We like Mongolian beef but its sometimes too sweet for us, depending on where we get it. With this recipe, i could leave out the brown sugar but keep the hoison & molasses. Thank you for showing us how to make at home!
I love how simple this is! Love your recipes Jeffrey. You're the reason I have a One Pot. Your Mississippi pot-roast and Jalapeno popper chicken have become family (and friends) favorites that they can't get enough of. I tell everyone about your recipes. This book is the only one of yours I don't have. Guess I know what my next purchase is, lol. That must have been my fortune, Thanks Jeffrey!
I'm a huge fan of Jeffrey /Richard. I use the Chinese technique of "silking" the meat about 45 minutes with corn starch before cooking. Did tenderizes the meat beautifully😊
Well if it gets the Richard seal of approval I’m definitely going to try this. Looks amazing! And a thumbs up on the choice of cocktail. I love a good Manhattan
I love all of your recipies so much! I am not a good cook at all, however, your recipies have helped me so much! I am retiring from my job this week. My goal is to cook all of your recipies. My husband will love it! Thank you for doing what you do!
I absolutely LOVE Mongolian Beef! Haven't had it in a while, so I'm really anxious to try your scrumptious looking Mongolian Beef recipe. Thank you, Jeffrey, for all of your incredible recipes.
HaHa...love the "Gypsy" reference. Also, this was the first video I saw with your books. Thank you!! Just hit Amazon and ordered both for all my family members I've bought Instapots for AND recommended your YT channel.
Jeffrey, I love your techniques /recipes. There's a technique called silking that you can do to the meat before you cook it. Had about a tablespoon of baking soda and water per pound of meat; and let it rest before you add it to the Instapot. That process breaks down to meet so it's super tender and juicy 🤤
Hi Jeff! I'm going to try making this, but it will have to be a keto version Due to I'm diabetic now Thank you for the inspiration! By the way... You've lost some weight and you look amazing!!!
Recipe looks good. My only complaint is that flank/skirt steak in the Kansas City are is around 10-12 a pound. Since skirt is a popular Mexican cut (arrachera) the KC market has inflated the price of that cut :(.
Ayo @lauravitale our boy needs a crash course on searing. It's been several years now of our loyal support, but one thing has rung true since the beginning of this channel. Jeffrey buddy, you don't sear it right, like ever, and let's not pretend like this hasn't been an ongoing discussion on this channel. I humbly nominate our youtube queen Laura Vitale for a special collab, because we deserve it.
I love Laura and would gladly welcome a collaboration with her! But, if you were familiar with how hot an Instant Pot gets, you’d understand your searing game is limited. And the whole purpose of this recipe is for it to be done in one pot - sautéing and pressure cooking. Not to mention, this isn’t intended for the meat to be seared heavily. If you want it heavily seared and done in the traditional sense, I’d suggest finding another recipe and using a wok. Oh, and I humbly ask you to be a bit less condescending with your feedback. ;)
@@PressureLuck This made me feel so bad... I've made so many of your recipes. And this was purely good intentioned. I actually don't know if i'll get over this tbh.
@@Tsukshiro that’s perfectly fine. Perhaps the way your tone came across in writing wasn’t as you intended. It just read to me as “you don’t know what you’re doing and let’s not pretend you do.” I hope you can re-read it and put yourself in my shoes and see where one may view that as not very nice. Even so, it is impossible to please everyone. Since I was on the receiving end of your feedback, I have no hard feelings on this subject so there’s no reason for you to either. I appreciate your support and am glad you have tried and hopefully enjoyed many of my recipes!
You're always welcome to modify the recipe to your liking. I've got to cut the sesame so my wife doesn't die from eating this. My thought is to use peanut oil, sear the beef in two batches, then saute veggies and use broth to deglaze. But the method presented is simpler and requires less steps.
