Soy-Glazed Meatloaf

Soy-Glazed Meatloaf

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: servings             PREP TIME: hours mins             TOTAL TIME: hour mins

 
 

Ingredients:

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

This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.

 
 

Directions:

  1. Heat oven to 375°F. Line rimmed baking sheet with foil. In bowl, combine ketchup, brown sugar and 1 teaspoon soy sauce.
  2. 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.
  3. Add beef and mix just until incorporated. Transfer mixture to prepared baking sheet and shape into 9- by 3½-inch loaf.
  4. 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

 
 

Soy-Glazed Meatloaf
Print Recipe
Soy-Glazed Meatloaf
Print Recipe
Ingredients
Servings:
Share this Recipe
Powered byWP Ultimate Recipe
Beijing Beef

Beijing Beef

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.

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.

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.

add beef into frying oil one by one. Fry beef 6 to 7 minutes or until brown and crispy. You need to cook them well, almost the point that you are worry about if this is becoming a jerky. lol No worries, it won’t turn out to jerky though.

Remove beef from frying oil and place on a baking pan lined with cooling rack. Do batches as needed. I did 3 batches.

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!

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!

Better Than Panda Express Beijing Beef Recipe

 

Serve with steamed rice (or fried rice), chow mein, steamed veggies and more!

Enjoy!

 

For Beef

  • 1 lb beef (chuck or try tip), sliced 1/8” thin bite sizes
  • 1 tbsp soy sauce
  • 1 tbsp shaoxing wine
  • pinch of black pepper

 

For Sauce

  • 2 tbsp oyster sauce
  • 2 tbsp vinegar
  • 2 tbsp ketchup
  • 2 tbsp sugar
  • 2 to 3 tsp sambal

For Frying & Stir Frying

  • 1/2 cup potato starch or corn starch
  • 1/2 to 2/3 cup frying oil
  • 5 to 7 cloves garlic, chopped
  • 1/4 onion, diced
  • 1/4 red bell pepper, diced

INSTRUCTIONS

    1. Combine beef, soy sauce, shaoxing wine and black pepper in a mixing bowl and marinate while preparing other ingredients.
    2. Combine all ingredients for sauce in a mixing bowl and set aside.
    3. 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.
    4. 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!
  1. 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!
BEIJING BEEF RECIPE
Print Recipe
BEIJING BEEF RECIPE
Print Recipe
Ingredients
For Beef
For Sauce
For Frying & Stir Frying
Servings:
Share this Recipe
Powered byWP Ultimate Recipe
Beer Can Chicken with Cola Barbecue

Beer Can Chicken with Cola Barbecue

Level: Easy

Total: 2 hr 30 min

Prep: 1 hr

Cook: 1 hr 30 min

Yield: 2 to 4 servings

Ingredients:

One 12-ounce can beer

One 3 1/2 to 4 pound chicken

2 tablespoons Basic Barbecue Rub, recipe follows

2 cups cola Barbecue Sauce, recipe follows

Basic Barbecue Rub:

1/4 cup firmly packed brown sugar

1/4 cup sweet paprika

3 tablespoons ground black pepper

3 tablespoons kosher or sea salt

1 tablespoon hickory salt

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons celery seeds

1 teaspoon cayenne powder

Cola Barbecue Sauce:

1 cup cola

1 cup ketchup

1/4 cup Worcestershire sauce

1 teaspoon liquid smoke

3 tablespoon steak sauce, (recommended: A-1 Steak Sauce)

1 teaspoon onion flakes

1 teaspoon garlic flakes

1/2 teaspoon freshly ground black pepper

Directions: 

