🤫 Dad's SECRET for the JUICIEST Mongolian Beef (蒙古牛肉)!
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- Опубліковано 22 тра 2024
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Watch Daddy Lau teach us how to make Mongolian Beef. I can personally vouch that my dad's recipe is so tasty and way better than any Chinese takeout!
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👩🍳 JOIN THE CANTO COOKING CLUB 👩🍳
Develop the intuition and foundation to cook Cantonese food with exclusive classes from Daddy Lau!
Join the club: bit.ly/3HCmrGw
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🍴 RECIPE + INGREDIENTS🍴
Check out our blog for an adjustable list of ingredients and step-by-step videos:
madewithlau.com/recipes/mongo...
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If you enjoy these videos and want to support us being able to continue creating content for many years to come, we’d love for you to consider becoming a patron of Made With Lau.
/ madewithlau
👋 CONNECT WITH US 👋
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🍳 COOKWARE WE USE/LOVE 🍳
- Electric Burner: geni.us/electricburner
- Non-Stick Wok: geni.us/nonstickwok
- Carbon Steel Wok: geni.us/carbonsteelwok
- Non-Stick Pan: shrsl.com/305jb
- Carbon Steel Pan: shrsl.com/305j9
- Stainless Steel Skillet: shrsl.com/305j8
- Cookware Set: shrsl.com/305j7
- 8 Quart Pot: shrsl.com/305j6
- Cookware Collections: shrsl.com/305j5
- Pan Protector: shrsl.com/305j0
- Carbon Steel Seasoning Wax: shrsl.com/305iz
🔪 KNIVES WE USE/LOVE 🔪
- Dad's 40 year old Chinese Chef Knife: geni.us/dadschefknife, geni.us/Vtjn
- Chef Knife: shrsl.com/305is
- Santoku Knife: shrsl.com/305iu
- Starter Knife Set: shrsl.com/305iw
- Sharpening Stone Set: shrsl.com/305iy
👨🍳 KITCHEN ACCESSORIES WE USE/LOVE 👨🍳
- Magnetic Knife Strip (storage): shrsl.com/305j3
- Cutting Board: shrsl.com/305j2
- Instant Read Thermometer #1: geni.us/bluetooththermometer
- Instant Read Thermometer #2: geni.us/wirelessthermometer
- Food Scale: geni.us/ourfoodscale
🍜 DAD'S SPECIAL INGREDIENTS 🍜
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil: geni.us/bPkD
- Handcrafted Soy Sauce: bit.ly/handcrafted-soysauce
- Light Soy Sauce: geni.us/h5GrZ
- Light Soy Sauce (Handcrafted): bit.ly/premiumlightsoysauce
- Dark Soy Sauce: geni.us/VIgg0
- Dark Soy Sauce (Handcrafted): bit.ly/premiumdarksoysauce
- Rice Cooking Wine: geni.us/ZHJK
- Premium Oyster Sauce: bit.ly/gfoystersauce, geni.us/BplS8
- Chili Oil: geni.us/DX1vm
- Hoisin Sauce: geni.us/lmBz0
- Chicken Bouillon: geni.us/2Eu7CU
- Shaoxing Cooking Wine: geni.us/M93Zer
Options for Vegetarian Oyster Sauce
- geni.us/evyhI
- geni.us/nf17
Options for Gluten Free Oyster Sauce
- bit.ly/gfoystersauce
- geni.us/C9ABB
Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
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🔗 LINKS MENTIONED 🔗
The Spruce Eats: www.thespruceeats.com/cuts-of...
Guga Foods: • I tried BAKING SODA on...
Alec Steele: • MAKING A MEAT TENDERIS...
吃貨美食TVshow: • 蒙古烤肉-台灣街頭小吃.大竹夜市 Mongo...
Delish: • Trying ALL Of P.F. Cha...
Chef Wang 美食作家王刚: • 厨师长教你：“葱爆牛肉”的家常做法，葱香味浓...
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⏲ CHAPTERS ⏲
00:00 - Start
00:24 - Cut & wash beef
01:45 - What cut of beef is best?
02:03 - On parents saving money
03:43 - Marinate beef
05:05 - On the origins of Mongolian beef
05:55 - Cut vegetables
06:57 - Why do restaurant put way more onions & bell peppers than beef?
07:41 - Create stir-fry sauce
07:58 - Prepare marinated beef for stir-fry
08:43 - Fry beef
10:31 - Stir-fry vegetables
11:10 - Add beef back in
11:43 - Add stir-fry sauce
12:17 - Taste test & plate
12:32 - Meal time!
12:45 - Who’s better at cooking Randy or Jenn?
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💛 OUR FAMILY 💛
Learn more about the Lau family, and why we started this channel + blog:
madewithlau.com/family
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🎵 OTHER CREDITS 🎵
Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music - chll.to/49e6fa9c
Copyright Chillhop Music - chll.to/4ca8cc15
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?
Need the English verbally translated. Inscribing.
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!
I’m definitely going to try to make this. Looks amazing.
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
williamcwei123@gmail.com
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
Thankyou Made With Lau.
I really enjoyed your video.
from Australia
Mick
Old school and straight to the point. These younger chefs on UA-cam these days do too much. Love your content!
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 :)
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.
Such a universal bond for you both! Good for you!
