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For today's cook I'm gonna show you how you can use Mongolian
beef sauce in many different ways. One of them is gonna be really cheap and affordable, the second
one a little bit more expensive but traditional, and the very last one we're gonna go all out
and make something that is unforgettable. Because this is the Mongolian beef experiment. So et's do it!
And in order to make mongolian beef the first thing we need is the sauce and to make it it's
super simple, let me show you. Into a bowl I combine a little bit of soy sauce, followed by beef broth,
hoisin sauce, a good amount of brown sugar, then I finish it off with sesame oil. Mix everything
well so the sugars can dissolve and combine. In the end you should be left with this. Now into a
non-stick pan add a little bit of oil, followed by garlic, shallots, ginger paste and mix everything
together and let it cook under medium low heat. You definitely want to cook the garlic a little bit,
as soon as it starts getting a little brown like this it's time to add in that mix we just made.
Raise up the heat and mix everything together. You want to let this simmer so that he can
reduce to half. Going nice and slow is the way to go. To thicken up the sauce a little bit you
can always add cornstarch slurry, that's just a mixture of water and cornstarch. As soon as you
do this bring everything back to a boil and the sauce will start thickening up on you. If
you want it thicker let it reduce a little bit more because once you are happy with the
consistency your sauce is done, and this thing is phenomenal, it's one of those sauces that makes
almost everything taste better. Now let me show you several different ways to use it.
The first one is going to be in these incredible meatballs and here's how to make them; Into a
bowl I combined ground beef, together with grated onions, minced garlic, a good amount of chives, two
eggs, breadcrumbs, I finished it off with salt, and freshly ground black pepper. Mix everything well
and that's it, your mix is ready. Now this next step is not necessary but I highly recommend.
I'll be using pepper jack cheese, but you can use any cheese you like. The first thing to do
is to cut it in small cubes, do not make them too large if not your meatballs are gonna be
humongous. Now the next step is pretty simple, get a little bit of the meatball mix, spread it on your
hand, add one piece of cheese, and close everything out. Make sure to roll it in your hands and ensure
that every single edge is perfectly covered. And I highly recommend setting them on a cooling rack,
remember there's a lot of fat in here and also the cheese. We don't want the meatballs to sit in its
own juices. Because the next step is to put it in the oven at 400 degrees fahrenheit for 20 minutes.
As you can see it does not matter what you do a little bit of the cheese will definitely ooze out,
but trust me there's still gonna be a good amount inside. As once I was done this is what they look
like. It is perfectly cooked! Now remember we still have that sauce and for that you just gotta baste
it, as in the end you are left with this; Mongolian beef meatballs. These things are addicting, and if
you've never had them you should, trust me you will thank me later. They are delicious! Now jumping onto
our next preparation we're talking about a more traditional version of mongolian beef. Now to
make it you can use any steak you like, I chose this beautiful New York strip, take a look. It is
not prime grade it is choice, at the same time it is one and a half inches thick and a nice
beautiful steak. Now the first thing to do is to cut everything in small strips. A slicer knife
does quick work of this. In the end check it out, this is what I was left with. Now unlike any other
traditional steak you do not want to season this, you just want to throw it in a bowl and add some
cornstarch. Just make sure every single edge of the steak is perfectly covered with it. As now you want
to let it sit in your refrigerator for at least one hour because once the time is up it's time
to fry them. So for that I added a good amount of wagyu fat into the pan, then I immediately
started putting one steak at a time. Notice that my heat is also very high, we want to get a crust as
fast as possible, and I'm basically controlling the heat of the oil by adding and removing more steak.
In the end you should be left with perfectly golden brown steak bits just like this. Now
into a new pan i threw all of them in and added the sauce. Remember everything is already fully
cooked you just want to warm everything up, sauce that steak real good, because that is pretty much
it. Now to serve it I highly recommend using rice. As now in the end you are left with this the
perfect mongolian beef. Now you must be wondering how good is it? Well you're gonna find out real
shortly because we have one final preparation and that is gonna be these two beautiful australian
wagyu steaks. Now here's a quick quiz what kind of steaks are these? If you say both of them are
t-bones you are mistaken. There's only one huge difference between these steaks; the size of the
filet mignon. If the filet mignon is really large like this one it's called a porterhouse, if it's
smaller then it's a t-bone. Since we have two steaks we're gonna do two things with it, the
first one is to get them seasoned. for that I only use salt, followed by freshly ground black
pepper, and garlic powder. And yes, I did season both sides. One of them I'm going to be cooking it rare
the other one I'll be cooking it medium rare. I want to see which temperature the guys like
better and most importantly if it is worth putting mongolian sauce on these beautiful steaks. We're
going to be finding out that real shortly because the only thing left to do is to go ahead and cook
them. So now I say it is enough talking and it is time to get outside and grill. So let's do it!
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get right back to it.
All right everybody here we got our beautiful steaks. Are you guys hungry?
-Oh I am. -We got our beautiful steaks, and rice, and sauce, and meatballs, and all this crazy stuff.
