Mongolian Beef with Vegetables

This is almost as good as in the restaurant! It's nice and easy to make and tastes really good.

The marinade for the beef is unusual, but quite good. I add soy sauce to the marinade. I prepared this dish with a few vegetables to make an healthy meal.

I served this meal over brown rice.

I would recommend this dish if you wish to prepare a hearty and quick meal for your family.

Here, I will share the recipe with you and maybe give you some ideas.

Please don't hesitate to drop me any comments or questions regarding this recipe, I need it to improve my cooking in the future. Thank you :-)

Source: food.about.com modified by me

What you need:

1 lb sirloin or flank steak

Marinade:

• 1 egg white
• Pinch of salt - I didn't put any salt
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• 1 teaspoon soy sauce

Sauce:

• 3 teaspoon Hoisin sauce
• 2 teaspoon water
• 1 teaspoon dark soy sauce, I substituted with regular soy sauce
• 2 tsp rice vinegar, or 1 tablespoon Chinese rice wine or dry sherry
• 1/4 tsp chili paste, or to taste

Other:

• 1/2 tsp sugar, I substituted with brown sugar
• 1 cup oil for frying beef
• 1 teaspoon oil for stir-frying
• 4 green onions, sliced on the diagonal into 1-inch pieces
• 1 cup thinly sliced sweet onion
• 1/4 lb string bean, slice on the diagonal into 1-inch pieces.
• 1/2 cup carrot
• 1 garlic clove, minced

How to make it:

1. Slice the beef across the grain into thin strips. Add the marinade ingredients in the order given and marinate the beef for thirty minutes.
2. Mix together the sauce ingredients in a bowl and set aside.
3. When the beef has finished marinating, heat the wok and add 1 cup oil. When oil is ready, add the beef and fry until it changes color. Remove the beef from the wok and drain on paper towels.
4. Clean out the wok with a paper towel, and add 2 tablespoons of oil for stir-frying. When the oil is ready, add the garlic. Stir-fry briefly, and add green peas and carrots. Add the green onions.
5. Make a well in the middle of the wok by pushing the vegetables up to the side. Add the sauce and bring to a boil, stirring to thicken.
6. Stir in the sugar. Add the beef and combine with the sauce and vegetables. Serve hot.

Serves : 2

Preparation : 20 minutes

Cooking : 15 minutes

Pad Thai (Thai Stir Fried Noodles)

Usually we've ordered this dish at the our favorite Thai restaurant. This time, I tried to make my self.

I added spices to make the taste same as what we always eat at the restaurant.

Instead of sprinkle chopped peanuts on top of the noodles, I added and mixed peanut butter cream with the sauce.

I didn't use tofu in this recipe, but you could add it as you wish.

Feel free to substitute chicken with shrimp, beef or tofu for the vegetarian version.

Here, I will share the recipe with you and maybe give you some ideas.

Please don't hesitate to drop me any comments or questions regarding this recipe, I need it to improve my cooking in the future. Thank you :-)

Source : Food Network modified by me

What you need:

4 ounces rice stick noodles

1 cup sliced chicken

2 cloves shallots, minced

3 cloves garlic, minced

2 whole eggs, beaten

1 cup sliced cube tofu, I used medium firm Tofu

2 teaspoons salted cabbage

3 ounces bean sprouts, divided, I substituted with sliced cabbage

1 to 2 tablespoons peanut oil, for saute

salt to taste

Sauce :

1/3 teaspoon tamarind paste, I used ground tamarind

2 tablespoons fish sauce

2 tablespoons palm sugar

1 tablespoon rice wine vinegar

1 spoonful peanut butter (optional)

chili paste, I used sambal oeleg

Garnish :

1 lime, cut into wedges

1/2 cup roasted salted peanuts, chopped, divided (optional)

What you need:

Place the tamarind paste in the boiling water and set aside while preparing the other ingredients.

Combine the fish sauce, palm sugar, and rice wine vinegar in a small bowl and set aside.

Place the rice stick noodles in a mixing bowl and cover with hot water.

Set aside while you prepare the remaining ingredients. Once the other ingredients are measured out into separate bowls, drain the water from the noodles and set them aside.

Cut the tofu into 1/2-inch wide strips, similar to French fries.

Press the tamarind paste through a fine mesh strainer and add to the sauce.

Stir to combine.

Place a wok over high heat. Once hot, add 1 tablespoon of the peanut oil.

Heat until it shimmers, then add the tofu. Cook the tofu until golden brown, moving constantly, for no longer than 1 minute.

Remove the tofu from the pan to a small bowl and set aside.

If necessary, add some more peanut oil to the pan and heat until shimmering.

Add 2/3 of the scallions and then the garlic, cook for 10 to 15 seconds.

Add the eggs to the pan; once the eggs begin to set up, about 15 to 20 seconds, stir to scramble.

Add the remaining ingredients in the following order and toss after each addition: noodles, sauce, cabbage, shrimp, and 2/3 of the bean sprouts and peanuts.

Toss everything until heated through, but no longer than 1 to 2 minutes total.

Transfer to a serving dish. Garnish with the remaining scallions, bean sprouts, and peanuts. Serve immediately with the ground chili peppers and lime wedges. Enjoy!

Preparation : 15 minutes

Cooking : 20 minutes

Servings : 2-3 servings

Kung Pao Chicken

This is a good foundation recipe and the sesame oil gives it a great flavor.

I add onions, bell peppers and green peas.

Also, you can use the standard red pepper flakes; still gives the heat without the danger of biting into one of those big boys.

Makes a great meal served on rice.

Here, I will share the recipe with you and maybe give you some ideas.

Please don't hesitate to drop me any comments or questions regarding this recipe, I need it to improve my cooking in the future. Thank you :-)

Source : about.com modified by me

What you need:

2 boneless, skinless chicken breasts, 7 to 8 ounces each

Marinade:

2 teaspoons soy sauce

2 teaspoons Chinese rice wine or dry sherry

1 teaspoon sesame oil

1 1/2 teaspoons cornstarch

Sauce:

2 tablespoons dark soy sauce, I substituted with regular soy sauce

1 tablespoon Chinese rice wine or dry sherry

1 teaspoon sugar, I substituted with brown sugar

8 small dried red chili peppers or red pepper flakes

2 cloves garlic

2 green onions (spring onions, scallions)

4 tablespoons oil for stir-frying, or as needed

1/2 cup peanuts or cashews

a few drops sesame oil, optional

white pepper

How to make it:

Cut the chicken into 1-inch cubes. Combine with the marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.

While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.

Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds. Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.

Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.

Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds). Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.

Add the sauce to the wok. Bring to a boil. Add the chicken back into the pan. Stir in the peanuts and the green onion. Remove from the heat and stir in the sesame oil. Serve hot.

Preparation : 20 minutes

Serves : 3 serves

Cooking : 20 minutes