. I purchased , on line, a 35,000 BTU burner and mounted it under the wok hole. I use a heavy duty cast iron wok so that I can use less heat and I get even heat distribution and the wok does not lose its heat when I put in the food ingredients. You absolutely must have high heat for proper cooking with the wok And lastly, the person who commented about proper sequence of adding ingredients as spot on, especially when cooking properly with very high heat.
. Even the highest rating on a professional Wolfe stove is about 15,000 BTUs which is much to cool for proper wok cooking. The BTU ratings of the wok burners in restaurants is between 150,000 and 200,000 BTUs. This is why their dishes turn out so good and crisp. And of course it takes a fraction of the time to cook it. I live on my sailboat and I recently thru out my old stove and oven and designed a stainless top with a hole cut out for my woks to reside.
People did not realize that the key to cooking good dishes was to cook the food quickly on extremely high heat. This will sear the meat keeping the juices in and the high heat will drive the moisture out of the vegetables maintaining their crispness. With too low a heat you simply get a big pot of soup our mushy vegetables. The average BTU rating of a domestic stove is around 7,000 BTUs.
The other key item to successful wok cooking is amount of heat you use. Have you ever poked your head into the kitchen of a good Chinese restaurant and seen the blow torch affect of the wok burner? Back in the 70s it was the rage to buy a wok and cook Chinese food. After a few years the trend died down and everyone either threw away their woks or put them in storage. Folks were disillusioned and wondered why their meals did not turn out as tasty as in a Chinese restaurant.
With the limit of 500 characters I will need to post my comments in several postings. Prior to cooking the beef be sure to thoroughly wash off all of the baking soda as to not impart the tasted into the meat. Completely dry the meat as the water from washing will tend to steam the meat instead of searing it and keeping in the moisture and flavors. This is how the really good restaurants get that beef to melt in your mouth:)
Ok I understand now:) I have been cooking with a wok for some time now and am trying to get as close to traditional Asian cooking as I can. Here are a couple of hints. For tenderizing the beef strips the Chinese restaurants typically coat the beef with baking soda. They work it into the meat with their hands and let it marinate for a few hours. The baking soda chemically breaks down the fibers in the meat rendering it very tender.
Overall I do enjoy your recipes and videos. I do however have one complaint. Please get rid of that small plastic cutting board and the serrated paring knife. It is very irritating, especially hearing the serrated knife as it saws thru everything. It is very amateurish. You should use a larger knife or better yet a cleaver. Your cutting and slicing skills need some improvement as well. You can learn from some of the professional Asian chefs to be found on You Tube.
@RoadKingWilly This was filmed at a temporary apartment when I was on a project in Chile. Its kind of hard to travel with my kitchen equipment. When I went down for this project I did not even know if I would have a kitchen. As to looking amateurish I don't have a problem with that. I am not a chef and one thing I want to show people is that anyone can cook good food with the equipment they have.
I just wanted to say your cooking is perfectly authentic Chinese FOOD. Well done. Finally a person I can relate to. I wish you all the best my friend!!!
@powerplantop Thank you! I made a combination of your mongolian & broccoli beef--I used sweet peppers instead of the chili's; it was awesome! Thanks for your videos.
Thanks for replying. Do you know of anywhere here in the states where they're sold. I really like the flatteness, so you could move certain foods away from the hottest part.
Thanks again and I forgot to compliment you on your excellent camara work/clarity.
I was just about to ask about the wok, but I see its been answered I must admit. I love that one. Yes, your picture quality (camera quality) is definitely on point.
@ThePirateship2010 If your Asian, Indian or normal stores don't carry the fresh stuff. Look in the international food section sometimes you can find ground ginger in jars. Not as good as fresh but it works.
Different things optimally cooks at different temperatures. Plus, there are some ingredients like ginger etc which will release more aroma if cooked longer (up to a certain point). This is a common mistake I observe in non-Asian cooks. Also, you guys tend to mix all the ingredients beforehand and cook them in lump altogether. Have you ever seen real Chinese cooks do that? No. Why? Because you have to add the ingredients one by one in a specific order to cook the dish correctly.
