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Mongolian Beef

Mongolian Beef
THIS DISH IS SO GOOD. I found it on Pink Bites and I can’t say enough good things about it. It tastes exactly like something that you’d get at a Chinese restaurant. Mongolian beef is Kramer’s favorite thing to get when we go out for Chinese, so I was really happy that I was able to recreate his favorite dish! I can’t wait to make this again. Your ingredients. I used cube steak, but you can use whatever cut of meat you’ve got, mostly. Sprinkle the cornstarch over the sliced beef. Shake of the excess cornstarch in a colander or mesh sieve. Add the ginger and the garlic to the pan. Then add the soy sauce, water, brown sugar and red pepper flakes. And transfer to a bowl. Cook the meat in the same pan until no longer pink. Add the sauce back to the pan. Serve over rice and enjoy! Mongolian Beef For the meat, make sure the steak slices are dry by patting them with a paper towel. Share This Recipe:

Beef Bulgogi with Ssamjang | Sushi Bytes – Essays inspired by food and travel, by Websushidesign I love bulgogi. When made well, it’s tender, sweet, and delicious, especially when paired with Korean sticky rice and good kimchi. Ren last made beef bulgogi exactly 563 days ago, the results for which I posted HERE. The recipe she used back then was developed by her favorite Korean food blogger, Maangchi. As good as Maangchi’s recipe already was, Ren managed to make it even better by dhungar-smoking the beef prior to cooking, just to give it an extra layer of smokey flavor. Tasting first-hand how it improved upon an already terrific recipe, I can’t argue with the results. A glimpse at the dhungar smoking process mentioned above. The finished product. Just bulgogi According to Maangchi, a great beef bulgogi hinges on three things – a choice cut of meat, a good marinade, and the proper cooking technique. *Original recipe from maangchi.com. 1 pound of beef tenderloin, sliced thinly into 1/2 inch x 2 inch pieces, around 1/8 inch thick For marinade INGREDIENTS (Makes four servings)

Dan Dan Noodles 擔擔麵 | Yi Reservation Happy Holidays and thank you all for participating the Holiday Gift Certificate Giveaway! Don’t forget to check out the winner announcement here! Holidays are all about family, friends, and delicious and fun food. For many Chinese families, that means 1) hosting a hot pot party or 2) attending a hot pot party at someone else’s house. For me, since I am not seeing my folks this year, I’ll mostly likely keep my Christmas really low key and cook some simple but comforting Sichuan dish such as Dan Dan Noodles (aka Dan Dan Mian, 擔擔麵, or 担担面) For those of you frequent Sichuan (Szechuan) eateries, you probably know that Dan Dan Noodles is arguably one of the must-try dishes at any Sichuan restaurants. In Sichuan, I grew up eating authentic Dan Dan Noodles which are somewhat different from the versions served in the States. Unlike this Char Siu (Chinese BBQ Pork) Noodle dish, Dan Dan Noodles are traditionally not a soup noodle dish. A note about the noodles. Step by Step Illustration Notes:

Beef with Snow Peas This is not a Thanksgiving recipe. I repeat: This is not a Thanksgiving recipe. You’ve probably already figured that out by now. I was cooking my Thanksgiving recipes yesterday–chopping and rinsing and brining–and out of the blue, I knew. I knew. It came to me in a vision. I have long since stopped trying to ignore visions of words written on bright white walls. What about you guys? Oh. Never mind. Let’s just make the beef with snow peas and forget this ever happened…okay? My favorite meat for stir fry is flank steak, because it remains so, so tender when you slice it very thin. Look at that beautiful, beautiful beef. Yes, I’m married to a cattle rancher. Grab some soy sauce. Some sherry…(either cooking or regular sherry is fine.) Brown sugar. Some minced fresh ginger. Sometimes I slice the peel off of ginger, take a big whiff, and can’t believe what I’ve just experienced. Rosemary Cilantro Lemongrass I close my eyes and want to die from bliss when these scents enter my world. And the ginger.

