Ground beef mixed with balsamic vinegar, soy sauce, onion and parsley creates a kicked-up meatloaf recipe that will be your family’s new go-to. The secret to moist meatloaf? A generous amount of meatloaf glaze brushed over the loaf before baking, of course! This soy-glazed meatloaf is doused in a delicious mixture of ketchup, brown sugar and— you guessed it— umami-rich soy sauce. Made from a fermented paste of soybeans and roasted grains, this Chinese condiment lends an earthy, salty taste to everything it touches.
Got allergies to soy? You’ve got options. Try gluten-free tamari, which is often made without wheat, and is thicker, darker, and milder in flavor. Coconut aminos, a slightly sweeter sauce made from coconut tree sap and salt, makes a great paleo-friendly pick.
CAL/SERV:275 YIELDS:6 servings PREP TIME: 0 hours 0 mins TOTAL TIME: 1 hour 5 mins
2 tbsp. ketchup
1 tbsp. brown sugar
1 tbsp. plus 1 tsp reduced-sodium soy sauce
2 large eggs
1 tbsp. balsamic vinegar
Kosher salt and pepper
1/2 c. panko
1 small onion, coarsely grated
1/2 c. fresh flat-leaf parsley, finely chopped
1 1/2 lb. ground beef chuck
Mixed green salad, for serving
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Heat oven to 375°F. Line rimmed baking sheet with foil. In bowl, combine ketchup, brown sugar and 1 teaspoon soy sauce.
In large bowl, whisk together eggs, balsamic vinegar, remaining tablespoon soy sauce and ½ teaspoon each salt and pepper; stir in panko and let sit 2 minutes. Add onion and parsley and mix to combine.
Add beef and mix just until incorporated. Transfer mixture to prepared baking sheet and shape into 9- by 3½-inch loaf.
Brush loaf with ketchup mixture. Bake until internal temp registers 150°F, 40 to 45 minutes. Let rest 5 minutes before slicing. Serve with salad if desired.
Nutritional Information (per serving): About 275 calories, 14.5 g fat (5.5 g saturated), 23.5 g protein, 430 mg sodium, 11 g carbohydrate, 1 g fiber
You won’t believe me until you try this recipe. I tried to create this recipe much easier to approach at home, without a huge traditional wok or using so much oil for deep fry!
The key for this recipe is cast iron wok/pan. You can also use any pan (non stick skillet or stainless skillet) you have too. It doesn’t have to be cast iron, but if you have one… just dust off and bring it out!
We will use minimum oil to shallow fry for the deep fry taste & texture. After the shallow frying, you can save and repurpose the leftover oil too, since it’s just a little bit.
It is amazing with steamed or fried rice. I like to enjoy with side steamed or stir fried veggies too. I have many different fried rice & veggie recipes you can serve with Beijing beef, so check it out down below!
Are we ready to start the recipe?! I’m already so hungry!
Let’s jump into it!
First, slice your beef thinly abut 1/8 inch and bite size. You don’t have to use expensive steak for this recipe, because we will cook the beef long enough to make it super crispy and tender. I recommend you to use beef chuk, tri-tip or flank steak.
Combine the sliced beef, 1 tbsp soy sauce, 1 tbsp shaoxing wine (or dry sherry. If you don’t want to consume alcohol, just omit) and pinch of black pepper in a mixing bowl. Marinate while preparing other ingredients.
Chop 5 to 7 cloves garlic. Dice 1/4 of medium size onion and 1/4 of red bell pepper. You can use any onions- I used yellow onion.
You won’t believe how simple is the sauce. Combine 2 tbsp oyster sauce, 2 tbsp vinegar, 2 tbsp ketchup, 2 tbsp sugar and 2 to 3 tsp sambal in a mixing bowl. This is is the BOMB! Super simple and so delicious!! Set aside.
Preheat 1/2 cup to 2/3 cup frying oil to 350°F. (If you are using cast iron wok/pan, just heat them over medium heat) We will do shallow fry, which is in-between deep frying & pan frying. More oil than pan frying but whole lot less than deep frying.
If you ware using wide skillet, less oil you will need.
