaved wok hobs in older videos! Wok burners are great if you have somewhere to put and use them safely! - Lee

[@Forevertrue]

The US or somewhere like that? I take two Mongolians, dispatch them mercifully, dry them out grind them up, and sprinkle, on the beef, and stir fry.

[@SchoolofWok]

Not sure that would do too well for our ad revenue if we made the recipe like that! - Lee

[@daze1945]

Can you use potato starch instead of cornflour?

[@SchoolofWok]

It should have a similar outcome! - Lee

[@chinmikec]

Is there a difference between corn starch and corn flour? In the U.S. when I think of corn flour it is yellow. This looks more like corn starch. Can't wait to try this out.

[@SchoolofWok]

We call corn starch "corn flour" in the UK! - Lee

[@Happy-go-lucky2526]

Is it okey to use potato starch flour?

[@janwa09]

I really need to get a cleaver...any recommendations?

[@SchoolofWok]

You can find our cleavers here: bit.ly/2Jcyr2L - Lee

[@victoriahollis3454]

@D Early I asked him about this they sold out he's expecting new ones to be delivered in June

[@asifmehmood35]

It’s look so delicious. But I wonder. Short pried of time cooking its beef going to be tender?

[@SchoolofWok]

It was very tender! - Lee

[@lu9167]

Today's dinner 💟

[@SchoolofWok]

How did it go? - Lee

[@lu9167]

@@SchoolofWok perfect as always, Lee. My husband thinks am a chef now.💞

[@denis_kleshchev]

Hey guys! I have a question. I don't have spherical stove at my place but I really want to try your recipes. Do flat bottom woks work? I mean can I get similar results with flat wok or do I really need to purchase a proper spherical wok and portable gas stove?

[@ryvrdrgn16]

The shape is mostly about the heat you can apply so that it sears instead of steams. If you preheat your pan enough I think it'll be sorta decent. The cooking times in a wok on a good stove will be way different though so just keep that in mind.

[@denis_kleshchev]

@@ryvrdrgn16 thanks a lot. What about heat conducting abilities of steel? I have an induction stove and if I cook in iron cast skillet I can see exactly where induction coil is - it's the hottest parts in skillet. Will wok behave the same?

[@ryvrdrgn16]

@@denis_kleshchev There are many different kinds of pans and they distribute heat out differently, but a wok's heat is mostly centered on the bottom. I think as long as the pan is hot before you start cooking then it should turn out alright.

[@SchoolofWok]

Good answer! - Lee

[@martelymars472]

That Cornflower that you're using is it the same corn flour that is used to make porridge as in the cornmeal or is it cornstarch

[@SchoolofWok]

It would be cornstarch, we call it cornflour in the UK - Lee

[@michawisniewski3547]

Thank you for your recipes, Sir

[@SchoolofWok]

You're welcome! - Lee

[@billjohnson8658]

Hi Mongolian Beef.Will the beef be tender with such a short cooking time.Usually that meat needs long slow cooking. Regards

[@SchoolofWok]

Hi Bill, yes the beef was nice and tender in this recipe! - Lee

[@yolandaduran6915]

Man that looks good and easy!

[@SchoolofWok]

It was very good! Super simple process too! - Lee

[@nithinextreme]

Do you use grass fed or grain fed beef?

[@thrashingmad3332]

There is NO roads.garlic, ginger and corn flour in Mongolia. Only meat, tea. milk and suffering ))

[@kausarshahkhan2083]

God bless you always, kiddo!

[@SchoolofWok]

Thanks!

[@mollyherrod5600]

Is corn flour and corn starch the same thing?

[@SchoolofWok]

Yes, we call corn starch "cornflour" in the UK

[@mercykachigunda9418]

LOVE YOUR RECIPES JEREMY

[@SchoolofWok]

THANKS, MERCY! - LEE

[@neuralwarp]

So how is this different from the General's Chicken you did the other day?

[@mb280sl7]

Stop you are making me hungry!

[@SchoolofWok]

Go and make this recipe then! - Lee

[@hamar9900]

It seems that with all the many, many different recipes for Mongolian beef, that anything with beef as the base can be called Mongolian beef.

