Tuesday, February 7, 2012

First Post and Recipe!

So this blog has a been a long time coming ever since I found that I have a passion for cooking and baking for the people that I love. The feeling of sharing something with people that brings smiles to their faces or bringing just a brief moment of comfort and nourishment in someone's long day is so rewarding that it makes it more than half the reason why I enjoy cooking and baking so much. I've been so blessed growing up in a family that is more  than capable at putting a great tasting meal on the table. First was my grandfather, an accomplished Chinese chef who had the funny quirk to cook for only those he was fond of, not allowing those he disliked to eat his food. Then there is my father who took after his father, becoming a trained chef and opening his own successful restaurant, and my mother, who's homestyle cooking and emphasis on simple and quick meals which I have taken after. Growing up in a home where food has always been central to family gatherings and even unspoken apologies, I am really looking forward to sharing these recipes with you that either I have learned on my own, or from my family over the years. 

And without much further ado, I present to you my interpretation of Mongolian Beef, an easy but delicious stir fry that comes together in minutes once you've done your prep work :)

1 lb. beef (to be flexible, you can use just about any cut, as I've used from chuck to filet mignon, but pictured above is using chuck, which didn't require any slicing. If slicing is needed, cut the slices as thin as you can)
1 tsp corn starch
1 tsp Chinese rice wine
1 tsp ground white pepper
1 tbsp water
1 tbsp oil (use olive, vegetable, whatever you like for sauteeing)
1 inch of ginger, peeled and sliced thinly
2 cloves of garlic, minced
3 stalks small leeks cut into 1 in sections (separate between green and white end of the leek)
1/2 small onion, julienned (example below)
sugar and salt to taste

For the sauce:
2 tsp soy sauce
1/2 tsp sesame oil
1 tsp sweet soy sauce
1 tbsp oyster sauce

  • Make sure you have everything prepared before you turn on the stove, mise en place is important in stir frys like these, as things go quickly and you won't have time to be cutting and prepping in between, otherwise you'll risk overcooking your meat. 

1. Slice your beef into thin pieces, or into desired cuts
2. Place the beef with the white ground pepper, water, rice wine, and corn starch together. Give it a few grabs to mix it all together, making sure everything is incorporated evenly. Let sit for 10 min.
3. While waiting for the beef to marinate, mix the ingredients for the sauce.
4. Heat your wok with the oil, when the oil is hot, add ginger, garlic, and the white ends of the leek, and stir for the next two minutes until fragrant
5. Add in the beef, stirring frequently until it is cooked about half way through, at this point, add the onions, green ends of the leeks and the sauce, stirring and continuing to cook until the beef is cooked evenly and the onions soften. The sauce will thicken at this point, and you may take your wok off the heat and plate immediately.
6. Enjoy, and happy cooking!