As a Dutch guy I am endeared by your love for the Holland peppers. With a gardening space like yours Sam, here is what to do. Save the seeds from those peppers and let them dry out for a couple of days. Then make a nice amount of tea, have some for yourselves and let the rest cool down. Soak the pepper seeds in the cold tea for a few hours and put those in a tray filled with damp compost, preferably with a cover on it. Within a week or 2 you'll be greeted by your own pepper plants coming up.
@@zadinal The tea weakens the outer layer of the seeds, allowing for easier germination. It's not mandatory, but it helps. Mold is not an issue at that point.
This may not work if the seeds are a F1 variety (high performance cross of two varieties). Heirloom varieties usually do not perform all that well (hence, they have been 'retired'), and if you're going to the trouble of gardening, you might as well have the seeds that will grow the best produce going.
Made this tonight with the oyster sauce added cuz I agree. Turned out rly well. Just a bit too salty for my taste. Gunna put less soy sauce next time. 👍
I lost count a very long time ago how many of his recipes I’ve made. I keep watching and making them because they truly are DELICIOUS!!! He’s not BS’ing you with his tastings. I live in Texas and Sam doesn’t know me form any other stranger on the street. I love these recipes and so does my daughter and girlfriend. This is some legit cooking!!! Try the General Tso’s Chicken recipe! OMG!!!
Just discovered Sam about a month ago and Holy Hell, I'm salivating watching every video. Didn't know about the Gen Tso's recipe. Going there now. Don't try to stop me...
I make mongolian beef all the time at work. I like to coat the meat in the corn starch alone, then deep fry it and prepare the sauce separately. After frying the meat and heating the sauce in the pan, add the fried meat to the sauce and the corn starch on the meat will thicken the sauce while giving the meat a nice crispy texture.
@@muhammedahmed3291 I'm able to get skirt steak at the local IGA (I'm also in Aus, central west NSW). For me, I'd do this with lamb rather than beef, but this still looked freaking bloody awesome!
I want to thank you so much, I've made so many of your recipes. I cook for my 87 year old mom and 2 of my single friends. Your recipes are so good, and ez. They think Im a master chief.
Making this for dinner tonight. Adding a few greens: Cabbage and bokchoi. I love the hardest part was cutting the meat. Thank you Sam for simplifying dinner for my family.
Hey Sam and Team. My Fiancé Greg and I watch your videos all the time. We are from South Africa and love food!! Your Mongolian Beef recipe looks so good. I recently went overboard making Mongolian beef. It is the best.
I follow a few Chinese chefs and I'd recommend adding a small amount of baking soda to tenderize and oyster sauce. The baking soda makes a huge difference. You just have to let it rest in the fridge for at least a half hour.
Sam I tried making the Mongolian beef yesterday. I made I made some changes in that I doubled the amount of sauce and I added the same amount of chicken thighs to the steak. Instead of rice I used ramen noodles. My wife and I absolutely loved it. Thank you so much for the recipe.
Just made this for dinner tonight, and you hit this outta the park Sam. So good, the whole family is loving it. Thanks for sharing these awesome recipes.
I’ve never understood how a surgeon can cut people open and dig around in there like it’s no big deal. Thank goodness they exist. We need them. It’s the same feeling I get when seeing cooks dealing with meat, and I use the term meat to mean all animal materials. I guess it reminds me of my own mortality and that I’m made of the same stuff they are. It’s the fragility of it. Anyway, thanks for being a comforting cook, Sam. And Max, don’t ever let up on him.