Dust marinated beef with 1/2 cup of potato or corn starch evenly. You could coat them evenly one by one, but I’m hurry to cook & eat this Beijing beef so I just dumped the starch and mixed with my hand.
Check if the oil is preheated to 350°F by stick the end of a wooden chopstick or spoon into oil. If the oil starts steadily bubbling, then the oil is hot enough for frying.
Remove beef from frying oil and place on a baking pan lined with cooling rack. Do batches as needed. I did 3 batches.
You can keep used oil for later use, for stir frying or make this recipe again!
urn on heat to medium if you are using cast iron wok/pan or high heat if it’s regular wok or skillet. Add garlic, onion and red bell pepper. Stir fry them for 1 minute then pour sauce mixture. Let sauce boil, for 30 seconds, then add fried beef. Toss everything together and it’s read to serve!
Serve with steamed rice (or fried rice), chow mein, steamed veggies and more!
Combine beef, soy sauce, shaoxing wine and black pepper in a mixing bowl and marinate while preparing other ingredients.
Combine all ingredients for sauce in a mixing bowl and set aside.
Preheat frying oil to 350°F in a cast iron wok or a large skillet. (If you are using cast iron wok/pan, just heat them over medium heat)
Dust marinated beef with starch evenly. Now, carefully add beef into frying oil one by one. Fry beef 6 to 7 minutes or until brown and crispy. Remove Remove beef from frying oil and place on a baking pan lined with cooling rack. Do batches as needed.
Turn off heat. Remove most of the frying oil from wok, leave 2 tbsp oil for stir frying. You can keep used oil for later use, for stir frying or make this recipe again!
Turn on heat to medium if you are using cast iron wok/pan or high heat if it’s regular wok or skillet. Add garlic, onion and red bell pepper. Stir fry them for 1 minute then pour sauce mixture. Let sauce boil, for 30 seconds, then add fried beef. Toss everything together and it’s read to serve! Serve with steamed rice (or fried rice), chow mein, steamed veggies and more! Enjoy!
Pepper steak is a stir-fried Chinese American dish consisting of sliced beef steak cooked with sliced bell peppers, bamboo shoots and other seasonings such as soy sauce and ginger, and usually thickened with cornstarch. Sliced onions and bean sprouts are also frequent additions to the recipe.
We’re huge fans of homemade beef and broccoli, but no matter how hard they try, some people can’t seem to convert to the church of broccoli. This is the broccoli-free version of your favorite stir-fry and has quickly become one of our favorits. We like to use both red and green peppers (because they make the dish so dang pretty!), but you can swap in whatever colors you like best. Serve with rice and you’ve got yourself a delicious dinner on the table in no time.
Tried making this awesome dish? Let us know how it went in the comments below!
0HOURS 15 MINS
1/4 c. low-sodium soy sauce
2 tbsp. rice wine vinegar
4 tsp. packed brown sugar
1 tbsp. cornstarch
2 tbsp. vegetable oil, divided
Freshly ground black pepper
1 lb. flank steak, thinly sliced against the grain
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
3 cloves garlic, minced
1 tbsp. freshly minced ginger
Cooked white rice, for serving
1. In a large skillet over high heat, heat 1 tablespoon oil. Add flank steak, season with salt, and cook until cooked through and seared on all sides, about 8 minutes. Remove steak to a plate.
2. Add 1 tablespoon remaining oil and red and green bell peppers to the skillet. Cook until softened, about 4 minutes. Add the garlic and ginger and cook stirring until fragrant. Return the beef to the skillet and pour over prepared sauce. Cook, stirring, until the sauce is glossy about 2 minutes more.
What is a Manapua? Simply put it’s the Hawaiian name for the yummy Chinese Bao, that slightly sweet dough stuffed with barbecued pork then steamed to form a shiny outer skin surrounding the fluffy bread and sweet savory filling.
In the 19th. century Cantonese Chinese immigrants came to the Hawaiian islands to work in the sugarcane plantations. They brought with them their heritage and cuisine. One of the delectable foods they brought to the islands was the Cha Sui Bao, that barbecued pork filled steamed bun. It soon became a favorite with the locals who called them Mea’ono’pua’a (Mea’ono means bread and pua’a means pork). Over time that name morphed into Manapua, which is what we call it today.
