You Can’t Mess Up This Delicious Mongolian Beef Recipe

mongolian beef

Mongolian beef is a popular Chinese dish that is said to have originated in the mid-20th century in Taiwan. The dish is inspired by the traditional Mongolian flavors and is made with beef, garlic, ginger, and a savory sauce.

The dish takes its name from the historical references to Genghis Khan and his Mongolian army. During his rule of the Chinese dynasty, Genghis Khan and his army ate beef with garlic and ginger as part of their daily diet. This combination of flavors is believed to have been passed down and eventually became the popular dish of Mongolian beef.

Mongolian beef has become a staple in Chinese restaurants across the world, and is also enjoyed at home. The dish is easy to make and has a delicious savory flavor. If you’re looking to make Mongolian beef at home, here’s a great recipe.

Mongolian Beef Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 2 tablespoons soy sauce
• 2 tablespoons rice wine
• 2 tablespoons hoisin sauce
• 2 tablespoons brown sugar
• 1/4 cup vegetable broth
• 2 tablespoons cornstarch

Kitchen Tools Needed:

• Large skillet
• Measuring cups and spoons
• Chopping board and knife
• Wooden spoon

Cook Time:

• 15 minutes

Cooking Instructions:

  1. Heat the oil in a large skillet over medium-high heat.
  2. Add the steak and cook for 2-3 minutes per side, until lightly browned.
  3. Add the garlic and ginger and cook for 1 minute.
  4. In a small bowl, whisk together the soy sauce, rice wine, hoisin sauce, brown sugar, vegetable broth and cornstarch.
  5. Pour the mixture into the skillet and stir to combine.
  6. Simmer for 3-4 minutes, or until the sauce has thickened.
  7. Serve over steamed rice and garnish with chopped green onions and sesame seeds.


• Chopped green onions
• Sesame seeds
• Toasted sesame oil
• Chili flakes

With this easy recipe, you can enjoy a delicious home-cooked meal of Mongolian beef. Enjoy!

Anything you add to this recipe? Let us know if you made any adjustments to the recipe and how it turned out. And, if you’re looking for other great Chinese dishes, give this General Tso Chicken a shot.

A General Tso Chicken Recipe So Good It’ll Become A Favorite

general tso chicken

Ah, General Tso Chicken. The beloved Chinese-American dish that has become a staple in American Chinese restaurants. But did you know that the dish has a complicated history? In today’s post we’re going to walk through a little of the history of General Tso Chicken, and give you a great recipe so you can make your very own at home.

The dish itself is a combination of culinary influences from both China and the United States. It was created in the 1950s in Taiwan, and is named after General Tso Tsung-tang, a 19th-century Chinese military leader. The original dish was made with deep-fried chicken pieces lightly coated in a sweet and spicy sauce.

However, the version of General Tso Chicken we know today was created in 1972 in New York City by Chinese-American chef, T.T. Wang. He changed the original recipe by adding more sugar and spice and eliminating the traditional deep-frying. This new version of the dish quickly became a staple in American Chinese restaurants.

Today, General Tso Chicken is a popular dish around the world. Its sweet, savory, and slightly spicy flavors have made it a favorite of many foodies.

General Tso Chicken Ingredients:

-2 lbs chicken breast, diced
-1/2 cup cornstarch
-1/4 cup vegetable oil
-1/4 cup soy sauce
-1/4 cup white vinegar
-2 tablespoons sugar
-2 cloves garlic, minced
-1 teaspoon fresh ginger, minced
-1 teaspoon sesame oil
-1 teaspoon dried red pepper flakes
-1/4 teaspoon white pepper
-1/4 cup scallions, diced

Kitchen Tools Needed:

-Large skillet
-Mixing bowl

Cook Time:

-Prep time: 10 minutes
-Cook time: 10 minutes

Cooking Instructions:

  1. Add the chicken to a large mixing bowl and add the cornstarch. Toss to coat the chicken.
  2. Heat the oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for 5 minutes, or until lightly browned.
  3. In a separate bowl, whisk together the soy sauce, vinegar, sugar, garlic, ginger, sesame oil, red pepper flakes, and white pepper.
  4. Pour the sauce over the chicken and stir to combine. Cook for an additional 5 minutes or until the chicken is cooked through and the sauce has thickened.
  5. Garnish with scallions and serve.