Ok so I tried this recipe yesterday I mixed the skirt steak with the corn starch soy and sesame oil set it aside git my skillet on medium heat threw in some olive oil and some of the steak and it seems the cornstarch cooked and burned itself straight to the pan however I kept on cooking the recipe as planned The flavor was good but ultimately something went wrong. Any ideas where it went wrong
I pretty much never comment on RUclips videos but had to make an exception for this dish. It was absolutely phenomenal. The wife and I loved every bite. I couldn’t find skirt steak so we used bottom round, and couldn’t find holland peppers so I just used a red pepper. But you’d never know. 10/10
I’ve made 90% of your recipes and own one of your books. Just made this tonight and the only thing I’d change is the amount of soy sauce. 8.5/10 with 1/2 cup of soy but 9.5 with 1/4 cup
in the mid 90s there lots of Mongolian Restaurants around, and they have all disappeared. You go in, sit down, order your drink, then go to raw food bar, every protien in meat, and all the vegies, you put what you want in your Bowl, then take that bowl to the rail, and behind that rail was 19 foot round grill like you have, they cook it, when cooked, they give to you in clean bowl, when you get back to table, a Bowl of rice and stack of tortillas was on the table and sat down and enjoyed a meal
I think the “bullshit” thing is off of Big Daddy when they’re playing the card game. Rob Schneider the delivery guy is pissed that the kid keeps winning.
I made this again last night. The first time was too sweet, so I made sure to unpack the brown sugar before measuring it. Made a huge difference! Also, I used Fresno chilis instead of Red Holland peppers. Turned out great!
Lau says put some baking soda in the marinade...it tenderizes. After marinating add some oil, toss then add the cornstarch. The oil seals the meat from liquid and steaming, and the cornstarch gets crispy.
The fact that Sam owns multiple eateries is pretty darn impressive because I'll bet the farm he's in there managing, working, teaching, and generally making people laugh! That he puts together these magnicent meals simply blows my mind! I worked as a cook at the local University cafeteria for years and with all honesty, I've learned about 100 times more watching this guy cook, laugh, swear and generally make Cooking a wannabe profession!
Oh ya!!! Meaningless vulgarities and obscenities are the cornerstone of countless wannabe cooks!!! Some behaviors advance careers. Other behaviors diminish careers.
Great as always! I have a set of pans like that one and they are the best ever. Nothing, and I mean nothing, will stick to them. You can clean them in less than a minute.
Hitting all the feels with this one Sam, was my late dad's go to meal when I'd visit him, only difference was he would add some blanched broccoli to it for the proper take away vibe. 🥲
Must say for express dinner nights, I have done the same with fondue sliced beef - cooks in litteral seconds and no need to cut the meat. Need to try it with thicker cuts!
This looks so easy but so good. My son loves Mongolian Beef from the local takeout place, and I think this will be even better. If I can find skirt steak or flank steak, I'll give this recipe a go. Thanks!
My favorite Mongolian Beef ever was at Mandarin Garden in Mira Mesa. Loved that place when I was a kid. Unfortunately, they closed down a few years ago.
Sam I’m a huge fan! I don’t know if anyone is gonna see this comment and I don’t think it relates to this video but something that I really want you to know about is a cheese that is native to my area that I hope you can find a way to try I live in Missouri and I use this cheese for so many things once you try it you will never want another cheese it’s called provel… find a way to get your hands on some you won’t regret it. Please do a video with this cheese it would make me so happy(:
Head to keeps.com/sam to get 50% off your first Keeps order.
ok
Fresh video! Glad to catch you!
Why you always gotta be breakin' down my city wall?
@@AmericanHothead It's hammer time!
Bro this is not mongoluan food i am mongolia i don't ever seen this food why you put the sesame seed were gonna be dont do it in sesame seed
As a Dutch guy I am endeared by your love for the Holland peppers. With a gardening space like yours Sam, here is what to do. Save the seeds from those peppers and let them dry out for a couple of days. Then make a nice amount of tea, have some for yourselves and let the rest cool down. Soak the pepper seeds in the cold tea for a few hours and put those in a tray filled with damp compost, preferably with a cover on it. Within a week or 2 you'll be greeted by your own pepper plants coming up.
Okay, can you explain the tea part? I'd imagine you'd want the seeds to be as possible to prevent mold at the start.
Wet bag, warm playstation. 6 days.
@@zadinal The tea weakens the outer layer of the seeds, allowing for easier germination. It's not mandatory, but it helps. Mold is not an issue at that point.
This may not work if the seeds are a F1 variety (high performance cross of two varieties). Heirloom varieties usually do not perform all that well (hence, they have been 'retired'), and if you're going to the trouble of gardening, you might as well have the seeds that will grow the best produce going.
Highly recommend a tablespoon of Oyster sauce with the stir fry mixture. Brings it all together.
Agreed
Pronouns?
