Looks really simple and delicious!! I tried to go on your website to read your blog and not able to :( I would love to print out the recipe to keep and reference :)
Hi Tavy! Cornstarch acts as the meat tenderizer in this dish! You ever wonder why Mongolian beef or popcorn chicken have a softer, somewhat airier texture? It’s because of cornstarch, a very versatile ingredient that can help thicken dishes, tenderize meat, or make a frying batter extra crunchy. I hope that helped 😊
Diana D. I used filet mignon because that’s what I had lying around, but you can use any beef cut with good fat and meat ratio, or marbling. The cornstarch in this recipe will help tenderize the meat. In the past I’ve used untrimmed tri-tip and sirloin.
I love anything lemongrass. Totally yum. Thanks for sharing. Happy New Year. Stay connected.
My favorite 🇰🇭 Khmer food 🤤
Craving this! Thank u
Outside flavor? Never hearda that
Love it! ❤️
Wow🤩I want some bruh😤❤️
Looks really simple and delicious!! I tried to go on your website to read your blog and not able to :( I would love to print out the recipe to keep and reference :)
Gang!
This looks yummy chef Veda! Can you make some for Ming?
Kwan njung goh mehn jeh deh 🤣 khom khjel
What cut of beef should i buy to make these?
I would suggest sirloin with some fat on it; but if you’re cooking on a budget, look into some untrimmed tri-tip.
That looks so delicious, but why you put corn starch ?
Hi Tavy! Cornstarch acts as the meat tenderizer in this dish! You ever wonder why Mongolian beef or popcorn chicken have a softer, somewhat airier texture? It’s because of cornstarch, a very versatile ingredient that can help thicken dishes, tenderize meat, or make a frying batter extra crunchy. I hope that helped 😊
Hi anymore videos coming?
A short video will be coming soon! It’s a Cambodian steak dipping sauce!
@@thefoodiefoodieclub942 thank you 😊
Hello. Could you please tell me what cut of beef you used for this recipe?
Diana D. I used filet mignon because that’s what I had lying around, but you can use any beef cut with good fat and meat ratio, or marbling. The cornstarch in this recipe will help tenderize the meat. In the past I’ve used untrimmed tri-tip and sirloin.
@@thefoodiefoodieclub942 Ok great! I'm glad tri-tip could be used too, so I'll definitely give that a try. Thank you so much!