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so many chinese restaurant get this wrong. this how mongolian beef should
be done.
To me, Mongolian beef should have Hoisin sauce and red chiles in it as
well. This is still a good demo, but I’m curious why there’s no Hoisin
sauce- I thought that was a staple of Mongolian beef? I love your videos
and I’m sure you know more than me regardless. :)
Chef, I just tried making this. This is the best Mongolian Beef I have ever
tasted. This is going to be my family favorite. Thank you very much! There
no need to add or replace with hoisin sauce, period.
mouth watering look.
At 1:12 that vermicelli creeped me out lmao
Beautiful.
do you marinate in bicarb soda to get it soft like they do in restaurants?
is the stove top you’re cooking on electric or gas/propane?
mongolian never use green onion and never fry beef .this is totally chinese
recipe
im mongolian and this recipe is so wrong
This might be a long shot but I am giving it a try. do you happen to know
the recipe to a sauce used for pork pot stickers, I am unsure of all the
ingredients in it but its a sweet/tangy sauce, i know there is vinegar and
green onions and possibly soy sauce but I am unsure maybe you may know?
Omg!!! I just made this following your instructions .. It is AWESOME!!!
THANKS!!!
can i use cornstarch instead of tapioca starch?
Wow it looks amazing! Definitely trying this, thanks for the video! :)
Yum looks so good!
Are you using an electric cooktop?
If I were to use rough chopped onions instead of green onions would they go
in right after the Garlic? The restaurants around here all use yellow onion
instead of green onion.
This recipe looks appealing!!! I’m going to try it. Thanks for sharing.
Hey great recipe, thx for that.
i have a question you use regular brown sugar or is it cane sugar?
thx