John 6:40 “For my Father’s will is that everyone who looks to the Son and believes in him shall have eternal life, and I will raise them up at the last day.”” ROMANS 10:9-11“If you declare with your mouth, “Jesus is Lord,” and believe in your heart that God raised him from the dead, you will be saved. For it is with your heart that you believe and are justified, and it is with your mouth that you profess your faith and are saved. As Scripture says, “Anyone who believes in him will never be put to shame” God wants us to believe in His One and Only Son, Jesus Christ our Lord and Savior, who died for our sins :D When we truly believe in our hearts that Jesus is Son of God who died for our sins on the cross, we are saved from the eternal fire and have eternal life in Christ Jesus!! 💖 May God bless y’all!!
I’ve made this many times, everyone loves it! The beef is velvety, perfect sauce to coat noodles! My family & neighbors love my beef lo mein! You are a very good teacher!
There’s literally no cooking channel as good as this one. I like Tasty a lot, but they are nowhere near descriptive and informative about directions when it come to you. Thank you for sharing this recipe!
@Fate yeah, I don't get why this is hard. It's literally just measuring out ingredients, boiling water, and cooking stuff in oil. This isn't exactly making macaroons.
Made this last night, family of seven. I substituted dark meat chicken. ABSOLUTELY OUTSTANDING! This is the ONLY Chinese cook that I follow on YT. She isn’t just a cook but in my opinion, a very accomplished chef. This is now the third recipe of hers that I’ve made. Unanimous vote, entire family loved it.
Mandy your cooking instructions are so thorough! They have upgraded my Chinese cooking skill because you give little tips as you show us how to cook! I love lo mein and you can make it with whatever you like. Thank you for making this!
I survived the pandemic isolation by watching your cooking videos- Then yesterday, I ordered your wok & all 6 essential seasoning oils & my freezer is full of protein. Thank you for your delicious looking recipes & easy follow explanations. Nothing to do now but take the plunge!!! Thank you so very much.
I was a dishwasher in a Chinese restaurant in Niagara Falls Canada in my younger years. I fell in love with Chinese food and Chinese cooking. Lo Mein was one of my favorites as well as Beef Sao Ho Faun! Glad I found your channel!
She is so positive what a gift to all of us and thank to her I am cooking some awesome Chinese dishes just like any top notch chinese restaurant, we do not eat at Chinese restaurants anymore. I am the Master chef with a pro work and all hahahaha. Thank you Mandy you are so authentic, sweetie and very confident in your Chinese recipes, amazing! you are awesome!
I never thought I could make authentic chinese food on my own, but this just blew my mind how easy it was, and impressed my wife as well. I bought just the same sauces as you used (thanks they are available here as well) and it just made so much difference
I'm an accomplished cook, and I know a good bit about international cuisine and cooking. With that said, I've never come across chuck being cooked this way. I am astounded that it can be so tender. I am well aware of cutting across the grain with skirt and flank steak, but I have honestly never heard of this technique with chuck. Typically, in US cuisine, we are taught that chuck, being the shoulder, is the second toughest, meaning high collagen content, cut of meat...right after shank. Both of which must be cooked low and very slow to create a tender meat (like a perfect pot roast or oso bucco). I am ASTOUNDED that such a technique creates "a velvety tender beef". You learn something every day. Thanks for sharing. :-)
LOVE you recipes!!! I've used nearly all of them, and they ALL come out great. Just one little tip I've learned. I can't afford steak (anymore), so I just use the cheap cuts of beef, which are about as tender as a fillet of hunting boot. So here's my "secret." I take a full cup of water, add TWO TABLESPOONS of baking soda, then add the strips of meat, individually, until fully covered. Then I let it sit in the fridge for TWO FULL HOURS. Then I drain out all the water, and then I rinse the meat to remove the bad taste of the baking soda. With this technique, the meat is as tender as the most expensive filet mignon. Works for me:)
This is such a simple but impressive recipee. So many good tips. I start cooking before wok is hot enough to temper the oil. You should also have mentioned how you remove the noodles from the hot water by spinning them first with a chop stick - clever! A mistake I have been making all my life is to start with cooking the onions - no wonder they end up being too mushy. Your onions will be slightly crunchy, but evenly coated with caramelised oils. One thing that really shocked me when I first visited China is that Chinese people really 'slurp' their food, even when attending posh banquets! Sucking food noisily into your mouth shows enthusiasm and appreciation of the flavours.
YOU are a very gifted teacher. Your instructions were perfect! Thank you for telling me about this recipe and about the products too! I am grateful because I love Chinese food, but I am near clueless as to its cooking. I had no idea how to do it before watching your video. Thank you! THANK You! THANK YOU!
