Mongolian Beef – Chinese Restaurant Cooking Secrets – PoorMansGourmet

This is the #1 Mongolian Beef recipe on YouTube because it’s amazing. It’s also one of the most popular videos on my channel but I highly recommend that you get the exact recipe from my website because there are a few other additional ingredients in this dish that aren’t mentioned in the video. Full Recipe can be found here:

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Comment (32)

  1. There ya go…. High heat with the sause and reduce it more. Another small mistake I made before but won't make again. Had mine just just a tad too runny and did not cling to the beef as yours did.

  2. Thumbs up! & I like that you use the ol' Sriracha bottle for oil, I do that too for other things like vinegar, sesame oil, fish sauce etc. They are great bottles. The only sauce that I don't use in this bottle is oyster sauce. That is better used from an old soy sauce jug with a pump, like ketchup.
    I used to work in a chinese restaurant, as a waiter not a cook, but I still learned a lot. This restaurant is still americanized as most are in the west, but it is not a buffet. The food quality is great, & the flavors are distinct from other restaurants. Even after all this time I still say that their Mongolian Beef (Chicken & or Shrimp or triple mong) was the best I'd ever had anywhere! I may be partial, but they definitely have their own signature. Thanks for this great video!

  3. My wife made this Mongolian Beef dish tonight. Instead of using soy sauce and sugar, she used Akita Korean BBQ sauce. This supper literally tasted as if it came out of a 5 star restaurant. Thank you so much for sharing the recipe over. ?

    P.S. I probably gained 10 lbs over-stuffing myself. This recipe was totally worth it though. My stomach stopped grumbling after the first bite. ?

  4. I tried this exact recipe with goat meat. It turned out amazing.

    But when I tried the recipe with buffalo meat instead of beef, it was not that good, tasted rather bland. Can you give me some tips.

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