hi hello everyone! Tonight we're cooking a crispy Mongolian Beef that's based off of a PF Chang's hack that I wrote last week. We're going to explore a few of the different ways this dish is made (including angus vs. flank steak, tianjin peppers, and more), plus the all important corn starch searing method that is well known for Mongolian Beef.

Bookmark the recipe here (out April 16th!), bookmark the stream here, and pick up the ingredients below if you want to follow along and cook dinner with me.

INGREDIENTS

• 8 oz beef tenderloin

• pickled daikon

• kimchi

• 1/2 cup bean sprouts

• 2 small carrots

• 6 shiitake mushrooms

• 2 eggs

• vegetable oil

INGREDIENTS (marinade)

• 4 cloves garlic

• 1 tbsp (about 1 inch) ginger

• 4 tbsp soy sauce

• 1/4 green apple

• 2 tbsp brown sugar

INGREDIENTS (sauce)

• 4 tbsp soy sauce

• 1 tbsp sesame oil

• 2 tbsp fish sauce

• 2 tbsp dry sake

• 3 tbsp gochujang

• 2 tbsp kimchi brine (or 1 tbsp rice vinegar)

• 2 cloves garlic

• sesame seeds

• kosher salt