I am a home cook in SoCalifornia, that has just found your site, and I like Asian dishes. I appreciate your detailed description of your procedures, weights and amounts of ingredients, and not being quiet and playing annoying music, like most people do. I wish you continued success, and have subscribed and following along.
@@RestaurantRecipeRecreations Certainly appreciated here, I Subscribed, Liked, and am notified, > keep doing what you do. I understand that researching and experimenting with restaurant menu`s can be time consuming and frustrating, sometimes disappointing. I am fighting right now to figure out a local chain, hot-sauce ingredient`s that taste fantastic, however it takes time and alot goes in the trash. I document each modification, making it better and closer each time.
Oops, I forgot to post when I made this with ribeye a couple weeks ago. This was sooo good! Thank you so much for posting this recipe. I no longer have to go to P.F chang's for flavorful Mongolian beef! Oneof my favorites!
My recommendation is to marinate the beef with soy sauce, sesame oil and brown sugar and corn starch for an hr. Gotta get the hands mixed in there . Shaking it up with a zip lock bag doesn't distribute the corn starch evenly.
This is probably the simplest recipe for Mongolian beef I've seen yet. I'm just starting to get into cooking Asian food, because I simply love it, but I have ruined some attempts by doing the glug of this, and a glug of that, thing. Not all you tube presenters are specific about ingredient measurements. The simplicity of this is very inspiring and I will be doing this very soon, or trying, with the correct measurements 🤣 I have liked and subbed etc. Thanks for sharing. Cheers from Australia
My favorite dish from P.F. Chang's. I'm definitely going to make this soon. May I suggest that you either show the recipe or a link to it in your comments section? I'd like to save it for later.
Thank you for watching BMT! 😍 I am in the process of building a website to go with my channel and once it is finished, all recipes will be found on the website. There will be a link on my channel page. Thanks for watching and commenting!
Great instruction, presentation and communication…. Going to try this tomorrow! Thank You! Do you have a recipe for fried rice to go with this dish? Cheers and thanks!
I'm curious why you add water and reduce. Do you want it to take longer to reduce so flavors have more time to meld? Or maybe so the garlic and ginger has time to cook and release it's flavors?
Hi Casey, thanks for watching and the question. I added the water to slow the cooking process for the garlic and ginger so that they didn't burn and also to give it more time to release the flavors. You were right! Let me know how you like the recipe, post a picture on my Insta @restaurantreciperecreations. I love to see my viewers finished dishes. Enjoy, friend, and have an awesome day!
Hi. This dish looks great, I can't wait to try it. One question, the recipe does not state how many servings this makes? I need to feed 2 and dont want to end up with enough for 8 lol... although I maybe could eat double..... 🙂
@@RestaurantRecipeRecreations I got that from the recipe Jason Farmer posted and was actually surprised. While familiar with marinating things for 24hrs, velveting for another 24hrs was a surprise. The baking soda (not baking powder) really seems to work it's magic. As for the result: totally worth it! O.K.: it does mean that you're planning this dish some time ahead. But the prep time does not strech. So you're spending some 5 to 10 min. on it, for 2 days in a row. But it's done even faster on day 3. (Time-management? Haha!) I'm cooking my potato sticks for french fries a day ahead, since I've learned to make it that way. While Queen sang: "I want it all! And I want it now!" some things might take some time. I've been watching some 10 videos on mongolian beef by now, I think. And I take the twists I learn from each one and try 'em out. Or skip 'em.
No, darling. Florida, for half my life. Right outside of Chicago for the first half. And travel a lot. Worked at Bennigan's in college and grew up eating at Houlihan's. Thanks for watching 💕
The only dish I order at PFC. Your recipe look so good and will definitely try it. Just one question…Do you turn over the beef during the searing process?
You can get the pan on the link attached. You will LOVE it, I use it for just about everything. Nonstick, huge and so handy! Thanks for watching and commenting😋 Carote 6.5-Quart Nonstick Saute Pan with Cover - amzn.to/3ljEtAP
I am in the process of building a website to go with my channel and once it is finished, all recipes will be found on the website. There will be a link on my channel page. Thanks for watching and commenting!