Made this tonight with the oyster sauce added cuz I agree. Turned out rly well. Just a bit too salty for my taste. Gunna put less soy sauce next time. 👍
@@robroy7494 or take the salty oyster sauce out. Soy is salty but I feel that might’ve been overpowered by oyster sauce. Just my opinion
@@liljoeybu good point. 👍 Def gunna play around with the ratios of things next time. Either way it was really good haha
Looks so good! I got to meet Sam at one of his cooking demos at Not Not Tacos in San Diego two days ago. You’re an inspiration Sam!
Creepy.
@@anthonymcnatt3799 No. A fan.
@@anthonymcnatt3799you’re the creeper
I lost count a very long time ago how many of his recipes I’ve made. I keep watching and making them because they truly are DELICIOUS!!! He’s not BS’ing you with his tastings. I live in Texas and Sam doesn’t know me form any other stranger on the street. I love these recipes and so does my daughter and girlfriend. This is some legit cooking!!!
Try the General Tso’s Chicken recipe! OMG!!!
Just discovered Sam about a month ago and Holy Hell, I'm salivating watching every video. Didn't know about the Gen Tso's recipe. Going there now. Don't try to stop me...
I make mongolian beef all the time at work. I like to coat the meat in the corn starch alone, then deep fry it and prepare the sauce separately. After frying the meat and heating the sauce in the pan, add the fried meat to the sauce and the corn starch on the meat will thicken the sauce while giving the meat a nice crispy texture.
I'm so making this recipe...I love all the amazing recipes Sam puts together. I'm I a FAN?...HELL YEAH.
I second that I will be making this I just happen to have flank steak in the freezer
God Bless Sam the Cooking Guy 🙏
God Bless President Trump 🙏
I third that lol, making this for real this week
I’m a fan of the both of you. 👍🏼👍🏼
I'm a fan of you too ray mack
Im in Aussie land, saw this in the AM, went to the store got some quick ingredients and now munching it down for dinner, great recipe!
How did you find skirt steak, aussie butchers don't have that cut?
@@muhammedahmed3291 I'm able to get skirt steak at the local IGA (I'm also in Aus, central west NSW).
For me, I'd do this with lamb rather than beef, but this still looked freaking bloody awesome!
I want to thank you so much, I've made so many of your recipes. I cook for my 87 year old mom and 2 of my single friends. Your recipes are so good, and ez. They think Im a master chief.
Learning the velveting technique (using baking soda) to tenderize your beef before stir frying will change your life.
Making this for dinner tonight. Adding a few greens: Cabbage and bokchoi. I love the hardest part was cutting the meat. Thank you Sam for simplifying dinner for my family.
Hey Sam and Team. My Fiancé Greg and I watch your videos all the time. We are from South Africa and love food!! Your Mongolian Beef recipe looks so good. I recently went overboard making Mongolian beef. It is the best.
I follow a few Chinese chefs and I'd recommend adding a small amount of baking soda to tenderize and oyster sauce. The baking soda makes a huge difference. You just have to let it rest in the fridge for at least a half hour.
Sam I tried making the Mongolian beef yesterday. I made I made some changes in that I doubled the amount of sauce and I added the same amount of chicken thighs to the steak. Instead of rice I used ramen noodles. My wife and I absolutely loved it. Thank you so much for the recipe.
Made this for dinner & whewwww! Sooo good. Fire 🔥🔥🔥🔥will make this again!
That is favorite dish,
Now I know how cook it ,
I love it when the beef is very tender
Just made this for dinner tonight, and you hit this outta the park Sam. So good, the whole family is loving it. Thanks for sharing these awesome recipes.
That pan you used looks awesome. Can you tell me what brand it is, or give me a link to where to get it? Thanks!
Same wondering what pan that is also
Sam I just made it and it was amazing!!!! It taste even better than my favorite Chinese restaurant. Thank you so much you made my day!!! Glenn
Just made it, loved it, fantastic!
There's just something about skirt steak that makes it great for this dish. I love the 1 pan dinners. Thanks guys and great job as always. Stay safe.
1 pan. 9 bowls and 2 cameras. Tongs...