Special equipment:  4 to 6 cups hickory or apple wood chips, soaked for 1 hour in water to cover, drained
  1. Pop the tab off the beer can. Using a church key style can opener, make a few more holes in the top of the can. Pour out half the beer into the soaking water of the wood chips. Set the can of beer aside.
  2. Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat the grill to high until you see smoke, then reduce the heat to medium.
  3. Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water, drain, and blot dry inside and out with paper towels. Sprinkle 2 teaspoons of the rub inside the body and neck cavities of the chicken. Rub the bird all over on the outside with 2 teaspoons of the rub. If you have the patience, you can put some of the rub under the skin being careful not to tear it.
  4. Spoon the remaining 2 teaspoons of rub through the holes into the beer in the can. Don’t worry if it foams up, this is normal. Insert the beer can into the body cavity of the chicken and spread out the legs to form a sort of tripod. Tuck the wing tips behind the chicken’s back.
  5. When ready to cook, if using a charcoal grill, toss all the wood chips on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked to an internal temperature of 180 degrees F, about 1 1/4 to 1 1/2 hours. If using a charcoal grill, you’ll need to add 12 fresh coals per side after 1 hour.
  6. Using tongs, carefully transfer the chicken in its upright position on the beer can to a platter and present it to your guests. Let rest 5 minutes, and then carefully remove the chicken from the beer can. Take care not to spill the hot beer and burn yourself. Quarter or carve the chicken and serve with Cola Barbecue Sauce.

Basic Barbecue Rub:

  1. Combine all the ingredients in a mixing bowl and stir to blend together. Store the rub in an airtight jar away from heat or light and it will keep for at least 6 months.

Cola Barbecue Sauce:

  1. Combine all the ingredients in a heavy non-reactive saucepan and gradually bring to a boil over medium heat. Reduce the heat slightly to obtain a gentle simmer. Simmer the sauce until reduced by 1/4, about 6 to 8 minutes. Use right away or transfer to a large jar, cool to room temperature, cover, and refrigerate. The sauce will keep for several months.

 

Cook’s Note

You can also barbecue a chicken on a can of cola, lemon-lime soda, or root beer.

 


Beer Can Chicken with Cola Barbecue
Print Recipe
Beer Can Chicken with Cola Barbecue
Print Recipe
Ingredients
Basic Barbecue Rub:
Cola Barbecue Sauce:
Servings:
Share this Recipe
Powered byWP Ultimate Recipe
Escabeche – Filipino Sweet & Sour Fish

Escabeche – Filipino Sweet & Sour Fish

Sweet & Sour FishFilipino cuisine is a melting pot of several different types of cuisine, but it is said that 80% of Filipino dishes have been influenced by Spanish cuisine.  The Philippines was a Spanish colony from 1521 to 1898.  Almost 400 years of Spanish rule certainly left its mark, many Filipino specialties are local adaptations of Spanish dishes.

 One of our family favorites is Escabeche, or a Sweet & Sour Fish dish.  Escabeche is a common Spanish dish that is popular in Mediterranean and Latin American cuisine.  Typically it refers to a dish of poached or fried fish that has been marinated in an acidic sauce before serving.  It can also composed of other meats including chicken and pork, or vegetables.  The Filipino version of Fish Escabeche is fried fish in a Sweet & Sour sauce.  It is a favorite Filipino party food, specially when it’s made with a whole fish that’s artfully arranged on a platter and topped with colorful veggies and sauce.

I’ve made it the traditional way using whole fish, but my grandsons have difficulty with the small fish bones.  To make it easier for them to eat I have started making Escabeche using fish fillets than have no bones.  Any kind of white fish will work.  We have used Tilapia, Flounder, Orange Roughy, and other white fish we find in the market.

Like many Filipino dishes Escabeche isn’t difficult to make, but it is “fussy” meaning its preparation requires several steps; in this case dredging, frying, chopping, and making the sauce.  It takes about an hour or so tho cook so it’s not something I make very often, but when I do my family loves it!

Ingredients:

Fried Fish:

6 – 8 Fish Fillets (any white fish:  Tilapia, Flounder, Halibut, etc.)