Thanks for sharing your Mongolian beef recipe. I love tangy Asian recipes, so I will give this recipe of yours a shot soon! I'm still finish off the boeuf bourguignon I made this weekend (recipe from Ina Garten), and will give consuming red meat a few days' break before having it again. I appreciate you showing me how to make this dish. Making and eating delicious food, at least for me, is one of life's wonderful pleasures.
hello, I love your recipe! but does it have to be a flank steak? I don't find any in my grocery store. are there any other steak cuts that could work in its place?
I am in the process of building a website to go with my channel and once it is finished, all recipes will be found on the website. There will be a link on my channel page. Thanks for watching and commenting, Jo!😃
I just stumbled across this video and I absolutely love the recipe and the delivery of it! I'm also excited to try some of your other recipes! Thank you!
I am so glad you found me Tameca! I just launched 9 weeks ago and am really getting some attention and traction. I love doing it and I guarantee the episodes will get better and better! Feel free to share me with friends and fam and thank you for your kind words. Merry Christmas and Happy New Year, friend!
For my kitchen must haves and favorites, visit my verified Amazon Storefront: www.amazon.com/shop/restaurantreciperecreations For $20 off your first order of the ingredients in this recipe, visit: share.walmartplus.com/mac98452 If you have a restaurant or recipe that you would like to me feature in an upcoming video, drop it in the comments but make sure to subscribe!
I was going to request the lettuce wrap recipe. Great timing! The Mongolian beef looks good too and easy to make. I really like my Chinese food saucy. What tips would you give for that?
Hi Michelle! I am in the process of building a website to go with my channel and once it is finished, all recipes will be found on the website. There will be a link on my channel page. Thanks
I am in the process of building a website to go with my channel and once it is finished, all recipes will be found on the website. There will be a link on my channel page. Also, watch for some complete digital cookbooks on Steakhouse Recipes and Italian Restaurant Recipes in the near future! Thanks for watching and commenting😃
I am in the process of building a website to go with my channel and once it is finished, all recipes will be found on the website. There will be a link on my channel page. Thanks for watching!
Hi Heidi, I am in the process of building a website to go with my channel and once it is finished, all recipes will be found on the website. There will be a link on my channel page. Thanks!
Wow- Dude, you must not have watched the same video. This channel is about recreating restaurant recipes, so a little context about the "restaurant" is insightful and entertaining.
Can you find a recipe or create one for the old Olive Garden chicken con Broccoli... I love this dish ( so delicious ) and last time i went to Olive Garden, they took it off the menu. That is if you take requests. I just tunned in today for the first time and im enjoing ur channel.
I just served this to my family. It is DELISH!!! Didn’t change a thing. THANK YOU!
Wonderful!
I am a home cook in SoCalifornia, that has just found your site, and I like Asian dishes. I appreciate your detailed description of your procedures, weights and amounts of ingredients, and not being quiet and playing annoying music, like most people do. I wish you continued success, and have subscribed and following along.
Thank you so much for the nice comment 😊 have an awesome weekend, friend 😀
@@RestaurantRecipeRecreations I enjoying seeing your restaurant re-creations, so that us home cooks can all make them, with perfect copy-cat results.
@@nyce-box3034 that is great! That's why I do it, for all my viewers 💕
@@RestaurantRecipeRecreations Certainly appreciated here, I Subscribed, Liked, and am notified, > keep doing what you do. I understand that researching and experimenting with restaurant menu`s can be time consuming and frustrating, sometimes disappointing. I am fighting right now to figure out a local chain, hot-sauce ingredient`s that taste fantastic, however it takes time and alot goes in the trash. I document each modification, making it better and closer each time.
Oops, I forgot to post when I made this with ribeye a couple weeks ago. This was sooo good! Thank you so much for posting this recipe. I no longer have to go to P.F chang's for flavorful Mongolian beef! Oneof my favorites!
That's great, LeAnn. Thank you for letting me know. Have an awesome week 😎
My recommendation is to marinate the beef with soy sauce, sesame oil and brown sugar and corn starch for an hr. Gotta get the hands mixed in there . Shaking it up with a zip lock bag doesn't distribute the corn starch evenly.