@@anthonymcnatt3799 Beta hater 😆 🤣 😂
I'm not the short order cook who thinks he's a chef.😁
Had it all in the fridge/cupboard. Making it right now. Smells amazing.😄
Made this last night. Had to use flat iron and sub out the peppers for asian garlic chili sauce. It was incredible. Thank you again.
I’ve never understood how a surgeon can cut people open and dig around in there like it’s no big deal. Thank goodness they exist. We need them. It’s the same feeling I get when seeing cooks dealing with meat, and I use the term meat to mean all animal materials. I guess it reminds me of my own mortality and that I’m made of the same stuff they are. It’s the fragility of it.
Anyway, thanks for being a comforting cook, Sam. And Max, don’t ever let up on him.
Ok so I tried this recipe yesterday I mixed the skirt steak with the corn starch soy and sesame oil set it aside git my skillet on medium heat threw in some olive oil and some of the steak and it seems the cornstarch cooked and burned itself straight to the pan however I kept on cooking the recipe as planned The flavor was good but ultimately something went wrong. Any ideas where it went wrong
In true Mongolian style, Sam kills a fly off-camera. Talk about elevating the chef to elevate a dish!!
Made this for the fam tonight. So effing good! Thanks Sam!
Made it tonight. AWESOME! But only had hangar steak, but I sliced it thin and our was magical. Thanks Sam
Killer video guys I love Mongolian beef and that looked amazing. Thanks for the great vid.
This is my go to Chinese dish.....thanks Sam!
I pretty much never comment on RUclips videos but had to make an exception for this dish. It was absolutely phenomenal. The wife and I loved every bite. I couldn’t find skirt steak so we used bottom round, and couldn’t find holland peppers so I just used a red pepper. But you’d never know. 10/10
I *really* liked that idea of the family photo mural on the wall behind your couch during the Keeps commercial!
I’ve made 90% of your recipes and own one of your books. Just made this tonight and the only thing I’d change is the amount of soy sauce. 8.5/10 with 1/2 cup of soy but 9.5 with 1/4 cup
in the mid 90s there lots of Mongolian Restaurants around, and they have all disappeared. You go in, sit down, order your drink, then go to raw food bar, every protien in meat, and all the vegies, you put what you want in your Bowl, then take that bowl to the rail, and behind that rail was 19 foot round grill like you have, they cook it, when cooked, they give to you in clean bowl, when you get back to table, a Bowl of rice and stack of tortillas was on the table and sat down and enjoyed a meal
I tried this tonight and it was so easy and very good. The meat was a bit tough though, and tips on where I might have gone wrong?
Love all your videos. You make cooking what it should be fun and not complicated.
I think the “bullshit” thing is off of Big Daddy when they’re playing the card game. Rob Schneider the delivery guy is pissed that the kid keeps winning.
Stopped by the grocery store on my way home just get some flank steak to make this. It turned out fantastic! Thanks Sam!
Just made this for dinner! Totally recommend! I added in some more peppers for a touch more heat.
I made this again last night. The first time was too sweet, so I made sure to unpack the brown sugar before measuring it. Made a huge difference! Also, I used Fresno chilis instead of Red Holland peppers. Turned out great!
Your honey garlic beef been my go to for years now! Can't wait to do this one.
Loved it! Thanks Sam!
Lau says put some baking soda in the marinade...it tenderizes. After marinating add some oil, toss then add the cornstarch. The oil seals the meat from liquid and steaming, and the cornstarch gets crispy.
Tried and absolutely loved it!!!
I made this yesterday for the family Sam and they LOVED it!!
Just made this at home, GIANT didn't have any skirt steak so I used a flat iron steak, still, absolutely delicious! Thank you Sam!
Made this for work lunches for the week. Got too much ginger in it but turned put super good. Thanks for the recipie.
The fact that Sam owns multiple eateries is pretty darn impressive because I'll bet the farm he's in there managing, working, teaching, and generally making people laugh! That he puts together these magnicent meals simply blows my mind! I worked as a cook at the local University cafeteria for years and with all honesty, I've learned about 100 times more watching this guy cook, laugh, swear and generally make Cooking a wannabe profession!