@eriquerique It all depends on the consumer. In the states, specifically west coast there are original recipes and order of operations that are being turned upside down and still producing outstanding dishes. Now I agree if Im looking for mongolian beef then yes, I want a traditional recipe cause thats what Im used to and enjoy. A lot of americans have very tamed tongues and will settle for mediocre without a second thought. Cooking is all about having fun, I dont think we can criticize others.
@TheNeckasaurus I think you're wrong at so many levels. I'm open to suggestions, but if you're saying that you can produce outstanding dish with messed-up order of operations, that just doesn't make sense. Especially in oriental stir-fries where the total cooking time rarely exceed two minutes, timing and order is ESSENTIAL. E.g. if you put mushrooms first then chicken then carrot, by the time you're done, your chicken will be burnt, mushrooms mushy, and carrots still hard! (continued)
@TheNeckasaurus Secondly, you have to realize that not only Americans will watch this video. Anyway, I wasn't even talking about taste here. You're absolutely right, Americans have very tamed tongues. I'm cool with that. I was talking about texture and done-ness and aroma which are universal qualities. That is, Unless you Americans like to eat tough meat or raw undercooked carrots or something. And please stop being so arrogant and use America as a benchmark of everything.
@TheNeckasaurus Oh - one more thing - why can't we criticize others? I think you're confusing "criticism" and "bashing". It is wrong to say "hey you SUCK at cooking!" - but if you explain your opinion in a rational manner and stating your reasons, etc, it's a valid criticism. Criticism is what make people progress. I get that while studying in the West, i.e. that's what you Westerners teach us.
@eriquerique I don't think you can criticize unless you actually have eaten the food. There have been countless times I've seen people screw up in the process and the food looks hideous but actually is pretty delicious. Criticism does make people progress, but some guy on the internet who hasn't tasted this persons food is not a legitimate candidate to criticize I'm sorry. Where are you from?
@TheNeckasaurus That's normally a good advice, but at some point you become experienced and proficient enough at cooking to be able to tell the taste (more or less) just by looking at the ingredients & cooking process without actually tasting the food. I'm not saying that it will be accurate or anything, but some things can be very obvious. Anyway I didn't actually say that this food is going to taste bad or anything. I just criticized the method, based on cooking theories. I'm from Indonesia.
@eriquerique Understandable, but once again, this is youtube, how does anybody know you're an experienced chef or food critic? Indonesia? I have some friends in Bali, very beautiful country.
I am in a cooking mood today and after your recipe I am ready to head out to the grocery store to get the ingredients. Thank you so much for this recipe. Cheers!!
@grekito Thanks for the nice words. I did play with this one quite a bit before I made the video so it is solid. But of course I never stop playing with my food so it will always change when I make it next time.
Mongolian beef is a american chinese invention period. I have yet to see this in the registry of authentic chinese dishes around the world. But who cares, it's still good and tasty.
@MrQuagmire26 I am Japanese and I have never seen this dish anywhere in Tokyo, though Chinese food is extremely popular here. But when I lived in the States this was my favorite for sure. It is simply great.
Nice thing about food is that it evolves where it finds itself, just like we did as a s species.
Thanx for a nice upload. I am going to cook with your recipe now.
So I know our bodies only absorb about 57 percent of the protein in beef, but it's gotta be my favorite protein. I would say bacon is, but beef is more versatile. It is both a palette for flavor while bring a huge amount of flavor to the dish already.
DONT READ THIS CAUSE IT ACTUALLY WORKD YOU WILL GET KISSED IB THE B=NEAREST POSSIBEL FRIDAY BY THE LOVE OF YOUR LIFE. TOMORROW WILL BE THE BEST DAY OF YOUR LIFE . HOWEVER IF YOU DO NOT POST THIS COMMENT TO AT LEAST 3 VIDEOS YO WILL DIE WITHIN 2 DAYS . NOW UV STARTED READING THIS SO DUNT STOP .THIS IS SO SCARY . PUT THIS ON AT LEAST 5 VIDEOS IN 143 MINUTES WHEN UR DONE PRESS F6 AND UR LOVERS NAME WILL APPEAR ON THE SCREEN IN BIG LETTERS . THIS IS SO SCARRY CAUSE IT ACTUALLY WORKS
The so called Mongolian Beef is originated in Taiwan in 1980's
There's no ingredients or spices that make the real mongolian beef good, it's all in the meat itself. The cows in mongolia eat the freshest grass and the cleanest water on earth, why? because of the nomads who look for fresh pasture 4-8 times a year.
