SECRET INGREDIENT MONGOLIAN BEEF

You will never ought to order takeout Mongolian Beef once more with this fry of tender beef saturated within the most-lick-the-plate delicious, multidimensional sauce ever – dead a fast and simple stir fry!

 This can be your new favorite Mongolian Beef recipe?

While I can’t represent you – nonetheless – I don’t exaggerate once I tell you this can be one in every of my favorite Asian dishes to this point.  And Patrick’s.  “This is wonderful.  Not simply wonderful just like the flavors are dedicated however wonderful like I might eat this on a daily basis wonderful.”

Met too Apostle, me too.



This Mongolian Beef doesn’t simply style of classic soy, refined sugar, garlic and ginger, however gets a kick of tang from hoisin (like Chinese Barbeque sauce, sweetness of mirin (sweet Chinese cookery wine) and is flat-top off by the “secret ingredient”…

Asian Sweet Chili Sauce! when researching many various Mongolian Beef recipes (none of that need Sweet Chili Sauce), I created a version while not the Sweet condiment and whereas it absolutely was smart, it absolutely was missing the “Oh My YUMMY” (OMY) rave issue. thus I cut the refined sugar and supplemental the complexly delicious Asian Sweet condiment in its place and currently this sauce is off the OMY charts.

If you aren’t acquainted with Asian (sometimes says “Thai” on the label)  Sweet condiment, it's sweet, with a touch of spice and jam-choked with flavor from a mixture of red chilies, onion, garlic, rice vinegar, refined sugar and fish sauce.  Basically, an entire ton of my favorite everything in one bottle.And currently complete ton of my favorite everything in one fry.


While the tantalizing sauce makes this dish, it might simply be unmade while not soften in your mouth beef. however this beef is nothing in need of crazy tender and flavourful from one easy step of coating your beef during a very little soy and starch before stir cooking.  The starch binds the soy to the meat for additional flavourful beef and provides a protecting coating from the warmth to stop toughening of the outer layer of meat whereas it cooks.Quit tender.

Oh My toothsome Secret Ingredient Mongolian Beef. the most effective currently not-so-secret fry that's thus wonderful you only would possibly wish “to eat this on a daily basis.”

SECRET INGREDIENT MONGOLIAN BEEF

Serves: 4-6

INGREDIENTS

• 1 pound flank steak, cut across the grain into 1/8" thin slices, then cut into 2” length pieces*
• 1 tablespoon soy sauce
• 1/4 cup cornstarch
• 
  Stir Fry****
• 3 cups broccoli florets
• 1 red bell pepper, thinly sliced then cut in half
• 2 green onions, chopped
• 6 garlic cloves, minced
• 1 tablespoon freshly grated ginger
• 
  Sauce
• 1/2 cup low sodium soy sauce
• 1/2 cup water
• 1/3 cup brown sugar, packed
• 1/4 cup Asian sweet chili sauce (like Mae Ploy)
• 2 tablespoons mirin/sweet Japanese rice wine (looks likeTHIS) or dry sherry
• 1 tablespoon quality hoisin sauce like Lee Kum Kee or Kikkoman
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons cornstarch
• 1-2 teaspoons sriracha/Asian hot chili sauce
• 
  Garnish
• Green onons, chopped

INSTRUCTIONS

1. Add beef to a large freezer bag along with 1 tablespoon soy sauce. Toss to evenly coat. Add 1/4 cup cornstarch and toss to evenly coat. Let sit at room temperature 30-60 minutes.**
2. Whisk the sauce ingredients together in a small bowl. Set aside.
3. Heat 1 tablespoon olive oil a large nonstick skillet over high heat until very hot and sizzling. Add beef to the skillet and break up any clumps; cook without stirring for 1 minute, then stir and cook until beef is browned and almost cooked through, about 1-2 minutes (it will cook more in the sauce). Don’t overcook or it won’t be as tender! Transfer beef to a large plate and cover.***
4. Add 1 tablespoon oil to the now-empty skillet; heat over high heat. Add the broccoli and saute for 30 seconds. Add 3 tablespoons water, cover pan, and lower heat to medium. Steam broccoli for 2 minutes.
5. Push the broccoli to the sides of the skillet and add 1 teaspoon olive oil. Add bell pepper, green onions, garlic, ginger, and sauté with broccoli 1 minute.
6. Return the beef to the skillet and toss to combine. Whisk the sauce to recombine then add to the skillet. Cook, stirring constantly, until the sauce is thickened, the beef is cooked and vegetables are crisp tender, about 1-2 minutes. Taste and add additional sriracha, sweet chili sauce, etc. if desired.
7. Serve with rice and garnish with fresh green onions.