Along with the name change the traditional Manapua also evolved into different flavors. These days one can easily find Shoyu Chicken, Lap Cheung (Chinese Sausage), Pizza and Curry Manapuas at the 7/11 and other Manapua Shops and trucks. Actually you can stuff the dough with just about anything you want; I make adobo manapuas!
Manapuas are found everywhere in Hawaii, but homemade ones are still the best! They’re great for snacks, picnics, and even as a light lunch. They are one of my family’s favorite foods!
When I make manapua I usually use store bought Char Siu pork or chicken. Both are readily available at our local supermarkets. But sometimes I make my own, it’s not that hard. So today I’ll share the recipe for makng manapua and the barbecue meat filling we call Char Siu.
Char Siu – It can be used to fill steamed buns or sliced mix with noodles or rice.
1 lb. skinless pork belly or boneless skinless chicken thighs (trim off excess fat from the meat)
2 Tbs. Shaoxing Cooking wine
2 Tbs. Soy Sauce
2 Tbs. Sugar
3 Cloves garlic, minced
1 Tbs. Hoisin Sauce
1 Tsp. Five Spice Powder
1/8 Cup Honey except honey together and pour in to a ziplock bag.
Marinate in the fridge for 2-3 hours.
Place meat in a roasting pan and brush top with honey.
Bake in a 325° oven for 40 – 45 minutes or until meat is cooked. The meat is done when it starts to turn crisp on the outside and the center is firm.
Remove from oven and cool for about 10 minutes.
Slice into thin strips or if using for manapua filling dice into 1/4″ cubes.
3/4 Cup diced char siu meat (pork or chicken)
1 Tbs. Sesame Oil
1 Stalk Green Onions chopped
1/3 Cup Fresh Cilantro chopped
2 1/2 Tbs. sugar
1/4 cup Soy Sauce
1/8 Tsp. Salt
2 Tsp. Flour
2 Tsp. Corn Starch
1/4 Cup water
2 – 3 drops red food coloring
Heat oil in a pan. Fry diced char siu for about 30 seconds. Add green onions, cilantro, sugar, soy sauce, and salt. Stir so it doesn’t burn.
Dissolve Flour and cornstarch in the water.
Stir into char sui mixture to thicken.
Remove from heat and cool.
2 Cups Cake Flour
1 1/2 Cup Flour
1 Tbs. Vegetable Shortening
1/4 Cup Baker’s Sugar
1 Tbs. Dry Yeast
1 Cup warm water
Combine 2 flours and put 3 cups of the mixture in the bowl of your standing mixer. (or in a bowl if you’re mixing with your hands)
Using a dough hook cut in shortening.
Stir in about 2 tbs. sugar.
In a separate bowl combine remaining sugar with the yeast and add 1/3 Cup warm water.
Stir until yeast is dissolved.
Add the rest of the flour mixture to the yeast and mix well.
Add the yeast mixture and the remaining water to the flour mixture in the bowl.
Knead with the dough hook until smooth and elastic.
Turn dough in to a greased bowl and cover with plastic wrap or a kitchen towel.
Let it sit at room temperature until dough doubles in size, about 1 hour. If it’s too cold proof in the oven until it doubles in size.
Divide dough into about 18 balls.
Flatten each ball with a rolling pin into a circle about 1/4″ thick.
Place 1 Tbs. filling in the center.
Pull sides of dough around filling and pinch to seal the seams.
Place buns on little squares of wax paper to keep them closed.
Place in a rack or a bamboo steamer and steam for 15 minutes.
If you’ve ever been to Hawaii, or are like my family are fortunate enough to live there, then you’ve tried some delicious island favorites. I’m sure you made your way to one of the island’s Shrimp Trucks. The best ones are located on Oahu’s North Shore! A shrimp truck specialty is the Garlic Shrimp plate; succulent shrimp in rich garlic butter sauce served with steamed white rice and macaroni salad. A local favorite!