Ok, I’m making this again tonight. This is the FOURTH time in the past week and a half, that I’m making it. I’m completely addicted to it - it is amazingly delicious and SO easy! I buy the thin sliced rib eye (a little pricey, but not too bad, and it makes a difference because it’s so tender. I still velvet the meat so it is even more tender. This is one of the best recipes out there, hands down. I always make a lot so we have leftovers! Yum! Thank you again for sharing this recipe. ❤️
Your food and recipes are just amazing.. I’ve tried beef broccoli, Mongolian beef, your fried rice and they’ve been so darn delicious! I must say your easy recipes are just the best… simple and delicious. Thank you!
Just made the beef lo mein and I can't believe it tastes exactly like take out . I'm a truck mechanic with absolutely no cooking skills and it still came out excellent. Your instructions are very easy to follow and explained very clearly . I'm looking forward to trying another recipe !!!! THANKS FOR YOUR VIDEOS !!!!!! There very well done
I had never cooked any of these recipes. But her channels are short and that all is GOOD ENOUGH to try them and OMG they are so quick. Thank you so much.
I just happened across this video and I’m so happy I did. Her cooking directions and explanations are the best, so now I’ve got to invest in her wok. I can’t wait to to try her recipes.
I Made these noodles today and Made the lomein for dinner. This was way better Than any take out we have had I did not have dark soy sauce so I used dark mushroom soy sauce and it was delicious. Thanks so much. The noodles came out perfect
"I use 300g of beef because I am making this for 2 people" Proceeds to eat the whole plate by herself. Thank you so much for the recipe, I am glad this was suggested, got a subscribe from me. Who are the 478 who didnt like this? lol
I just got my souped up recipe wok today and I made this recipe. My boyfriend tried it and literally said “This taste better than takeout!” He doesn’t even know about your RUclips series 😂😂 the recipe and the wok is amazing!
Forget the nasty comments from the Karens below. They probably run around the web just trying to find someone to take out their frustrations on - no positive aspects probably in their own lives. On to your recipe. I've been cooking Chinese recipes now for several years, and am still learning, but most of the copy cat recipes on websites are just that -- and done by people who don't seem to want to present how some of these dishes are really done. I'd like to compliment you for your presentation style and for the many good tips you passed on to viewers just within the recipe demo itself. You mentioned the difference here between "steamed" chow mein and lo mein. You advised people how to keep their meats from sticking -- the basics for all - heating the wok first, then . . . . . , you even taught your viewers one way to "velvet" the beef without making it seem like something different. Bottom line you kept the recipe simple but flavorful. You used Lo Mein noodles, fresh even, and you did it Asian style. I'm not Asian myself, but I love good Asian food and the many techniques you touched on here were great even though they went over the head of the negative Karens. Thanks for the video - keep up the good work.
Made this today and it taste so good! Had to triple the ingredients because I have a big family. Thank you for taking the time to share and explain in details your delicious recipes with us during the pandemic.
@@lauralutz4538 - a girl's gotta do whatta girl's GOTTA do! LOL! For me... I made the run to the grocery, but more importantly... I saw Mandy use a KitchenAid to make her noodles, and that was the straw that broke this camel's back - I stopped and bought one on the way! Now I can trash my old pasta machine, AND make all my own fresh noods and pasta AND breads with it! WOO HOOOOOOOO!!! Tonight is Mandy's Chicken Sesame... though I'm adding broccoli and fresh shitake. Wish me luck!
@@lauralutz4538 - and I forgot: I can use the new mixer to make dumpling/rolling shells! I'm gonna try ALL Mandy's recipes for those, and THEN some! SO EXCITED!
I just did this recipe, but minus the beef due to my vegetarian wife (she eats fish occasionally). We added bean sprouts, broccoli, onions, sweet peppers, green onions and a bit of freshly crushed and chopped garlic with a bit of toasted sesame oil after cooking. I also used avocado oil for the initial process. Thank you so much! It was fantastic!
I tried this and forgot my scallions so I added broccoli and carrots instead. And I'm allergic to shellfish so I substituted the oyster sauce for hoisin and it was great! Didn't stick to the wok at all just like you said. 🤗
I love the instructions, very clear, simple, and straight to the point. Looks great, with simple and easy to find ingredients. I shall try this recipe asap, also she has the cutest little accent, thanks much for this.
The best way to flavor the beef is to eat garlic for a week ... 2 cloves a day .... let the garlic marinate the sheriffs badge and place the diced beef in the devil's canyon and lunge for the ideal flavor .