NOTES

*Easiest to slice when partially frozen.
**The 30-60 minutes tenderizes the beef but if you don’t have the time, you can still make the stir fry - still coat in soy/cornstarch and just skip the resting time.
***If your skillet is small, cook in 2 batches.
****You can use any vegetables you would like in the stir fry and saute them with the red bell peppers EXCEPT if you are adding snow peas, add them after the sauce has thickened and cook them for about 1 minute or until crisp-tender. 
If you or only adding a few vegetables, you can increase the beef to 1 1/2 pounds and coat with 1 1/2 tablespoons soy and 6 tablespoons cornstarch.

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STICKY HONEY LEMON GINGER CHICKEN

Sticky gum in hair – unhealthy.  Sticky permanent glue projecting fingers along – terribly unhealthy.  Sticky things – terribly, very bad.  Sticky Honey Lemon Ginger Chicken – good…very good…amazingly good!

Sticky Honey Lemon Ginger Chicken is one in every of those meals that's thus surprisingly delicious i will like to eat its leftovers seven days per week. however that might never happen as a result of with this chicken there square measure never any leftovers.  In fact, Patrick couldn’t even look forward to Maine to complete taking footage before he had polished off nearly the whole meal. this can be a 100 percent candid shot of him caught within the act…

And I don’t blame him once Sticky Honey Lemon Ginger Chicken suggests that a sweet honey sauce with a splash of citrus and a small zing from the recent ginger dyspneal crisp, spiced and breaded  baked chicken morsels.

I used my favorite technique for breading Chinese chicken as in my Skinny General Tso’s Chicken and spiced the flour/cornstarch breading with ginger,onion ,salt ,garlic , paprika and pepper (the paprika is why the chicken is slightly red) then baked and grilled till crisp. as as delicious as cooked – even additional delicious.

Add the sticky lemon ginger sauce to the crisp ginger breaded chicken…

And mix, and keep combination, even once it doesn’t seem like the sauce can cover…

It can…its honey lemon ginger lusciousness will stick and coat each crevice of chicken.

Sometimes sticky may be a sensible thing…

A very sensible thing…

Aka thus surprisingly delicious there'll never ever be any leftovers.

PREP TIME

25 mins

COOK TIME

15 mins

TOTAL TIME

40 mins

 

Serves: 4

INGREDIENTS

• 1 1/2 pounds chicken breasts, pounded thin, cut into bite size pieces
• 2 eggs
• 2 tablespoons water
• Chicken Breading
• 1 cup flour
• 2 tablespoons cornstarch
• 1 tablespoon ground ginger
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 
  Honey Lemon Ginger Sauce
• 3 cloves garlic, minced
• 2-3 teaspoons freshly grated ginger*
• 1/2 cup honey
• 3 tablespoons fresh lemon juice
• lemon zest from 1 lemon
• 1 tablespoon rice wine vinegar
• 1 teaspoon cornstarch
• sriracha (Asian hot chili sauce) to taste

