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How to Make : Mongolian Beef : basic 101 recipe.

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By Paul
· Updated recently · — min read · Leave a comment

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Retired Chef Cook Fai, demonstrates the basic recipe, for making ( the famous, popular , most ordered entry at Chinese restaurant , take out or dine in ) the ” MONGOLIAN BEEF”. delicious and healthy ( less fat & salt version ) with few ingredients. easy to follow chinese cooking video , happy cooking.

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Paul

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Home cook from Europe. Collected and tested recipes from cuisines around the world — in a regular kitchen, no professional gear.

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19 responses to “How to Make : Mongolian Beef : basic 101 recipe.”

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  1. ateriblemoveonyou

    Hey great recipe, thx for that.
    i have a question you use regular brown sugar or is it cane sugar?
    thx

    Reply
  2. Graciela Revelo

    This recipe looks appealing!!! I’m going to try it. Thanks for sharing.

    Reply
  3. bkpickell

    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.

    Reply
  4. JGregsMu5ic

    Are you using an electric cooktop?

    Reply
  5. Fasted Sith

    Yum looks so good!

    Reply
  6. tashaselenje

    Wow it looks amazing! Definitely trying this, thanks for the video! :)

    Reply
  7. Vinnie Phan

    can i use cornstarch instead of tapioca starch?

    Reply
  8. NycGirl Ues

    Omg!!! I just made this following your instructions .. It is AWESOME!!!
    THANKS!!!

    Reply
  9. TheKrazysinner

    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?

    Reply
  10. Wes Tenuun

    im mongolian and this recipe is so wrong

    Reply
  11. Apple Tseren-Ochir

    mongolian never use green onion and never fry beef .this is totally chinese
    recipe

    Reply
  12. Richard Sheridan

    is the stove top you’re cooking on electric or gas/propane?

    Reply
  13. Jared Moore

    do you marinate in bicarb soda to get it soft like they do in restaurants?

    Reply
  14. Linda Love

    Beautiful.

    Reply
  15. ichiroNAMIJIN

    At 1:12 that vermicelli creeped me out lmao

    Reply
  16. kevin foliage

    mouth watering look.

    Reply
  17. C CD

    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.

    Reply
  18. Bonesaw

    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. :)

    Reply
  19. Frank Castle

    so many chinese restaurant get this wrong. this how mongolian beef should
    be done.

    Reply