My Mongolian beef recipe & how to make a tender beef stir-fry ???? - Marion's Kitchen
My Mongolian beef recipe takes this restaurant classic and makes it totally achievable at home, including my tips for how to make a tender beef stir-fry!
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
???? Dad's SECRET for the JUICIEST Mongolian Beef (蒙古牛肉)!
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Watch Daddy Lau teach us how to make Mongolian Beef. I can personally vouch that my dad's recipe is so tasty and way better than any Chinese takeout!
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???? RECIPE + INGREDIENTS????
Check out our blog for an adjustable list of ingredients and step-by-step videos:
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???? DAD'S SPECIAL INGREDIENTS ????
If you don't live near an Asian market, you buy these online / on Amazon:
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⏲ CHAPTERS ⏲
00:00 - Start
00:24 - Cut & wash beef
01:45 - What cut of beef is best?
02:03 - On parents saving money
03:43 - Marinate beef
05:05 - On the origins of Mongolian beef
05:55 - Cut vegetables
06:57 - Why do restaurant put way more onions & bell peppers than beef?
07:41 - Create stir-fry sauce
07:58 - Prepare marinated beef for stir-fry
08:43 - Fry beef
10:31 - Stir-fry vegetables
11:10 - Add beef back in
11:43 - Add stir-fry sauce
12:17 - Taste test & plate
12:32 - Meal time!
12:45 - Who’s better at cooking Randy or Jenn?
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???? OTHER CREDITS ????
Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
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MELT IN YOUR MOUTH Chinese Braised Pork Belly Recipe (Lu Rou Fan / 卤肉饭)
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???? PRINTABLE RECIPE -
Lu Rou Fan is a Taiwanese braised pork and rice dish. The meat is typically stewed for at least an hour and a half so it is so tender. If you've never had it before, you should give it a try!
???? RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
**INGREDIENTS**
**FOR MARINATING THE PORK BELLY**
- 2 tbsp of light soy sauce [2汤匙生抽] [Kimlan light Soy Sauce:
- 1 tbsp of Shao Xing wine [1汤匙绍兴酒] [Shaohsing Rice Cooking Wine:
- 500 g of pork belly [500克猪五花肉]
**FOR MAKING THE FRIED SHALLOTS**
- 2 shallots [2个红葱头]
- 1/2 cup of vegetable oil [1/2杯植物油]
**FOR BRAISING THE PORK BELLY**
- 1/3 cup of Shao Xing wine [1/3杯绍兴酒] [Shaohsing Rice Cooking Wine:
- 2 tbsp of soy sauce [2汤匙生抽]
- 1/3 cup of fried shallot [1/3杯炸洋葱]
- 3 slices of ginger [3片姜]
- 2 pieces of star anise [2个八角]
- 50 grams of rock sugar [50克冰糖]
- 3 cloves of garlic [3瓣蒜]
- 1 tsp of dark soy sauce [1茶匙老抽]
- 1 tsp of five spice [1茶匙五香粉] [Amazon link:
- 1 and a half liters of water ( If your pot/wok is air-tight, use less water) [1.5升水,如果你的锅密封性很好,可以放少一点水]
**ADD WHEN SERVING**
- 1 Egg [1个鸡蛋]
- Bok choy [上海青]
**HOW TO COOK**
**MARINATE THE PORK BELLY**
- Cut the pork belly into strips. Then cut it into small size. It is about half inch thick.
-Mix it with 2 tbsp of soy sauce, and 1 tbsp of Shao xing wine. Set it aside for at least 30 minutes.
**FRY THE SHALLOTS**
- Cut the shallots into thin strips。
- Add 1/2 cup of oil to a small sauce pot, fry the shallots on low heat. It will take about 5-8 minutes to get it golden brown.
- Strain it And you got your fried shallots.
**BRAISE THE PORK BELLY**
- Heat up your wok. Add in your pork belly without oil. Stir fry it on medium heat.
- Once you see it is getting a little burned on the bottom, then add the Shao xing wine, soy sauce, rock sugar, ginger, garlic, star anise and a pinch of five spice. Keep stirring it until the sugar melts.
- Pour in 1 and half liter of water.
- Add in the fried shallot we made before and add a tsp of dark soy sauce for color.
- Bring it to a boil. `
- Turn the heat to low, let it stew for 1 -2 hours, depends on how tender you want.
- After 1 and half hours the sauce still pretty thin. And there is a lot of fat floating on the top. Skim out the fat so your pork won’t be too oily.
- Now you gonna turn the heat to high, start reducing the sauce. It will just take about few minutes. You will see a lot of bubbles and the sauce is getting thick.
- When the sauce is almost gone, you can turn off the heat.