[@SchoolofWok]

That's what happens when a recipe is different in almost every restaurant you go to! - Lee

[@RavenHeadInn]

Totaly agree,my local makes it peppery & cooked in condensed milk ... its epic :) in fact, heres what my menu says ... ' cooked with butter,spring onions,black pepper & condensed milk '

[@ABlackGuyAdept]

Can you do ramen?

[@SchoolofWok]

We have a vegan ramen recipe, but I will suggest doing a non-vegan version! - Lee

[@mathewmcg5267]

Meet is undercooked and not fully sealed. The meat was cut wrong at the start

[@richardwindsornomura]

nice one will give it a go

[@SchoolofWok]

You won't be disappointed, Richard! - Lee

[@Loke2112]

Do you ever get tired of chopping ginger garlic and spring onions? Me thinks not!!! And we already knew they fry almost everything lol!

[@SchoolofWok]

Jeremy says he doesn't get tired of it, as it's essential to Asian cuisine! - Lee

[@timbeales1756]

How would you change things if your didn't want to deep fry the beef?

[@SchoolofWok]

You could pan fry it instead - Lee

[@dessysusanto7354]

Sir, can you make video: black pepper crab?

[@SchoolofWok]

Hi! We have a chilli crab video out, it's pretty similar! You can find it here: kzbin.info/www/bejne/hXLKaXypiM-sr80 - Lee

[@dessysusanto7354]

Ok, thanks Sir

[@hooeezit]

What kind of a wok is it that you can use it on a flat-top induction stove? I don't believe carbon steel woks work on induction stove, do they?

[@SchoolofWok]

That wok was carbon steel, it works with induction - Lee

[@glenntaylor6201]

Dice is plural die is singular.

[@BilguunsparKO]

i'm mongolian and i never seen this dish but it looks good tho

[@SchoolofWok]

It's an American-Chinese dish, it's just called Mongolian beef for some reason! - Lee

[@zacherynuk842]

@@SchoolofWok I think the term comes from - "whatever you want, we'll cook it" All of the Mongolian style places I have been in, you go round a buffet style ingredient section, then they cook it at checkout. Depending on the place - like in Brazil, you can have two bowls - one for meat, which they weigh at $x per kilo and one for veg which they weigh at $x per kilo - but most just charge you on overall weight as veggies are light. Salad is usually free, Anyhoo you get to the end and they just put it all together for you and cook it up and you choose your base spice level. On another note the Brazil trafic light system for food service in meat places is awesome too :) - as food is cooked and becomes ready if your little wooden lights show green you get some, if yellow you are asked if you want some and if red you don't get any

[@gregmacintyre3828]

Please say corn starch.

[@FrankMac59]

Blanch the meat? Make it white? Probably not the right word?

[@rymal93]

Oh good god I need that

[@SchoolofWok]

Now you know how to make it! - Lee

[@brunel23]

Hi Jeremy, love your videos. One question, what do you do with the oil after deep frying? I tend to avoid deep frying because I don't know what to do with it except throw it down the sink!

[@SchoolofWok]

Thanks! With your oil, you can sieve it through and get all the bits out and save it for next time in a bottle. Or you can put it in a disposable container after it's cooled and throw it in the bin! Definitely don't put it down your sink, as it can cause buildups and block your plumbing! - Lee

[@brunel23]

@@SchoolofWok Cheers, will give it a go.

[@chrism6904]

*Facepalm* I just realized you made this!! How did I miss this! LOVEEEEE You! Looks amazingggg!

[@SchoolofWok]

Haha, where are those $4 you owe us? - Lee

[@chrism6904]

@@SchoolofWok Hey! If you send me a PO box or address Ill ship it right out to you! xD

[@alexanderarzadon9572]

Can you pan fry instead of deep fry

[@introzen6914]

Looks delicious, but why on earth would you switch from the gas burner to the stove?

[@SchoolofWok]

The videos were filmed at different times, we didn't have the gas burner working just yet when we shot this one - Lee

[@Welshwarrior85]

Do you actually eat the red chillies or are they more of a garnish and flavour?

[@SchoolofWok]

They’re more for garnish, but you can eat them!