The Easiest Homemade Mongolian Beef
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- Опубліковано 19 чер 2024
- Thanks to Butcherbox for sponsoring this episode! Click here bchrbox.co/joshuaweissman to get Bacon For Life!
Where does Mongolian Beef come from? Nobody really knows at this point really but its beautifully sauced, and crisped beef makes it an all-time take-out classic that we all love. Well, hold on to your hats, brother we're about to take this to another level.
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Thank you guys for making the cook a #1 Best Seller so quickly! (In literally 3 hours). Papa kiss u all for preordering!
:)
I love you papa
When I get my book ill make it it as my fire starter ( jk)
Papa proud of me :)
Hey Josh,
will there be a german Translation of your Cookbook?
Kisses and Love from Germany
Petition for Josh to start a new series where he cooks popular dishes from countries around the world. I'd call it "But Culture"
Hey thats pretty good idea
He needs to see this comment
✨Signed✨✒️
I'd watch this
Please papa
2:13 Yo we all told him to name his book "A Weissman Once Said", but he added it in his book description. Nice
Yo I got a heart from Papa, yay 😀
You just can't deny memes. 😁
It’s on the back cover of the book too! 🔥🔥🔥🔥
Joshua did his research and said that this dish isn't Mongolian at all, we appreciate you! From a Mongolian~
Actually, it technically is. You just forget how big Mongolia once was and you suck because you are Mongolian and don't know shit about your own history. Fucking hipsters.
@@sanscrux2852 oh shut up. Just shut up
@@djfoof3518 No, I will not, little man. It's none of YOUR business, Karen.
@@sanscrux2852 Sure. I'm the Karen when you're the person trying to teach other people their own culture's history
@@djfoof3518 You are too young to even understand your own culture much less someone else's. Get over yourself, Stupgen. You don't know squat, but act like you are are all knowing even though you've had a mere 20-30 years with most of in your parent's basement. ha ha, you all make me laugh, but out of respect, each day I name my bowel movement after one of you that has a problem with MY "opinion". ha ha ha
Before Covid, we used to go to Mongolian BBQ in Vancouver - everyone picked the ingredients they wanted a la carte and took them up to the griller - a chef was there, added all your ingredients including the sauces you chose and BAM! Mongolian BBQ (Beef)! it was awesome! And, they charged you as all you could eat for like $15 or something. HEAVEN as a student! Nice one Josh.
That's sounds good! Do you remember the name?
@@pawakin pretty sure it was this place, keep in mind university was 20 years ago for me. Great Wall Mongolian B.B.Q Mongolian BBQ 2897 W Broadway, vancouver, BC
That’s not the same. It’s awesome. But not the same.
Omg i went there in 1993 on a vacation in b.c. i loved how eveything is a la carte then the chef makes it for you along with other orders & chefs at this gigantic round hot table.
Joshua: *Makes broccoli*
Also Joshua: *DOESNT EAT IT*
EAT THE MEAT LEAVE THE VEGETABLES
@@lukikillerman kinda like, take the gun, leave the cannoli?
LMFAO maybe he wants people to eat their veggies but not him
Guys, I need your advices. I love rice, but I cook it to a 1 rice portion to 3 water portions ratio. Like this, the rices gets cooked all the way and it gets some sort of creamy rice. I want to try to cook the sort of rice I see everywhere, like Josh's, the fluffy straight up looking rice. Now, I am cooking my rice in a pot, with the ratios mentioned, stirring once in a while (when i started cooking, I burned a ton of rice because I didn't stir). So, my question is, to get the fluffy rice like in the video, do I need a rice cooker or I can achieve it on my own, like, is there a secret to put 1:1 ratios and cover with a lid and leave it boil and steam itself like that? I have tried multiple things in the past ( by mistake, I only put 1:1) and it resulted in some dry ass, not cooked trough rice.
@@Kira-ek6lz finger method
Joshua, just made this today. It was everything I was hoping it would be. Your videos are amazing
Congratulations not only on your book being finished but also on it reaching #1 so quickly! You definitely deserve it!
