Mongolian Beef

A crispy homemade version that's less sweet and more flavorful than restaurant versions you're probably used to. Delicious! Thank you The Woks of Life

8 ounces flank steak(225g, sliced against the grain into 1/4-inch thick slices)
1 teaspoon vegetable oil (plus 1/3 cup for frying)
1 teaspoon soy sauce
1 tablespoon cornstarch (plus 1/4 cup, divided)
2 tablespoons brown sugar
1/4 cup hot water (or hot low sodium chicken or beef stock)
1/4 cup low sodium soy sauce or 1 1/2 tablespoons water and 2 1/2 tablespoons regular soy sauce
1/2 teaspoon ginger (minced)
5 dried red chili peppers (optional)
2 cloves garlic (chopped)
1 tablespoon cornstarch (mixed with 1 tablespoon water to make a slurry)
2 scallions (cut into 1-inch long slices on the diagonal)

• Combine the sliced beef with 1 teaspoon oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch.
• Marinate for 1 hour. 
• The beef should still be moist after it has marinated. If it looks too dry, add a tablespoon of water 
• Dredge the marinated beef in the remaining 1/4 cup of cornstarch until lightly coated.
• In a small bowl, mix brown sugar and hot water (or low sodium chicken or beef stock) until the sugar is dissolved. 
• Mix in 1/4 cup low sodium soy sauce. 
• If you don't have low sodium soy sauce, substitute 2 1/2 tablespoons regular soy sauce and 1 1/2 tablespoons water.
• Heat 1/3 cup vegetable oil in the wok over high heat. 
• Just before the oil starts to smoke, spread the flank steak pieces evenly in the wok
• Sear for 1 minute 
• Turn over and let the other side sear for another 30 seconds. 
• Remove to a sheet pan. tilted slightly to let the oil drain to one side
• The beef should be seared with a crusty coating.
• Drain the oil from the wok, leaving 1 tablespoon behind, and turn the heat to medium-high. 
• Add the ginger and dried chili peppers, if using. 
• After about 15 seconds, add the garlic.
• Stir for another 10 seconds and add the premixed sauce.
• Let the sauce simmer for about 2 minutes 
• Slowly stir in the cornstarch slurry mixture. 
• Cook until the sauce has thickened enough to coat the back of a spoon.
• Add the beef and scallions and toss everything together for another 30 seconds. 
• There should be almost no liquid, as the sauce should be clinging to the beef. 
• If you still have sauce, increase the heat slightly and stir until thickened. 
• Plate and serve with steamed rice

Honey Garlic Salmon

Salmon fillets seared to perfection and coated in a sweet and savory honey garlic sauce. The perfect easy and healthy dinner for a busy weeknight! Thank you Dinner at the Zoo

1 1/4 pounds salmon fillets
2 teaspoons olive oil
salt and pepper to taste
4 cloves garlic minced
1/4 cup water
1/4 cup low sodium soy sauce
3 tablespoons honey
2 teaspoons cornstarch
1 tablespoon chopped parsley
lemon wedges for serving

• Heat the olive oil in a large pan over medium high heat. 
• Season the salmon with salt and pepper to taste.
• Place the salmon skin side up in the pan. 
• Cook for 4-5 minutes per side or until cooked through.
• Remove the salmon from the pan and place on a plate. 
• Cover with foil to keep warm.
• Add the garlic to the pan and cook for 30 seconds.
• Add the water, soy sauce and honey to the pan; bring to a simmer.
• In a small bowl, whisk together the cornstarch with 1 tablespoon cold water.
• Slowly pour the cornstarch mixture into the pan and whisk to combine. 
• Bring to a boil and cook for 1 minute or until sauce has just thickened.
• Return the salmon to the pan and spoon the sauce over the top. 
• Sprinkle with parsley and serve with lemon wedges if desired.

Ginger Garlic Baked Chicken

This baked chicken recipe is so easy and delicious. The chicken drumsticks are marinated and oven baked to juicy goodness! Thank you Rasamalaysia

1 1/2 lbs chicken drumsticks
1 piece ginger, peeled and chopped (2-inch)
5 cloves garlic, peeled and chopped
1 1/2 tablespoons soy sauce
1/2 tablespoon oyster sauce
1 tablespoon honey
1 teaspoon sesame oil
3 dashes white pepper
1 pinch Chinese five-spice powder, (optional)
1 pinch salt

• Pre-heat the oven to 375F.
• Rinse the chicken and pat dry with paper towels. 
• Add the ginger and garlic to the chicken and gently rub them on the chicken. 
• Add the rest of the ingredients to the chicken, stir to mix well so the chicken is nicely coated 
• Set aside to marinate for at least 30 minutes or best for 2 hours in the fridge.
• Arrange the chicken on a baking sheet lined with parchment paper 
• Bake for 30-40 minutes in the middle of the oven, or until the surface turn golden brown, slightly charred and inside is cooked through. 
• You may cover the chicken with aluminum foil to prevent the surface from getting too dark. You can do that in the middle of baking the chicken, once the chicken surface has turned dark but the inside is still not cooked
• If the ginger and garlic are burned on the surface of the chicken, scrape them off before serving.
• Serve warm.

Crockpot Mongolian Beef

This Crockpot Mongolian Beef is easier than getting takeout. Just throw a few ingredients in the crockpot, and come home to a wonderful asian inspired meal. Thank you Once a Month Meals

 

1 ½ pounds Flank Steak, sliced

¼ cups Cornstarch 

2 tablespoons Olive Oil

½ teaspoons mince Garlic, Cloves

½ teaspoon fresh grated Ginger

¾ cups Soy Sauce

¾ cups Water

¾ cups Brown Sugar

½ cups grated Carrot

⅓ cups slice Green Onion (Scallion)

 

• Coat flank steak pieces in cornstarch.
• Add remainder of ingredients to crockpot and stir well to combine.
• Place flank steak into the crockpot
• Cook on high for 2-3 hours or on low for 4-5 hours