Monster-Zero: That is much more corn starch than I thought there would be
Aitchy21: Love a bit of beef with my cornstarch
sauerpatchkid: They forgot the cornstarch.
_saladfingers_: They forgot the 6 sliced onions
Nova297: I’ve actually made this recipe before, I’d recommend leaving the cornstarch off the beef so you get a more juicy, meaty flavor
Snoopy101x: https://i.ytimg.com/vi/iU2SahI–lw/maxresdefault.jpg
Alacritous: The end product here sort of resembles what we call Ginger Beef in these here parts. Anyone else?
ATrumpShitSandwich: Mmm City Beef!
Sornos: Why the fuck is everything on /r/gifrecipes fucking deep fried? I swear the top 100 posts must all involve deep frying.
OptimisticRadio: Just wanted to rant a little bit, apologies in advance. Am Mongolian, as much as I like the name representation, this isn’t an authentic Mongolian dish (nor is Mongolian BBQ btw). In Mongolia, we like our beef cooked bland – no spices, just salt and pepper (but mostly just salt).
966socho: I see people wondering why this is called “Mongolian” when it’s clearly anything but. It’s an adaptation of [Mongolian Barbeque](https://en.wikipedia.org/wiki/Mongolian_barbecue), which also doesn’t have much to do with Mongolia. It first appeared in Taipei, Taiwan back in 1950’s.
StrongDPHT: Last time Mongolians had beef, they conquered half the world.
virgosnake77: Chicken broth? Not beef?
RaaaandomPoster: How does my farts smell after eating this.. Beefy or Starchy?
b00ger: Aren’t there supposed to be onions? And maybe bell peppers?
DannyS333: What exactly does corn starch do ? Add thickness?
divsky: As someone with an unhealthy love of onions I kept waiting for the onions. I left feeling disillusioned and extremely disappointed.
GamerGal69: Not enough cornstarch!
Hailbrewcifer666: I didn’t know Mongolians lived primarily off of corn starch
api10: Wow looks delicious. I really want to make this. But the problem is I’m out of cornstarch.
billiardwolf: Ignoring the cornstarch, I’m not really feeling the deep fried beef.
yourbuttstinks: Saw comment about the cornstarch.
Was expecting to see more cornstarch in the pan
Was not disappointed!
DougEECummings: Full Recipe from [TipHero](http://tiphero.com/mongolian-beef/)
**Ingredients:**
1 pound flank steak, sliced against the grain into ¼-inch thick slices
2 teaspoons oil
1 tablespoon soy sauce
½ cup + 2 tablespoons cornstarch, divided
2 cups vegetable oil, for frying the beef
3 cloves garlic, minced
½ teaspoon dried red chili flakes (optional)
1 teaspoon minced ginger
⅔ cup beef broth, chicken broth or water
2 tablespoons brown sugar
⅓ Cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons water)
¼ cup green onions, cut, diagonally, into 1-inch-long slices
2 tablespoons toasted sesame seeds (optional)
**Directions:**
1. Line a sheet pan with paper towels.
2. Marinate the sliced flank steak for 1 hour in the 2 teaspoons of oil, 1 tablespoon of soy sauce, and 2 tablespoons of the cornstarch.
3. Dredge the meat in the remaining ½ cup of cornstarch until lightly coated.
4. Heat the 2 cups of vegetable oil in a medium-sized, heavy-bottomed pot over high heat. Just before the oil starts to smoke (at 375-to-400 degrees Fahrenheit or 190-to-200 degrees Celsius), spread the flank steak pieces evenly in the pot, and let cook for 1 to 2 minutes, depending upon the heat of your oil. The cooked steak should be light golden-brown and crispy. Remove the cooked steak to the sheet pan lined with paper towels to drain.
5. Heat a large saute pan over medium heat. Add 1 tablespoon of the oil used to cook the flank steak to the pan. Add the garlic, dried chili flakes (if using), and ginger. Cook for 15 to 30 seconds, stirring constantly, until fragrant.
6. Add the broth (or water), brown sugar, and soy sauce. Bring the sauce to a simmer, and stir until the brown sugar is dissolved.
