Lemon Beef Steak {This Filipino beef steak is super, tasty and perfect with steamed rice.}
Lemon Beef Steak made of beef slices braised in a mixture of citrus, soy sauce, onions, and garlic. This Filipino beef steak is hearty, tasty and perfect with steamed rice. #beefsteak #recipe #howto
Ingredients:
2 lbs Beff Flank Steak (slice)
1 onion, peeled and sliced into rings
1 cup soy sauce
1/2 cup Lemon
1 tbsp Vinegar
1/3 cup Garlic
1/2 tbsp Pepper
1 tsp crushed Red Pepper (optional)
Instructions
In a bowl, combine beef, lemon juice, soy sauce, sliced onions, garlic, and pepper. Massage marinade into the meat and marinate for about 30 minutes.
In a pan over high heat, heat oil. Add beef and cook for about 3 to 5 minutes per side or until lightly browned.
Add reserved marinade and meat juices
Cover, lower heat, and simmer for about 40 to 50 minutes or until meat is fork-tender and liquid is reduced and add the onions.
Add some zest Lemon to taste.
BETTER THAN TAKEOUT - Lemon Chicken Recipe
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As one of the popular take-out dishes, crispy lemon chicken is breaded, then fried, and coated with a glossy sauce; it tastes lemony, savory, and tangy. Usually, restaurants will deep fry the chicken. However, cooking it at home, you can try shallow fry with less oil and use my trick to get the same crispy result.
INGREDIENTS
To marinate the chicken
1 lb (450g) of chicken breast or boneless chicken thigh
1 tbsp of minced garlic
1 tsp of ginger
black pepper to taste (Amazon Link -
1.5 tsp of soy sauce (Amazon Link -
1.5 tsp of Chinese cooking wine
For the sauce
2 tbsp of Honey (Amazon Link -
4 tbsp of brown sugar (Amazon Link -
3.5 tbsp of soy sauce (Amazon Link -
2 tbsp of sambal chili sauce (Amazon Link -
3 tbsp of water + 1 tbsp of cornstarch
3.5 tbsp of lemon juice
1 tbsp of Lemon zest
Others:
2/3 cup of cornstarch (Amazon Link -
2/3 cup of all-purpose flour (Amazon Link -
1 egg
1 cup of oil to shallow fry
Diced scallion as garnish
INSTRUCTIONS
Cut the boneless chicken breast or thigh into big strips, then slice into bite-size pieces.
Marinate the chicken with minced garlic, minced ginger, soy sauce, and black pepper to taste. Mix thoroughly and rest it for 20 minutes.
While waiting, combine the sauce ingredients in a bowl and mix well. This sauce is versatile; it works great with other proteins such as shrimp, pork, and beef.
Tip No 1 for meal prepping: This amount is enough to pair with 1 lb of meat. You can make multiple batches and keep them in the freezer for up to six months. The sauce will not solidify in the freezer due to the high sugar and salt content, so you can use it anytime without defrosting.
The next step is to bread the chicken. Combine 2/3 cups of cornstarch and 2/3 cups of all-purpose in a large zip lock bag, then shake well. Cornstarch is the key to making the chicken crispy. The breading will come out doughy if you use 100% all-purpose flour.
Add the marinated chicken into the bag and shake until well-coated. Use a sieve to get rid of the excess flour and transfer the chicken into a bowl.
Crack one egg into the chicken and mix thoroughly. Put the chicken back into the bag and shake to coat it twice because a thicker breading will protect the breast meat from drying out.
Use a sieve to get rid of the excess flour again. Let the chicken rest on the side for 15 minutes so the flour can have enough time to bond together, and it will fall off less during the frying.
Meanwhile, heat 2/3 cups of oil to 400 F. Shallow frying uses less oil than deep-frying. Since the food is only partly submerged, it must be flipped over partway through the cooking process. The bigger the item is, the lower the frying temperature should be. These chicken bites are small, so we start with 400 F.
Fry the chicken in two batches over medium-high heat for a couple of minutes on each side or until both sides are golden brown. Before you fry the second batch, remove the flour crumbs from the oil using a fine sieve.
Tip No.2 for meal prepping - freeze the chicken after frying for 5-6 months. Whenever you want to eat them again, heat them in an air fryer (400 F for 8-10 minutes), or an oven ( 450 F for 12-14 minutes). Then coat it with the sauce, and you have your quick delicious dinner ready.
Remove the chicken to the side and pour out most of the oil from the wok. Then pour in the sauce and stir over medium heat for a few minutes or until it thickens.
Introduce the chicken to the wok with 1.5 tbsp of toasted sesame seeds. Toss everything until the chicken is coated with the sauce, and serve with white rice. Make sure everybody is ready to eat and do the last step to combine the chicken with the sauce. The longer you let it sit before serving, the less crispy it will be.