When I was young I used to go over across a field to see Tam. I was always home alone and this was a place I could get food close to home. I was young. Tam made egg rolls the size of a potato. He gave sauce to go with them. His wife made the sauce. I watched her a few times. 3 ingredients I think. Ketchup, soy sauce and some white water that maybe had corn thickener and maybe horse radish. These were delicious 1 egg roll was a great meal. The sauce was incredible. Last time I was near there I went but found that Tam had died. Many people miss his food. Tams Catonese food! Wonderful
Hi Mandy, I tried this recipe. It is the flavor I have been seeking for the last 30 years. I cannot find a Chinese old style restaurant. Though what I made wasn’t an exact copy, the marinade and cooking sauce were the same. I will doing this recipe many times since even my wife enjoyed it. Thank you for sharing your cooking knowledge with us wanna bees.
Had this tonight. Thought it was great. Made for more then 2 people so I adjusted for that. Planning to make this often. Thanks!! Looking forward to making more recipes of yours in future👍
Mandy, this was the first recipe of yours I tried. I just made it tonight. I had to make some substitutions based on what I had and the vegetables my family likes (I used pork cutlets cut into strips, and I used bok choy and a red pepper. I cooked the pork first until almost done and removed it, then cooked bok choy stems and red pepper. Started cooking the noodles at the same time as the vegetables and when they were done I added the pork back, turned off heat and added noodles, bok choy leaves, and sauce) and I just have to say: WOW! It was delicious, the kids loved it too, and I was impressed that the simple ingredients produced such great flavour and tender meat! Thank you! 😊
I saw this and had to make it. OMG it was so delicious I’m addicted. Very simple to make and your instructions are perfect. I also want to tell you I love watching your videos because you are so adorable!
Came out great! Used spaghetti, because that's all I had access to. Also threw in chicken instead of beef, red & green bell peppers, snow peas and some carrots. So much healthier than Chinese takeout and u have tons for leftovers!!!!! 🧡
I just found your channel and made the homemade noodles with this beef lo mein. DELICIOUS! My daughter ate 3 servings and said I had to make this again! Thank you so much for teaching me how to make fresh noodles. It makes a HUGE difference.
So far I have tried this and your sesame chicken recipe, and I'm obsessed with both. I can't eat gluten, and this is the first time I've been able to have really good lo mein in years.
I tried this today...omg, it tastes just like what we usually order from our favorite spot. I’m happy to be able to make this at home. Love your recipes!
I made this recipe tonight for my family. It is far and away the absolute best I've ever had! Better than any restaurant! It was very easy and very delicious. I'll be making the hot and sour soup next😊
I'm normally afraid of Asian cooking because it is out of my safety zone, but this recipe was so precise and it tastes delicious. Quick and easy. And all the tips were so useful
Thanks for the recipe! I just tried it! It looks just like yours and my beef is very tender. I used hoisin sauce instead of clam sauce and thin spaghetti insteadof egg noodles. It was delicious!👍🏾😁
I just made this dish and WOW...I'm actually new to cooking and this was so easy and tastes great. It's so close to the stuff they sell in the stores......AMAZING and thank you to the cool lady in the show
Just stumbled across your channel and I've subscribed straight away, I love how simple you make the cooking. I really enjoy cooking anything with noodles so this is brilliant, quick, and simple for me. Thank you for the brilliant channel 😁
I made this today but added broccoli and played with the ingredients, it was so very good. I'm going to make it again this weekend. Thank you! The baking soda did an awesome job tenderizing the meat. I marinated it for a few hours.
I make this often.Either with beef,chicken,vegetarian style and or with shrimp. I learned how to cook these wonderful foods in Saigon. I knew many Cholon District Chinese and Vietnamese who taught me how to cook their foods. Number 1 !
Thank you for this! Very educational and took the edge off my anxiety about trying to cook food from other cultures. I enjoyed the bit about the lo mein vs chow mein difference :)
Made this...cut the recipe in half for a single portion. Did it with egg and vege as I didn't have beef. Add 2 whole dried red chillies for flavor. It was amazing! I love when you get recipes that you can easily tweak...that means the method is great!
Chuck is probably one of my favorite cuts. I smoke chuck steak low and slow as well as chuck roasts. I live in the Siouxland area, so our beef has a lot of intramuscular fat so our chuck tends to be a bit more tender. I find the texture and flavor to be better than round or sirloin. It's also really good for stew.
Hey this is fantastic ! I’m British so we have Roast Beef quite a lot. With little adjustment, this is a perfect way to use up left over Roast Beef.. It’s so easy , so quick, and so delicious . Brilliant Recipe !!
My wife made this for the first time today. The oyster sauce made it a touch too salty, so we will back off on that the next time. The lo mein was very good otherwise. Your suggestion for tenderizing the meat worked really well. The inexpensive beef was very tender. Thanks!
This looks so simple but oh-so-yummy! And side note: thanks for explaining the difference between "lo mein" and "chao mein" -- guess i never thought there was a reason for their distinction! The more you know 🌈⭐
Just made this, wow, really good. I used a striploin and fresh lo mein. I added a sprinkle of magic white powder (MSG) and increased the sauce volume a bit. It's great when something so simple tastes so good.