@doomonucharlie I agree about the knife. I am on a temporary assignment in Chile and this is what was in the apartment. It really is crap! If I had known I was going to be here as long as I have I would have bought a real knife.
I have to admit, I'm still a newbie at stir-fry. But with trial and error, and with the help of videos like this, I'm getting a little bit better. Great looking dish!
hmm it was interesting to watch it.. cuz i'm Mongolian but I think more inner Mongolian dish rather than Mongolian, and yes there is difference :P anyways thank you :)
What kind of rice do you eat that with and next time can you show how you clean your wok. I have a hard time cleaning mine without taking off the seasoning.
@NSarge87 Normally I would like noodles with this (don't ask me why). But if I was going to eat rice with it I would use a plain white rice. Sure soon I will post a video on cleaning my wok.
@liljay652002 Thank you! At first I did have some big problems. A really good chicken stock really helps. That is why I try to make my own. Ginger and garlic are must haves. I used to not use ginger since it was to much trouble for just a little bit. But now I grate up a bunch at one time and freeze what I don't need. Temperature is also a big factor. If the wok is hot you will quickly sear the meat and it gives a very nice flavor.
I think its good that an American learns how to make Chinese cuisine :) thats good , it shows a love and respect of others cultures.
jetrage69 16 hours ago
@jetrage69 Thank you.
powerplantop 7 hours ago
@powerplantop your welcome :)
jetrage69 2 hours ago
Please read my comments in the order of my first posting up to this last posting as my postings need to be read in that sequence.
I just hope someone will benefit a little form my experience and devotion to perfecting my wok cooking skills.
RoadKingWilly 6 days ago
. I purchased , on line, a 35,000 BTU burner and mounted it under the wok hole. I use a heavy duty cast iron wok so that I can use less heat and I get even heat distribution and the wok does not lose its heat when I put in the food ingredients. You absolutely must have high heat for proper cooking with the wok And lastly, the person who commented about proper sequence of adding ingredients as spot on, especially when cooking properly with very high heat.
RoadKingWilly 6 days ago
. Even the highest rating on a professional Wolfe stove is about 15,000 BTUs which is much to cool for proper wok cooking. The BTU ratings of the wok burners in restaurants is between 150,000 and 200,000 BTUs. This is why their dishes turn out so good and crisp. And of course it takes a fraction of the time to cook it. I live on my sailboat and I recently thru out my old stove and oven and designed a stainless top with a hole cut out for my woks to reside.
RoadKingWilly 6 days ago
People did not realize that the key to cooking good dishes was to cook the food quickly on extremely high heat. This will sear the meat keeping the juices in and the high heat will drive the moisture out of the vegetables maintaining their crispness. With too low a heat you simply get a big pot of soup our mushy vegetables. The average BTU rating of a domestic stove is around 7,000 BTUs.
RoadKingWilly 6 days ago
The other key item to successful wok cooking is amount of heat you use. Have you ever poked your head into the kitchen of a good Chinese restaurant and seen the blow torch affect of the wok burner? Back in the 70s it was the rage to buy a wok and cook Chinese food. After a few years the trend died down and everyone either threw away their woks or put them in storage. Folks were disillusioned and wondered why their meals did not turn out as tasty as in a Chinese restaurant.
RoadKingWilly 6 days ago
With the limit of 500 characters I will need to post my comments in several postings. Prior to cooking the beef be sure to thoroughly wash off all of the baking soda as to not impart the tasted into the meat. Completely dry the meat as the water from washing will tend to steam the meat instead of searing it and keeping in the moisture and flavors. This is how the really good restaurants get that beef to melt in your mouth:)
RoadKingWilly 6 days ago
Ok I understand now:) I have been cooking with a wok for some time now and am trying to get as close to traditional Asian cooking as I can. Here are a couple of hints. For tenderizing the beef strips the Chinese restaurants typically coat the beef with baking soda. They work it into the meat with their hands and let it marinate for a few hours. The baking soda chemically breaks down the fibers in the meat rendering it very tender.