-Sesame seeds
-Freshly chopped cilantro
-Sliced jalapeno peppers

How did it turn out? Anything you add or tweak to the recipe? Let us know in the comments.

Need some other great recipe ideas? Check out this list of great Asian recipes.

Skip Takeout, Make This Great Kung Pao Chicken At Home

kung pao chicken

Who knew making Kung Pao Chicken at home could be so delicious and simple? We did! Check out this post and learn a little about this delicious dishes history and a great recipe to make your own.

Kung Pao Chicken is one of the most popular Chinese dishes around the world. Originally from the Sichuan province of China, the dish has been adapted and adopted by many cultures over the years.

The history of Kung Pao Chicken dates back to the late 19th century. It was created by Ding Baozhen, a prominent governor of Sichuan province during the Qing dynasty. He was known for his love of spicy food and wanted to create a dish that was both flavorful and easy to make. He combined peanuts, chili peppers, and Sichuan peppercorns to create a unique flavor combination. To honor the governor, the dish was named Kung Pao Chicken after his title.

Since its creation, Kung Pao Chicken has been a staple of Chinese cuisine and has been adapted by many cultures around the world. In the United States, the dish has been popularized by Chinese-American restaurants. Variations of the dish include the use of different types of peppers, vegetables, and sauces.

Nowadays, Kung Pao Chicken is a popular dish served in Chinese restaurants and home kitchens alike. And if you’re looking to make it at home, here’s a great recipe!

Kung Pao Chicken Ingredients:

-1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
-1/4 cup soy sauce
-2 tablespoons rice wine vinegar
-2 tablespoons cornstarch
-2 tablespoons sesame oil
-2 tablespoons sugar
-1 tablespoon chili garlic paste
-1 teaspoon freshly ground black pepper
-3 cloves garlic, minced
-1 tablespoon fresh ginger, minced
-1/2 cup roasted, unsalted peanuts
-2 tablespoons canola oil
-1/2 cup diced bell peppers
-1/4 cup diced red onion

Kitchen Tools Needed:
-Large skillet
-Wooden spoon
-Measuring cups and spoons

Cooking Instructions:

  1. In a medium bowl, whisk together the soy sauce, vinegar, cornstarch, sesame oil, sugar, chili garlic paste, and pepper.
  2. Add the chicken cubes to the marinade and stir to coat. Refrigerate for at least 1 hour.
  3. Heat a large skillet over medium-high heat. Add the canola oil and garlic and ginger. Cook for 1 minute, stirring frequently.
  4. Add the chicken cubes to the skillet and cook for 3-4 minutes, stirring occasionally.
  5. Add the bell peppers and onion and cook for an additional 2-3 minutes, stirring occasionally.
  6. Add the peanuts and stir to combine. Cook for 1-2 minutes.
  7. Serve the Kung Pao Chicken hot with steamed white rice or noodles.

-Sliced green onions
-Chopped fresh cilantro
-Sliced jalapenos
-Sesame seeds

Cook Time: 10 minutes

With its unique and flavorful combination of sweet, sour, and spicy ingredients, Kung Pao Chicken is a delicious and easy to make dish that’s sure to please everyone at the table!

Looking for other great Asian dishes to make at home? Check out these great recipes.

This Bulgogi Recipe Is Not To Be Missed

bulgogi dish

We love a great Korean dish, and this one is at the top of our list! Check out this post and learn about Bulgogi, and how to make a delicious version of this Korean classic.

Bulgogi is a classic Korean dish that has been enjoyed for centuries. The name “Bulgogi” means “fire meat”, and refers to the traditional method of grilling thin slices of marinated beef over an open flame. Bulgogi has been enjoyed for centuries, and has become an iconic part of Korean cuisine.

The history of Bulgogi dates back to the Goryeo Dynasty in the year 37 BC. During this time, Bulgogi was enjoyed by the royal court, and was a luxurious treat made with the finest ingredients. The marinade used for Bulgogi was often quite simple, consisting of just soy sauce, sugar, and sesame oil.

Today, Bulgogi is much more widely enjoyed, and the marinade has become more complex. Many recipes call for a combination of soy sauce, sugar, sesame oil, garlic, onions, ginger, and other spices and herbs. Bulgogi is enjoyed in many different forms, including as a barbecue dish, in soups, and as a component of sushi.