7. Let the sauce simmer for about 2 minutes, and then add in the cornstarch slurry mixture. Cook, stirring constantly, for about 1 to 2 minutes, until the sauce coats the back of a spoon.
8. Add the cooked flank steak and toss in the sauce until all the beef is well-coated. Cook for another 30 seconds, until the steak is heated through. All of the sauce should be clinging to the beef. If you find the sauce is a little thick, add more broth or water, 1 tablespoon at a time, to adjust the consistency of the sauce to your liking.
9. Garnish with cut green onions and toasted sesame seeds, if desired. Serve over rice
jbuzolich: This looks good but it does not look like any Mongolian beef I have ordered before in any restaurant. I’m not sure what to call it but definitely should have vegetables too.
temka1337: Am Mongolian, have never eaten this food.
confused_dwarf: So for oil in the first step…30 or 40 weight? Mobil 1 ok?
mr_bigmouth_502: Hey, that looks kinda like ginger beef
halite001: “Ahh Chopsticks!”
*scoop*
*facepalm*
MelkorLoL: Needs more cornstarch
lolabuster: needs more corn starch
FrankManic: I’m suspicious. Whenever I see photos from people travelling in Mongolia they always seem to get served chunks of boiled goat.
Eliijahh: The typical corn starch based luncheon of the common mongolian. After tending to their corn crops, for which Mongolia is widely known, they enjoy this meal at breakfast, lunch and dinner.
kelshall: Mongorian beef
ss0889: I have never ordered mongolian beef and received something even remotely sweet. Except at that travesty of a “restaurant” pf changs, maybe. I dunno what this is but it isn’t mongolian beef.
I thought there’s a pretty standard Chinese brown sauce recipe that gets put on, and it’s basically a ginger garlic soy sauce based brown sauce
SorbetTorpedo: Very good recipe but came out very starchy. 🙁
Spore2012: I work at a chinese restaurant. This is completely wrong. And looks like nothing I’ve ever ordered at for mongolian beef anywhere. Where are the onions cooked in? Why is there sesame on it? Why is it battered?
First of all they just take the 1-5mm cuts of beef and boil them in oil. Then they have the savory sauce which iirc, is soy and garlic and pepper and salt.
They do not use cornstarch at all or deep fry the meet to bread it anywhere in the recipe.
Next step is light oil in the wok, and sliced white onion and green onion leeks about 3 inches long. brown it a little. Then they throw the meat in and the sauce and mix it all up.
That’s pretty much it. Much easier, probably healthier and tastier.
PS- You can skip the boiling in oil part too, just takes longer to cook the meat in light oil and keep flipping it around until browned.
floydbc05: It’s deep fried beef in a sugary chicken stock based sauce. In what way is this even remotely Mongolian beef?
CaptainBegger: This would’ve been really useful when I fucked up my beef 2 days ago. Cut them into cubes and not strips so the insides were all chewy and not fun to eat. Looking forward to trying this recipe again.
Stompedyourhousewith: a thing martin yan did, and applies here, is after you cut the meat with a cleaver, and the meat is still stuck to the knife is to slam it down. this tenderizes it some
https://www.youtube.com/watch?v=0kB_Gl_8v-4
igotnohoes69: no onion or green onion? wtf is this scam!
bobnobjob: Show this to a mongolian and you will deeply offend them
Yaliw: Mongolians didn’t have access to corn…
theswissasian: I was in the mongolian backcountry for a month and damn.. I wish we had anything close to this.
I ate just goat, yak, and sheep, and their respective milk products. Didn’t touch lamb for months afterwards.
NSFWies: man that is a plain recipe
1. use bragg liquid aminos instead of soy sauce. you taste more. if you use soy sauce, it just seems salty and boring, compared to braag
2. add one egg to the marinade to help give the beef a coating. also, don’t use the 2nd round of corn starch.
3. add ginger and scallion whites to that sauce cook
4. use some cooking sherry too. maybe 1tbsp per batch, in the sauce cook.
