 Now I know why you're here. That's because you like that Mongolian beef, right? Check it out. I'm finna expose the game and show you guys just how easy it is to make Mongolian beef, AB style. Let's get it. Now I'm going to show you something. We're going to go ahead and start by just cutting down our, you know, our sirloin steak, right? I'm going to go ahead and just cut it in like this, just in half. I'm going to give you guys a pro tip. If you take your steak or any protein and you put it in the freezer and you want it to get a little bit on the hard side, that way you can just go ahead and cut them down. Now I'm going to go ahead and just cut these into little strips. You see that right there? That's what we want. Now, before I even go any further, I want to show you this. Look, this right here is called a zip quicker. This is your sous chef. This is your help in the kitchen, right? One of these, I don't know, you guys might say, hey, you can make one of these, but this right here has been my buddy. And with the holidays coming, I'm going to tell you what, you're going to need to put some stuff in the, instead of putting that tupperware in your refrigerator. What it's going to do is it's going to give you a lot of, it's going to make your footprint big in there. And you're going to have like, you know, some leftovers, right? But when you use a ziplock, you can get everything nice, flat and stack them. Now back over here to this right here. Look, I'm cutting these down in about a quarter of an inch strips, right? Real simple. I'm not going to bore you guys. I'm going to just take these and just drop them in there. And I'm going to go ahead and finish it. If I didn't really finish what I was saying about putting it in the refrigerator, when you put it in the refrigerator, look, when you get a little hard, it makes it really, really nice and easy to cut. But as you can see, this is one of my knives right here. This is my Chevrolet. Look, got the signature on it. Make great gifts for anybody that want to pick one of these up for the holiday. Hey, better yet, pick one of these up for yourself. One of the things that draw me to this here, just the fact that they got this blue handle, right? The weight is good, but most importantly, it holds a sharp edge. Okay. So if you look right inside of here, you can see how they are, right? You cut them how you want to, but I'm going to show you a little pro tip, right? Now I'm going to by step, bypass a step. Really, sometimes you can take these. It's really up to you. You're going to lay them all flat, put some saran wrap, get yourself meat tenderizer and boom, boom, boom, boom, boom. Right? But I'm not going to do that. I don't want to use this edge either. I'm going to use a flat spoon edge. I'm going to show you why, because what I'm going to do is, now I'm going to take this out. I'm going to go ahead and get some of this air out of here, right? We close this ziplock bag, right? And I'm just going to try to get them as flat as I can get them. I'm really not really worried about it, right? Now that I have that done, take this here and now I'm just going to flatten. Okay. So you see that? Look, I can feel the bag. You can feel it's nice and, you know, like somewhat flat, right? Just by step, bypass the other step, right? Trust me. You're going to, you know, thank me for it. Now, if I pull one of these out of here, you can look, see how it does that? Look, this is what helps tenderize it. And then if it's open, just open them all up. If you beat them up like this, right? Now I'm getting ready to come up. My corn starts real simple, folks. Take this and just add that. Just put it all in the inside, right? Go ahead. I'll leave a little bit of air in here. And what we're going to do is we're just going to coat all of our steak, right? Remember, we flatten, we good there. One of the things I like about using this plastic bag is, look, you can see what's done and what's not. All right. So after you, you know, you finish going ahead and coating, and I'm going to tell you guys one thing too, listen, the coating going to have another step, right? Because listen, after we put this back in here that, you know, the cornstarch that we put on here is going to help thicken up the sauce. Now, what I'm doing is I'm building up a little heat, right? I've already turned it on. Now I'm getting ready to add more because we want to get this nice and hot. Okay, I'm checking my oil. I can see that that's right, right? You want to get yourself a bowl, get yourself a paper towel. You look, I'm using my walk walk style hex clamp, but you know what, you guys can go ahead and use a, you know, a frying pan, anything like that, right? So now I'm just getting ready to start adding these. You don't want to put too much in here, right? This will be good right here. All right. So look, we just want to brown them. If you got a medium-high heat, look at this right here. And once you flatten them, that's what keeps them tender and they flat, so they cook kind of fast, right? So I'll just put them over here like this. Now I'm just going to take a little salt. You know what I mean? Just put a little salt on them, just a little bit, and then we'll continue to cook these like in bunches. All right, so look, what I did was I turned my fire off. Look, you can see I got a little bit of that oil, right? You see all that down there? That's the fine. We want to pick all of that up because we're getting ready to make