If you love to cook don't do it as a job. Do it at home with people you love.👍
Oh ya!!! Meaningless vulgarities and obscenities are the cornerstone of countless wannabe cooks!!! Some behaviors advance careers. Other behaviors diminish careers.
OMG! I may have to whip this up tomorrow!
Perfect meal prep!
Great as always! I have a set of pans like that one and they are the best ever. Nothing, and I mean nothing, will stick to them. You can clean them in less than a minute.
Made this for dinner last night and added oyster sauce as suggested. Turned out so good, I'd happily pay for it!
Love when Sam and the boys are cooking!
Hitting all the feels with this one Sam, was my late dad's go to meal when I'd visit him, only difference was he would add some blanched broccoli to it for the proper take away vibe. 🥲
✅ _added to list_
I enjoy all of Sam's videos but this one genuinely made my mouth water. :)
Def gonna try this! I believe corn flour would be very fine ground corn meal, maybe. Hello from Québec City Sam !
Thank you---so much easier than I thought for one of my favorite foods
B this will definitely be on my dinner list! And definitely on white rice
Just made tonight. Really good stuff. 🤘🏻
Insane !!! You made that look easy !!!
Must say for express dinner nights, I have done the same with fondue sliced beef - cooks in litteral seconds and no need to cut the meat. Need to try it with thicker cuts!
I made this for dinner tonight.. it was freakin' stupid fabulous!! 🎉❤😮
I made this tonight. Came out great!
The food looks amazing and the pan used to cook it is beautiful. Who makes the pan?
Tried it. It is delicious.
Perfect. No complaints I just had to make more sauce. Thank you
made and enjoyed. a great easy and tasty recipe
I enjoy your videos and down to earth approach, little dry humor thrown in now & then... :) Thank you!
Made this and it's delicious.
One of my favorite dishes
This is one of my favorite dishes. Can't wait to make it.
I would love to see you make Hunan beef 😁
I would second the Hunan Beef!!
I know Sam be driving the neighbors crazy when they smell The awesomeness
Made this for dinner tonight and its awesome, so tasty
I’ve made Sam’s version of PF Chang chicken over rice. We have it almost every other week. I’m trying this for sure.
Definitely gonna try
Just got your cook book for my birthday cannot wait to try some more of your recipes out!!! Love this channel.
Definitely making this tonight!
This looks amazing! 😉
Omg this is so easy to make . Ty sam
Mongolian beef is awesome, love the skirt idea!!👍😁
Oi gonna make it today fasting so did the prep now waitin on that last 30 min
saved to my cooking page amazing as usual
Love the between two ferns plugs that pop in out of nowhere!!
made this last night...the familia gave it a 10 out of 10.
Omg so making this tonight
Didn’t have any beef in my kitchen so I used chicken instead. It was very good, another great recipe Sam.
The attention to detail seals the dish!
Looks like a great comfort food that is easy to reheat 😎
Nice job Sam
Cheers from San Diego California
Nice! I've gotta try this ASAP.
This looks so easy but so good. My son loves Mongolian Beef from the local takeout place, and I think this will be even better. If I can find skirt steak or flank steak, I'll give this recipe a go. Thanks!
Going to try this one as well.
I'm not a cook, although I always enjoy your presentations. Cook on.
Looks yummy, I’m making it tomorrow night for dinner, thanks!
What is the pan you are using at the 7:00 min mark?
My favorite Mongolian Beef ever was at Mandarin Garden in Mira Mesa. Loved that place when I was a kid. Unfortunately, they closed down a few years ago.
I substituted the beef with pork tenderloin because that's what I had. Amazing good and tender!! And we have left over for tonight.
That was awesome. I added a fresh orange Kraken Scorpion Pepper for some sweet heat and it was perfect.
Sam I’m a huge fan! I don’t know if anyone is gonna see this comment and I don’t think it relates to this video but something that I really want you to know about is a cheese that is native to my area that I hope you can find a way to try I live in Missouri and I use this cheese for so many things once you try it you will never want another cheese it’s called provel… find a way to get your hands on some you won’t regret it. Please do a video with this cheese it would make me so happy(:
Sam,
I did your Beef and Broccoli. Will definitely be giving this a try. Thanks!
I'm 23 and have been watching Sam since high school