This is perfect to serve with rice. Serve it with some vegetables and an egg for a nicely balanced meal!
Hope you enjoy! If you have any questions, just post a comment.
...and if you've read this far, might as well subscribe. More recipes coming soon =)
Best Asian Steak Marinade | SAM THE COOKING GUY recipe
The best asian steak marinade - skirt here but you could use this on almost steak.
00:00 Intro
00:29 Making marinade
1:38 Addressing & marinating steak
3:34 Grilling steak
6:22 Cutting steak
8:10 Serving
8:59 First Bite
9:30 Outro
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???? INGREDIENTS:
➔ Soy Sauce
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➔ Sugar
➔ Chili Sesame Oil
➔ Ginger
➔ Garlic
➔ Salt
➔ Pepper
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We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
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6 EASY CHICKEN MARINADES | amazing chicken breast recipe + freezer friendly meal prep
Using a chicken marinade is one of the best ways to give your chicken breast recipe some big flavor and maximum juiciness. From a bright Greek lemon marinade, to punchy honey mustard, and everything in between - here's everything you need to know about making (and using) the best chicken marinades!
While I'm all for dry rubs for a savory top coat, chicken marinades have their own benefits. They're great for locking in your favorite flavors, tenderizing the meat, and keeping it ultra juicy as it cooks. That's especially important for when you're cooking up chicken breasts - because we all know how easily they can dry out.
In addition to chicken breasts, these marinades can be used for chicken thighs (my favorite), or even chicken drumsticks, depending on what type of meal prep you've got going for the week. So if you need some fresh dinner ideas (aka chicken recipes for dinner), watch the video and head to the blog post below for more sides and pairing options.
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► PRODUCTS MENTIONED:
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► TIMESTAMPS:
00:00 Intro
00:38 How much chicken to marinate
00:48 How to make greek lemon chicken marinade
02:22 How to make cilantro lime chicken marinade
03:18 How to make honey mustard chicken marinade
04:15 How to make teriyaki chicken marinade
05:08 How to make fajita chicken marinade
05:51 How to make Italian chicken marinade
06:43 How to label Stasher Bags with markers for meal prep
07:59 How to bake (or grill) chicken after it's marinated
08:52 Store cooked chicken for easy meal prep
09:12 Taste test
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#chicken #chickenrecipe #chickenmarinade
More Meals, Less Time: Asian Salad & Marinated Strip Steak & Veggies
Create an Asian salad with cashews, Mandarin oranges & soy balsamic, then use the leftover balsamic as a marinade for strip steak and veggies. This recipe lets you save time by creating two meals using some of the same ingredients!
INGREDIENTS
For the Asian Salad with Cashews and Mandarin Oranges:
For the Vinaigrette: 2 teaspoons of finely grated ginger
3 cloves of finely grated garlic
1 tablespoon of grainy mustard
1 tablespoon of sugar
2/3 cup of balsamic vinegar
1/3 cup of sherry vinegar
¼ cup of soy sauce
2 1/2 cups of canola or grapeseed oil
For the Salad: 2 heads of chopped red leaf lettuce
¼ each red and green heads of cabbage, thinly shaved
1/2 cup of matchstick carrots
½ julienne red bell pepper
½ sliced cucumber
½ cup of mandarin oranges
½ cup of cashews
2 tablespoons each chopped green onions and cilantro
For the Soy-Balsamic Marinated Strip Steaks and Vegetables:
2 cups of leftover soy-balsamic vinaigrette
2 12-ounce strips steaks
2 each sliced zucchini and yellow squash
2 seeded and thickly sliced red bell peppers
PREPARATION
1. Vinaigrette: Add all of the ingredients to a large bowl and whisk until the vinaigrette is emulsified. Reserve ¾ for a marinade or another usage.
2. Salad: Combine all ingredients in a large bowl and serve alongside soy-balsamic vinaigrette.
3. For the Strip Steak & Veggies: Place the steaks in a plastic bag and pour have of the marinade over top. Seal the bag and move around to ensure vinaigrette completely coats the steaks.
4. Next, place the vegetables in a plastic bag and pour have of the marinade over top. Seal the bag and move around to ensure vinaigrette completely coats the steaks.
5. Marinate the steaks and vegetables for at least 2 hours or overnight.
6. Preheat the grill to high heat (450° to 550°).
7. Remove the steak from the bag and place directly on a hot grill. Cook for 4 to 5 minutes and then add on the vegetables.
8. Flip the steak over and cook for a further 4 to 5 minutes to achieve a medium-rare internal temperature.
9. Flip over the vegetables and for 2 to 3 more minutes or until they are cooked and have grill marks.
10. Remove the food from the grill and serve. Optional garnish: chopped parsley.