![Megan Thee Stallion - Neva Play (feat. RM) [Official Video]](http://i.ytimg.com/vi/TpYTyAaTRts/mqdefault.jpg)
I love when nice genuine people teach you something. Well done.
@@lrout3561 Fucking hilarious statement and I bet snowflakes are melting at the moment xDDD
Thumbs up from me :)
@@lrout3561 then why you bother watching and posting ? Lol
@@lrout3561 who's Charlie?
@@lrout3561 are you deaf
Lo mein vs chow mein ? Is it that simple just turning of heat ?
I can't explain why this host is the best at explaing things
Nnnnnnnnm
Nnnnnnnnm
Its causes she is cute
John 6:40 “For my Father’s will is that everyone who looks to the Son and believes in him shall have eternal life, and I will raise them up at the last day.”” ROMANS 10:9-11“If you declare with your mouth, “Jesus is Lord,” and believe in your heart that God raised him from the dead, you will be saved. For it is with your heart that you believe and are justified, and it is with your mouth that you profess your faith and are saved. As Scripture says, “Anyone who believes in him will never be put to shame”
God wants us to believe in His One and Only Son, Jesus Christ our Lord and Savior, who died for our sins :D When we truly believe in our hearts that Jesus is Son of God who died for our sins on the cross, we are saved from the eternal fire and have eternal life in Christ Jesus!! 💖 May God bless y’all!!
💯 I kid you not
I love the way she talks got me in a better mood
I’ve made this many times, everyone loves it! The beef is velvety, perfect sauce to coat noodles! My family & neighbors love my beef lo mein! You are a very good teacher!
Excellent!
@@rg20322 Hi ?
8oióo0❤aœqttq,
Hi, tks for your great recipes!What can we use if we dont have chinese wine?
There’s literally no cooking channel as good as this one. I like Tasty a lot, but they are nowhere near descriptive and informative about directions when it come to you. Thank you for sharing this recipe!
Yuppppp
gurl tasty is a corporate FRAUD. the cooks with no fancy editing on their videos are usually the best
It always looks so easy, when someone else is doing it
I applied! But I didn’t get the job. 😞
@@harryl7946 Keep applying and keep your head up.
Lol it also tastes better when someone else makes it.
@Fate yeah, I don't get why this is hard. It's literally just measuring out ingredients, boiling water, and cooking stuff in oil. This isn't exactly making macaroons.
@Trev lol...and if the guy has no wife?
Made this last night, family of seven. I substituted dark meat chicken. ABSOLUTELY OUTSTANDING! This is the ONLY Chinese cook that I follow on YT. She isn’t just a cook but in my opinion, a very accomplished chef. This is now the third recipe of hers that I’ve made. Unanimous vote, entire family loved it.
Oh my goodness. It's 10:15 am, and I'm seriously considering making this right now.
How are things on the East Coast?
It's 10:15 here too, lol, and so am I!!
Cross country posting 😁 here on the west coast
Almost noon here and I am slicing... giggles
DO IT!
K kino I
As a novice cook, i made this for the first time and the family absolutely loved it! Thank you for sharing your amazing talent with us
I feel like she is talking to a bunch of kids which is great cuz it makes following her instructions easy.
Mandy your cooking instructions are so thorough! They have upgraded my Chinese cooking skill because you give little tips as you show us how to cook! I love lo mein and you can make it with whatever you like. Thank you for making this!
ruclips.net/video/kfds4rFFXcs/видео.html
I survived the pandemic isolation by watching your cooking videos- Then yesterday, I ordered your wok & all 6 essential seasoning oils & my freezer is full of protein. Thank you for your delicious looking recipes & easy follow explanations. Nothing to do now but take the plunge!!! Thank you so very much.
I too
What 6 essential seasoning, I have my wok and I love it
I hope your journey over the past 2 years was delicious 😋
She’s really good at giving directions.
And her voice and tempo makes me want to go to sleep lol
I was a dishwasher in a Chinese restaurant in Niagara Falls Canada in my younger years. I fell in love with Chinese food and Chinese cooking. Lo Mein was one of my favorites as well as Beef Sao Ho Faun! Glad I found your channel!
She is so positive what a gift to all of us and thank to her I am cooking some awesome Chinese dishes just like any top notch chinese restaurant, we do not eat at Chinese restaurants anymore. I am the Master chef with a pro work and all hahahaha. Thank you Mandy you are so authentic, sweetie and very confident in your Chinese recipes, amazing! you are awesome!
Life would be miserable without asian food.
Agreed!
I'm italian but I agree!!! Expecially for millennial Chinese cuisine!