INSTRUCTIONS

1. Line a baking sheet with aluminum foil (for easy cleanup) and place a cooking rack on top; lightly spray cooking rack with cooking spray (if you don’t have a cooking rack, you can place chicken directly on foil that has been greased).
2. In a large bowl, whisk 2 eggs and 2 tablespoons water together. Combine Chicken Breading ingredients in large freezer bag. Dip the chicken pieces in the egg wash, let excess drip off (dabbing with paper towel if necessary) then place chicken in the flour mixture and shake until evenly coated. Evenly space chicken on cooking rack and lightly spray chicken with cooking spray.
3. Bake at 375 degrees for 10 minutes then move baking sheet 8-10 inches away from broiler and broil to desired crispiness (approximately 3-5 minutes). For extra crispiness, flip chicken over and broil the other side of chicken to desired crispiness, being careful not to burn chicken.
4. While the chicken is baking, heat 1/2 teaspoon coconut oil in a small saucepan over medium heat. Add garlic and ginger and saute for 30 seconds, Add the remaining Honey Lemon Ginger Sauce ingredients EXCEPT for the sriracha and whisk to combine. Bring sauce to a boil, then reduce heat and simmer until sauce thickens (approximately 2 minutes). Taste and stir in sriracha if desired.**
5. In a large bowl, toss baked chicken with Honey Lemon Ginger Sauce using a spatula until evenly coated. It will seem like not enough sauce, but keep mixing until it covers all the chicken.

NOTES

*Use 2 teaspoons for a more mild ginger kick - as for our house, we love 3t :)
**I don't add any sriracha to this dish but if you feel the sauce is too sweet, then add sriracha to taste.

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BAKED SWEET AND SOUR CHICKEN, PINEAPPLE CARROTS AND BELL PEPPERS

Please trust me when I say this is the best sweet and sour chicken I have ever had in my entire life!  Better than any homemade version, better than any take-out version, better than Trader Joe’s/Whole Foods/anything version… even better than any fried version!   (I can’t even guess how much healthier this must be than fried/takeout version, but its got to be monumental without sacrificing any taste!)

If you haven’t tried yet, YOU MUST TRY), it is often what I serve company, out of everything I could serve company!

It is also fabulous for company because after your prep is done, it simply bakes away, no last minute finishing touches or stress!

I was first introduced to a variation of this recipe from my older (and only) sister, who is anincredible cook!

My sister is the same sister who gave me a basket busting with 30 of her most favorite things for mine 30th birthday and the same sister who gave me her kidney last oct, which is also now one of my favorite things!!!   I have always looked up to my sister in every way possible and now feel so honored to always have a piece of her awesomeness with me – literally :)!    

My sister is not only responsible for my current well being, she is also almost single handedly responsible for my love of cooking.

I always liked to cook but when she gifted me a recipe binder at the beginning of my marriage for Christmas comprised of all of her tried and true recipes, it lit a fire within me.  After I cooked every recipe in the binder (and because they were all her favorites, they were all delicious and turned out great!), I wanted to cook more, much more.  So I started cooking new recipes almost every single night of the week and pretty soon, I started creating my own recipes almost every single night of the week.

Her baked sweet and sour chicken was always my favorite recipes from her binder.  I have played with it over the years, increasing the sauce, simmering the sauce, adding spices as well as pineapple, carrots and bell peppers so it has become a baked sweet and sour “stir fry” all in one baking dish!   The sweet and sour sauce is first simmered with onions and ginger and pineapple juice, to awaken and meld the flavors.   The chicken is then dredged in flour then breaded in spiced cornstarch which tenderizes and flavourizes (you don’t mind if I make up words do you?) the chicken as it cooks.

After the chicken is browned, the sauce is then combined with the chicken, pineapple, carrots and bell peppers and bakes for 50 minutes.  It might seem like a long time to cook chicken pieces, but in this magical 50 minutes, the sauce permeates the chicken and “stir fry” veggies and pineapple so each pillow of breaded juicy chicken and each and every pineapple, carrot and bell pepper piece seep with sweet and sour goodness – the perfect balance of of sweet and sour goodness, I might add.

After what seems like an impossible task of self control, the Baked Sweet and Sour Chicken with Pineapple, Carrots, and Bell Peppers is ready to be devoured when it has soaked up every last drop of the sweet and sour sauce.

When I make this Baked Sweet and Sour Chicken, I always think of my sister, and how she is such a generous, courageous, selfless person (did I mention she is also the perfect, patient mother to 5 children?).