RoadKingWilly 6 days ago
Overall I do enjoy your recipes and videos. I do however have one complaint. Please get rid of that small plastic cutting board and the serrated paring knife. It is very irritating, especially hearing the serrated knife as it saws thru everything. It is very amateurish. You should use a larger knife or better yet a cleaver. Your cutting and slicing skills need some improvement as well. You can learn from some of the professional Asian chefs to be found on You Tube.
RoadKingWilly 6 days ago
@RoadKingWilly This was filmed at a temporary apartment when I was on a project in Chile. Its kind of hard to travel with my kitchen equipment. When I went down for this project I did not even know if I would have a kitchen. As to looking amateurish I don't have a problem with that. I am not a chef and one thing I want to show people is that anyone can cook good food with the equipment they have.
powerplantop 6 days ago
I just wanted to say your cooking is perfectly authentic Chinese FOOD. Well done. Finally a person I can relate to. I wish you all the best my friend!!!
MrTarik916 1 week ago
@MrTarik916 Thank you, I have been studying when I have time. I still have a lot more I want to learn.
powerplantop 1 week ago
What's the purpose of mixing the beef with dry corn starch, and what is purpose of the corn starch slurry? Thanks for the great video!
funkadated 1 week ago
@funkadated Mixing it with the meat helps keep it tender. Mixing it in the slurry is what makes the sauce thick.
powerplantop 1 week ago
@powerplantop Thank you! I made a combination of your mongolian & broccoli beef--I used sweet peppers instead of the chili's; it was awesome! Thanks for your videos.
funkadated 1 week ago
@funkadated That is the best part of cooking this way. When you learn the techniques you can adapt the recipes to what you have or like.
powerplantop 1 week ago
Thanks for replying. Do you know of anywhere here in the states where they're sold. I really like the flatteness, so you could move certain foods away from the hottest part.
Thanks again and I forgot to compliment you on your excellent camara work/clarity.
onewhocares2010 2 weeks ago
@onewhocares2010 Do a search for a texas wok. The light in that kitchen was good for filming.
powerplantop 2 weeks ago
where did you buy your wok?
onewhocares2010 2 weeks ago
@onewhocares2010 In Chile.
powerplantop 2 weeks ago
L0oks gud n simple i wil try tmrw with pork. :)
0xxsapxx0 3 weeks ago
@0xxsapxx0 It should work with just about any meat.
powerplantop 3 weeks ago
Yum. Can't wait to try this!
Crisszilla 3 weeks ago
@Crisszilla I hope that you enjoy it. I like this one a lot.
powerplantop 3 weeks ago
I was just about to ask about the wok, but I see its been answered I must admit. I love that one. Yes, your picture quality (camera quality) is definitely on point.
Teewentnatural 4 weeks ago
@Teewentnatural Sometimes the light in that kitchen was perfect. The wok works good for showing what is cooking.
powerplantop 4 weeks ago
The color temperature (white balance) of your camera helped the true color of the food and made it very tasty.
formaset 4 weeks ago
@formaset Thank you. That kitchen had a good location for getting good sunlight. I wish my kitchen at home had light that good.
powerplantop 4 weeks ago
Man, that soju looks good. Where can I get grated ginger or whole ginger? The small local Asian store didn't carry them, go figure.
ThePirateship2010 1 month ago
@ThePirateship2010 If your Asian, Indian or normal stores don't carry the fresh stuff. Look in the international food section sometimes you can find ground ginger in jars. Not as good as fresh but it works.
powerplantop 1 month ago
@ThePirateship2010 Normal/high end grocery stores should carry fresh ginger. My walmart carries it.
