This beef stir fry is incredibly flavorful and easy. Crispy from the outside, tender from the inside.

Preps and cooks just as your rice is getting steamed.

Serve with basmati or jasmine rice, or go the extra mile and serve with noodles.

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Beef Stir fry

Course Main Course

Cuisine Chinese

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Ingredients

Marinade

• 500 grams flank steak cut into thin slices
• 1 egg beaten
• 1 TBSP Sesame Oil
• 1 TBSP Soy Sauce

Sauce

• 1/2 TBSP grape cider vinegar
• 1/2 TBSP Rice Vinegar
• 2 TBSP Soy Sauce
• 1 TBSP Sesame Oil
• 1 TSP sriracha sauce
• 1/2 cup water
• 3 TBSP Brown Sugar
• 1 TBSP Starch

Stir Fry Ingredients

• 1/3 cup Starch For coating beef
• 1/3 cup vegetable oil For frying beef & veggies
• 1 TBSP minced fresh ginger
• 1 TBSP minced fresh garlic
• 1 bell pepper thinly sliced
• 1 small onion sliced into slivers
• 1 shredded carrot optional
• 1 green chili thinly sliced optional
• Sesame seeds optional for garnish

Instructions

Marinate the Beef

• Beat egg, sesame oil and soy sauce, Mix in the beef until well coated and let it sit for 15 minutes.

Sauce

• Mix all ingredients listed above in sauce and set aside.
• While the beef is marinating I like to cook some basmati rice and slice the veggies

Stir Fry

• Coat beef in starch until well coated and fry in oil.
• Fry beef until crispy, drain and set aside.
• In the same oil used to fry the beef, cook garlic and ginger until fragrant.
• Add remaining veggies and cook until tender.
• Stir the sauce again to dissolve the cornstarch completely.
• Add sauce to the pan and stir until it thickens a bit.
• Add the beef pieces back and stir with the veggies and sauce.
• Serve hot next to rice or noodles.

Notes

The post Beef Stir Fry appeared first on Lara Abdulhadi.

The easiest way to have a flavorful and delicious restaurant-style dinner at home in just about 30 minutes! Serve with rice and enjoy.

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Mongolian Beef

Crispy homemade version that's less sweet and packed with flavor.

Course Main Course

Cuisine Chinese

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Ingredients

• 500 grams roast beef cut into thin slices
• 2 TBSP Rice vinegar
• 1 TSP Salt
• 1 TSP Black Pepper
• 1 TSP Garlic Powder
• 1 TSP Ginger Powder
• 4 TBSP Corn Starch
• 3 Spring Onions, cut thin

Sauce Ingredients

• 1 TBSP Sesame Oil
• 4 TBSP Low Sodium Soy Sauce
• 2 TBSP Packed Brown Sugar
• 1 Minced Garlic Clove
• 1 TSP Freshly grated ginger

Instructions

• IMPORTANT:

  The most important step in this recipe is to make sure that the beef is at room temp. Coating and frying the beef straight out of the fridge will not give you the expected results.
• Cut your beef thin, a few mm per slice. Or you can order it very thinly sliced when you buy it from the butcher, that's how I have it done.
• Mix the rice vinegar, salt, pepper, garlic powder, and ginger powder. Season the beef with this mixture and let it sit for 15 minutes to soak in the flavors. While the beef is soaking I like to prepare my sauce and this includes cutting the onions.
• Toss the marinated beef in the corn starch and coat well.
• Heat your wok and add sesame oil mixed with vegetable oil. Cook the beef until crispy. You want to fry in batches and not over crowd your wok if using a small one. Drain excess oil in a colander.

For the Sauce

• Mix soy sauce, brown sugar, corn starch, and sesame oil in a bowl – set aside.
• In the same wok that you used to cook the beef in – add garlic and ginger and cook for a few seconds until fragrant.
• Pour in the sauce ingredients and mix, and allow to cook until it bubbles, mix the beef back in and toss with the sauce.
• Add the spring onions, give it a final toss and serve with rice.

Notes

 

The post Mongolian Beef appeared first on Lara Abdulhadi.

