For today, we will be cooking Mongolian Beef. These are the ingredients that we will be using for this recipe. Beef that we have sliced thinly. Soy sauce. “Dahon ng Sibuyas” (Onion Leaves). Water. Brown Sugar. Cornstarch. We will also be using ginger and garlic. Aside from these ingredients, we will also be needing cooking oil, salt and ground black pepper. Here is the complete list of the ingredients together with their respective quantities. If you are now ready? Come and let’s start cooking. We will be adding salt and ground black pepper here in our beef. Then, we will just be mixing it. Just make sure that our hands are clean because it’s easy to mix it by hands. But we can also use gloves just like what I’m using now. Now, we will add the corn starch. What I am using here is 4 tablespoons of cornstarch. For a pound of beef, we will be needing 4 tablespoons of cornstarch. We need to mix it thoroughly. Just make sure that the beef is fully coated with cornstarch. Just as I remember, when it comes to the beef, we can use here the flank steak. Just sliced it thinly. Or any soft cut of beef such as sirloin or tenderloin. What’s important in here is that we have sliced it thinly for faster cooking. We will set it aside for about 12 minutes, for the ingredients to stick into the beef. What we will do is to heat a cooking oil on a wok wherein we will be frying the beef. We need to deep fry the beef that is why we are using plenty of oil.. We will be placing the beef into the heated oil one at a time. The frying would only be quick because once it took too long, the beef might hardened. We will be frying each side of the beef for a maximum of a minute and we will flip it upside down later on. Make sure that we are using high heat while frying. After 1 minute, we will now turn the beef upside down. Since we have sliced the beef thinly, this would be quick to be cooked. Just as the same procedure, we will just continue to fry the other side for about a minute. Then after, we will just get a plate which we will be putting a paper towel in it. The paper towel would be absorbing the excess oil. We will just get a skimmer which in this case we call it spider strainer to get all the beef we have fried. After this, we will just continue to fry the remaining beef. Now that the beef had been cooked, we can set it aside first and we should not throw the oil that we have used yet. We will just set it aside since we will be using it later on. Using a clean wok or pan, we will be puting cooking oil in it. We will now be making the sauce of our Mongolian Beef. We just need to heat up the cooking oil and when it had heated up already, we can now place the ginger. This is the minced ginger wherein we have just sliced the ginger into tiny pieces. We can now add the garlic. We have just done the same to the garlic. This is minced wherein we have also just sliced it into small pieces. When we saute garlic, we usually wants it to be browned. But for this instance, we do not need it. What I will do is, the moment I have placed the garlic, I will mix it so that its taste would combined with the oil. After that, we can now add the “toyo” or soy sauce. Once we have already added the soy sauce, it would prevent the garlic to turn into brown. We will now mix it thoroughly and let the mixture boil. Now, we will be adding the “asukal na pula” or the dark brown sugar. We just need to mix it to dillute the sugar completely. Then, just let it boil. Once it had boiled up, we will be adding water in it. After we have added water, we will let it boil again and cooked it in medium heat for about 2 to 3 minutes. We will be using cornstarch since we need to thicken the sauce. What we will do with the cornstarch is that we will be putting water in it and mix it thoroughly. We will pour in half of the cornstarch mixture into the sauce we’re cooking. After we have placed it, we need to stir it. What the cornstarch with water does is that it thickens our sauce. As you would notice, the sauce would gradually thickens while we are stirring it. Although the sauce is gradually thickening, I think this is not enough yet. That is why we will be adding the remaining cornstarch and water mixture. We will just be emptying it all out then mix it again. It’s important that we will mix it right away after we have added the cornstarch mixture. It is because it wouldn’t mix in with the sauce if we don’t mix it. This is what we are intending to do. Just the right amount of thickness of the sauce. We will just transfer the sauce into a bowl and then we would continue cooking. We will be placing 2 tablespoons of cooking oil into a clean wok or pan which we will just reuse the oil that we have used earlier. We just need to heat it up and then we will stir fry the beef that we have cooked earlier. We will add here the scallions or “dahon ng sibuyas”. Only half of it is what I have placed for now. We just need to stir fry it for 2 minutes, then, we will be adding the sauce. Once we have placed the sauce, make sure that we have mixed it thoroughly. It is important that the beef slices will be coated in sauce. While we are cooking it, you can notice that the sauce will gradually thickens. Once it happens, we can now add the remaining scallions or “dahon ng sibuyas”. After that, we will just continue mixing it. We just need to cook it for about a minute more. After that, we will transfer it into a serving plate so we can now serve it. This is now our Mongolian Beef. We will now taste our Mongolian Beef. I am now excited since I haven’t made this dish I think for about 6 months already. Mmm~ It is so flavorful. (Giggles) As you would know, what I like with Mongolian Beef is its rich taste and flavorfulness. If we have cooked it right, this wouldn’t be hard to chew. What we are using here is sandwich steak but we can also use flank steak here. Just make sure that we have sliced it thinly so that it would not take long to make it tender. The secret in stir fry dishes is that, as much as possible, the meat should be of good quality and it is thinly sliced. Mmm~ Delicious. This is really delicious. For those who are fond of spicy foods, you could also add hot sauce in here which I bet you would like. This is just so simple and quick to prepare right? It just seem so complicated if we will take a look on the dish. But now, you know now how to cook it. I bet you can do it on your own homes. And for now, we will be making our greetings. Hello to Kaoro Fujima and Ana Koto. To Rochelle Habacon who has a message: I have been a fan of Panlasang Pinoy even when vlogging isn’t famous yet. (Wow. That has been a long time already Rochelle. Thank you.) Hello also to AH Mirdog26 and to Regine Pascua. To ReadyOrNotYT. Hello also to MixMixEm and to Katrina 9007. And her message was: You seem to have lose weight but infairness it suits you. (Thank you!) Another one. Hello to Mr. Lary Quinto and to Julius Galabo. To Reynalie Cohan and to Cecil Grace Matulac. Message of Cecil Grace: I salute you Vanjo Merano (That’s a complete name) for teaching us this delicious recipes that’s so easy to make and inexpensive. This one is from Jones Bollon, Bollon: Sir Vanjo. May I request the recipe for Shawarma Rice. I am fond of those and I like to taste a homemade and unique style of it. Thank you and Congratulations. (He is from Puerto Princesa, Palawan). Hello to Harley Quidette, to PreciousPeng28 and to Anj20. Thank you so much for your unwaivering comments and support in our videos. Also, don’t forget to visit the PanlasangPinoy.com which is our Blog. If you are always on Youtube, we also have a Blog, the PanlasangPinoy.com. That is where you can find the complete recipes of our dishes and the videos we have on Youtube are embedded on that site as well. It seems like a one-stop shop already. You can find there the complete recipe and the video as well. You can also find there different kinds of recipes that I’m sure your family would like. Thank you for watching this video and don’t forget to like it if you have liked our recipe. And if you are not subscribed yet, I am inviting you to subscribe here in our Panlasang Pinoy Youtube Channel. That would be a great of a deal for me. Thank you very much for watching and I hope to see you again on our next videos.