I'm more on time here than I ever was for classes........no shame.
Yea same
Damn right
notification squId.
Cooking classes ?
That’s the problem with our future.
I used to be a wok cook at Pei Wei, and this is almost exactly how we would cook it, the only difference I can see, is Josh used brown sugar, and Pei Wei (P.F. Chang's) uses white sugar.
Good stuff! I wonder if you can use coconut sugar
Yes use brown sugar. He's still an asshole hack of a cook.
@@sanscrux2852 Who pissed in your cereal bud
@@SlikRikx No, is someone pissing in your cereal a common occurrence for you? Get a life fanboy, or fanbot, or maybe just a stupgen baby face.
@@sanscrux2852 looks like someone had issues in their upbringing...
I like how he welcomes us from the cabinet like we're his ingredients
I don't because I immediately see how bad the guy needs a damn shower.
@@RasCricketSmallAxe 🤣
Just made this and it’s fire!! Thank you for sharing your recipes with us 🥰
No MSG? _Uncle Roger has entered the chat_
Only 9 likes?
I would chuck in a pinch for nephew Nigel 🙃
"Hai yaaaa....."
*_Puts foot down from chair_*
Because I'm not famous like other singers that's why no one see my music videos. Please see once and then decide❤️.
There's tons in the soy sauce
I want a video where Vikram and TJ cook and Josh films. “But Reversed”
Great idea
IM SO HERE FOR THIS!!!!!
Everything you cook is simply delicious. Ordered your book. Can’t wait.
Sincerely man congratulations to you and your people for the book. That is awesome. I personally have not bought or checked a copy out, but I am an avid fan of you, your channel, and your cooking. So I can safely state that it is deserved.
I'll be honest, I subscribed to him last week and I've binge watched everything on his channel and only cooked about 4 so far
I just love the makoto kurosaki gyuto he uses 😍
Imagine this beast of a man cooking in your kitchen
Very cool
i am afraid he hides in the drawer.
He could be a private cook
I would overpay him
Absolute unit
This is my favorite dish and his rendition is better than any other I’ve seen. Nice job.
just preordered the cook book. CANT WAIT
The ghost of Uncle Roger also haunts me every time I forget to wash my rice at least twice
For me its like 4 times atleast or my parents will scold me hahaha
My husband LOVES this dish and I’ve been looking for THE perfect recipe. I trust you more than I trust anyone so I know this is the one! Joshua is my favorite UA-camr and ima stick beside him 🙌🏾😂❤️
Why isnt he looking for it if he’s the one who loves it?
@@Beaneabean What the heck is wrong with you.
Channel grew huge over these past 2 years, def copping the book, love this channel
Yes! Thank you for a simple recipe with few and accessible ingredients!
Anywhere: *makes food*
Joshua: well yes, but actually no
GAGAGAGAGAGA!!! I want to cut my toe nails... NEVER! I am the feet UA-camr. Thanks for being a fan, dear qma
Because I'm not famous like other singers that's why no one see my music videos. Please see once and then decide❤️.
Who doesnt love watching and learning from Josh? What an awesome talent this guy has. His humor tops his videos off. Love it. I hope you dont stop any time soon Josh!
Just Pre-ordered your cookbook sooooooooo excited!!!
Yummy. Can't wait to make this. Congratulations on your book Joshua!❤
I just learned that putting corn starch on meat helps it keep its tenderness and prevent it from overcooking. Thanks Joshua
From US to MONGOLIA, PAPA always appears from the drawer and slaps a b-roll!
bau!
@@sovietdoggo6735 bau🐶
thank you Josh, i make this for my family and the absolutely love it!
I really appreciate that this recipe didn't require a crazy contraption to make. Looks amazing!
I've never had Mongolian beef as take out before. Didn't even know it was such a popular take out dish. Only made it myself and it's one of my favourites!
It's funny, I am Mongolian, and never ate this "Mongolian beef" thing.