Ingredients

• 400 grams baby veal, thinly sliced
• 2 TBSP Olive Oil
• 2 TBSP Sesame Oil
• 1/4 TSP Salt
• 2 tablespoons vegetable oil
• ½ cup cold water + 1 1/2 tablespoons corn starch
• Sesame seeds and chopped green onions, for garnish

Sauce Ingredients

• ¼ cup soy sauce
• 1 TBSP sesame oil
• 6 tablespoons honey
• 1/2 tsp garlic powder
• 2 tablespoons ketchup
• 1 tablespoon rice vinegar
• 1/4 tsp pomegranate molasses

Directions

• Mix together sauce ingredients and set aside
• Marinate the beef with olive oil and sesame oil and set aside (You can marinate up to 30 minutes in advance or more to your liking)
• Mix together the cold water and cornstarch and set aside
• In a frying pan, cook the beef for 8 – 10 minutes until well done on medium low heat
• Add the sauce mix to the cooked beef until it bubbles, then add the cornstarch mixture until thickened
• Serve on a bed of rice and garnish with sesame seeds and green onions

The post Asian Honey Sesame Beef appeared first on Lara Abdulhadi.

Ingredients

• 3-4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1½ cup cornstarch
• 2 eggs, beaten
• ¼ cup canola oil
• 1 cup granulated sugar
• 4 tablespoons ketchup
• ¼ cup white vinegar
• ¼ cup apple cider vinegar
• 1 tablespoon low sodium soy sauce
• 1 teaspoon garlic powder
• 1 can pineapple chunks, drained
• 1 green bell pepper, chopped into large pieces
• 1 red bell pepper, chopped into large pieces
• 1 Tablespoon Cornstarch (Optional)
• Scallions chopped for garnish
• Sesame Seeds for garnish

Directions

• Dip chicken into corn starch, then into egg mixture and fry until golden brown on all sides. Repeat for all chicken bites.
• Place chicken in an oven proof dish.
• Mean while, whisk remaining ingredients except for the TBSP of starch into a bowl. If you feel the mixture needs thickening then you may add the TBSP of corn starch.
• Cover the chicken with the prepared sauce and bake for 45 minutes to 50 minutes at 160 degrees.
• Make sure to coat the ingredients with the sauce at 15 minute intervals.
• Best served with rice.

The post Sweet & Sour Chicken appeared first on Lara Abdulhadi.

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Baked Kung Pao Chicken

Traditionally Kung Pao is known as a spicy stir-fry… I like to keep my chicken slightly fried and have it baked instead, while retaining the flavor of one of the most popular dishes among Chinese take-out.

Course Main Course

Cuisine Chinese

Keyword Baked Kung Pao, Chinese Take Out, Kung Pao Chicken

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Bake Time 30 minutes minutes

Total Time 1 hour hour

Servings 4 people

Ingredients

• 3-4 chicken breasts cut into bite-sized pieces 500 – 600 grams
• Salt and pepper to taste
• 3 cups cornstarch
• 3 eggs beaten
• ¼ cup canola oil
• ½ cup light soy sauce
• ½ cup vinegar
• 1 tablespoon Sriracha sauce
• 2 teaspoon minced garlic
• ½ cup brown sugar
• 1 red pepper chopped
• 1/3  cup peanuts
• Scallions chopped for garnish

Instructions

• Dip chicken into corn starch, then into egg mixture, and then again in starch again. and fry until golden brown on all sides.
• Fry on all sides till light golden. The chicken will remain raw on the inside. That's fine you only want a nice crust. Repeat for all chicken bites.
• Place chicken in an oven proof dish.
• Mean while, whisk remaining ingredients except for the TBSP of starch into a bowl. If you feel the mixture needs thickening then you may add the TBSP of corn starch.
• Cover the chicken with the prepared sauce and bake for 30 minutes to 40 minutes at 180 degrees.
• The time it takes to bake the chicken depends on the size of your chicken bites.
• Make sure to coat the ingredients with the sauce at 15 minute intervals.
• Best served with rice or noodles.

Video

Notes

The post Kung Pao Chicken appeared first on Lara Abdulhadi.