Jet Tila's Mongolian Beef | In the Kitchen with Jet Tila | Food Network
Jet shares his secrets for using a marinade to get super-tender meat and offers some tips on the best knife techniques for different foods as he makes this sweet and savory Mongolian beef dish!
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Mongolian Beef
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 2 hr 25 min (includes marinating time)
Active: 25 min
Yield: 4 to 6 servings
Ingredients
Beef:
1 1/2 pounds (750 grams) flank steak, trimmed
2 tablespoons (16 grams) cornstarch
2 teaspoons baking soda
1 teaspoon kosher salt
2 tablespoons (30 milliliters) water
2 tablespoons (30 milliliters) vegetable oil
Sauce:
3 tablespoons (45 milliliters) oyster sauce
3 tablespoons (45 milliliters) hoisin sauce
2 tablespoons (30 milliliters) soy sauce
1/2 tablespoon (4 grams) cornstarch
1/2 teaspoon (2.5 milliliters) white vinegar
1 teaspoon minced garlic
1-inch piece ginger, peeled and thinly sliced
Stir-Fry:
3 tablespoons (45 milliliters) vegetable oil
4 cloves garlic, minced
1/2 red bell pepper, cut into large dice
1/2 green bell pepper, cut into large dice
1/2 medium onion, cut into large dice
3 scallions, whites sliced on the bias in 1-inch pieces and greens thinly sliced on the bias, separated
4 to 6 dried chiles
Directions
For the beef: Slice the flank steak across the grain into 3/4-inch (19 millimeters)-thick slices on an angle to make planks then cut the planks into 3/4-inch (19 millimeters) cubes. Combine the cornstarch, baking soda and salt with 2 tablespoons of water in a small bowl and set aside. Place the steak in a shallow bowl and add the water, vegetable, and cornstarch mixture. Massage all the ingredients into the meat. Cover and refrigerate for 2 to 12 hours.
For the sauce: Combine the oyster sauce, hoisin sauce, soy sauce, cornstarch, vinegar, garlic and half the ginger in a small bowl and set aside.
For the stir-fry: Heat the oil to medium-high in a wok or medium saute pan. Stir in the beef and cook to medium-rare, stirring constantly, about 3 minutes. Drain off excess oil. Add the garlic and remaining ginger and saute 20 to 30 seconds. Stir in the bell peppers and onions and let them cook until the edges of the onion and bell peppers begin to brown, about 2 minutes. Add the scallion whites, dried chilies and sauce, stir constantly and let it cook for about 2 minutes, until the sauce thickens.
Transfer to a platter and garnish with the scallion greens.
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Jet Tila's Mongolian Beef | In the Kitchen with Jet Tila | Food Network
Slow Cooker Jambalaya | Per's Pantry
Hello all!
This time we're making a Cajun/Creole classic—jumbalaya. Our recipe leans towards the Creole style, but can easily be made Cajun style by removing the tomatoes. Making it in the crockpot makes this dish deceivingly simple and full of flavor!
If you enjoyed this video, please like and subscribe! We will be releasing new recipe videos about every other Saturday. Let us know what you want to see in future videos!
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Recipe:
Ingredients:
- 1 tsp Old Bay seasoning
- 2 lbs chicken cut into strips
- 1 lb peeled/deveined shrimp
- 1 lb andouille sausage
- 1/4 cup hot sauce of choice
- 4 tbs creole seasoning
- Mexican oregano if desired
- Black pepper
- 3 bell peppers
- 2 medium onions
- 4 stalks celery
- 1 serrano pepper
- 4 jalapeno peppers
- 4-6 pieces of okra
- 6-8 cloves garlic
- 2 tbs tomato paste
- 4 campari tomatoes
- 1 8-oz can tomato sauce
- 2 cups beef stock
- 2 cups uncooked parboiled rice
1) Chop all vegetables and set aside mixed to together in large bowl.
2) Cut chicken into strips and sausage into circles, then evenly coat strips of chicken with cajun seasoning.
3) Coat cast iron skillet or regular skillet with cooking oil and quickly sear exterior of chicken (chicken strips won't be fully cooked but that's normal, they will finish cooking in the crock pot) and sausage, set aside.
4) Spray inside of crock pot with cooking spray and place all vegetables, tomato sauce, tomato paste, hot sauce, beef stock, sausage, and chicken, into the pot.
5) Using hands, mix all ingredients together until all ingredients are well distributed.
6) Place lid on crock pot and cook on LOW for 5-6 hours.
7) Around 30-45 minutes prior to completion, add parboiled rice to crock pot and stir until well distributed and continue to cook on low with lid on.