Next are you going to tell me that it isn't 1000-year-old Mongolian tradition to fill a bowl up with an assortment of meats and vegetables from a buffet and then have it cooked in front of you on a giant griddle? I'm pretty sure that's definitely a 1000-year-old Mongolian tradition.
He mentions towards the end that it's not actually from Mongolia
He said it’s not traditional food in any sense, as it is fast food
Монгол биш ч гэсэн бас л амттай.
Now you gotta
Got my pre-order in. Can’t wait for the cookbook
Pre ordered my copy of the cook book, i cant wait for it to be hear already!
This guy makes me want to cook to just be more attractive
This guy make me want to poop
Cooking is an attractive trait
sussy
Makes me do b-rolls withour any self-control.
@@lewisnorden3744 yes it is
I definitely pre-ordered the Kindle edition as soon as you said it would be available. My dad has worked in both publishing for almost 40 years now so I know how important pre-orders are and I can't tell you how many recipes I have written down to keep with the rest of my recipes because they are so delicious. I think I've made the sandwich bread at least 50 times now
Big congrats on the book Joshua!
Amazing how he elevates these recipes. It's extra work that pays off.
I live in Malaysia and that looks SO GOOD. We basically eat something like that everyday and we eat a lot of rice so that looks like a fancy 5000 dollars steak
I'm Peruvian and I love your videos!! I'd love for you to make Lomo Saltado (peruvian meat dish) it's really good and I'd love to see it made by you!!
Buddy you are absolutely hilarious! And your cooking and recipes are out of this world!! Really enjoying your channel! Keep up the great work! Thank you for sharing your videos!
Don’t be so surprised, you have the best videos, best recipes, so naturally, you will have the best cook book! I hate having to keep my phone out during cooking your recipes, so your cook book will be a great addition to my kitchen!
Made this tonight, and can confirm it is the best Mongolian beef I have had.
Made this, super good 4/5 stars.
We subbed ginger powder for ground ginger and cayenne pepper.
Still really solid. Sauce took a little longer to cook down we found.
Same. Did the same thing. it came out very salty from the soy. I think lessening
This in the future will increase time is take to cook down and be less salty. Live and learn
Big congratulations on your book making #1 👏 im so proud of you, been a fan since day one and always will be❤
I love how the video always starts with us coming from his cabinet. He just knows we all wait for him in the kitchen cabinet, you know.
I love your videos and your “But ______” series. What about a “But Easier” series where you simplify challenging cooking techniques/items for the everyday cook?
Legit. Even the fire house couldn’t screw this recipe up. Delicious!
Sooooo.... your book is being released on my birthday. It's the birthday day gift I didn't know I wanted, well I knew I would want but now conveniently lands on my birthday. Danke!
Pre-ordered the book Joshua. Thanks!
i feel like no one is acknowledging "papa's glazed meat" enough, lol
Never knew I needed Mongolian beef in my life
*until now*
Wow, good work on the book mate, your hard work has really paid off.
Making this today! Can't wait to get your book too
Nice recipe !! Good inspiration for my cooking ;-)
That looks delicious 😁👌💯
Just found your channel tonight but I love your content the memes/editing combined with the simplicity of your recipes is great . Me love papi’s cooking videos.
Mongolian beef was my favorite dish from my last job that I made for myself sometimes and is one of my favorite dishes in general. One of the variations I loved more was Mongolian fillet
Person from Mongolia: "Why the heck do you call that Mongolian beef?" (Answer: the same way General Tso's Chicken really wasn't invented by General Tso, or fortune cookies actually started in San Francisco.)
Not only did fortune cookies start in San Francisco, but they started there by Japanese!
So you’re telling me my life is a lie?
@@mexican.cereal7927 a delicious lie!
Hey Person from Mongolia, you are full of shit and don't understand your own history and how Mongolian beef evolved. Fucking idiots. It wasn't always garlic, ginger, sugar, corn starch at all. It was basically beef with reduced soy sauce with some onion OR garlic whichever could be had. The youth of today are so damn ignorant and think Wikipedia is the knowledge Tree.