Great tip, thanks 😊
Do I put the sauces inside the ziplock with the corn starch or the sauces first, marinate and then take it out and put corn starch on it?
This is probably the simplest recipe for Mongolian beef I've seen yet. I'm just starting to get into cooking Asian food, because I simply love it, but I have ruined some attempts by doing the glug of this, and a glug of that, thing. Not all you tube presenters are specific about ingredient measurements. The simplicity of this is very inspiring and I will be doing this very soon, or trying, with the correct measurements 🤣
I have liked and subbed etc.
Thanks for sharing.
Cheers from Australia
That is great, enjoy! Thank you for subbing and commenting Steiny. Cheers from Florida 💕
This is my favorite at P F Changs when I travel to the US. Unfortunately there is no P F Changs in Norway where I live. Now I can make it myself!!!
I am so glad!!! keep watching and let me know if you have a request!😍
Oh & thick yellow, not watery, & pale, starchy but beautiful consistency egg drop soup, I would love your take!😘
glad to find this as this is my husband’s favorite dish at P.F Chang’s
Oh great, glad to help! 💕
My favorite dish from P.F. Chang's. I'm definitely going to make this soon. May I suggest that you either show the recipe or a link to it in your comments section? I'd like to save it for later.
Thank you for watching BMT! 😍 I am in the process of building a website to go with my channel and once it is finished, all recipes will be found on the website. There will be a link on my channel page. Thanks for watching and commenting!
Thanks for sharing your tips in cooking the yummy Mongolian Beef. Stay safe always.
You're welcome and thank you for watching 😁
Great instruction, presentation and communication…. Going to try this tomorrow! Thank You! Do you have a recipe for fried rice to go with this dish? Cheers and thanks!
Thanks Badass! No, I haven't done a fried rice yet. I hope you enjoyed the Mongolian Beef and thanks for the nice comments.🫶
@@RestaurantRecipeRecreations made it ….it was bomb!!!! Bravo!
@Badass Dave L thank you friend. Glad you enjoyed 😉
Love your recipe. What kind of pan is that and where can I get one? Thanks
Thank you Maria! You can find the pan here! amzn.to/3BMBjzt
Tossed in the sauce. You're a poet and didn't know it. Looks delicious. Going to make that tonight
A poet? You know it! 😂 Enjoy, the recipe. Check back and LMK how it turned out 😋
@@RestaurantRecipeRecreations it came out delicious. I'm gonna add some chili peppers next time.
@@85jrmontecarlo30 awesome, spice it up! I have a 🔥 tongue too. 👅
I'm curious why you add water and reduce. Do you want it to take longer to reduce so flavors have more time to meld? Or maybe so the garlic and ginger has time to cook and release it's flavors?
Hi Casey, thanks for watching and the question. I added the water to slow the cooking process for the garlic and ginger so that they didn't burn and also to give it more time to release the flavors. You were right! Let me know how you like the recipe, post a picture on my Insta @restaurantreciperecreations. I love to see my viewers finished dishes. Enjoy, friend, and have an awesome day!
Hi. This dish looks great, I can't wait to try it. One question, the recipe does not state how many servings this makes? I need to feed 2 and dont want to end up with enough for 8 lol... although I maybe could eat double..... 🙂
The complete recipe is good for about 4. You could cut the quantities in half for 2 or enjoy leftovers 😁😋
Pretty good job, here. Just going with the long marinating and long velveting.
Sounds great, Peter! 👍
@@RestaurantRecipeRecreations I got that from the recipe Jason Farmer posted and was actually surprised. While familiar with marinating things for 24hrs, velveting for another 24hrs was a surprise. The baking soda (not baking powder) really seems to work it's magic. As for the result: totally worth it! O.K.: it does mean that you're planning this dish some time ahead. But the prep time does not strech. So you're spending some 5 to 10 min. on it, for 2 days in a row. But it's done even faster on day 3. (Time-management? Haha!) I'm cooking my potato sticks for french fries a day ahead, since I've learned to make it that way. While Queen sang: "I want it all! And I want it now!" some things might take some time. I've been watching some 10 videos on mongolian beef by now, I think. And I take the twists I learn from each one and try 'em out. Or skip 'em.
