Name: Mongolian Beef
Cuisine: Chinese
Ingredients: Beef Marinade:; 11 oz beef (New York steak or flank steak), cut in to bite-sized strips; 1 tsp baking soda; 1 Tbsp cornstarch; 2 Tbsp water; 1 tbsp Oyster Sauce; 1 tsp Soy Sauce; 1 tsp Tamari Soy Sauce; 1/2 tsp white pepper powder; 1 Tbsp oil (pre-cooking, I use avocado oil); 1 Tbsp cornstarch (pre-cooking); Sauce:; 1 Tbsp Oyster Sauce; 1 Tbsp Soy Sauce; 1/2 tsp Tamari Soy Sauce; 1/2 tsp chili sauce; 1 tsp sugar; 1 Tbsp Mirin; Stir-Fry ingredients:; 1 medium onion (red or white); 5 stalks scallions; 2 cloves garlic; 1/2 red bell pepper; 1/2 green bell pepper; 4 dried chili pepper (this dish is supposed to have some heat. use the pepper that you will enjoy without burning your face off_; Cooking Oil:; 1 oz oil (to be added first); 2 oz oil (to be added second); 1 Tbsp Sesame Oil; Rice:

Beef/ Chinese

Mongolian Beef

On the menu tonight – Mongolian Beef! I’ve been working on recreating my Chinese take-out favorites and tonight I tried my hand at Mongolian Beef. It was pleasantly surprised how close this version turned out to the go-to take-out place near me.

There are definitely more steps to this than the usual types of dishes that I cook. Don’t get intimidated, try it!

My biggest tip in making Mongolian Beef is cutting the meat into smaller, bite-sized pieces. If you think about what you get at a restaurant or your favorite take-out place, you don’t need a knife to cut the meat into smaller pieces. While I thought about that as I was making this dish, the pieces of meat were still too big. Smaller pieces of meat means that they are going to cook quicker, so be careful not to obliterate the meat when you cook.

Let me know how your version turns out!

Print Recipe

Mongolian Beef

(1 votes, average: 4.00 out of 5)

Mongolian Beef

Ingredients

Beef Marinade:
11 oz beef (New York steak or flank steak), cut in to bite-sized strips
1 tsp baking soda
1 Tbsp cornstarch
2 Tbsp water
1 tbsp Oyster Sauce
1 tsp Soy Sauce
1 tsp Tamari Soy Sauce
1/2 tsp white pepper powder
1 Tbsp oil (pre-cooking, I use avocado oil)
1 Tbsp cornstarch (pre-cooking)
Sauce:
1 Tbsp Oyster Sauce
1 Tbsp Soy Sauce
1/2 tsp Tamari Soy Sauce
1/2 tsp chili sauce
1 tsp sugar
1 Tbsp Mirin
Stir-Fry ingredients:
1 medium onion (red or white)
5 stalks scallions
2 cloves garlic
1/2 red bell pepper
1/2 green bell pepper
4 dried chili pepper (this dish is supposed to have some heat. use the pepper that you will enjoy without burning your face off_
Cooking Oil:
1 oz oil (to be added first)
2 oz oil (to be added second)
1 Tbsp Sesame Oil
Rice:
1 pkg Jasmine microwave rice (or whatever variety that suits you)

Instructions

Prepare the meat by slicing it in to bite-sized pieces. Be sure to cut across the grain

In a medium sized mixing bowl, add In a bowl, add the baking soda, cornstarch, water, oyster sauce, light soy sauce, tamari, and white pepper powder. Mix them thoroughly.

Add the sliced beef, mix thoroughly until all the beef is coated with the marinade

Prepare your vegetables:

Cut the onion in half and then cut each half into 1/4 inch slices

Cut the scallions in to 1" long pieces, recommend cutting on the bias

Smash, peel, and mince the garlic cloves

Cut the bell pepper in to strips

Make the Sauce:

In a small bowl, combine the oyster sauce, light and dark soy sauces, chili sauce, sugar, and mirin

Stir and combine thoroughly

Lets Cook!:

Pre-heat your wok or large pan over high heat

Add the beef and fry it for about 90 seconds. The meat should be cooked through and a little crispy

Turn off the stove and remove the beef to a clean tray or bowl, do not let it sit in a puddle of oil, it needs to drain

Pour any leftover oil in the wok to a container for reuse at another time.

Cook the rice:

Add the package of rice to the microwave and cook according to package directions

Turn the stove back on to high heat

Add the garlic, dried chili pepper, onion and green onion whites, cook for about 90 seconds to 2 minutes

Add the beef to the wok and cook an additional 30 seconds to a minute

Stir in the sauce as well as the green parts of the green onion

Cook for an additional 30 seconds to a minute, then cut the heat

Finish with a drizzle of the sesame oil (1 Tbsp), mix to combine

Serve over rice

December 5, 2025 By Patrick Dulmage

Chicken/ Chinese

Chicken and Broccoli Stir Fry

On the menu tonight – Chicken and Broccoli Stir Fry!