The Butter Steak: What's the Best Way to Cook a Steak? I'm not interested in carbonizing the surface of the meat. To me that ruins the flavor. - Alain Ducasse It was a bachelor weekend of sorts. This should have been a simple meal, one requiring little skill beside turning on the stove and plopping a pan on a burner. My initial thought was to mimic the technique nearly every serious steak house in the Midwest does: broiling it under an inferno. But I was a little taken aback by what I read. And it's science that I don't quite understand. Though I am intrigued by the science, what honestly sold me was the serious food porn on eGullet's site. It would require skill and care. Still I had my doubts. I adjusted the cooking times, hoping that I could still get a nice a rare steak, but I was just a little off. The Butter Steak 1 16-ounce Ribeye 2 tablespoons butter 2 cloves garlic salt and pepper I set an iron skillet over medium heat. I cooked it for about 5 minutes until it had rendered a decent amount of fat.

Korean Beef and Rice Recipe I will be the first to admit that I am a lazy cook. I would much rather throw a couple of ingredients in my crock pot and let it do all the work than slave over my stove top at the end of the day to get dinner ready. When I wake up in the morning, I take a few minutes to put some stuff in the slow cooker and bam! Dinner is done! But what happens when you forget to throw those ingredients in the slow cooker?! And 5 pm rolls around and your kids are whining because they are hungry and you are tired after a long day . . . it's like a mom's worst nightmare!!!! {Please tell me that I'm not the only one this happens to!} Well, we had this exact situation at our house the other night . . . so I jumped on Pinterest, did a quick search for "ground beef" and it pulled up this recipe. So if you ever find yourself in need of a quick meal that can be thrown together in one episode of Mickey Mouse Clubhouse, this is the recipe for you! Korean Beef Ingredients: Rice, cooked Directions:

Behind the Bites: SOS: Creamed Beef Over Toast Chipped beef is made from top and bottom round, sirloin tip and knuckle. The cuts are brined, dried and sliced thin or “chipped.” The products resistance to decay and lightweight make it the perfect product for soldiers. In World War II the beef was used as the main ingredient of a cream gravy to smother toasted bread so often that the soldiers gave it a very raw nickname: Shit on a shingle. For years, My family ate creamed beef over toast and I had no idea of it’s naughty nickname. It was always a brunch favorite in our house. BEHIND THIS BITE The introduction says it all. Eat well, cook often ... THE RECIPEServes 4; 20 minutes 1/4 C Unsalted butter 4 oz Chipped beef chopped 1/4 C Flour 2 C Milk 1 tsp Salt 1 tsp Fresh cracked black pepper Start gravy, make toast While making beef mixture toast 8 slices of bread. Thicken gravy, serve Add milk to skillet and stir until well incorporated.

Grilled Ribeye Steak with Onion-Blue Cheese Sauce Good grief. Help me. Help me now. This was delicious. Good steaks do not need sauce. You’ll absolutely love it. Grab a large onion. Cut it in half from root to tip… Then peel off the outer layer and make relatively thick slices. Melt 1/2 stick (4 tablespoons) butter in a heavy skillet over high heat. When it’s all melted… Throw in the sliced onions. Stir them around, then let them sit and cook over high heat. Meanwhile, grab a ribeye steak—whatever thickness you like. Heat up the grill outside, or be lazy like me and heat up a grill pan. Since the sauce is so flavorful, all we need to do with the meat is season it with salt and pepper. Throw it diagonally on the grill pan, and season the other side. While the steak cooks, go ahead and make the (very easy) sauce. Turn the skillet with the onions down to low heat… Then pour in 3/4 to 1 cup heavy cream. Ask for forgiveness while you’re at it. You’re gonna need it. Heat it all up… And stir it gently as it cooks. Ahhh. But I’m about to go one better. Easy