Shrimp trucks usually serve this plate with shell on shrimp. I love the stuff but hate the mess of peeling shrimp while eating outdoors on picnic tables; specially if you have kids to peel for. That’s why I make them at home using peeled shrimp with just the tail on. It’s a very easy recipe to make and doesn’t require a lot of time. For the best results I use fresh chopped garlic, lots of it! So if you’re hankering for some shrimp truck Garlic Shrimp, or just what to try it here’s the recipe. You may just love it so much that you’ll want to come to Hawaii to try the real thing!
Shrimp Truck Garlic Shrimp
1 Lb. Extra Large Shrimp – peeled but leave tail on
1/2 Cup Flour
1 Tbs. Paprika
1 Tbs. Cayenne Red Pepper
1 – 2 Bulbs of Fresh Garlic – Chopped (adjust according to your taste)
1/4 Cup Olive Oil
1/4 Lb. or 1 Stick Butter
Parsley for garnishing (optional)
Combine flour, cayenne red pepper, and paprika in a bowl.
Toss peeled shrimp in flour mixture until well coated.
Place bowl in fridge and allow to marinate at least a half hour but no more than 2 hours.
Heat Olive Oil in a heavy pan.
Add butter and stir until butter melts.
Add garlic and cook until garlic starts to brown – color should be golden not brown.
Add marinated shrimp and cook until shrimp is no longer translucent, about 2 minutes on both sides.
Remove from heat and squeeze the juice of one lemon over all.
Plate and garnish with chopped parsley if desired.
Serve fresh with your choice of starch and veggies.
Chow Mein seems to be a staple at Chinese Restaurants where it’s different versions of it are always on the menu. It’s a dish of fried noodles and can be made with just about any meat and/or veggies that you want.
In Hawaii we simply call it fried noodles and expect to find char shiu, Chinese barbequed pork, and Kamoboku, a Japanese fish cake. Both ingredients are readily found in our local grocery stores as is the noodles which can be purchase dry or fresh.
Chow Mein ingredients are so easy to find just about everywhere specially if you have an Asian supermarket by you. The first ingredients of course is the noodles and if you can’t find chow mein noodles you can actually use Ramen Noodles or even spaghetti!
As for the protein you can use beef, chicken, pork, seafood or the protein of you choice. Then you toss in veggies which can be anything from carrots to spinach, just be sure you add fresh cilantro that’s what really pulls everything together!
In my recipe for homemade Chow Mein, I use Char Shiu pork or chicken which I find at my local grocery store. If you can’t find it omit it or substitute a different protein such as chicken, shrimp, or a plant based one. I also use the Kamoboku fish cake mostly because I think it’s pretty, but again you can omit it. As for my veggies I buy a Chop Suey mix that has bean sprouts, shredded cabbage and carrots, you can easily make your own mix.
To give it that Asian flavor I use Sesame Oil, soy sauce, and Cilantro also called Chinese Parsley. That’s really all you need! Chow Mein can be served alone as a main dish or as a side dish.
So here’s my recipe, adjust it to fit your needs!
Easy Chow Mein
1 Package Noodles (chow mein, ramen, or even spaghetti)
1/2 Lb. Char Shiu Pork or Chicken ( omit or substitute with your choice of protein)
1 Package Kamoboku or fish cake (omit if you want)
1 Package Chop Suey Mix (bean sprouts, shredded cabbage, shredded carrots) or veggies of your choice
1 Onion Diced
2-3 Cloves Garlic minced
1 – 2 cups chicken broth
3 Tbs. Soy Sauce
1 Tbs. Sesame Oil
1 bunch Cilantro chopped
2-3 stalks green onions chopped
Heat Sesame oil in large wok or skillet
Add diced onions, stir until they start to turn translucent
Add garlic and cook until garlic starts to turn golden brown, do not burn
Add meats and veggies and stir until veggies start to soften
Stir in broth and noodles (use more broth if noodles are dry, less if noodles are fresh) cook until noodles are al dente and most of the broth has evaporated. Keep stirring so you don’t burn it.
Stir in soy sauce. Toss until everything is well combined.
Remove from heat and place in serving platter.
Garnish with fresh chopped cilantro and green onions.
Serve right away.
Try not to have left overs as noodles do not keep well. If you have to store leftovers place in sealed container in fridge for no more than a day. To re-heat spread noodles out in a sheet pan and heat in the oven.