As much as I like to cook, I haven’t tried making too many Chinese take-out favorites. That is – until now! I’ve been trying to make some of our Chinese restaurant favorites. Tonight, Chicken and Broccoli is what I will make.

There are definitely a lot of steps to making this dish, but your efforts will be rewarded. I really loved the way everything came together and it was delicious!

I hope the next time you are craving Chinese food, you will try my Chicken and Broccoli Stir Fry!

Print Recipe

Chicken and Broccoli Stir Fry

(1 votes, average: 5.00 out of 5)

Chicken and Broccoli Stir Fry

Ingredients

Main Ingredients:
1/2 - 1 Red Bell pepper, thin strips (approx 1/4 inch wide)
1 small red chili pepper (serrano)
3 cloves garlic, minced
1 oz white sesame seeds
3 cups oil (I used Avocado oil)
Chicken Marinade:
1 lb chicken (breast or thigh meat), no skin or bone-in
1 Tbsp corn starch
1 tsp chicken bouillon powder
1 tsp white pepper
1 Tbsp oyster sauce
1 Tbsp water
Kosher salt to taste, approx 1-2 pinches
Fry Batter:
4 Tbsp all-purpose flour
3 Tbsp cornstarch
2 tsp baking powder
1/2 tsp Kosher salt
6 1/2 Tbsp water
1 large egg (divided, 3/4 and 1/4)
1 tsp oil (Avocado)
Sauce Ingredients:
1 Tbsp light soy sauce
1 Tbsp oyster sauce
1/2 tsp dark soy sauce
2 Tbsp rice vinegar
1 Tbsp sugar
3 Tbsp water
1 tsp oil (Avocado)
1 tsp sesame oil
Broccoli Ingredients:
4 cups water
1 tsp oil (Avocado)
1 tsp Kosher salt
6-8 oz broccoli

Instructions

This is one of those dishes you want to make sure and have EVERYTHING prepped before you turn on the stove and heat up the wok / pan.

Prep the veggies, cutting them how you want them.

If you are using spicy peppers, make sure you either use gloves or thoroughly wash your hands after working with the peppers. Do NOT touch your face, especially near your eyes, before you thoroughly wash your hands. Ask me how I know. 🙂

Make the batter:

In a medium mixing bowl, combine the flour and cornstarch.

Add the baking powder and salt, then stir to combine.

Slowly add the water, a few tablespoons at a time until all the water has been added.

Batter should be loose, but not too thin - about the consistency of pancake batter.

Add 1/2 of the beaten egg to the batter and stir to combine.

Add the oil and stir to combine.

Prep the chicken and marinade:

Cut the chicken in to bite-sized pieces, roughly 1" thick cubes.

In a large mixing bowl, make the marinade.

Add the cornstarch, salt, chicken bouillon powder, white pepper, oyster sauce, and water, then mix to combine.

Add the chicken to the bowl, then toss to coat all of the chicken pieces.

Add 1/4 of the reserved beaten egg and mix thoroughly.

Make the sauce:

In a small mixing bowl, combine the light soy sauce, oyster sauce, dark soy sauce, rice vinegar, sugar, and water.

Mix to combine.

Taste and adjust seasoning as desired.

Make the slurry:

In a small mixing bowl (or a soup bowl as I realize we're using a lot of bowls here) combine the corn starch and about 3 tablespoons of water.

Stir to combine (you'll have to give it another stir just before you use it)

Blanch the Broccoli:

In a medium pot, bring water (enough to completely cover the broccoli, you can't do too much) to a boil

Add the broccoli to the pot and cook about 45 seconds to a minute

Remove from the pot and put in a large bowl of iced water to stop the cooking

Fry the Chicken:

Heat the wok on high

Add 3 cups oil, I use avocado oil. You want something with a high smoke point. (Please don't use vegetable oil. Google the history of vegetable oil. It is literally industrial waste and it's terrible for you)

As the wok is heating up, pour the batter in to the bowl with the chicken, mix to combine.

Once the oil reaches 325 degrees, start adding the chicken, one piece at a time to make sure the pieces don't stick to each other.

Let the chicken cook at least 90 seconds before touching it.

Cook for a total of about 2 and a half minutes and then start removing the cooked cooked chicken from the wok.

Continue until all of the chicken is cooked and set aside to cool off a bit.

Fry the chicken a second time. Yes, that's right. This will make the chicken less greasy once finished and will be more crispy.

The oil should be 375 degrees for the second fry.

Work in batches cooking the chicken for about 50-60 seconds and remove.

Turn off the heat and put the oil in a heat-resistant container. The oil can be strained and used again.