Cocoa and Coffee encrusted Steak with Chocolate Chipotle BBQ Sauce Have a big night in! Avoid the crowds the flowers and the cheap red heart boxes. It’s not often you cook a big extravagant meal at home for your lover. You don’t need any special equipment for these recipes just quality ingredients and a sturdy pan will do. Be relaxed and have fun, plus you don’t have to go far to make it to the bedroom! Cocoa and coffee encrusted steak, chocolate chipotle bbq sauce A fun and sexy Valentines dinner in your own home Ingredients 2 6-8 ounce steaks of your choice, filet or rib-eye work great Grapeseed or high-heat cooking oil 2 Tablespoons unsalted butter 1 Sprig of rosemary 1 clove of garlic, smashed Chocolate chipotle BBQ sauce (recipe below) Rub 1 Tablespoon black peppercorns 1 Teaspoon kosher salt 1 Teaspoon espresso powder 1 Tablespoon cacao nibs Frizzled Onions 1 Spanish onion, shaved 1/8in thin on a mandoline 2 cups Buttermilk 1 cup all purpose flour 1 Teaspoon kosher salt ¼ teaspoon cayenne pepper 3 cups grapeseed or high temperature oil Instructions 1. 1.

30-Minute Mongolian Beef Recipe Thin slices of flank steak, minced fresh garlic and ginger, dark brown sugar and soy sauce. Toss it all together and 30 minutes later you’ll be chowing down on a DIY take out takeout, instead of waiting for the delivery guy. The key to mastering classic Chinese food flavor at home is a technique known as velveting, which is essentially an egg white, cornstarch and sherry marinade that preserves the moisture of the meat. This recipe includes an abridged version of velveting that still delivers tender slices of steak bathed in a rich reduction of soy sauce and brown sugar. Craving Chinese but not a fan of beef? Go the sweet and spicy route with my Crackerjack Shrimp or kick back with Crispy Baked Orange Chicken Wings. The KitchenAid giveaway is still open for entries, so swing by Monday’s post to leave a comment for your chance to win a 5-quart stand mixer in the color of your choice!

Steak au Poivre - The Showstopper I have a comment on this comment, then I have a comment for the OP. To Amy: Removing to foil is simply a way to keep the steaks warm whilst resting (FOR 5 MINUTES AT LEAST… ALWAYYYS!). When the OP says remove to foil, he/she doesn’t mean to wrap them tightly. To the OP and to anyone else who decides to try ‘flambe’: It is important to note: When you add cognac or any other high proof liquour to a hot pan, then ignite, you are not burning the alcohol itself, per se. - Never light alcohol while there is an open flame/heat source. - Notice how in the OP, they remove the pan from the stove and then light. - Keep a heavy lidded pan nearby, just in case things Do go awry (if you follow the first 2 tips, they won’t) - Always have at least an ABC rated fire extinguisher within arm’s reach I would like to add on a personal note, I LOVE steak au poivre. As far as the recipe goes, I would recommend spooning off all but a tablespoon of fat from the pan, before deglazing with the cognac.

Take-out at Home: Mongolian Beef Ordering take-out can get expensive and who knows exactly what is in that plastic or Styrofoam container they hand you. After some research* I’ve found that Panda Express’ Mongolian Beef has 1000 mg of sodium per serving. PF Chang’s Mongolian Beef has 1340 mg of sodium per serving. Pei Wei’s Mongolian Beef has 1400 mg of sodium per serving. Its recommended that you do not consume more than 1500 mg of sodium daily. For those reasons (I mean 1400 mg of sodium, really!? *All nutritional information was found via the respective company website. Recipe Rundown Taste: I love the distinct flavors of garlic and ginger paired with the savory soy sauce, sweet brown sugar, and hot pepper flakes. This recipe can easily be doubled to serve 4. Ingredients: 2/3 lb. flank steak, sliced across the grain 3 Tbsp. corn starch 3 tsp. canola oil, divided 1/2 tsp. grated ginger 2 cloves garlic, minced 1/3 cup low-sodium soy sauce 1/3 cup water 1/4 cup brown sugar 1/4 tsp. Directions: 1.

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