@@serwolf2443are you waiting for chips,rice n Curry sauce or something 😁
And I agree too.
@Jack Beanstalk Can you not be an ignoramus or is it too difficult?
"Salt." That is straight-up MSG. Stealth. I love her.
I was wondering about that. I have never seen anyone cook these dishes without msg.
How do you know it is msg and not salt?
When I tried this today it turned out great! Most of the family loved it, and the 7-year-old still thought it was pretty OK.
lol I love that you showed yourself at the end scarfing it down. I need to make this.
ShowingYouOnline she wolfed it down. Lol
@@fernandocovarrubiascomander it was satisfying to watch as I’m so craving this. Ugh.
Jacqueline BC. Remember not to cut with the grain, but against the grainda.
@@fernandocovarrubiascomander what’s the difference ? Tell me
Jacqueline BC. The difference is tenderness.
I never thought I could make authentic chinese food on my own, but this just blew my mind how easy it was, and impressed my wife as well.
I bought just the same sauces as you used (thanks they are available here as well) and it just made so much difference
That was a really good tip about heating the wok hot for better results.
I'm an accomplished cook, and I know a good bit about international cuisine and cooking. With that said, I've never come across chuck being cooked this way. I am astounded that it can be so tender.
I am well aware of cutting across the grain with skirt and flank steak, but I have honestly never heard of this technique with chuck. Typically, in US cuisine, we are taught that chuck, being the shoulder, is the second toughest, meaning high collagen content, cut of meat...right after shank. Both of which must be cooked low and very slow to create a tender meat (like a perfect pot roast or oso bucco).
I am ASTOUNDED that such a technique creates "a velvety tender beef". You learn something every day. Thanks for sharing. :-)
LOVE you recipes!!! I've used nearly all of them, and they ALL come out great.
Just one little tip I've learned. I can't afford steak (anymore), so I just use the cheap cuts of beef, which are about as tender as a fillet of hunting boot. So here's my "secret." I take a full cup of water, add TWO TABLESPOONS of baking soda, then add the strips of meat, individually, until fully covered. Then I let it sit in the fridge for TWO FULL HOURS. Then I drain out all the water, and then I rinse the meat to remove the bad taste of the baking soda. With this technique, the meat is as tender as the most expensive filet mignon. Works for me:)
I bet she could make an actual hunting boot taste really good!!
Works with pork and shrimps too, that's what you do in Chinese restaurants.
@@bobbiusshadow6985
Me, too. I actually like it with shrimp even better!!
This is such a simple but impressive recipee. So many good tips. I start cooking before wok is hot enough to temper the oil. You should also have mentioned how you remove the noodles from the hot water by spinning them first with a chop stick - clever! A mistake I have been making all my life is to start with cooking the onions - no wonder they end up being too mushy. Your onions will be slightly crunchy, but evenly coated with caramelised oils.
One thing that really shocked me when I first visited China is that Chinese people really 'slurp' their food, even when attending posh banquets! Sucking food noisily into your mouth shows enthusiasm and appreciation of the flavours.
I got your wok as a Christmas gift and decided to make this today. I gotta say, it was easy and DELICIOUS! Will definitely make this again!
how was wok?? Have u used it often?
YOU are a very gifted teacher. Your instructions were perfect! Thank you for telling me about this recipe and about the products too! I am grateful because I love Chinese food, but I am near clueless as to its cooking. I had no idea how to do it before watching your video. Thank you! THANK You! THANK YOU!
Ok, I’m making this again tonight. This is the FOURTH time in the past week and a half, that I’m making it. I’m completely addicted to it - it is amazingly delicious and SO easy! I buy the thin sliced rib eye (a little pricey, but not too bad, and it makes a difference because it’s so tender. I still velvet the meat so it is even more tender. This is one of the best recipes out there, hands down. I always make a lot so we have leftovers! Yum! Thank you again for sharing this recipe. ❤️
You had me at "more affordable cuts", instant like and subscribe.
How have I never learned to cut across beef to make it more consumable? I love your instructions too!! Amazing teacher
I found the Chinese Mangchi!
I needed a beef chow mein recipe and this was perfect! Thanks for sharing this. 2 years later and was the first recipe I chose. 😋
Love how efficient your instructions are. Your narration is concise; every remark is useful.
This lady is the best. Love her recipes. I've made several of her recipes and they are crowd pleasers trust me.
Your food and recipes are just amazing.. I’ve tried beef broccoli, Mongolian beef, your fried rice and they’ve been so darn delicious! I must say your easy recipes are just the best… simple and delicious. Thank you!