@@peterdoe2617 love it!
I'm a new subscriber, I'm definitely gonna be cooking this for supper soon. Thank you for sharing.
Thank you for subscribing, watching and commenting!😍
@@RestaurantRecipeRecreations your welcome
Looks delicious.i will definatly try this.Thanks for sharing
My pleasure 😊
I have a bunch of Chinese chives I'm going to need to use so I'm doing your recipe with those 😃 Thank you for this recipe! 💜
That sounds delicious, enjoy!!😋
You need to always cut flank steak against the grain at and angle to make it tender
Agreed!
I see recipes from Hoolihan's and Benigan's. Are you in Georgia by any chance?
No, darling. Florida, for half my life. Right outside of Chicago for the first half. And travel a lot. Worked at Bennigan's in college and grew up eating at Houlihan's. Thanks for watching 💕
Can you try doing the fresh kitchen steak and noodle?
OK, Amanda! Let me look into it! 😋
My husband loves this meal except he needs a lot more sauce for his rice. Can I just double the sauce mixture? Thank you
Yes you can! Thanks for letting me know Lisa❣
The only dish I order at PFC. Your recipe look so good and will definitely try it. Just one question…Do you turn over the beef during the searing process?
Yes I do, Gus. I like them to get seared on both sides. Thanks for watching and commenting!
"You can't take away salt" is a very very good advice I learnt the hard way. I didn't use the bag technique and had random bites of salty bombs. 🤣😂
Oh no, better luck next time😍 thanks for watching and commenting!
Wow. It worked.... Holy Moly... Thanks chef 😀
I'm not a real chef, just a good cook. Glad you liked it, tho! Thanks for watching, Mo😍
You indeed are a chef... 😎.. Big Hugs from Dubai 🤗🤗
What pan is that? Usually I can't let nonstick get too hot but it would be nice for stir frys
You can get the pan on the link attached. You will LOVE it, I use it for just about everything. Nonstick, huge and so handy! Thanks for watching and commenting😋
Carote 6.5-Quart Nonstick Saute Pan with Cover - amzn.to/3ljEtAP
Where in the description box are the ingredients listed?? Would be very helpful to know. Thank you for the tutorial x
I am in the process of building a website to go with my channel and once it is finished, all recipes will be found on the website. There will be a link on my channel page. Thanks for watching and commenting!
This is a great recipe! I tried it and it came out absolutely delicious!
Thanks, again GF. Glad you enjoyed it😍
I don't have flank steak. Can I use ribeye?
Oh yes! Ribeye would be delicious 😋
Thanks for sharing your Mongolian beef recipe. I love tangy Asian recipes, so I will give this recipe of yours a shot soon! I'm still finish off the boeuf bourguignon I made this weekend (recipe from Ina Garten), and will give consuming red meat a few days' break before having it again. I appreciate you showing me how to make this dish. Making and eating delicious food, at least for me, is one of life's wonderful pleasures.
Thank you for commenting, Rene. I bet that boeuf was delicious, I love Ina Garten. Enjoy the Mongolian beef!
@@RestaurantRecipeRecreations OMG that stew was deeeelishh!!
Searing means the pan has to be the highest heat? Will that make the oil pop with the meat?
Yes, it does have a tendency to sizzle. I like to use a pan screen to prevent the oil from popping out of the pan or wok. Enjoy!😋
hello, I love your recipe! but does it have to be a flank steak? I don't find any in my grocery store. are there any other steak cuts that could work in its place?
Skirt Steak would be the best substitution. Let me know how that works for you😋 Thanks for watching and commenting ☺
@@RestaurantRecipeRecreations thank you! you give off favorite aunt vibes 😁
@@Ray-ks4bb hilarious! 🤣
Mouthwatering ! Thanks for the nice recipe
You're welcome 😊
P.F Chang's lettuce wrap please!😊
Here you go, Ron! 🙌 ruclips.net/video/FCCwst61w_o/видео.html
@@RestaurantRecipeRecreations Thank you! I enjoy your channel. Keep up the good work! 👍🏾
Fantastic and awesome video
Thanks Brian!!
