1 lbs Edamame
1/2 cup Water
2 tbsp Olive Oil
1 tsp Margarita Salt
2 tbsp Parmesan Cheese, bottled
2 tsp Balsamic Vinegar
If Frozen, Microwave the Edamame with 1/2 cup Water for 5 Minutes, if thawed, 2 Minutes, still using the Water. Then strain the water add place the Edamame in a Large Salad bowl. Add the Olive Oil first and toss. Then add Salt and Parmesan Cheese and toss one more time. Plate the Edamame and splash 2 tsp of Balsamic Vinegar over the top and serve.
The number one Mongolian Beef recipe on YouTube served with green onions, sweet and savory sauce and steamed white rice.
The Best Mongolian Beef
This Mongolian Beef recipe isn’t just the best, it’s the #1 recipe on YouTube and it’s in the Top 10 of my “Most Popular” recipes of all time. You can view the Top 10 list HERE, or continue with this post.
This recipe is, of course, inspired by American Chinese Cuisine and it can be found at most Chinese restaurants. Any dine in, buffet or fast food Asian restaurant usually has this beef dish on the menu and people love it.
What is it? It’s thinly sliced beef that is coated and seasoned in Potato or Corn Starch, deep fried and then coated with a sweet and spicy sauce that is to die for. There are a few secret steps you should know, to make your Mongolian Beef as good as any restaurant recipe, and I’m going to show you how to do it.
Deep Fried Mongolian Beef in a rich sweet and savory sauce, green onions, served with white steamed rice.
American Mongolian Beef
Just so you know, actual Mongolian’s don’t make their beef this way. This really is just an Americanized recipe that just so happens to be called, “Mongolian Beef.” So, please, if you’re Mongolian and this recipe offends you, understand that it’s just a really popular Chinese recipe here in the US. No need to write bad comments and hate mail, because I didn’t invent the recipe. I just make the best version of it.
Also, if you’re interested, I have some of the Best Asian recipes. I was trained at P.F. Chang’s, years ago, and I have filmed and posted incredible recipes that can be found on their menu and many more popular Asian recipes. Just take a look at THIS PLAYLIST from YouTube and I’ll show you how to make Restaurant Quality Asian Cuisine.
Another way to make it, using the same recipe, is to add sautéed onions and bell peppers. Then serve over rice.
1/4 cup Corn Starch – Used to coat beef for a crispy texture.
Vegetable Oil – For frying (about 1 cup), ensures a crispy beef coating.
Sauce Ingredients:
2 tsp Vegetable Oil – For sautéing ginger and garlic.
1/2 tsp Ginger – Minced for a fresh, zesty flavor.
1 tbsp Garlic – Chopped for aromatic, savory depth.
1 tsp Hoisin Sauce – (Optional) Adds a touch of sweetness and depth.
1/4 cup Soy Sauce – Salty umami base for the sauce.
1/4 cup Water – Helps balance the sauce consistency.
1/4 cup Rice Wine Vinegar – Adds acidity and brightness to the sauce.
1/4 cup Brown Sugar – Sweetness to counterbalance the salty soy sauce.
1 tbsp Corn Starch – Dissolved in 2 tbsp water to thicken the sauce.
1/2 tsp Chili Flakes – (Optional) Adds a mild heat and spice.
2 Green Onions – Sliced diagonally for a mild onion flavor and garnish.
Instructions:
Cut the Beef: Slice your Mongolian beef into thin, rectangular pieces (1/8 x 1 x 2 inches). Coat the beef with 1/4 cup cornstarch and let it sit for 5 minutes.
Prepare the Sauce: While the beef rests, prepare and cut all the ingredients for the sauce.
Fry the Beef: Heat oil to 350°F and fry the beef for about 2 minutes, or until the edges darken. Drain the oil and set the beef aside.
Cook the Sauce: In a hot pan on high heat, add 2 tbsp of cooking oil. Immediately add garlic, ginger, and all the liquids. Bring to a boil, then add the brown sugar and stir until dissolved.
Thicken the Sauce: Stir in the cornstarch mixture (cornstarch dissolved in water) and the fried beef.
Add Heat and Flavor: For extra heat, sprinkle in chili flakes.
Finish and Serve: Add the green onions last. Serve the Mongolian Beef over white or brown rice.
2 Boneless Chicken Breasts
1 slice of Ham
1 Slice of Fresh Pineapple
1 Slice of Swiss Cheese
1/2 cup Seasoned Bread Crumbs
1/4 inch Oil in the pan for Cooking
Hawaiian Hollandaise Sauce:
4 egg yolks
1 tbsp lemon juice
1/2 cup unsalted butter, melted (1 stick)
1 tbsp Coconut Cream (Coco Lopez)
Pinch salt
In a hot pan set on medium heat, poor 1/4 inch of cooking oil. Cut a horizontal incision on the long side of each Chicken Breast, creating a pocket. Then cut the Pineapple, Ham and Cheese (filling), diagonally, then stack them all together and insert them into the Chicken Pocket, Small point first. Using a tooth pick, fasten the top and bottom of the Chicken Breast over and around the filling. Then Roll the Breast in Bread Crumbs and place top side down first for 3 to 4 minutes. Thin flip over and repeat. Be sure that the chicken is cooked all the way through before serving.