Just made the beef lo mein and I can't believe it tastes exactly like take out . I'm a truck mechanic with absolutely no cooking skills and it still came out excellent. Your instructions are very easy to follow and explained very clearly . I'm looking forward to trying another recipe !!!! THANKS FOR YOUR VIDEOS !!!!!! There very well done
I had never cooked any of these recipes. But her channels are short and that all is GOOD ENOUGH to try them and OMG they are so quick. Thank you so much.
I just happened across this video and I’m so happy I did. Her cooking directions and explanations are the best, so now I’ve got to invest in her wok. I can’t wait to to try her recipes.
ruclips.net/video/kfds4rFFXcs/видео.html
I Made these noodles today and Made the lomein for dinner. This was way better Than any take out we have had I did not have dark soy sauce so I used dark mushroom soy sauce and it was delicious. Thanks so much. The noodles came out perfect
"I use 300g of beef because I am making this for 2 people"
Proceeds to eat the whole plate by herself.
Thank you so much for the recipe, I am glad this was suggested, got a subscribe from me. Who are the 478 who didnt like this? lol
I'm not an oyster fan, so I'm kinda leery about trying this. That said, I did NOT downvote the video.
@@billcollins2798 if it helps, oyster sauce doesn't taste like oysters, it's WAY better than oysters
@@thefourthbro Thank you!
@@billcollins2798 I don't like oysters either but LOVE oyster sauce.
Thank you for step by step instructions. I made it and it was so delicious.
I just got my souped up recipe wok today and I made this recipe. My boyfriend tried it and literally said “This taste better than takeout!” He doesn’t even know about your RUclips series 😂😂 the recipe and the wok is amazing!
Forget the nasty comments from the Karens below. They probably run around the web just trying to find someone to take out their frustrations on - no positive aspects probably in their own lives. On to your recipe. I've been cooking Chinese recipes now for several years, and am still learning, but most of the copy cat recipes on websites are just that -- and done by people who don't seem to want to present how some of these dishes are really done. I'd like to compliment you for your presentation style and for the many good tips you passed on to viewers just within the recipe demo itself. You mentioned the difference here between "steamed" chow mein and lo mein. You advised people how to keep their meats from sticking -- the basics for all - heating the wok first, then . . . . . , you even taught your viewers one way to "velvet" the beef without making it seem like something different. Bottom line you kept the recipe simple but flavorful. You used Lo Mein noodles, fresh even, and you did it Asian style. I'm not Asian myself, but I love good Asian food and the many techniques you touched on here were great even though they went over the head of the negative Karens. Thanks for the video - keep up the good work.
Made this today and it taste so good! Had to triple the ingredients because I have a big family. Thank you for taking the time to share and explain in details your delicious recipes with us during the pandemic.
This gal is SO adorable! I'm hooked... and even though the closest Chinese grocery is 50 miles away, I'm ON MY WAY!!! WOO HOOOO!!!
Amazon fresh & regular for sauces etc. I used de Ceco thin spaghetti, LOL!
@@lauralutz4538 - a girl's gotta do whatta girl's GOTTA do! LOL! For me... I made the run to the grocery, but more importantly... I saw Mandy use a KitchenAid to make her noodles, and that was the straw that broke this camel's back - I stopped and bought one on the way! Now I can trash my old pasta machine, AND make all my own fresh noods and pasta AND breads with it! WOO HOOOOOOOO!!! Tonight is Mandy's Chicken Sesame... though I'm adding broccoli and fresh shitake. Wish me luck!
@@lauralutz4538 - and I forgot: I can use the new mixer to make dumpling/rolling shells! I'm gonna try ALL Mandy's recipes for those, and THEN some! SO EXCITED!
Privet
I just did this recipe, but minus the beef due to my vegetarian wife (she eats fish occasionally). We added bean sprouts, broccoli, onions, sweet peppers, green onions and a bit of freshly crushed and chopped garlic with a bit of toasted sesame oil after cooking. I also used avocado oil for the initial process. Thank you so much! It was fantastic!
Great job Mandy!...you're so right, this is very good and easy to make, we have this once a week...Thanks
I tried this and forgot my scallions so I added broccoli and carrots instead. And I'm allergic to shellfish so I substituted the oyster sauce for hoisin and it was great! Didn't stick to the wok at all just like you said. 🤗
I love the instructions, very clear, simple, and straight to the point. Looks great, with simple and easy to find ingredients. I shall try this recipe asap, also she has the cutest little accent, thanks much for this.
The best way to flavor the beef is to eat garlic for a week ... 2 cloves a day .... let the garlic marinate the sheriffs badge and place the diced beef in the devil's canyon and lunge for the ideal flavor .
Great teaching and explanation here, thank you! It looks delicious, too!