The Best Chinese Lemon Chicken Recipe That’s Better Than Takeout! | Lemon Chicken | 柠檬鸡
Learn how to make The Best Juicy and Crispy Chinese Lemon Chicken EVER! This is the best and easiest and lemon chicken recipe you will ever make with step by step instructions.
For full recipe and language translation, visit and click on Select Language.
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The words:
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WHAT IS THE GOSPEL & HOW TO BE SAVED:
OFFICIAL WEBSITE:
Ingredients & Cooking Directions for Lemon Chicken
Kitchen Equipment used in this Video
Clear bowls:
Cookware:
Induction Cooker:
Measuring cup:
Clear Dish:
Cutting Board:
Spoon:
Gloves:
Knives:
Long Chopsticks:
Kitchen utensils:
Serving Plate:
Estimated servings: 4
Brine Chicken
1 teaspoon salt-
2 teaspoons sugar-
2 ½ cups water
2 large boneless chicken breasts
1. In a shallow dish with a lid, pour in salt, sugar and water.
2. Whisk until salt and sugar dissolves in the water.
3. Add the chicken to the brining liquid, cover the dish with a lid, and place in the refrigerator for about 2 hours.
4. Remove the chicken from the brine and dry them off with paper towels.
5. Cut both chicken breasts in half horizontally to create 4 thin chicken pieces and set aside.
Sauce
2 tablespoons cornstarch-
2 tablespoons water
1 cup lemon juice
1 teaspoon lemon zest
½ cup pineapple juice -
¼ cup sugar-
⅛ teaspoon salt-
1. Dissolve cornstarch in water and set aside.
2. Turn stove on medium heat and add in lemon juice, lemon zest, pineapple juice, sugar, and salt.
3. When it comes to a boil, pour in corn starch water whisking to combine.
4. Allow the sauce to reduce and thicken on the stove for 3-4 minutes.
5. Then remove from the heat and set aside.
Fry Chicken
3 eggs
1 ½ cups self-rising flour-
1 ½ cups panko breadcrumbs-
1 ½ vegetable oil-
1. Add the eggs to a shallow dish, whisk them up and coat all the chicken pieces with the beaten egg.
2. In a bowl, add in flour and breadcrumbs and mix to combine.
3. Turn stove on medium high heat. When you see little bubbles forming in the oil, dredge the chicken in the flour and breadcrumbs.
4. Carefully place the chicken pieces in the oil, frying two pieces at a time.
5. Fry the chicken pieces for about 2-3 minutes on each side until golden brown and fully cooked on the inside. Drain the chicken on some paper towels and set them aside.
Assemble
Steamed Rice -
Steamed Broccoli
Lemon slices
1. To assemble add rice and broccoli on to a serving plate.
2. Cut chicken into slices and place on to of rice.
3. Pour lemon sauce on top of chicken and serve.
Enjoy!
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#ChineseLemonChicken #LemonChicken #LemonChickenRecipe #chickenrecipe #chinesefood #yummies4dummies #柠檬鸡 #friedchicken #friedchickenrecipe #chinesechickenrecipe #chinesechicken #chickendish #chineserecipe #takeout #chickendinner #sweetandsour #asianfood #asianrecipe #chinesecooking #foodies #chickendish
Chinese Crispy Lemon Chicken Recipe, CiCi Li - Asian Home Cooking Recipes
Today let's make some super crispy, sweet, and tangy Chinese Lemon Chicken!
Chinese Crispy Lemon Chicken Recipe:
中文影片:
Chicken and marinade:
1 ½ pounds chicken breast, boneless, skinless, cut into 3/4 inch pieces
Pinch of salt
Pinch of white pepper
1 tablespoon cornstarch slurry (1 tablespoon cornstarch and 1 tablespoon water)
1 egg
Sauce:
1 lemon, juiced
1 teaspoon lemon zest
1 tablespoons soy sauce
1 tablespoon rice wine
3 tablespoons honey
1/4 teaspoon salt
Pinch of white pepper
1 cup chicken stock
1 tablespoon of cornstarch slurry (1 tablespoon of cornstarch and 1 tablespoon of water)
Others:
2 cups cornstarch
3 cups oil, for frying
1 stalk scallions, for garnish
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Mussels In Lemon Garlic Butter Sauce
Mussels in Lemon Garlic Butter Sauce makes the perfect appetizer or even the main dish itself when serve with a side of bread to mop up the delicious sauce.
For the full recipe, visit
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Garlic and Lemon Beef Tips - Recipe by Laura Vitale - Laura in the Kitchen Episode 153
To get this complete recipe with instructions and measurements, check out my website:
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