-Even the side dish is meat today. -We're only missing spaghetti. -Why? -Spaghetti meatballs. -No
that was a terrible comment. This has nothing to do with the spaghetti. This is a meatball -Roasted Angel.
-Today is all about mongolian beef okay. So this is the traditional version, and then here I just
went extreme, very high quality steak. I cooked one rare, and then one medium rare, I also want
to know which one you guys like better because it's a very high grade wagyu. Yeah? And then we
will jump into the side dish. All right let's go a little bit for you Angel with green stuff, yeah.
I know you enjoy that quite a bit. -It's unfortunate. -Let's give it a go. Cheers everybody! -Cheers.
-That is good. -I love mongolian beef, absolutely love it. -So much flavor! -That's why you don't have to
use a high grade steak in order to cook this and most restaurants they don't. -I think it's a little
bit more subtle than teriyaki or something like that but it's still very flavorful. It's not an
initial burst of flavor but once you your tongue starts registering all those flavors it's
just really nice. -Damn bro what happened? -I only had three. -Did you guys notice how it's crunchy
because it's fried? -It's more of a thicker consistency than just like a steak like this,
there's more chew. -Yeah there's more chew because that crunchiness. So that is the traditional one
that's what we're gonna compare it to okay. And before we jump into these beautiful steaks how
about we try this. -Little meatball? -Little meatball. Now this is not a regular meatball give me your
honest opinion on these meatballs. Are you guys ready? The side dish everybody meatballs. Cheers!
-Oh man! -That's incredible! -It has cheese in the middle. -It's a little spicy. -It's not spicy.
-You don't feel it? -It's a little hint. -It has the flavors of things that could be spicy.
-No it's spicy trust me. -It's not, no it's not. Trust me. -After the one chip challenge me and
Angel have ascended into another plane of spiciness. -Our tongues just got burned. -If you
guys have not seen that video you definitely want to check it out in the description down
below later on. But back to that meatball, it tastes really good. I like the cheese in it, I like the the
the texture, I like the flavors, it's really nice. -I would say this meatball is almost better than
this one here for me. -I like the meatball a lot, it's so light I feel like I could eat 10 of them.
-It's true it's kind of light like Leo says, but I think that one just had more flavor. -This one? Now I say
enough talking let's give it a go yeah. Let's do it. You guys pick what you want we got rare and
we got medium rare. Angel your pick first. -Medium rare. -I'll go rare because I want it rare, this one.
-I thought we were all gonna stay the same.
-No I don't know i like a rare everybody my filet mignon got to be rare. First without
the sauce and then I want to know if it's worth putting the sauce or not.
Sounds like a plan? All right let's go for it. Cheers everybody. -Cheers.
-Ummmm!
-That's so fire! -Incredible. -That one just hit the right spot for me, oh. -Ridiculously tender.
-Scrumptious. I'll put it like that. -Try that one now try that one. If you think that
one was good. -Angel. Try that one and let me know. Tell me.
-Cheers.
-Oh wow! -That's good too. -Wow! I think I like that one better. -Oh heck yeah I like that one
better that's why I like to cook it rare everybody. -My preference goes to medium rare.
-Medium rare. How about you Leo? -I actually think I like the rare more. -Yeah. -Than the medium rare. -Okay.
-Which is surprising to me because I always go medium rare. That's why you never judge
what somebody likes. Everybody likes what they like except if they are well done then you just don't
talk to them ever again. -Then you gotta unfriend, block on Facebook all that stuff. -Exactly that.
Now that we know what it tastes like naked without any sauce let's go with the sauce
yeah. All right well we're going to find out right now if it's good or bad. Cheers everybody. -Cheers.
-Ummm! -Ohhh!
That's good. That's real good. -I feel like for the first time in my life I'm speechless.
-Yeah this one. -Everyone went like this damn and that just means it was good right? -This is phenomenal.
So tender, so juicy, and then that sauce adds such a blast of flavor. Incredible! -Sauce 10 out of 10 will
highly recommend everybody. So it does improve even a high expensive steak, imagine what it's going to
do to a cheap steak. Use the mongolian sauce. -Now I will say though. -Yeah? -I don't think you need a high
grade steak. -No you definitely don't, but it gives a wonderful experience that's why you're gonna
serve it with a high grade steak sauce on the side. Anyway guys these are the results. I hope you guys
enjoyed this video. If you did enjoy make sure give it a thumbs up. If you're not a subscriber
be sure to subscribe for future videos. Remember if you are interested in anything I use everything is
always in the description down below. Thank you so much for watching we'll see you guys in the
next one. Take care everybody bye-bye. The best side dish in the planet meat with meat with more meat.
Welcome to Guga Foods. -You get a meat appetizer, you get a meat side dish. -You got it. -You get a
meat entree and if they're all coming from a cow then you did it right. -Yeah exactly right.
Do it like that you won't regret it! See you on the next one. Take care everybody. Goodbye guys.