NSarge87 3 weeks ago
Where can I find a wok like that? I like that it's not deep... :-)
mailee71 2 months ago
@mailee71 I bought this one in Chile. Do a search for Texas Wok. And you will see some like it.
powerplantop 2 months ago
@powerplantop - Thanks!
mailee71 2 months ago
Ur Awesome At Cooking
And I Mad eThis dish it was of the hook loved it
msbieber561 2 months ago
@msbieber561 Thank you!
powerplantop 2 months ago
@powerplantop Add me And no problem
msbieber561 2 months ago
This recipe is awsome my wife and kids loved it with bacon-cilantro fried rice
Dakar1150 2 months ago
@Dakar1150 Thank you. That sounds like a good combo.
powerplantop 2 months ago
Do you have to tenderize the beef? Like beat it up?
I never understood that part. I'm not a cook, but when I cook a steak, I have to beat the heck out of it.
Thank you for your video!
I love this plate, would be interested in trying it out!!!
AzBirdDog 2 months ago
great recipe thanks
simdaisydoll 3 months ago
This looks delicious. I am definitely going to try this. Your food looks beautiful!
TheKitchenWitch1 4 months ago
@TheKitchenWitch1 Thank you!
powerplantop 4 months ago
@ansha2007 Thank you!
powerplantop 4 months ago
Is Mongolian lamb done with the same recipe?
milongamia 5 months ago
@milongamia I would guess that it is...
powerplantop 5 months ago
That plate looks sexy lol. Yummmyyy. :D
iNsaNePiNk08 5 months ago
@iNsaNePiNk08 Thank you!
powerplantop 5 months ago
Different things optimally cooks at different temperatures. Plus, there are some ingredients like ginger etc which will release more aroma if cooked longer (up to a certain point). This is a common mistake I observe in non-Asian cooks. Also, you guys tend to mix all the ingredients beforehand and cook them in lump altogether. Have you ever seen real Chinese cooks do that? No. Why? Because you have to add the ingredients one by one in a specific order to cook the dish correctly.
eriquerique 6 months ago
@eriquerique Does it matter? If it tastes good no one cares.
TheNeckasaurus 4 months ago
@TheNeckasaurus Yes it does matter. If it is made correctly, it will taste even better. If you can have something better, why settle with mediocre?
eriquerique 4 months ago
@eriquerique It all depends on the consumer. In the states, specifically west coast there are original recipes and order of operations that are being turned upside down and still producing outstanding dishes. Now I agree if Im looking for mongolian beef then yes, I want a traditional recipe cause thats what Im used to and enjoy. A lot of americans have very tamed tongues and will settle for mediocre without a second thought. Cooking is all about having fun, I dont think we can criticize others.
TheNeckasaurus 4 months ago
@TheNeckasaurus I think you're wrong at so many levels. I'm open to suggestions, but if you're saying that you can produce outstanding dish with messed-up order of operations, that just doesn't make sense. Especially in oriental stir-fries where the total cooking time rarely exceed two minutes, timing and order is ESSENTIAL. E.g. if you put mushrooms first then chicken then carrot, by the time you're done, your chicken will be burnt, mushrooms mushy, and carrots still hard! (continued)
eriquerique 4 months ago
@TheNeckasaurus Secondly, you have to realize that not only Americans will watch this video. Anyway, I wasn't even talking about taste here. You're absolutely right, Americans have very tamed tongues. I'm cool with that. I was talking about texture and done-ness and aroma which are universal qualities. That is, Unless you Americans like to eat tough meat or raw undercooked carrots or something. And please stop being so arrogant and use America as a benchmark of everything.
eriquerique 4 months ago
@TheNeckasaurus Oh - one more thing - why can't we criticize others? I think you're confusing "criticism" and "bashing". It is wrong to say "hey you SUCK at cooking!" - but if you explain your opinion in a rational manner and stating your reasons, etc, it's a valid criticism. Criticism is what make people progress. I get that while studying in the West, i.e. that's what you Westerners teach us.
eriquerique 4 months ago
@eriquerique I don't think you can criticize unless you actually have eaten the food. There have been countless times I've seen people screw up in the process and the food looks hideous but actually is pretty delicious. Criticism does make people progress, but some guy on the internet who hasn't tasted this persons food is not a legitimate candidate to criticize I'm sorry. Where are you from?