When I eat this Baked Sweet and Sour chicken, I hope to become more like her, in more ways than just sharing matching kidneys.

So in honor of my sister , I give you Baked Sweet and Sour Chicken with Pineapple, Carrots, and Bell Peppers –  so you too can take part of her awesomeness with you.

BAKED SWEET AND SOUR CHICKEN, PINEAPPLE AND PEPPERS

Author: Delicious cooking Blog

Serves: 4-6

INGREDIENTS

• Chicken Breading
• 3-4 boneless, skinless chicken breasts (1 ½ pounds), cut in bite-size pieces)
• 3 eggs
• 1/2 cup flour
• 1 1/3 cup cornstarch
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon ginger powder
• 1/4 teaspoon onion powder
• 
  Sweet and Sour Sauce
• 1/2 cup pineapple juice (from 20 oz. pineapple tidbits can below)
• 1 cup red wine vinegar
• 1 ½ cups sugar
• 1/4 cup + 2 tablespoons ketchup (6 tablespoons)
• 1 small onion, diced
• 2 tablespoons soy sauce
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon ginger powder
• 
  Vegetables/Pineapple
• 1 (20 oz) can pineapple tidbits
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 cup carrots, sliced as THIN as possible (2-3 carrots)

INSTRUCTIONS

1. Add "Sweet and Sour Sauce" ingredients to a medium/large saucepan, stir and bring to a boil then reduce to a gentle simmer. Allow to simmer while you prepare the chicken and dice the vegetables, stirring occasionally (turn off if longer than 20 minutes). Note, the sauce will not thicken, simmering is to soften the onions and blend flavors.
2. Preheat oven to 350 degrees and lightly grease a 9x13 baking dish with non-stick cooking spray.
3. Whisk eggs together in a large bowl, set aside. Add ½ cup flour to a large freezer bag; set aside next to eggs. Whisk cornstarch, garlic powder, salt, pepper, ginger powder and onion powder in medium bowl; set aside next to flour.
4. Add chicken to eggs and coat, then remove, allowing excess to drip off, then add to freezer bag with flour. Toss until evenly coated then discard any extra flour. Add cornstarch/spices to the chicken in the freezer bag and shake until evenly coated.
5. Over high heat, heat enough oil (any kind) to generously cover the bottom of a large skillet until hot and rippling. Add chicken and cook 1-2 minutes per side, or until browned but not cooked through. (You may need to cook in 2 batches depending on size of your skillet). Transfer chicken to prepared 9x13 baking dish.
6. Add carrots pineapple and peppers to the sweet and sauce and mix until well combined. Pour sauce over chicken and stir until sauce/chicken/vegetables are evenly combined. Cook, uncovered for 50 minutes or until sauce, stirring occasionally.
7. Serve over rice. Enjoy!

NOTES

**If your chicken breasts are extra thick (like the ones from Costco), I recommend tenderizing/flattening with a meat mallet or the side of a large can beforehand)

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DEEP DISH GERMAN CHOCOLATE CAKE SKILLET

Its here.  I wasn’t coming up with on sharing this Deep Dish German cake pan Cookie thus presently however I simply couldn’t do this to you.  And its the weekend. and also the weekend means that its time for chocolate. legion chocolate.  German chocolate.  And cooked pecans and coconut in a very made caramel topping all drizzled with a lot of German chocolate.

Please.

 I even have been pacing myself to share German Chocolate sweet.  This German cake pan Cookie is thus definitely worth the wait.

I got the thought for this pan cookie from one amongst my favorite restaurants – authority – that is a smaller amount than five minutes off from my house and Legoland (so if you're ever aiming to Legoland come back say hi!). however long before this new authority was around, i might frequent authority in La Jolla anytime we have a tendency to visited the LDS temple near  and each time we might order pan cookies or as BJ’s calls them  – Pizzookies (AKA pizza pie cookie).  By baking cookies in a very pan, you'll be able to underbake them slightly (how i favor them, however bake them however you like), in order that they square measure further soft, heat and soften in your mouth  –  that’s even before you add frozen dessert.