When I was young I used to go over across a field to see Tam. I was always home alone and this was a place I could get food close to home. I was young. Tam made egg rolls the size of a potato. He gave sauce to go with them. His wife made the sauce. I watched her a few times. 3 ingredients I think. Ketchup, soy sauce and some white water that maybe had corn thickener and maybe horse radish. These were delicious 1 egg roll was a great meal. The sauce was incredible. Last time I was near there I went but found that Tam had died. Many people miss his food. Tams Catonese food! Wonderful
Hi Mandy, I tried this recipe. It is the flavor I have been seeking for the last 30 years. I cannot find a Chinese old style restaurant. Though what I made wasn’t an exact copy, the marinade and cooking sauce were the same. I will doing this recipe many times since even my wife enjoyed it. Thank you for sharing your cooking knowledge with us wanna bees.
I bought your wok. It's GREAT, plus the spatula and lid are nice additions that normally are not included when buying a wok.
Where did you get it Amelia, if you don’t mind me asking. I’ve been looking.
@@karyne826 Click the link in the description! :)))
I just added the wok and oyster sauce to my amazon cart. Found out my oyster sauce was 'oyster flavored'. Still, my dish came out wonderfully. Thanks.
@@beanything7381 😊
I love all your videos! One of the best cooking channels on here!
Had this tonight. Thought it was great. Made for more then 2 people so I adjusted for that. Planning to make this often. Thanks!! Looking forward to making more recipes of yours in future👍
Mandy, this was the first recipe of yours I tried. I just made it tonight. I had to make some substitutions based on what I had and the vegetables my family likes (I used pork cutlets cut into strips, and I used bok choy and a red pepper. I cooked the pork first until almost done and removed it, then cooked bok choy stems and red pepper. Started cooking the noodles at the same time as the vegetables and when they were done I added the pork back, turned off heat and added noodles, bok choy leaves, and sauce) and I just have to say: WOW! It was delicious, the kids loved it too, and I was impressed that the simple ingredients produced such great flavour and tender meat!
Thank you!
😊
I saw this and had to make it. OMG it was so delicious I’m addicted. Very simple to make and your instructions are perfect. I also want to tell you I love watching your videos because you are so adorable!
Thank you it came out delicious! My wife loved it...we did shrimp 🍤 instead of chicken
Mandy, terrifically simple recipe that look delicious! Thanks for pointing out the difference between chow mein and lo mein.
Came out great! Used spaghetti, because that's all I had access to. Also threw in chicken instead of beef, red & green bell peppers, snow peas and some carrots. So much healthier than Chinese takeout and u have tons for leftovers!!!!! 🧡
You did not make this if you completely changed the ingredients.
I used toasted sesame oil mixed with Canola Oil & some 5 spice powder in the sauce mix. Excellent, thank you!
I just found your channel and made the homemade noodles with this beef lo mein. DELICIOUS! My daughter ate 3 servings and said I had to make this again! Thank you so much for teaching me how to make fresh noodles. It makes a HUGE difference.
I think I'm in love. Every one of these videos has been a joy to watch. Learned how to make foods that I've eaten from restaurants. Thanks Thanks
Bought the wok only have watched a few videos but I love that the recipes are super simple. Writing them down in my journal~ Thanks!
So far I have tried this and your sesame chicken recipe, and I'm obsessed with both. I can't eat gluten, and this is the first time I've been able to have really good lo mein in years.
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Your video is the only one to distinguish lo mein from chaw mein. It's very clear now. Thanks❣️
I love the way she speaks 💕 ❤️
and her food looks absolutely delicious 😋
I tried this today...omg, it tastes just like what we usually order from our favorite spot. I’m happy to be able to make this at home. Love your recipes!
I made this recipe tonight for my family. It is far and away the absolute best I've ever had! Better than any restaurant! It was very easy and very delicious. I'll be making the hot and sour soup next😊
This looks incredible, reminds me of what I'd get from my local Chinese restaurant! Very very delicious! 😊
I made this yesterday and it was awesome!!...I added pea pods also...Thank you!!
I'm normally afraid of Asian cooking because it is out of my safety zone, but this recipe was so precise and it tastes delicious. Quick and easy. And all the tips were so useful
Oyster sauce in general changed my life. lol So good!
Same. I use it in everything now.
me too! add it to fried rice, those dry instant noodles, and any meat marinade. Really great, i finished the bottle in a month!
its very high in sodium so be careful with eating too much of that in your food
I am wondering IF I would like it because I do Not like oysters. But, if it gives a certain taste and blends in, I think that would be fine. Do you ??
Same..that with sesame oil...in chicken...GAME CHANGER.
Thanks for the recipe! I just tried it! It looks just like yours and my beef is very tender. I used hoisin sauce instead of clam sauce and thin spaghetti insteadof egg noodles. It was delicious!👍🏾😁
who else thought the beef was sitting in a bowl of milk
I was looking for your comment. I was waiting for her to say what's inside the bowl.