If you’d like to try making Bulgogi at home, here’s a great recipe:

Bulgogi Ingredients:

-1 lb. beef sirloin, thinly sliced
-2 tablespoons soy sauce
-2 tablespoons sugar
-2 tablespoons sesame oil
-1 tablespoon minced garlic
-1 tablespoon minced onion
-1 teaspoon ground ginger
-1 teaspoon black pepper
-2 tablespoons vegetable oil
-2 tablespoons rice wine or mirin
-2 tablespoons toasted sesame seeds

Kitchen Tools:

-Cutting board
-Mixing bowl
-Grill or skillet

Cooking Instructions:

  1. Slice the beef sirloin into thin slices and place them in a mixing bowl.
  2. In a separate bowl, mix together the soy sauce, sugar, sesame oil, garlic, onion, ginger, black pepper, vegetable oil, and rice wine or mirin.
  3. Pour the marinade over the beef slices and mix until the beef is evenly coated.
  4. Let the beef marinate for at least 20 minutes.
  5. Heat a grill or skillet to medium-high heat.
  6. Place the beef slices on the grill or skillet and cook for 2-3 minutes per side, or until the beef is cooked through.
  7. Transfer the cooked beef to a plate and sprinkle with toasted sesame seeds.

Typical Garnishes:

-Sliced green onions
-Sliced jalapenos
-Sliced cucumber
-Sliced radish
-Pickled ginger
-Soy sauce
-Gochujang (Korean chili paste)

There you have it! We hope you dig this dish as much as we do. And, if you’re looking for more great asian recipes to make, be sure to check out these posts.

Make This Bibimbap For A Fun And Delicious Meal


If you haven’t yet tried it, making Bibimbap is super fun and absolutely delicious Korean dish to make. In this post, we are going to share a bit of the history of Bibimbap and a great recipe to make it yourself.

Bibimbap is a traditional dish in Korean cuisine that is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste). It also includes a fried egg and sliced meat, usually beef, and is served with a side of kimchi. The word “bibimbap” literally means “mixed rice” and is a popular meal in both South and North Korea.

The origins of bibimbap can be traced back to the late 19th century, during the Joseon Dynasty in Korea. The dish was originally served as a banquet dish at royal occasions, with the ingredients arranged in separate piles around the bowl of rice. It was known as “golden bibimbap” because of the color of the ingredients.

Over time, the dish became popular with the general public, who adapted it to their own tastes and budget. The ingredients were changed from the original royal version, and the dish evolved into the bibimbap that is popular today.

Making bibimbap at home is a great way to enjoy this traditional dish. Here’s a delicious recipe for you to try!

Bibimbap Ingredients

  • 2 cups of white rice
  • 2 tablespoons of sesame oil
  • 1/2 cup of bean sprouts
  • 1/2 cup of spinach
  • 2 scallions, chopped
  • 2 carrots, julienned
  • 1/2 cup of mushrooms, sliced
  • 1 tablespoon of gochujang (Korean chilli pepper paste)
  • 2 eggs
  • 1/2 cup of cooked beef, sliced
  • 1/4 cup of kimchi

Kitchen Tools

  • Rice cooker
  • Stove
  • Frying pan
  • Spatula
  • Cutting board
  • Knife

Cooking Instructions

  1. Cook the white rice in a rice cooker according to the instructions.
  2. Heat the sesame oil in a frying pan over medium heat. Add the bean sprouts, spinach, scallions, carrots, and mushrooms and cook for 4-5 minutes, stirring occasionally. Season with salt and pepper to taste.
  3. In a separate pan, fry the eggs and set aside.
  4. Divide the cooked rice into two bowls. Top each bowl with the cooked vegetables, gochujang, egg, and beef.
  5. Garnish with kimchi and serve.


  • Sesame seeds
  • Pickled radish
  • Seaweed
  • Gochujang (Korean chilli pepper paste)

Enjoy your homemade bibimbap!

Need other great asian recipes to try? Check out these great asian recipes and let us know which one you made!

Asian Food Lovers Will Dig This Filipino Sour Soup

Filipino Sour Soup

Filipino Sour Soup is a traditional and flavorful dish that has been enjoyed for generations, with origins dating back to the 16th century. This soup is typically made with a fish or seafood broth, and the most popular fish used is the tamarind fish. This fish is unique in that it is a type of catfish that is native to the Philippines, and it has a distinct sour flavor. The soup is then typically seasoned with patis (fish sauce), lemon or lime juice, and other herbs and spices.