My dad made rigatoni with ragu sauce once thirty years ago...talked about till the day he died!
Haha dead dad
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.
I can hear my dad when I close my eyes. These videos are timeless. Thanks for making them.
L
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.
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
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.
I like the clear explanation about oil being added to the meat *after* is has had a chance to marinate.
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!
I love the wholesome family element. A lot of food tv and UA-cam/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.
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.
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.
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.
Thanks to your dad for imparting his wisdom and knowledge to the next generation cooks.
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
That is one happy family with tight bonded family chemistry! That's what keeps family loves thru generations in our Oriental world.
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.
Love to see this happy family cooking... Learning how to cook from here, thank you! 🥰
I so enjoy your families interaction! Such a good recipe, thank you for teaching it!
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.
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.
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.
Love this and that your dad speaks Cantonese showing how to cook! Reminds me of my father when he cooks!
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.
😋 I always look forward to your weekly tutorial. Thank you! 🙏
Mommy Lau’s housekeeping tips strike a chord. 🥰
Thank you so much Simon! We appreciate the love and support!
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!
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!
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 UA-cam .
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?!!
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😍
Chef Lau is indeed a master chef in Chinese cuisine. Thank you for sharing his skillful cooking method and style.
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
‘That’s not the topic’. Lol I love sassy mama Lau
The joy in your family is contagious
I appreciate all your fathers cooking wisdom💯💯💯
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。
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！
This recipe and you father's explanations are awesome ! THank you both SO much !
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!
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.
Thank you Mr Lau for the recipes. All recipes are delicious! Thanks the crew for stories and pictures for clarification.
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!!
Wishing your family Health, Luck & Prosperity in this Year of the Tiger!
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!!
You need to make a cookbook. These are the best recipes I've ever tried. Simply the best 👍
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!
Watching your content has up my game.. much thanks and
Applause too you Both
Your Dad cooks off the hook
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.
yes that was interesting to me swell
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!
I like your dad while cooking spoke the original canto accent from Hong Kong China 🇨🇳🇨🇳 enjoy your show so much
Excellent video! Very well presented and comprehensive. Thank you for sharing this wonderful time with your family! ❤
So blessed to have a family like this,nice video!
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!!
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.
Thank you so much for sharing this ideas
Amazing video, thanks to your dad for sharing his wisdom!
your production is excellent. Thank you
I made this dish and it turned out soooo good.
Thank you for sharing this fabulous recipe.
💕❤️💕❤️💕
Such a lovely family. really nice to an insight into that as well as the recipe. Love the video! 😊
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.
That looks good.. Great explanations on the whole process.
This channel, and your father, are absolutely amazing,... your family just keeps on impressing,...
Been waiting for this!! I love the beef chow fun he makes. I am sure this will be as good! Thank you!
It comes out perfect!! Thank you Lau Dad
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 👩🏻🍳🌟🩷
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!!!
Amazing session yr'll, thank you for your video 😊
Yes!!! i asked about this the other day, cant wait to try it out.
Thanks for so many excellent tips Lau family! This will make for such a gorgeous meal. Wonderful video!
I just tried this tonight and it came out soooo good!!! Thanks so muuuuch!!!!
Great recipe and great channel!!! Your family is lovely!!!
I have used corn starch to tenderize meat for stir fry but, I haven't tried baking soda. I'll give it a try.
Love the family vibe & good food! Keep it coming 😁
Great happiness in your family.
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!
I've made this recipe one time with beef and one with pork, both two delicious but very different flavour, thank you Lau's!!!
Aussie girl here I’ve learnt so much from you and your dad thank you so much ❤
I'm making this tonight! Thank you for the tips and you have such a lovely family :)
Thanks a lot for this recipe. Just did it at home and turn out incredible. Really good tips and clear explanations.
Thank you again for this special treat!
Two thumbs up mate, I am enjoying these cooking lessons, GDay from Aus. 👍👍
I made this a couple of times and it’s YUMMO! Thanks Lau
Very detail to teach us , thank you “cook with Lau “
superb recipe as always. Daddy Lau's the boss!
Made this for my family tonight!! It was amazing. Way better than takeout. Thanks for posting!
What amazing parents you guys are blessed to have such parents❤️🥰
Great video. Your family is an inspiration.
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!
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
Can't wait to try this out!
Making this tomorrow! Thank u papa lau!
I’ve experimented and tried so many different ways to get the beef to have the same texture as what you get in restaurants. I couldn’t figure out what I was doing wrong. Baking soda! Holy crap. That’s what it is! So tender and juicy every time. I’ve made this dish at least 5 times in the last couple weeks. 😂😂
very nice dish, great tips, thank you to your family for sharing.
Hi Randy enjoyed watching the way your dad cooked & learning his technique. From Milpitas, Ca.
Looks yummy sir! Many blessings
I’m going to try this today! Thanks for all the pointers
You are AWESOME! Love your recipes and so does my family 👏🏽👏🏽👏🏽
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!
I just tried this recipe...first one of Chef Lau's I've tried. It's fantastic! Thank you!❤❤❤
I just made this for dinner - sooo good! This recipe is a keeper 👌 thanks so much for the recipe
Loved this! I'll give this recipe a try.
Thank you for sharing, looks scrumptious😊
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.😊
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.
your sis is good fun, good to see her personality coming out more