How do the white onions come out? Are they still a bit firm or more like boiled onions? The reason for asking is because I truly hate the taste and texture of boiled onions.😅
We like Mongolian beef but its sometimes too sweet for us, depending on where we get it. With this recipe, i could leave out the brown sugar but keep the hoison & molasses. Thank you for showing us how to make at home!
Sounds great!
Have ALL your books....absolutely will make this....will use the flank....Can't wait...
Nice to see Richard !! ~cheers to you both...~
Thank you Jeff! I've made so many of your recipes I've lost count. Keep up the great work!
I love how simple this is! Love your recipes Jeffrey. You're the reason I have a One Pot. Your Mississippi pot-roast and Jalapeno popper chicken have become family (and friends) favorites that they can't get enough of. I tell everyone about your recipes. This book is the only one of yours I don't have. Guess I know what my next purchase is, lol. That must have been my fortune, Thanks Jeffrey!
I'm a huge fan of Jeffrey /Richard. I use the Chinese technique of "silking" the meat about 45 minutes with corn starch before cooking. Did tenderizes the meat beautifully😊
Thanks for the inspiration! I always make this dish in the slow cooker, it never occurred to me to try an instant pot version.
You need to start a Chinese food restaurant playlist. This looks fabulous and doable. Thank you!
Noted!
Well if it gets the Richard seal of approval I’m definitely going to try this. Looks amazing!
And a thumbs up on the choice of cocktail. I love a good Manhattan
You have the best cook books ever.
Jeffrey, you're looking really well! Not sure what you're doing, but keep it up. And thanks for the recipe!
I just ordered all 4 books and can't wait for them to get here
Why, thank you!
Followed this recipe to a TEE!! Food came out fantastic! I exceeded my own expectations lol. Thank you
Another great recipe. Way to go Jeff! This is going to be a must make.
I love all of your recipies so much! I am not a good cook at all, however, your recipies have helped me so much! I am retiring from my job this week. My goal is to cook all of your recipies. My husband will love it! Thank you for doing what you do!
Thoroughly enjoyed this video. I will have to make this.
That's my next cookbook. Loved the first one.
My mom always used cornstarch for gravy of any kind. I’ve tried flour, never really liked it. It’s so much easier to use starch.
I absolutely LOVE Mongolian Beef! Haven't had it in a while, so I'm really anxious to try your scrumptious looking Mongolian Beef recipe. Thank you, Jeffrey, for all of your incredible recipes.
Awesome!
Lol do you ever use your stove? You ingeniously make almost any meal into an instant pot version, most things I would never have thought of!
I owe you so much! You have changed my cooking game! Thank you! 😘
This recipe was bombbbbbbbbb
Shiitake mushrooms would have been amazing too. Been meaning to make this.
Had to make this tonight. Didn't have any molasses but it still turned out great!
Super!
Adore you and love when Richard tries your fab recipes ❤
HaHa...love the "Gypsy" reference. Also, this was the first video I saw with your books. Thank you!! Just hit Amazon and ordered both for all my family members I've bought Instapots for AND recommended your YT channel.
Glad you got the books (and the reference). Thanks much and hope you enjoy them all!
Goodbye to Blueberry pie!
Jeffrey, I love your techniques /recipes. There's a technique called silking that you can do to the meat before you cook it. Had about a tablespoon of baking soda and water per pound of meat; and let it rest before you add it to the Instapot. That process breaks down to meet so it's super tender and juicy 🤤
Looks great
Would the ingredients work to make Mongolian Chicken instead?
Yup! Less cook time though. Cut into bite-size pieces and cook for 8 minutes at high pressure with a quick release.
I made the Mongolian Beef for supper tonight. It was delicious, I will definitely make it again. Your recipes never let me down.😊
Yay!
Hi Jeff!
I'm going to try making this, but it will have to be a keto version
Due to I'm diabetic now
Thank you for the inspiration!
By the way... You've lost some weight and you look amazing!!!
For days I don't feel like breaking out the wok.