This delicious soup is a great way to enjoy a variety of flavors in one dish, and is perfect for lunch or dinner. Here’s a simple and easy recipe to follow:

Main Ingredients:

  • 2 tablespoons of cooking oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons of patis (fish sauce)
  • 2 tablespoons of lemon or lime juice
  • 4 cups of fish or seafood broth
  • 1 pound of tamarind fish, cut into small pieces (we use Cod)
  • 1 carrot, diced
  • 1 bell pepper, diced
  • 1 tomato, diced
  • Salt and pepper to taste
  • Chopped cilantro for garnish

Cooking Instructions:

  1. Heat the cooking oil in a large pot over medium heat.
  2. Add the onion and garlic and sauté until softened.
  3. Add the patis and lemon or lime juice and stir.
  4. Add the fish or seafood broth and bring to a boil.
  5. Add the tamarind fish, carrot, bell pepper, and tomato.
  6. Simmer for 15 minutes.
  7. Season with salt and pepper to taste.
  8. Serve hot with a garnish of chopped cilantro.

This recipe is a great way to enjoy a delicious and flavorful Filipino Sour Soup. Common garnishes that can be used to top the soup include sliced chilies, chopped green onions, chopped tomatoes, and lime wedges. Enjoy!

Looking for other great soups to try out for a delicious weekend meal? We absolutely love this hearty beef and barley stew recipe. For cold winter nights there is really nothing better than and flavorful and filling stew like this one. Give it a shot and let us know how it turns out for you.

Saimin Soup, An Under-appreciated Hawaiian Favorite

saimin soup

Looking for something a little different to add to your dinner repertoire? If you’re looking for a savory, yet light soup recipe that is sure to stand out, then this Saimin Soup is it! Saimin Soup is a traditional Hawaiian dish that is a mix of Asian fusion flavors that are sure to take soup night up a couple of notches.

Originating in Hawaii, saimin is a noodle soup that was created in the early 1900s by Chinese and Japanese immigrants. It is made with a broth of dashi, soy sauce, and vegetables, and noodles made from wheat flour, eggs, and salt. Traditionally, saimin is topped with green onions, char siu pork, sliced fish cake, and kamaboko.

Now that you know a bit of the history of this delicious soup, it’s time to get to the good part—the recipe! Here is what you will need:

Main Soup Ingredients:

  • 4 cups of dashi
  • 2 tablespoons of soy sauce
  • 1 tablespoon of mirin
  • 2 tablespoons of sesame oil
  • 2 tablespoons of bonito flakes
  • 2 cups of sliced mushrooms
  • 1 cup of sliced green onions
  • 2 tablespoons of grated ginger
  • 2 tablespoons of minced garlic
  • 1 package of saimin noodles

Cooking Instructions:

  1. In a large pot, heat the dashi, soy sauce, and mirin until it comes to a boil.
  2. Add the sesame oil, bonito flakes, mushrooms, green onions, ginger, and garlic and simmer for 10 minutes.
  3. Add the saimin noodles and cook for an additional 5 minutes.
  4. Serve the soup hot and garnish with your favorite toppings, such as char siu pork, sliced fish cake, or kamaboko.

Now that you know how to make this delicious Hawaiian favorite, it’s time to get cooking! Saimin Soup is a great way to add a bit of Asian fusion flavor to your typical meal list, and it’s likely to become a go-to dish. Enjoy!

Ready for other great soup recipes? You can’t go wrong with any of our favorite soups. Give one of these recipes a try this week and let us know how it turns out.

Make This Simple Ramen Recipe In No Time

ramen noodles soup in bowl

Who doesn’t love a steaming bowl of ramen soup? We certainly do. On a wet chilly winter night there is truly nothing more satisfying than a great big bowl of ramen. We’re not alone, today ramen is one of the most beloved and widely consumed dishes around the entire world. It has a super fascinating history, beginning in China and evolving into the dish we know and love today.

The origins of ramen can be traced back to the 15th century, when a Chinese noodle dish called lamian made its way to Japan. Over time, Japanese cooks began to modify the dish, adding their own local ingredients, such as pork, vegetables, and soy sauce, which helped form what we know as ramen today. This new noodle dish was called shina soba, and it is the precursor to modern ramen.