5. add the scallion greens right before servring
Thedirtybro: The knife cuts ain’t right
IGoogledmyusername: Itt cornstarch
ID_Clare: Gloves please.
A-Lav: Don’t eat it! You eat Mongolian beef, you shit your pants for five days!
Harepuz: OH! Herro Mongorians!
English_Baggie: i saw this and thought of South Park The Stick Of Truth…
RibosomalTransferRNA: DAMN MONGORIANS RUINING MY SHITTY FUCK
AlrightyAlmighty: When you’re finished cooking, don’t forget to sprinkle some cornstarch over the dish
theRealTedHaggard: Corn starch ruins perfecty good meat. I bet it would taste better with the meat, cooked in some butter, salt and pepper.
myhihi1: Don’t they want some more beef with their cornstarch?
riceputin: ITT: Westerners who think this is Asian food…
kratomrelapser: [yum](https://www.youtube.com/watch?v=afnJbdT4t5g)
caveat_cogitor: Mongolian beef should have no corn starch/batter whatsoever. This is a different dish that should have a distinct name.
whatevers1234: You forgot to dump more Corn Starch all over it at the end.
kaufe: All American Chinese food has brown sugar. Dinner shouldn’t taste like candy.
Mentioned_Videos: Videos in this thread:
[Watch Playlist ▶](http://subtletv.com/_r7ag07v?feature=playlist&nline=1)
VIDEO|COMMENT
-|-
[Freaky Eaters Corn Starch Addict (Full Episode) Only Human](http://www.youtube.com/watch?v=gLi75t2IoTM)|[+4](https://www.reddit.com/r/GifRecipes/comments/7ag07v/_/dp9zoyk?context=10#dp9zoyk) – http://www.youtube.com/watch?v=gLi75t2IoTM
[Stupid Mongolians – SouthPark](http://www.youtube.com/watch?v=afnJbdT4t5g)|[+4](https://www.reddit.com/r/GifRecipes/comments/7ag07v/_/dp9r1zs?context=10#dp9r1zs) – yum
[Chinese French Fries (ganbiantudousi)](http://www.youtube.com/watch?v=o7ERp2uf1V4)|[+2](https://www.reddit.com/r/GifRecipes/comments/7ag07v/_/dpa3tl0?context=10#dpa3tl0) – I mean, he basically said it all. Still:
[How to cut and tenderize beef, Martin Yan Part3](http://www.youtube.com/watch?v=0kB_Gl_8v-4)|[+2](https://www.reddit.com/r/GifRecipes/comments/7ag07v/_/dp9ytky?context=10#dp9ytky) – a thing martin yan did, and applies here, is after you cut the meat with a cleaver, and the meat is still stuck to the knife is to slam it down. this tenderizes it some
[The Mongols](http://www.youtube.com/watch?v=MeCEwmq7h5o)|[+1](https://www.reddit.com/r/GifRecipes/comments/7ag07v/_/dp9z3wz?context=10#dp9z3wz) – Cue the Mongoltage!
I’m a bot working hard to help Redditors find related videos to watch. I’ll keep this updated as long as I can.
***
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ImWrongYoureRight: OP got that beef looking like intestines.
Sanash_G: I hate the word, “minced”
welshdude1983: what is corn starch called in the uk?
Maureen-ponderosa: Why wouldn’t you use beef broth in the sauce? Seems strange to use chicken broth in a beef dish 🤔
SpaceFloow: How come every recipe that hits the frontpage have sugar in it?!
Is big sugar paying reddit to get these to the frontpage?
It’s a god damn conspiracy I tell ya!!
SniperX876: Riki Lake!
enigmavegeta: Wash your hands
MsDiva: good lord. no wonder I feel like shit after eating it.
This is an example of naturally over-processed food.
Beef in salt-syrup oil….got it.
sabinilegitim: Wow
huggalump: welp, I’ve subbed to a new subreddit
Adr3am3rs: I’m no debating cook. I’m tasted patron. I’ll try a piece but leave the whole plate beside me, just in case 😂
JesusThDvl: Please don’t add cheese. Please don’t add cheese. Yes, no cheese!
