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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. The sauce is incredible and goes great over rice on its own. 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:

Not so much a recipe&8230; & Jo In the Kitchen More of a “why have I not been doing this for years?” post. Remember back when I made caramel sauce? For some strange reason, I haven’t made it since then. 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. Today, over a year and a half later, she makes it again following a new and improved Maangchi recipe, which the author proudly calls her best ever. 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.

Busy Mommy: An Iowa Mom Blog - StumbleUpon A pizza braid is very kid-friendly, easy on the wallet and extremely simple to make. My aunt and cousin first introduced me to them and I’ve been hooked ever since. The possibilities are endless of the varieties you could make (check out the Apple Dessert Braid!) Dan Dan Noodles 擔擔麵 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. Coca-Cola Cupcakes - StumbleUpon I don’t drink coca-cola. But I do eat it. Weird. 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.

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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. My wife mercifully let me pass on attending a wedding of an old family family friend, so I had the whole weekend alone in the apartment to get work done. I had some crazy projects planned including a mad braise of a cow tongue, but the first night alone was all about pure unrestrained male gluttony.

Bacon-wrapped Jalapeno Chicken Bites - StumbleUpon 610K+Add bacon to anything and it will fly off the table. That’s what a caterer once told me and I believe it. Certainly applies here. 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! Culinary Arts College & 100 Famous Restaurant Recipes You Can Replicate... Eating out is becoming a more and more popular phenomenon. With fast food taking only minutes out of a day and costing a few dollars, it can be convenient. Likewise, fine dining is also on the rise and can put a considerably larger dent in your wallet. But unless you were a master chef with a keen sense of taste, these recipes were lost to you. Until the internet came along and provided those with the ability to reproduce recipes and post them for the world to see. To that effect, we were able to gather 100 famous restaurant recipes you can recreate at home.

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.