I could not fined the itemized recipe list anywhere for this dish. Where is it?
I am in the process of building a website to go with my channel and once it is finished, all recipes will be found on the website. There will be a link on my channel page. Thanks for watching and commenting, Jo!😃
It looks really good and I will try the recipe this weekend. I let you know my comments later. Thanks! I love your videos.
Oh good, let me know how you like it. 💕
I love ❤️ all your videos!!!! ty
Oh, thank you Phillip 😊
I just stumbled across this video and I absolutely love the recipe and the delivery of it! I'm also excited to try some of your other recipes! Thank you!
I am so glad you found me Tameca! I just launched 9 weeks ago and am really getting some attention and traction. I love doing it and I guarantee the episodes will get better and better! Feel free to share me with friends and fam and thank you for your kind words. Merry Christmas and Happy New Year, friend!
For my kitchen must haves and favorites, visit my verified Amazon Storefront: www.amazon.com/shop/restaurantreciperecreations
For $20 off your first order of the ingredients in this recipe, visit: share.walmartplus.com/mac98452
If you have a restaurant or recipe that you would like to me feature in an upcoming video, drop it in the comments but make sure to subscribe!
Pop
I was going to request the lettuce wrap recipe. Great timing! The Mongolian beef looks good too and easy to make. I really like my Chinese food saucy. What tips would you give for that?
@@tinak.3022 Hi Tina! You can always make slurry with chicken stock and cornstarch and then just add it slowly 🐌😉
Great job!
Awesome. Thank you!
Can you use garlic powder instead of garlic?
Sure!
Awesome video! Thank you! Can you please make the Spicy Chendu Beef?
OOOOOOOOOH, great suggestion! Thank you for watching and commenting!
You’re amazing thank you🙏
You're amazing, too!!🥰🥰
Looks delish. Making it now. Thanks!
Great! Let me know how it turns out and thanks for watching!!
Hello what kind of soy sauce do you use?
I really like a Filipino soy called Datu Puti. You can find it at an Asian market. 😋
No recipe in the description. Looks delicious
Hi Michelle! I am in the process of building a website to go with my channel and once it is finished, all recipes will be found on the website. There will be a link on my channel page. Thanks
BExcellent recipe and excellent explanation thank you Madame
Thank you! and you're welcome!
One of the best way to enjoy your beef ! Deer meat,Moose meat,Caribou Meat,Buffalo meat,Bison meat,it's all good i tell yah !!! ;))))
If your husband is a hunter,you got yourself Mongolian beef all day all night !!!
WOW, that is so interesting!
Any chance of getting this recipe in writing? I went to your site, but it states that it is "Making improvements -- Be Back Soon")
It'll be up again soon. Working hard on it.
Thank you!
You're welcome!😀
Well here we are about a year later and flank steak is not so cheap anymore!
True! And harder to find 😑
I might just give this a try!
Thanks for watching, Melissa!
Delicious! subscribed 😉👍🏽
Awesome, Marc! Thanks 😊
It would be best if u marinate the beef with baking soda and water first, then you put cornstarch oil and egg
That sounds interesting! I'd love to hear your recipe...
My wife loves the ceramic pigs also I would tell you how many she has but it would take an hour to count them all.
I love them too! I got them from Sur la Table, which isn't even around anymore, sadly!
I love cooking. I'm guessing, call me crazy, you do too?! 😮
Yep!
Looks delicious!
Try it, you'll love it 😀
@@RestaurantRecipeRecreations will do!
I would put a splash of sesame oil, the White parts of the green onion, and half a teaspoon of chinese 5 spice in there next time 😉
Sounds good!!
Do you prefer it served with rice, fried brown or lo mein? 🤔❤
Rice, strangley I'm not a huge fan of lo mein.
