Fried vs. sautéed Mongolian Beef 蒙古牛肉
Вставка
- Опубліковано 31 тра 2024
- Which do you favor: the crispiness and crunch of fried beef slices or the tenderness and juiciness of succulent beef slices in Mongolian beef?
In this video, I will demonstrate how to make two variations of Mongolian beef using identical ingredients: one fried and the other sautéed. The different cooking techniques impart distinct flavors while utilizing the same sauces and ingredients. The fried version yields a caramelized richness, while the sautéed version offers a well-balanced profile.
Both renditions are equally delightful. Mongolian beef possesses a delightful combination of sweetness and savoriness, making it truly addictive.
As an added bonus in this video, I will demonstrate a technique for tenderizing beef using baking soda that ensures there's no lingering metallic aftertaste on the meat.
Serves 1-2
Ingredients:
To Tenderize Beef:
½ tsp baking
1 tbsp water
Beef Marinade:
8 oz beef (225g, sliced against the grain into 1/4-inch thick slices)
1 teaspoon oil
2 teaspoon soy sauce
⅛ tsp white pepper
1 ½ tsp cornstarch
Sauce:
2 tablespoons brown sugar
2 tablespoons hot water (or hot low sodium chicken or beef stock)
2 tablespoons regular soy sauce
½ tbsp oyster sauce
Other Ingredients:
1/2 teaspoon ginger (minced)
½ fresh red chili pepper or 5 dried red chili peppers (optional)
2 cloves garlic (chopped)
1 tablespoon cornstarch (mixed with 1 tablespoon water to make a slurry)
3 scallions (cut into 3 -inch long slices on the diagonal)
Chapters:
0:00 - Intro
0:47 - Tenderize beef
1:22 - Wash beef
2:22 - Marinade beef
3:22 - Version 1 fry beef slices
4:07 - Make the sauce
4:47 - Remaining ingredients needed
5:17 - Prep cornstarch and water slurry
5:22 - Finish version 1 with crispy fried beef slices
7:07 - Version 2 sauté beef slices
8:44 - The verdict?
****MORE DELICIOUS VIDEOS FOR YOU****
Crispy Pan-Seared Salmon with Eel Sauce (Weeknight Dinner & Special Occassion) 煎三文鱼 • Crispy Pan-Seared Teri...
Better and Faster than Takeout: Quick & Easy Stove-Top Teriyaki Chicken日式照烧鸡肉 • EASY & Delicious Stove...
The best Salt & Pepper Shrimp - fast, easy and so good! 椒盐虾 • EASY Crispy Salt & Pep...
Cantonese Steamed Pork Ribs with Fermented Black Beans Sauce! 豉汁蒸排: • MOM’s Fast and Easy Ca...
Kung Pao Chicken better than Panda Express! 宫保鸡丁 • The BEST Kung Pao Chic...
****MY FAVORITE COOKING TOOLS****
Wok: amzn.to/48tDNkZ
Carbon steel skillet: amzn.to/3S3h4Fx
Traditional Chinese cleaver knife: amzn.to/3S1rxkK
Knife set: amzn.to/3vGJMo9
Meat grinder: amzn.to/3vFsPKE
KitchenAid pasta attachment: amzn.to/3U4ckSo
Mini food proccessor: amzn.to/3HqKfgN
Oil preserver: amzn.to/47Nk6ne
****MY FAVORITE ACCESSORIES****
Small whisks for sauces: amzn.to/3O2tcoL
Black apron: amzn.to/3S62w84
Non-drip oil bottle: amzn.to/490UHYb
Bottle for soy sauce or oil: amzn.to/3O9okhL
Bamboo steamer: amzn.to/48D1OpJ
Steamer liner: amzn.to/3Hp820I
OXO fat separator: amzn.to/3vI3eRl
Kindly be aware that the provided links are affiliate links. This means that if you make a purchase through these links, our family will earn a small commission from the sale, without any additional cost to you. Your support through these links is genuinely appreciated!
****LINKS MENTIONED****
Food Network: • Jet Tila's Mongolian B...
Made with Lau: • 🤫 Dad's SECRET for the...
Joshua Weissman: • The Easiest Homemade M... , • Making Panda Express B...
Souped Up Recipes: • BETTER THAN TAKEOUT - ...
Taste Show: • How to Cook Perfect Be... - Навчання та стиль
I'm intrigued by the sauteed version, mainly b/c deep frying is a huge hassle just cooking for myself. I like spicy but may do a mild version w/ a little bell pepper. Thx
wonderful!
Dear Lyn, thank you so much for your amazing Chinese cuisine recipes and sharing your tips to make it delicious! ❤ Of course for Heart and Cario Vascular and Brain health sauteing technique is much much better, as it uses minimum unhealthy oil, and minimum frying (also unhealthy for longevity and it should be only used for holidays and rare occasions).
They both look amazing, and I’m sure they both taste delicious.
Very informative. Thank you
Thank you so much. Both look delicious!!
Thank you so much .
Awesome job, Lynn! =)
Thank you! 😊
@@eliasfamilykitchen4588 My pleasure!
Hello Hi Elias Family Cooking. I made both dishes to your exact standards. They were both absolutely delicious. I had a problem choosing a favorite but in the end I went with the crispy version because of the texture and sauce.
Nice!! Agreed it’s hard to choose between the two. Crispy version is my favorite as well! 😊
I got a Wok I can't wait to try this recipe thank you for making it so simple!
Let me know how it turns out 😊
So yummy, I like both version! Thank you ❤
Thank you for sharing 🎉🎉.
So tasty.
Love your videos, but what do you do with all that leftover oil?
I strain and save oil in a preserver amzn.to/3UAroGb. I reused oil 3 times before throwing it away.
ilove your recipes,Love from Pakistan❤
Thank you! ❤️❤️😘😘
I mis-spelled your name. It's Lynn. Sorry!. Great job!
No worries! 😊
Lecker!
Len! Once you tenderize the beef with baking soda and water. Can you leave it in the fridge over night?
After 30 minutes, rinse the beef and then you can refrigerate it. If you leave baking soda in the meat for too long, it can lead to over-tenderization, resulting in a slimy texture and an alkaline taste in the meat.
Excellent recipe. I will try. Please let me know where can I get a wok like yours. How much inch wok is yours? Where can I find here in Los Angeles? Thanks.
Thanks! This wok is 13.5”. You can buy it on Amazon: amzn.to/3SnsRzN.
@@eliasfamilykitchen4588 thanks a lot for your response.
Which one tastes better
It’s a matter of personal preference: I like the fried version better. My husband likes the sautéed one better. 😊 If you try both, let me know which one you like better.
hi new sub here... great cookin' i'll try this recipe! thanks for sharing!
Thanks for subscribing! Let me know how you like the recipe. 😊