Wipe out any bits from the wok as you are going to use it again.

Cook the Sauce:

Add a tablespoon of oil to the wok over medium heat.

Add the minced garlic and chili peppers, cook for about 40 seconds

Pour in the sauce and stir constantly for about 45 seconds.

Turn the heat to low, add a little bit of the slurry you made (don't forget to give it a quick stir before adding), then stir to combine.

Cook for about a minute and see if you like the consistency. If you want it thicker, add more slurry. Too thick? Add a little water.

Once it's where you want it, turn off the heat and add the sesame oil, stir to combine.

Put it all together:

Add the fried chicken (along with any juices), bell peppers, red chili pepper, and broccoli, and mix well. (If you want the bell pepper cooked a little bit more, you could add the bell pepper with the garlic).

Give it a taste and then serve with some rice!

Notes

Toasted sesame seeds would be a great addition to this

November 20, 2025 By Patrick Dulmage

Chicken/ Chinese/ Seafood

Shrimp and Chicken Egg Rolls

On the menu tonight – Shrimp and Chicken Egg Rolls!

If you like egg rolls, you are going to love this recipe. It takes a little bit of work to cook, assemble and then fry, but the final product is worth it.

I took a short cut by using cole slaw mix rather than chopping the cabbage and carrots. Also, the 12 oz cole slaw mix is the perfect size for this recipe.

We usually get Chinese food at least once a month, but it has gotten kind of pricey. I decided I would try to make some of my favorites. This was a BIG success! Below is a picture of the filling just before I removed from the heat.

The next time you are in the mood for egg rolls, I hope that you’ll try this recipe!

Print Recipe

Shrimp and Chicken Egg Rolls

(1 votes, average: 5.00 out of 5)

Shrimp and Chicken Egg Rolls

Ingredients

1 lb ground chicken
1/2 lb peeled and de-veined shrimp and chopped in to small pieces
12 oz Cole Slaw mix
8 oz mixed mushrooms (any type you like)
1 tsp freshly grated ginger
3 cloves minced garlic
1-2 Tbsp Soy Sauce
1 Tbsp Oyster sauce
1 Tbsp Sesame oil
1-2 tsp Sriracha (that red sauce with the rooster on the bottle)
1 tsp ground ginger
1 tsp Chinese 5 Spice
16 oz pkg egg roll wrappers
1 egg, beaten (add 1 Tbsp water)
1 Tbsp corn starch
Kosher salt
Freshly ground black pepper
2 Tbsp high temp oil (peanut oil, avocado oil)
Peanut oil for frying - enough to submerge the egg rolls

Instructions

Marinade the chicken and shrimp in a bowl with the soy sauce and oyster sauce

In a small bowl, mix the corn starch with 1-2 Tbsp water to make a slurry

Add the cornstarch slurry to the chicken and shrimp, mix to combine

Let sit 10-15 minutes

Pre-heat a large skillet over medium heat

Add 2 Tbsp oil to the pan along with the ground chicken

After 2-3 minutes, add the chopped shrimp

Add the minced garlic and freshly grated ginger

Season with 5 spice, salt and pepper

Once the mixture is 3/4 cooked, remove from heat and put mixture in a large mixing bowl to cool

Return the skillet to the heat and add a little more cooking oil

Add the mushrooms to the pan

After 2-3 minutes, add the cole slaw mixture

Add the sesame oil

As the cabbage starts to wilt down, season with a little 5 spice, ground ginger, salt, and pepper

Don't cook it all the way down, you want some crunch to the veggies

Remove from heat and drain any excess liquid - you want a dry filling

Add the veggies to the chicken and shrimp mixture

Add the Sriracha and mix to combine

Taste and adjust the seasoning

Pre-heat your cooking oil to 325 degrees

As the oil heats, you can start making the egg rolls

Put down an egg roll wrapper with one of the corners pointing at you

Use a soup spoon to meter out 1-2 spoonfuls of mixture on to the wrapper - Do Not Over-fill.

Brush some egg wash on the top edges of the egg roll wrapper

Fold the bottom corner over the mixture, then fold over each of the sides

Try to tighten up the mixture in the wrapper - you want it as tight as you can, but try not to damage the wrapper

Fold over the last corner and roll it so the mixture is evenly distributed and the egg roll is nice and tight

Place on a cookie sheet and continue to prep the rest of the egg rolls

At this point, you could freeze some of the egg rolls for another time

Place a few egg rolls in the pan or fryer and cook until golden brown - you will likely have to turn them over to make sure both sides are cooked evenly

Notes

You can add or change the filling to make just about any kind of egg roll. Ground pork and shrimp is a great combination. Try a fusion egg roll and make a cheeseburger or a Philly Cheese Steak roll... the possibilities are endless.

September 18, 2025 By Patrick Dulmage