8) Coat shrimp with leftover cajun seasoning and toss them into jambalaya around 10-15 minutes prior to completion or until fully pink and cooked through.
9) Give jambalaya one last big stir to prevent rice from sticking and serve with fresh parsley.
Cajun Seasoning Recipe:
Ingredients (mix together):
- 3 tbs paprika
- 3 tbs dried basil
- 3 tbs dried thyme
- 1 1/2 tbs filé gumbo powder
- 1 tbs chili powder
- 1 tsp cayenne
- 1 tbs onion powder
- 1 tbs garlic powder
- 1 tsp ground bay leaves
- 1/4 tsp. Old Bay
- 1/4 cup salt
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Recipe development + cooking: Per
Filming + editing: Libby
Perfect Gumbo At Home (With Creole Butter)
Homemade Gumbo should be a cooks right of passage. And fine, maybe this gumbo isn't exactly perfect, but it's flavor profile is pretty dang perfect when you get that first spoonful.
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Full Recipe:
Ingredients Needed:
The Stock:
- 5 quarts water
- 2lbs (900g) bone-in short rib
- 2lbs (900g) boneless beef chuck roast
- 1 cup (125g) shrimp shells
- 8oz (226g) crab or lobster shells
- 2 carrots
- 2 onions, quartered
- 1 tablespoon (9g) black peppercorns
- 3 bay leaves
- 4 thyme sprigs
Universal Cajun/Creole Spice:
- 2 tablespoons (12g) smoked paprika
- 1.5 tablespoons (11g) kosher salt
- 2 teaspoons (8g) MSG
- 1 tablespoon(6g) ground black pepper
- 2 teaspoons (6g) white pepper
- 1.5 tablespoon (6g) garlic powder
- 2 teaspoons (6g) onion powder
- 1 tablespoons (2g) dried oregano
- 2 tablespoons (17g) cayenne
- 2 teaspoons (2g) dried thyme
- 1 tablespoon (13g) dark brown sugar
MSG Butter:
- 1 cup (226g) salted butter, softened
- 1.5 teaspoons (6g) of MSG
- 4 cloves grated garlic
- 2 tablespoons thinly sliced chives
The Gumbo:
- 1 cup (150g) all-purpose flour
- 1/2 cup (95g) pork fat
- 1/2 cup (95g)duck fat
- 3 ribs celery, finely chopped
- 2 onion, finely chopped
- 1 large green bell pepper, finely chopped
- 4 cloves garlic, minced
- 1/2 lbs (247g) andouille
- 1/2 lb (247g) kielbasa
- 3.25 quarts THE STOCK
salt to taste
- 2.5 tablespoons (35g) cajun seasoning
- 3 tablespooons (41g) louisana hot sauce
- 1 20oz (793g)can crushed fire roasted tomatoe
- 5 teaspoons (8g) file powder
- 5 king crab legs
- 1 pounds (450g) uncooked shrimp, peeled and deveined
- 4 lobster tails (sub extra shrimp to keep price down)
- 3 tablespoons(40g) worcestershire sauce
Beef Stew Recipe - How To Make The Perfect Stew Every Time
Beef Stew Recipe - How To Make The Perfect Stew Every Time. Scroll to the bottom of the page for the full recipe.
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Beef Stew Recipe
4 tbsp oil
5 lb chuck roast
1/2 bag baby carrots or 2 large sliced
2 tomatoes diced
5 garlic cloves minced
salt to taste
ground black pepper to taste
4 tbsp tomato paste
8 oz portabella mushroom
6 tbsp all-purpose flour
4 sprigs thyme
3 bay leaves
3 tbsp chicken bouillon
3 cups white or red wine
3 cups beef broth
2 cups potatoes cubed
Using a dutch oven, add a small drizzle of oil.
Season the meat with salt and pepper on all sides.
Add the meat to the pot and brown on all sides.
Add beef to a plate and reserve for later.
Add diced tomatoes and tomato paste and cook for about 5-7 minutes.
Add the onions, carrots, and mushrooms, and cook for 5 minutes until slightly softened.
Add flour, thyme, bay leaves, chicken bouillon, white wine, and beef stock. Stir to combine.
Bring to a boil, remove from the stovetop, and place into the preheated oven.
Cook for about 2-3 hours or until the meat is tender.
During the last 20 minutes add the potatoes, combine and continue to cook until the potatoes become fork tender.
Velveting meat ???? #shorts
How to make Tender Pork Roast in the Crock Pot (Boston Butt)
This may be our easiest recipe yet, But it tastes so good!
We show you how to make a pork should roast (boston butt) in the crockpot. Super easy recipe and impossible to mess up!
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Slowly by Tokyo Music Walker |
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