that sauce, right? Now, this is what I'm going to suggest to you guys. Instead of trying to do it in here, I'm going to do it very beginner friendly, right? So we're going to need about a tablespoon of ginger, fresh ginger, right? So I'm going to go ahead and just start grating this way. Now what I'm doing is I'm grating everything inside this bowl, and then I'll bring my temp back up, right? You feel me? Look, trying to do it as much as beginner friendly as possible. This way we don't burn nothing, right? Because then we got to come with that, you know, our garlic cloves too. All right, got the ginger done. Now we come with our cloves. You all know this is my favorite time of cooking right here. We get to go ahead and put that squeeze on it, that twist, right? So if you guys pay attention right there, look at that. Now I've already started bringing my oil back up to temp, but I just didn't want it to be too hot, right? All right, oil is up to temp. Now we just go ahead and just drop this in here like that. Key is you're going to want to keep everything moving, right? Once you got it going like that, I'm going to add some chili flakes to it, just a little bit. I like mine to be a little bit more on the spicier side like that. Now I'm going to come with my soy. Now we're working, folks. The aromatic that comes off of this is going to be fire. This is going to remind you of your favorite Asian restaurant. Now I'm getting ready to add my water, just about a third of a cup, folks. You don't want to let that heat back up, you know what I mean? Because you're going to want to see a boil from that. Remember, it's about having the right tool for the job. Look how I'm using this spatula. Everything is working. And not to mention that I'm using these hex clad pots and pans, right? Nothing sticks. Look, do you see that? All right. Now I'm going to go ahead and add my, you know, my sugar, right? If you guys need lumps, now would be a good time to just go ahead and try to like just break them up, right? As soon as you get them all broken up, you get it all in here. Then what you want to do is you just want to continue to stir. You want to see it boil. I know I'm nice and hot already. You're going to look at it right there. See that? That's what you're looking for. You see it? Now what I'm going to do is I'm going to cook it down and let it, you know, thicken up just a little bit. Now heat is going to play a big factor in this because you put too much heat on this too long, it'll become thick like candy, like molasses, caramel. That's not what you want. So stay with it. And I'm going to show you guys just, you know, what you should be looking for. All right. So you can see we had a nice boil, right? I don't want to reduce this down and make it thicken all the way up. This is what you want to have. Now remember, we use cornstarch on our beef, right? So when you start adding this back, you guys got it. If you watch my Peach Cobbler, you know about them slurries, right? Cornstarch, something hot, stir it up. And what happens it thickens up, right? So now we'll just start adding this in, just like you see. And this right here is going to help it. Now this is only going to need to coat this a little while before it, you know, thickens all the way up. And I made a lot. You know what I mean? So I'm only going to put so much in here unless I want to make another batch. All right. But remember the cornstarch in this will start to thicken up your, you know, your sauce. Okay. Now you guys can see when I talk about the thickness, right? So what I do is I turn my fire off. I'm just going to let it cool. And now I'm getting ready to, you know, get my stuff together, you know, the plate. Probably going to have this with some broccoli, almost make it look like beef and broccoli. You know what I mean? So this is my golden beef. You know what I mean? You have a quality here. But look, you can see everything is coated nice and thick. Look at that right there. Now after I have everything cut off, right? So this is what I want to do. I want to go ahead and cut them down. I cut them at an angle to give them that little Asian feel. You know what I mean? Then we take this and we're going to just add them in here like that. Right? Let's just add them all. And we'd like to heat. Look at that right there. Y'all tell me y'all don't want none of these. I'm going to say, Hey, you playing. Then if you really want to like step up your game, you can either toast them. You can toast some sesame seeds or you can just sprinkle some over the top. It's up to you how you want to present toast and gives it a little bit of a different flavor. But that right there folks. Oh my goodness. Yeah, you know what? I love cooks like this man. When I tell you is no stress. Let me get a little bit of this rice. You know what I mean? But I didn't have a few already. All I can tell you is this right here is fire folks. Okay, folks, I'm going to go ahead and just recap that. When I tell you, it's like a no stress cook. Real simple, easy to make, high on the flavor. And you know what? I don't want you like over talking to try to sell it. I want you guys to just try it. And listen, if you guys like to have a lot of sauce to put on your rice, you know what? I would just say, Hey, double everything that I give you in the recipe. Now with that being said, listen, no more of them long blah, blah, blahs and all of that. Check it out folks. It's fire. And guess what? I'm out. Peace.