Lol god I did
I put the milk in the bowl, dropped the beef in....DOH!
I did and had to go back to see it again .lol
OMG! I totally did. I didn't realize it wasn't until she started mixing it with her hands. Talk about optical illusion!
I just made this dish and WOW...I'm actually new to cooking and this was so easy and tastes great. It's so close to the stuff they sell in the stores......AMAZING and thank you to the cool lady in the show
This is exactly what i was looking for,this talented lady has taught me so much thru her vids,thanx again!!
I made this today, and it was absolutely divine! Would definitely recommend to everyone, Mandy, you did so well!
I suppose one has to like oysters too, correct? I don't like oysters at all, so I'm kinda leery about trying this.
@@billcollins2798 Oyster sauce doesn't taste much like actual oysters. More like thick salty soy sauce that makes your noodles browned and flavorful
@@_Ravani Thank you!
@@billcollins2798 You're most certainly welcome :)
I just made this & it’s wonderful!! Thanks so much for your easy to follow recipe. I used flank steak & used more veggies. It’s great!
Just stumbled across your channel and I've subscribed straight away, I love how simple you make the cooking. I really enjoy cooking anything with noodles so this is brilliant, quick, and simple for me. Thank you for the brilliant channel 😁
I made this today but added broccoli and played with the ingredients, it was so very good. I'm going to make it again this weekend. Thank you!
The baking soda did an awesome job tenderizing the meat. I marinated it for a few hours.
I make this often.Either with beef,chicken,vegetarian style and or with shrimp.
I learned how to cook these wonderful foods in Saigon.
I knew many Cholon District Chinese and Vietnamese who taught me how to cook their foods.
Number 1 !
I tried this and it was delicious!! I used rice noodles instead of egg noodles. I’m definitely going to make this often. Great recipe!!!
Use fresh pad thai noodles are the best.
I love the way she says “Souped Up Recipes” at the beginning of each video lol
ssouped up recipesssss
Thank you for this! Very educational and took the edge off my anxiety about trying to cook food from other cultures. I enjoyed the bit about the lo mein vs chow mein difference :)
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Why would you get anxiety about cooking food from other cultures… 🙄
Made this...cut the recipe in half for a single portion. Did it with egg and vege as I didn't have beef. Add 2 whole dried red chillies for flavor. It was amazing! I love when you get recipes that you can easily tweak...that means the method is great!
Chuck is probably one of my favorite cuts. I smoke chuck steak low and slow as well as chuck roasts. I live in the Siouxland area, so our beef has a lot of intramuscular fat so our chuck tends to be a bit more tender. I find the texture and flavor to be better than round or sirloin. It's also really good for stew.
Just got your Wok! Amazon will deliver it tomorrow along with your recommended oyster sauce. Thanks!
I would like to order the same Wok..what brand name should I look for on Amazon please
Do you have the brand or link? I don't see a description above.
No answer.
@@gagyrle1994 just click show more under the video. I hope this helps
@@ataluatofa8275 brand name is Souped Up Recipes!
Everytime I order Chinese food, I always get that beef lo mien, y'all asians cook delicious 😋
We’ve used this recipe many times over the last few months. It turns out great every time! Thank you for sharing!!
I've learnt so much just watching your recipes. Every meal looks delicious. 🙏
Hey this is fantastic ! I’m British so we have Roast Beef quite a lot. With little adjustment, this is a perfect way to use up left over Roast Beef.. It’s so easy , so quick, and so delicious . Brilliant Recipe !!
Hi everyonnnnnnnnnnnnnnnnnnnnnnnnnnnne..
Just cooked this. Bloody beautiful! I'll be cooking this again.
4:57 “beginner-friendly”! Yep, that’s for me 😂🤏
My wife made this for the first time today. The oyster sauce made it a touch too salty, so we will back off on that the next time. The lo mein was very good otherwise. Your suggestion for tenderizing the meat worked really well. The inexpensive beef was very tender. Thanks!
made this tonight, i added garlic, broccoli, sesame oil...... it was delicious, i recommend trying it
I bought the Wok Set for my wife’s B-Day present she loves it
This looks so simple but oh-so-yummy! And side note: thanks for explaining the difference between "lo mein" and "chao mein" -- guess i never thought there was a reason for their distinction! The more you know 🌈⭐
Mandy, I tried your recipe last night, & I love it! It’s so simple, yet so flavorful! It is now one of my favorite recipes. 😋 Thank you for sharing!
Just made this, wow, really good. I used a striploin and fresh lo mein.
I added a sprinkle of magic white powder (MSG) and increased the sauce volume a bit.
It's great when something so simple tastes so good.
I just made this as and it’s absolutely delicious!! I added Baby corn and Water chestnuts because some crunch is fun.