@@mexican.cereal7927 No, cast iron is an ignorant fool.
JOSH, WE NEED A "BUT HEALTHIER"
Just finished this up, absolutely delicious!
You wanna know why I love your recipes? It's because no matter how fancy schmancy you get with the techniques, it always feel doable, simple, possible, achievable, etc.
Wow, oh wow! Just made this EXACTLY as on recipe. It was amazing. Wife flipped over it and asked me to do more of your recipes. I'm buying cookbook now. She LOVES when I cook. Thanks for hooking me up 😉😉👊💥
Finally, momgolian beef from pf changs
Just pre ordered!! Much appreciated!!!
Dude congrats on the #1 book it is well deserved
This guy made a book and in 24 hours it becane nr1 on amazon in most countries. Legend
I’m surprised my little brother doesn’t have a wok of his own yet given how much other culinary stuff he buys. He’s currently borrowing one from a friend of his.
If his friend let's him use it why would he need to get one
This recipe absolutely slays. Soooooo good. Thank you
So happy for you you man, I have many cook books books but yours is the one I've only paid for my self. Congratulations.
Josh, we need:
SINGAPORE NOODLES!!!
Hey Josh, I love every single video you make. Many of your recipes are in my permanent rotation now. Think you could make a video for lower calorie meals? As a calorie counter who still enjoys his meaty boys, I need tasty food that doesn't break the calorie bank!
I preordered the book cant wait to get it.
just made this today beacuuuzz of your video and
it is amazing!
PLEASE recreate the BTS meal before its gone!! I need to know how to make that fire cajun sauce so badly
Mcdonalds lists the ingredients on their website, probably come pretty close to it at home.
Okay, but what's a good substitute for gochugaru because I can't find that where I'm from :(
Just made this today and omfg it’s good! 10/10 recommend
Just pre ordered the cookbook!
Mongolian beef is like the fettuccine alfredo of Mongolian cuisine
Joshua: Please rinse your rice twice or I will call Uncle Roger
Also Joshua: *uses colander*
Looks delicious! I am going to order that cookbook.
I'm so proud of u dad.
I have watched your channel for a long time... Seems like years, and I have by far learned more about cooking and expanded my skill set from watching you than ANYONE else.
Thank you. You deserve it.
You need a "what tools you need to invest in" episode. We need to see exactly what u got in your kitchen.
This.
When he said the words "But Better" I was expecting a remix of the But Better series theme 😣
I made this today and it turned out 🔥🔥🔥 great ratio of spicy to sweet to savory highly recommend.
Tried this recipe yesterday. It was pretty good.
Josh, I have hundreds of recipes I want to try out and you adding more doesn’t help me.
i made this no offence josh but its extremely sweet
Yeah, I cut amount of sugar in half and that was perfect.
I homeschool my kids and they’re 15. We’re going to start cooking lessons in the next few months and I’ve determined your cookbook is the perfect start. I have mine, but I’ll also be buying them their own.
just preordered the book, September cant come fast enough!!
You should try making a real traditional Mongolian dish like Khorshur. Delicious fried beef dumplings
It's called khuushuur
@@tergeld5645 Thanks. I’m not great at transliteration Mongolian, I was drunk, and it’s been years since I’ve been in Mongolia.
Could u do spanish, italian, french and greek breakfast? They are all great
As @Rocha Mocha said in another comment it could be great for a series about different cultures dishes
Cant wait for the book!
Juat made this for lunch and omg it was so good!
4:33 luv ur glaze Papa 😍😘💗
Day 62 of asking Josh to make a series where he shows his gone wrongs/failed attempts and talks about them.
That's actually 98% of his REAL content. This is cooking for tikes.
Don’t give up bruh
@@kollamiller576 he gave up
Thanks for the recipe! It was delicious 🤤
Just pre-order Le Book, thanks Pops!