I f you love the bold, savory-sweet flavors of Mongolian beef, you’re going to love them in meatball form. These Mongolian ...

Steak - 1-inch thick, boneless 14-16 oz steak, ribeye, NY strip or top sirloin all work with this recipe. I prefer using NY ...

Cook the beef for about 10 minutes or until browned and cooked through. Stir in the soy sauce, and then remove the skillet from the heat. Stir in the chopped cilantro.

Thinly slice the beef against the grain into strips about 3cm (1¼ in) long. Put the beef in a bowl, then add the soy sauce, rice wine, sesame oil, sugar, salt, pepper and cornstarch.

1. In a medium bowl, whisk together the olive oil, lime juice and zest, vinegar, Accent, soy sauce, garlic powder and black pepper. Set aside 2 tablespoons of the mixture.

In a new book, Chef Hugh Mangum — based in Los Angeles, with contributions from Chef May Chow in Hong Kong — compiles ...

Using a sharp knife, thinly slice the beef. Heat a large wok unitl very hot. Add the sesame seeds to the wok and dry fry, stirring for 1 - 2 minutes or until they are just begining to brown ...

This Garlic Soy Sauce Recipe from chef Jean-Georges Vongerichten is a versatile sauce with toasted ... Drizzle this sauce over cooked rice or noodles, or chop up chicken, beef, pork, fish, ...

1/4 lb beef, pork, or chicken thinly sliced. Instructions. 1) Cook the Noodles: Boil the sweet potato noodles in 6 cups of water with soy sauce, brown sugar, garlic, and black pepper. Cook until ...