Looks delicious ❤️
Thank you 😋
😋delicious but im on diet
on May 12 i was 225.6
June 13 now 209.2😂
Great job, congratulations 👏
@@RestaurantRecipeRecreations this week I want to be 199🙏
great
Thank you 😊
Bless your soul for posting this recipe. I just made it and it was delightful 😌
Awwww, love y'all! Glad you enjoyed!
The question is, did you answer the door with your knife in hand? 😄
Yes! And a mask on, flower delivery guy ran down the street screaming 😱 🤣
@@RestaurantRecipeRecreations 😂😅😁,NOW THAT WAS FUNNY.✌👍
I tried to make this and botched it so bad. So appreciative of this video
great!! enjoy and thanks for watching 🤩
Where is the ingredients list? I don’t see it in the description box. Am I messing something?
I am in the process of building a website to go with my channel and once it is finished, all recipes will be found on the website. There will be a link on my channel page. Also, watch for some complete digital cookbooks on Steakhouse Recipes and Italian Restaurant Recipes in the near future! Thanks for watching and commenting😃
@@RestaurantRecipeRecreations Okay, thank you
i luv it
Kisses!
Thanks.
You're welcome 😊
I'm not the sharpest crayon ma'am........but would u please list the recipe for the sauce??
I am in the process of building a website to go with my channel and once it is finished, all recipes will be found on the website. There will be a link on my channel page. Thanks for watching!
Thank you! I would NOT use Canola oil. It is very unhealthy. Perhaps coconut oil is a much better alternative.
Great option!
ITS ALOT BETTER IF YOU CUT THE MEAT AT AN ANGLE / ,IT COMES OUT THINNER,&,COOKS FASTER,😉&,YES,I,💖,THAT DISH..🔥🔥💪💪
Great tip! Thanks for watching and commenting ☺
Masterclass. Respect.
Thanks, Wolverine!
Lol, who's P.F.Chang when he's at home? 😂
🤣🤣
And fried rice, no restaurant can get it just right. Almost no one uses egg.
Where is the printed recipe?
Hi Heidi, I am in the process of building a website to go with my channel and once it is finished, all recipes will be found on the website. There will be a link on my channel page. Thanks!
please get a nice wok, you are missing out. a nice steel wok, that needs to be seasoned and upkept is the best cooking purchase ive ever made.
I would love to, John, but I have an electric range. No way to have gas in my neighborhood. I do have a Lodge cast iron and I love that.
I’m growing onions just for this because I live in the middle of nowhere
Oh my goodness, it'll be worth it 👌 😍
I wish you looked right into the camera … otherwise, wonderful video!
Thanks Laura, I have since worked out the sight line😁👀
The non-subscriber probably doesn’t understand what your “filming” sign means.
You're right, my bad. Perhaps I should be more clear😀
LMAO Hate it when that happens.
IKR?
Don't worry, I'm gay. Not hitting on you; still would love the privilege of a seat at your table! Racheal Ray can continue making dog food
beatles abbey road
gregs three quater tons brick load
smicks amusements toad
HMMM, you've got me stumped on this one.
Oh, but don't worry, I don't feed my dogs that hot trash. I love my dogs.
Nice video but next time cook the meat first then make the sauce! In the same pan. Flavor!! And less cleaning.
Thanks for the tip and thanks for watching Michael!👍
Dude - get to the point. The 83 minute intro is as bad as reading a recipe online where they give you they're entire life story.
I am not a dude. And, did you actually mean to type "their" life story? To each his own. Thanks for watching tho!😃
Wow- Dude, you must not have watched the same video. This channel is about recreating restaurant recipes, so a little context about the "restaurant" is insightful and entertaining.
Did he give you the recipe?
You can find the full recipe and instructions here:www.restaurantreciperecreations.com/p-f-changs-mongolian-beef/
Can you find a recipe or create one for the old Olive Garden chicken con Broccoli...
I love this dish ( so delicious ) and last time i went to Olive Garden, they took it off the menu. That is if you take requests. I just tunned in today for the first time and im enjoing ur channel.
Thank you so much, I've added your request to the List and I'll see what I can find😋
@@RestaurantRecipeRecreations You're a badass!