TheNeckasaurus 4 months ago
@TheNeckasaurus That's normally a good advice, but at some point you become experienced and proficient enough at cooking to be able to tell the taste (more or less) just by looking at the ingredients & cooking process without actually tasting the food. I'm not saying that it will be accurate or anything, but some things can be very obvious. Anyway I didn't actually say that this food is going to taste bad or anything. I just criticized the method, based on cooking theories. I'm from Indonesia.
eriquerique 4 months ago
@eriquerique Understandable, but once again, this is youtube, how does anybody know you're an experienced chef or food critic? Indonesia? I have some friends in Bali, very beautiful country.
TheNeckasaurus 4 months ago
I am sooooooo happy with the dish!! Thank you thank you thank you thank you!!! Its so yummy that i cant explain...
cutevampire1989 6 months ago
@cutevampire1989 Thank you for updating me. I am happy that you liked it.
powerplantop 6 months ago
I am in a cooking mood today and after your recipe I am ready to head out to the grocery store to get the ingredients. Thank you so much for this recipe. Cheers!!
cutevampire1989 6 months ago
@cutevampire1989 Good luck!!! Let me know how it turns out.
powerplantop 6 months ago
the sizzle at 4:02 sounded yummy !!!
cobbs13 6 months ago
@cobbs13 Thank you. I am very happy with how this turned out.
powerplantop 6 months ago
Can you add noodles to this ?
Emiliababiee 6 months ago
@Emiliababiee Sure, you could or you could serve it over them.
powerplantop 6 months ago
Thank you very much for such a delicious recipe ... last nite my guest at home simply loved it ....
palamiaotisa 7 months ago
@palamiaotisa I am happy that it worked out for you!
powerplantop 7 months ago
GTREAT COOK
ajmasouras 7 months ago
@ajmasouras Thank you!
powerplantop 7 months ago
Damn this looks good, I'm trying this recipe this weekend..thank u:)
kween4life 8 months ago
@kween4life Thank you! Let me know how it turns out.
powerplantop 8 months ago
I love cooking and mongolian beef is my favorite dish.Thank you for making it very simple to follow. Looks Yummy to me
keangfamily 9 months ago
@keangfamily Thank you for the nice words. I try to keep things simple when cooking.
powerplantop 9 months ago
I'm a Chef and I must say You did a great Job, try adding a little tabasco sauce to the sauce it will kick it up a knotch
grekito 9 months ago
@grekito Thanks for the nice words. I did play with this one quite a bit before I made the video so it is solid. But of course I never stop playing with my food so it will always change when I make it next time.
powerplantop 9 months ago
powerplantop, put a piece of damp cotton towel underneath your cutting board to prevent it from sliding around on your counter top. Cheers mate.
DeRex9 10 months ago
you need a chef knife mr. chef :)
Sea0fHer0s 10 months ago
Mongolian beef is a american chinese invention period. I have yet to see this in the registry of authentic chinese dishes around the world. But who cares, it's still good and tasty.
MrQuagmire26 11 months ago
@MrQuagmire26 Hey as long as its good I don't care where it comes from.
powerplantop 11 months ago
@MrQuagmire26 I am Japanese and I have never seen this dish anywhere in Tokyo, though Chinese food is extremely popular here. But when I lived in the States this was my favorite for sure. It is simply great.
Nice thing about food is that it evolves where it finds itself, just like we did as a s species.
Thanx for a nice upload. I am going to cook with your recipe now.
fastballonly 8 months ago
Thank you!
powerplantop 11 months ago
So I know our bodies only absorb about 57 percent of the protein in beef, but it's gotta be my favorite protein. I would say bacon is, but beef is more versatile. It is both a palette for flavor while bring a huge amount of flavor to the dish already.