This will definitely give the wok a break!
Recipe looks good. My only complaint is that flank/skirt steak in the Kansas City are is around 10-12 a pound. Since skirt is a popular Mexican cut (arrachera) the KC market has inflated the price of that cut :(.
Costco!
Looks so yummy!
It really is!
Hey I just heard the news that the company responsible for the Instantpot just filed Chapter 11 bankruptcy. Craziness!
I also read that the parent company, Instant Brands, which includes Pyrex, has filed for bankruptcy. I hope that emerge from this!!
Can I substitute snow peas for the green onions? Love snow peas...can't wait to make this recipe!
Was the sesame oil plain sesame oil or toasted sesame oil?
Whatever’s cheapest!
Aren’t the vegetables overcooked in this method. In Chinese cooking they should be crunchy. Thank you
love
Dear chef, have you ever figured out how to make this item low-carb or more towards keto for diabetes that avoid excess sugars/carbs
I have always been taught that sesame oil is a garnishing oil and not a cooking oil. This true?
My wife won't let me have a pressure cooker - I have to use my slow cooker. She says its too dangerous.
If I don't have molasses what can I use?
Ayo @lauravitale our boy needs a crash course on searing. It's been several years now of our loyal support, but one thing has rung true since the beginning of this channel. Jeffrey buddy, you don't sear it right, like ever, and let's not pretend like this hasn't been an ongoing discussion on this channel. I humbly nominate our youtube queen Laura Vitale for a special collab, because we deserve it.
I love Laura and would gladly welcome a collaboration with her! But, if you were familiar with how hot an Instant Pot gets, you’d understand your searing game is limited. And the whole purpose of this recipe is for it to be done in one pot - sautéing and pressure cooking. Not to mention, this isn’t intended for the meat to be seared heavily. If you want it heavily seared and done in the traditional sense, I’d suggest finding another recipe and using a wok.
Oh, and I humbly ask you to be a bit less condescending with your feedback. ;)
@@PressureLuck This made me feel so bad... I've made so many of your recipes. And this was purely good intentioned. I actually don't know if i'll get over this tbh.
I'm sorry i ever posted anything to your channel.
@@Tsukshiro that’s perfectly fine. Perhaps the way your tone came across in writing wasn’t as you intended. It just read to me as “you don’t know what you’re doing and let’s not pretend you do.” I hope you can re-read it and put yourself in my shoes and see where one may view that as not very nice. Even so, it is impossible to please everyone. Since I was on the receiving end of your feedback, I have no hard feelings on this subject so there’s no reason for you to either. I appreciate your support and am glad you have tried and hopefully enjoyed many of my recipes!
You're always welcome to modify the recipe to your liking. I've got to cut the sesame so my wife doesn't die from eating this. My thought is to use peanut oil, sear the beef in two batches, then saute veggies and use broth to deglaze. But the method presented is simpler and requires less steps.
I like heat / hot spice with my Mongolian. Do make it hot?
How do the white onions come out? Are they still a bit firm or more like boiled onions? The reason for asking is because I truly hate the taste and texture of boiled onions.😅
I think they’re terrific.
Question. Instead of white onions what about using pearl onions
Go for it!
That’s looking good already and it’s not completed
Any of your books 3qt only?
What would you recommend as a good substitution for soy sauce?
Tamari which is almost always gluten free and coconut aminos which is gluten AND soy free (and doesn’t taste like coconut).
Is it me or did that fried rice look like yellow Mexican rice?
That’s how it is in many takeout joints in the NY area ;)
Happy Pride Jeffrey! This looks great! I will try this one for sure! BANJO!!:)
You are such a cute Couple!!
Crap, just read Instant Brands went bankrupt! 😮
IF ... I get the reference... IF? Boychick.... I AM Mama Rose!!!!!
Sir. I’ve used several recipes and they’ve all been TOP notch.
Such. A. Blessing.
THANK YOU!