Fried vs. sautéed Mongolian Beef 蒙古牛肉

Which do you favor: the crispiness and crunch of fried beef slices or the tenderness and juiciness of succulent beef slices in Mongolian beef?

In this video, I will demonstrate how to make two variations of Mongolian beef using identical ingredients: one fried and the other sautéed. The different cooking techniques impart distinct flavors while utilizing the same sauces and ingredients. The fried version yields a caramelized richness, while the sautéed version offers a well-balanced profile.

Both renditions are equally delightful. Mongolian beef possesses a delightful combination of sweetness and savoriness, making it truly addictive.

As an added bonus in this video, I will demonstrate a technique for tenderizing beef using baking soda that ensures there's no lingering metallic aftertaste on the meat.

Serves 1-2
Ingredients:
To Tenderize Beef:
½ tsp baking
1 tbsp water

Beef Marinade:
8 oz beef (225g, sliced against the grain into 1/4-inch thick slices)
1 teaspoon oil
2 teaspoon soy sauce
⅛ tsp white pepper
1 ½ tsp cornstarch

Sauce:
2 tablespoons brown sugar
2 tablespoons hot water (or hot low sodium chicken or beef stock)
2 tablespoons regular soy sauce
½ tbsp oyster sauce

Other Ingredients:
1/2 teaspoon ginger (minced)
½ fresh red chili pepper or 5 dried red chili peppers (optional)
2 cloves garlic (chopped)
1 tablespoon cornstarch (mixed with 1 tablespoon water to make a slurry)
3 scallions (cut into 3 -inch long slices on the diagonal)

Chapters:
0:00 - Intro
0:47 - Tenderize beef
1:22 - Wash beef
2:22 - Marinade beef
3:22 - Version 1 fry beef slices
4:07 - Make the sauce
4:47 - Remaining ingredients needed
5:17 - Prep cornstarch and water slurry
5:22 - Finish version 1 with crispy fried beef slices
7:07 - Version 2 sauté beef slices
8:44 - The verdict?

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Wok: https://amzn.to/48tDNkZ
Carbon steel skillet: https://amzn.to/3S3h4Fx
Traditional Chinese cleaver knife: https://amzn.to/3S1rxkK
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Black apron: https://amzn.to/3S62w84
Non-drip oil bottle: https://amzn.to/490UHYb
Bottle for soy sauce or oil: https://amzn.to/3O9okhL
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OXO fat separator: https://amzn.to/3vI3eRl

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****LINKS MENTIONED****
Food Network:    • Jet Tila's Mongolian Beef | In the Ki...  
Made with Lau:    • 🤫 Dad's SECRET for the JUICIEST Mongo...  
Joshua Weissman:    • The Easiest Homemade Mongolian Beef  ,    • Making Panda Express Beijing Beef At ...  
Souped Up Recipes:    • BETTER THAN TAKEOUT - Mongolian Beef ...  
Taste Show:    • How to Cook Perfect Beef Stir Fry Eve...