Mongolian Beef Recipe | 蒙古牛肉

Ingredients & Cooking Directions for Mongolian Beef

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Estimated servings: 4

Sauce

3 tablespoons hoisin sauce

1 tablespoon sweet soy glaze

2 tablespoons brown sugar

1 tablespoon soy sauce

1 teaspoon white vinegar

3 tablespoons water

Combine sauce ingredients in a bowl whisking together until sugar is dissolved. Set aside.

Fry Beef

1 ½ pounds flank steak, sliced 5 mm thin against grain

¼ teaspoon salt

¼ teaspoon ground black pepper

½ cup corn starch

1 cup vegetable oil

1.  In a bowl add salt and pepper to cornstarch and whisk to combine.

2.  Add beef slices to cornstarch to coat on all sides.

3.  Turn your stove on high to heat the oil in your pan. The oil will be ready when you place a wooden utensil in the center of the pan and see bubbles around the utensil.

4.  Working in batches, add in beef slices in an even layer to fry on the first side for about 2-3 minutes or until crispy and golden brown.

5. Flip the beef slices and cook on the other side and cook for about 1 minute or until golden brown.

6. Transfer the cooked beef to a plate lined with paper towels. Repeat this process with the rest of the beef slices.

Assemble

2 tablespoons vegetable oil

2 teaspoons minced ginger

2 tablespoons chopped garlic

6 dried red chilies

7 green onions cut into 2-inch strips

Steamed white rice

1.  Turn heat to high and add in oil. When oil gets hot add in dried ginger, garlic, and chilies stir frying until fragrant.

2.  Add in the beef and stir to coat with chili and aromatics for about 30 seconds. Add in the sauce and stir fry to coat beef with sauce.

3.  Then add in green onions and toss with beef. Transfer to plate and serve with steamed white rice. Serve immediately.

Enjoy!

How to Make Gravy | Make Ahead Gravy

Ingredients & Cooking Directions for Gravy

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Estimated servings: 4 cups

1 tablespoon vegetable oil

Turkey neck, cut into 4 pieces

2 cups chopped celery

2 cups chopped carrot

1 cup chopped onion

4 garlic cloves, peeled

1 cup dry white wine

2 quarts water

8 fresh sage leaves

2 bay leaves

¼ cup unsalted butter

¼ cup all-purpose flour

1 teaspoon dark soy sauce

2 teaspoons salt

½ teaspoon pepper

1.  Turn stove on medium and add oil and turkey neck pieces into a medium pot.

2.  Brown the neck pieces on all sides and add celery, carrot, onion and garlic stirring to cook vegetables until onions are translucent.

3.  Add in white wine to deglaze and turn heat to high and cook until liquid reduces to half.

4.  Pour in water, add sage leaves, bay leaves and stir to combine.

5.  When it comes to a gentle simmer, turn heat to low, cook for 1 hour uncovered and skim foam off the top as often as needed.

6.  Remove solids from the broth and strain liquid into a container.

7.  Turn stove on medium low heat and add melt butter in a pot.

8.  When butter is completely melted, add in flour, stirring constantly and cooking the flour for about 3-4 minutes until no longer raw.

9.  Pour warm stock to flour mixture and stir until smooth and has no lumps.

10.Turn stove on high heat to bring to a boil. Then turn heat down to low and simmer for 20 minutes, stirring occasionally. Season with soy sauce, salt and pepper.

11.Transfer to a bowl and serve.

Enjoy!

Homemade Cranberry Sauce Recipe

Ingredients & Cooking Directions for Cranberry Sauce

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Estimated servings: 4 cups

4 oranges

½ cup water

½ cup brown sugar

½ cup granulated sugar

½ teaspoon grated ginger

1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg

¼ teaspoon ground allspice

24 ounces fresh cranberries

1.  Zest oranges until there is 1 teaspoon zest.

2.  Cut oranges in half and squeeze 1 cup juice.

3.  Add all the ingredients in a saucepan over high heat, mix to combine and bring to a boil.

4.  Reduce heat to medium low and simmer for 15-17 minutes. The berries will burst and will eventually break down.

5.  Stir sauce occasionally and continue cooking until sauce has thickened and most of the liquid has evaporated.

6.  Transfer into a bowl and chill until ready to serve.

Enjoy!

Turkey Pho | Cách nấu Phở Gà Tây

Ingredients & Cooking Directions for Turkey Pho

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Infuser strainer: https://amzn.to/2PTpnp6

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Estimated servings: 8

Broth

1 large daikon

2 cinnamon sticks

1 tablespoon coriander seed

1 teaspoon black peppercorns

5 whole cloves

5 star anise

1 large onion, peeled

5 ounces fresh ginger, peeled

2 pounds turkey bones

2 ounces rock sugar

2 tablespoons salt

5 quarts water

5 tablespoons fish sauce

1.  Peel and cut daikon into pieces. Set aside.

2.  Break up your cinnamon stick into smaller pieces and add all the spices into a small pan. Toast the spices on a medium heat stove for about 3 minutes or until the spices smell fragrant. Then pour the spices into a tea infuser or cheese cloth, close it up and set aside.

3.  Place onion and ginger on a microwave-safe plate and microwave for 3 minutes to bring out the fragrance.

4.  In a large pot, add daikon, spices, onion, ginger, turkey bones, rock sugar, salt and water. Cover pot with a lid, turn your stove on high heat, and bring broth to a boil.

5.  Turn heat to low and allow broth to simmer partially covered for 1 hour.

6.  Remove daikon, spices, onion, ginger and turkey bones from broth.

7.  Pour broth through a fine strainer into a pot for a clear broth.

8.  Add in fish sauce stirring to combine and taste to adjust seasonings if needed.

Assemble

½ cup rice vinegar

½ cup water

1 teaspoon sugar

½ teaspoon salt

½ red onion, thinly sliced

1 package fresh or dry Phở noodles

Cooked turkey meat

Chopped green onions

Cilantro

Chopped chili peppers

Ground black pepper

Bean sprouts

Thai basil

Lime wedges

Sriracha and Hoisin Sauce

1.   In a bowl, add vinegar, water, sugar, and salt whisking to dissolve sugar and salt. 

2.  Place onion slices in the bowl with vinegar mixture mixing to ensure they are coated with liquid. Refrigerate for at least 15 minutes before serving.

3.  Cook the noodles according to the directions on the package, drain and place in serving bowl.

4.  Place turkey meat and chopped green onions on top of noodles and add in hot broth.

5.  Top with cilantro, vinegar onions, chilis, ground black pepper, bean sprouts basil, and squeeze lime juice on top. Serve with sriracha and hoisin sauce.

Enjoy!