Hello chef, I love watching your videos! Quick question for you…what type of cooking utensils can I use with a CAST IRON wok- metal, silicone, plastic etc?
I always heard that FLAP steak was better….it is very thin…..it works well with the wok cooking……Flank steak can be tough……what do you think? does anyone know what I'm talking about? LOL
I want to write an explanation. Mongolian beef is basically food that is created by Chinese people. It is just named "Mongolian" beef but it's not actually Mongolian food. Mongolian traditional foods don't even use extra seasonings other than a salt. For some of you who think that Mongolia is included in China, I want to say the truth; MONGOLIA IS NOT PART OF CHINA! It is SOVEREIGN STATE! Thank you for reading my long comment. Have a nice day ?
I use thickened beef or chicken stock, instead of plain water. Net result is divinely tasty ! Do not add cold stock, it should be the same temperature as the wok, or at lease warm.
Garlic and ginger was added in far too early it needed to be done when the wok is quite hot. Following that cold water should've been added to the garlic as soon as it changed color so ensure that it does not burn and that the flavor is still present within the dish. Also have you ever considered using potato starch during reduction process so the sauce?
I have a question: In so many chinese/japanese recipes, it calls for the top of green onions (which I do love), so what happens to all the bottoms? surely you don't throw them away?
this isn't how a local "Hong kong" restaurant makes it. I love that theirs is spicy I'm not into sweet… do you have a recipe for spicy mongolian chicken?
This is one of my favorite stir fry dishes. Thank you fro sharing your delicious recipe.
Hello chef, I love watching your videos! Quick question for you…what type of cooking utensils can I use with a CAST IRON wok- metal, silicone, plastic etc?
Hi,Can you please state the oil you been using on both ovation please? Or was it the Canola oil all the way? Thank you
Great recipes . I made it and it came out delicious
Amazing recipe! Thank you
yummmmmmmmmmmmmmmmmmmmmmmy
I just made this tonight and my wife and kids loved it. Great video!
I love your cooking! Can you please put up more fish and seafood recipes?
I always heard that FLAP steak was better….it is very thin…..it works well with the wok cooking……Flank steak can be tough……what do you think? does anyone know what I'm talking about? LOL
I want to write an explanation. Mongolian beef is basically food that is created by Chinese people. It is just named "Mongolian" beef but it's not actually Mongolian food. Mongolian traditional foods don't even use extra seasonings other than a salt. For some of you who think that Mongolia is included in China, I want to say the truth; MONGOLIA IS NOT PART OF CHINA! It is SOVEREIGN STATE! Thank you for reading my long comment. Have a nice day ?
I use thickened beef or chicken stock, instead of plain water. Net result is divinely tasty ! Do not add cold stock, it should be the same temperature as the wok, or at lease warm.
Garlic and ginger was added in far too early it needed to be done when the wok is quite hot. Following that cold water should've been added to the garlic as soon as it changed color so ensure that it does not burn and that the flavor is still present within the dish. Also have you ever considered using potato starch during reduction process so the sauce?
Thanks i think my family will really love this
I have a question: In so many chinese/japanese recipes, it calls for the top of green onions (which I do love), so what happens to all the bottoms? surely you don't throw them away?
Happy to try another of ur recipe…of course this one did not disappoint! My local Chinese restaurant has not seen me in a bit!!
I could eat all of that!
this isn't how a local "Hong kong" restaurant makes it. I love that theirs is spicy I'm not into sweet… do you have a recipe for spicy mongolian chicken?
I could've sworn I left a comment on this video? 'Weird :/ .
Happy u rock
It's not mongolian beef!
i guess they don't eat as much refined sugar
so much frying, how are chinese not a fat nation?
Yummy! Guess what's for dinner tonight. ;o) Thank you so much.
Could you please explain why starch is used? And why sugar in this ammount? I like to learn. Thank you for your perfect video!?
awesome ?it's the best recipe for mongolian beef….