This looks finger licking yummy scrumbos!
maraskywalkeriii 11 months ago
nice wok! Nice camera too. I Remember watching your Korean food videos a long time ago.
yellowman88 11 months ago
@yellowman88 Thank you. I am using a much better camera now.
powerplantop 11 months ago
This has been flagged as spam show
DONT READ THIS CAUSE IT ACTUALLY WORKD YOU WILL GET KISSED IB THE B=NEAREST POSSIBEL FRIDAY BY THE LOVE OF YOUR LIFE. TOMORROW WILL BE THE BEST DAY OF YOUR LIFE . HOWEVER IF YOU DO NOT POST THIS COMMENT TO AT LEAST 3 VIDEOS YO WILL DIE WITHIN 2 DAYS . NOW UV STARTED READING THIS SO DUNT STOP .THIS IS SO SCARY . PUT THIS ON AT LEAST 5 VIDEOS IN 143 MINUTES WHEN UR DONE PRESS F6 AND UR LOVERS NAME WILL APPEAR ON THE SCREEN IN BIG LETTERS . THIS IS SO SCARRY CAUSE IT ACTUALLY WORKS
MrRushiscool 11 months ago
The so called Mongolian Beef is originated in Taiwan in 1980's
There's no ingredients or spices that make the real mongolian beef good, it's all in the meat itself. The cows in mongolia eat the freshest grass and the cleanest water on earth, why? because of the nomads who look for fresh pasture 4-8 times a year.
Bovga1 1 year ago 2
@Bovga1
shal teneg mal chi, mongolyn xoolyg magtaj baixad mongol teneg mal shig zutgeed baidag uxer mongol vee!!!
imfrmuk 8 months ago
@Bovga1
mongol xoolyg mongolchuud uursnuu xiij chaddaggui, xaluun usand bucalgaad l shuud buxleer ni iddeg maluud !!!!
imfrmuk 8 months ago
Great... love it.
mickeylehuynh 1 year ago
@mickeylehuynh Thank you!
powerplantop 1 year ago
Looks delicious! :)
AsianCookingmadeEasy 1 year ago
@AsianCookingmadeEasy Thank you!
powerplantop 1 year ago
I like your video .. but you really need a proper knife :)
doomonucharlie 1 year ago
@doomonucharlie I agree about the knife. I am on a temporary assignment in Chile and this is what was in the apartment. It really is crap! If I had known I was going to be here as long as I have I would have bought a real knife.
powerplantop 1 year ago
thats an awesome looking meal !! your not interested in adopting a malnurished 35 yr old man are ya ?????
deermcnuggets 1 year ago
@deermcnuggets lol !
Lizettejas 1 year ago
Actually it is a Chinese dish, not Mongolian.
Newfounlander 1 year ago
I have to admit, I'm still a newbie at stir-fry. But with trial and error, and with the help of videos like this, I'm getting a little bit better. Great looking dish!
SmokeyGoodness 1 year ago
@SmokeyGoodness My first few attempts were really bad. But I am starting to get the hang of it.
powerplantop 1 year ago
Lovely! Looks really tasty.
Korea4Me 1 year ago
hmm it was interesting to watch it.. cuz i'm Mongolian but I think more inner Mongolian dish rather than Mongolian, and yes there is difference :P anyways thank you :)
starmoon937 1 year ago
@starmoon937 Actually from what I can find its and Americanized version. In the US lots of ethnic foods are changed for the American taste.
powerplantop 1 year ago
What kind of rice do you eat that with and next time can you show how you clean your wok. I have a hard time cleaning mine without taking off the seasoning.
Looks great btw.
NSarge87 1 year ago
@NSarge87 Normally I would like noodles with this (don't ask me why). But if I was going to eat rice with it I would use a plain white rice. Sure soon I will post a video on cleaning my wok.
powerplantop 1 year ago
great dish my friend, new camera?
JimboJitsu 1 year ago
@JimboJitsu I have had it for awhile. I was using a diferent setting.
powerplantop 1 year ago
very nice !! thank you
mmdghr 1 year ago
looks like you got yourself another winner here. I wish i was good at making stir fry. for some reason i just cant get the balance of flavors right.
liljay652002 1 year ago
@liljay652002 Thank you! At first I did have some big problems. A really good chicken stock really helps. That is why I try to make my own. Ginger and garlic are must haves. I used to not use ginger since it was to much trouble for just a little bit. But now I grate up a bunch at one time and freeze what I don't need. Temperature is also a big factor. If the wok is hot you will quickly sear the meat and it gives a very nice flavor.
powerplantop 1 year ago