The then owner of authority (he has since sold-out the chain) incorporates a female offspring with the chronic unwellness pancreatic fibrosis, (which 2 of my brothers and that i have – I’ve written regarding our journey HERE), and would present $1 to pancreatic fibrosis analysis for each pizzookie ordered. one more reason we have a tendency to fell crazy with the currently renowned pan cookie.

My German cake version is formed with real liquid German chocolate, chocolate and bittersweet chocolate chips bushed the straightforward batter that you unfold in your pan and bake for regarding thirty five minutes.

While your cookie is baking, you prepare your caramel, coconut, pecan ice by preparation all the ingredients along in a very cooking pan, stirring your cooked pecans and cooked coconut (because cooked is such a lot better!) at the top. will a a lot of delicious ice exist during this world? attempt to not create this ice too prior time or it'd untimely find yourself in your abdomen rather than suffocating your attractive made chocolate cookie.

After suffocating, simply because you'll be able to, drizzle your deep dish of abasement with a lot of German Chocolate.

Insanely delicious as is…

Even higher concentrated with frozen dessert.

Even higher after you eat the soft, rich, decadent Deep Dish German cake pan Cookie straight off right out of the pan – the deep pan.  The deeply delicious pan.

PREP TIME

10 mins

COOK TIME

40 mins

TOTAL TIME

50 mins

Serves: 8-12

INGREDIENTS

• Cookie Dough
• 4 oz. Baker's Sweet German Chocolate, chopped*
• 2 1/2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup light brown sugar, packed
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 eggs, room temperature
• 1 cup semi-sweet chocolate chips
• 
  Frosting
• 3 egg yolks
• 1 cup evaporated milk
• 1 cup light brown sugar, packed
• 1/2 cup (1 stick) unsalted butter, softened
• 1 teaspoon vanilla
• 1 1/2 cups sweetened shredded coconut
• 1 cups coarsely chopped pecans
• 1/2 teaspoon salt
• 
  Chocolate Drizzle (optional)
• 4 oz. Baker's Sweet German Chocolate, chopped*

INSTRUCTIONS

1. Cookie: Preheat oven to 350F degrees. Lightly butter a 12-inch cast iron skillet.** Set aside.
2. Melt 4 oz. chopped German chocolate in the microwave at medium heat, stirring every 30 seconds until melted (about 1 ½ minutes). Set aside to cool.
3. Combine flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
4. In a stand or hand mixer, beat butter, sugars and vanilla extract. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate. Gradually beat in flour mixture just until flour disappears. Stir in 1 cup chocolate chips.
5. Spread the dough into a 12-inch skillet and bake for 20 minutes then cover with foil and continue to bake 10-20 more minutes (total of 30-40 minutes) or until center is almost done.*** Allow to cool on a cooling rack for 10 minutes.
6. Frosting: While cookie is baking, prepare frosting by whisking the egg yolks, evaporated milk and brown sugar together in a large saucepan. Add butter and cook over medium heat, continuing to stir until thick enough to coat the back of a spoon, approximately 8-10 minutes. Remove from heat and stir in vanilla and salt.
7. When oven is free and cookie is cooling, spread coconut and pecans evenly out on a large baking sheet. Bake at 350F for 7-12 minutes, stirring a couple times in between baking until coconut is golden, watching closely towards the end of cooking time so they don’t burn. Stir pecans and coconut into frosting and spread frosting evenly over cookie.
8. Melt 4 oz. German chocolate in the microwave at medium heat, stirring at 30 second intervals until melted. Add to a plastic bag, cut the corner and drizzle over cake.
9. Slice individual servings or dig directly into skillet. Best served warm with ice cream.

NOTES

*May substitute with baking semi-sweet chocolate if German chocolate is not available.
**If you only have a 9" skillet then half the recipe and bake for approximately 15-20 minutes.
***If you aren't sure how long to bake your cookie, its better to underbake than overbake because no one likes a tough cookie!

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