As the story goes, the first dish that closely resembled ramen was created in 1884, but the first actual ramen shop was opened in 1910 in the Asakua part of Tokyo, Japan. Ramen was almost an instant hit, and soon there were ramen shops popping up all over the country. By the 1970s, ramen had become a national obsession, and it soon spread to other countries. Today, ramen is a beloved dish in many cultures around the world and ramen shops can be found in about every city throughout the world.

Now that you know the fascinating history behind ramen, let’s talk about how to make a delicious ramen at home. Here is a great recipe for a classic ramen dish:

Ramen Ingredients:

-1 package of ramen noodles. Dry noodles are the most accessible and easiest, but if you have an international grocery store near you, we highly recommend getting a package of fresh egg noodles.
-2 cups of chicken broth. A shelf stable box works just fine, but we like to make fresh stock when we buy a whole rotisserie chicken from the store.
-1 tablespoon of soy sauce
-1 teaspoon of sesame oil
-1/2 cup of chopped green onions
-1/4 cup of chopped mushrooms (optional)
-1/4 cup of chopped bok choy
-1/4 cup of shredded carrots
-1/4 cup of frozen corn (optional)
-Meat (optional) – which kind of meat is totally up to you, but pork is the most common. However, we’ve also made delicious homemade ramen using leftover chicken or steak.
-Salt and pepper to taste

Cooking Directions:

  1. Bring the chicken broth to a boil in a large pot.
  2. Reduce the heat to medium-low and add the ramen noodles. Cook the noodles for 3-4 minutes, stirring occasionally.
  3. Add the soy sauce, sesame oil, green onions, mushrooms, bok choy, carrots, and meat (if using). Simmer for 5 minutes.
  4. Taste and adjust seasoning with salt and pepper.
  5. Serve the ramen in bowls and enjoy!

If you want to make your ramen extra spicy, you can add some chili sauce or red pepper flakes. You can also add other ingredients, such as shrimp, tofu, or egg which will only add to the depth of the flavor. Be sure to get creative and make it your own!

There you have it, an easy way to make a great homemade ramen. The next time it is cold and wet outside, be sure to give this easy recipe a try. Also, if you’re looking for other heartwarming soups to make this winter be sure to check out our tasty soup recipes.

With A Little Effort, You Can Make This Awesome Panang Curry

panang curry dish

Panang curry is a type of Thai curry dish that is characterized by its thick, creamy texture and distinctive flavour. The dish originated in Thailand and is now enjoyed throughout the world.

The most popular version of Panang curry is a milder, sweeter version of red curry. It is made with ingredients such as coconut milk, red curry paste, fish sauce, kaffir lime leaves, and palm sugar. The dish was first created in the early 1900s in the region of Central Thailand.

The original dish was made with a variety of fresh ingredients, including dried chilies, garlic, shallots, and galangal root. It was also cooked with a variety of meats, including chicken, beef, pork, and fish.

Today, the dish has evolved and is often cooked with a variety of vegetables, including potatoes, carrots, bell peppers, and bamboo shoots. The dish has also become much milder, as the heat of the chilies can now be adjusted to suit individual tastes.

Recipe for Making a Tasty Panang Curry at Home

Key Ingredients

1 tablespoon vegetable oil

1 medium onion, diced

2 cloves garlic, minced

2 tablespoons red curry paste

1 can coconut milk

2 tablespoons fish sauce

1 teaspoon palm sugar

1/2 teaspoon ground coriander

1/4 teaspoon ground cumin

1/4 teaspoon ground turmeric

1/4 teaspoon ground cardamom

2 tablespoons tamarind paste

2 tablespoons soy sauce

2 kaffir lime leaves, finely chopped

2 cups diced vegetables (such as potato, carrot, bell pepper, and bamboo shoots)

1/2 cup cooked protein (such as chicken, beef, pork, or fish)

Kitchen Equipment Needed

Frying pan


Measuring spoons

Measuring cups


Cutting board

Cook Time

15 minutes preparation time

20 minutes cooking time


Fresh cilantro

Thinly sliced red chili peppers

Chopped peanuts

Lime wedges

Optional Extra Spice

For an extra kick of heat, you can add a teaspoon of freshly ground chili peppers or 1/4 teaspoon of red pepper flakes to the curry before serving.

Need a great dessert for after dinner? Find an awesome sweet recipe.