1 Large egg – slightly beaten

1 Cup Flour

1  Tsp. Garlic Powder

1 Tsp. Ground Black Pepper

1 Tsp. Sea Salt

1/3 Cup Vegetable Oil

Sauce:

1 Cup Sugar

1/4 Cup White Vinegar

1 1/2 + 1/2 Cup Water

1/4 Cup Ketchup

2 Tbls.  Corn Starch

1 Large Onion Sliced into strips

2 Medium Green Peppers Sliced into large chunks

4 Cloves Garlic roughly chopped

Directions:

Fried Fish:

Mix flour and spices in a shallow bowl

Place egg in another shallow bowl

Pat fish fillets dry with a paper towel

Heat oil in frying pan

Dip fish fillet in egg, then dip in flour mixture, shake off excess flour

Fry in hot oil until both sides are cooked

Remove from pan and place on paper towel to drain oil

Repeat with the rest of the fish

Keep fried fish warm by placing it in the oven at about 200 degrees

Sauce:

Dissolve cornstarch in 1/2 cup water and set aside

Place sugar, vinegar, water, and ketchup in a medium pot and bring to boil

Stir in garlic, peppers, and onions

Make sure cornstarch solution is still dissolved, if not stir until it is

Slowly stir in cornstarch solution until you get desired thickness.  Sauce should be the consistency of gravy.

Place fish fillets on serving dish and pour sauce over it

Serve right away.  It goes great with steamed white rice.

Sweet & Sour Fish
Escabeche - Filipino Sweet & Sour Fish
Print Recipe
Popular Filipino dish featuring fried white fish in sweet & sour sauce.
Servings Prep Time
4 Servings 15 Minutes
Cook Time
45 Minutes
Servings Prep Time
4 Servings 15 Minutes
Cook Time
45 Minutes
Sweet & Sour Fish
Escabeche - Filipino Sweet & Sour Fish
Print Recipe
Popular Filipino dish featuring fried white fish in sweet & sour sauce.
Servings Prep Time
4 Servings 15 Minutes
Cook Time
45 Minutes
Servings Prep Time
4 Servings 15 Minutes
Cook Time
45 Minutes
Ingredients
Fried Fish:
Sauce:
Servings: Servings
Instructions
Fried Fish
  1. Combine flour, garlic powder, salt & pepper and place in a shallow dish.
  2. Heat oil over medium - medium high stove.
  3. Rinse fish fillets and pat dry with paper towel.
    Sweet & Sour Fish
  4. Dredge fillets in flour mixture and place in heated oil.
  5. Fry fish until cooked and turns golden brown - about 4 - 5 minutes per side depending on the thickness
    Sweet & Sour Fish
  6. Remove from pan and place on a plate covered with a paper towel to absorb some of the oil. Set aside.
    Sweet & Sour Fish
Sauce
  1. Combine sugar, vinegar, ketchup, and 1 1/2 cups water in a sauce pan and bring to boil. About 10 minutes.
    Sweet & Sour Fish
  2. Mix 1/4 cup water with corn starch until smooth.
  3. Slowly stir corn starch liquid into the boiling vinegar mixture to thicken. Reduce heat to low and let sauce gently simmer. Keep an eye on it, you don't want it to get too thick. If it gets too thick add a bit of water to thin.
Veggies
  1. Saute onions in the oil you fried the fish in until it starts to turn a bit soft.
  2. Add garlic, saute until cooked.
  3. Add green peppers and cook until peppers turn slightly soft.
  4. Return fried fish fillets to pan with veggies.
  5. Gently stir fish mixture for about 3 - 4 minutes.
  6. Arrange fish and veggies in a platter.
  7. Pour sauce over all.
Recipe Notes

The most efficient way to make this dish is to start making the sauce while the fish is frying.   Keep the sauce simmering over low heat while you finish sauteing the veggies. Stir the sauce periodically to keep a skin from forming on the top.
When you drain the fried fish and set it aside keep it warm by placing it in a warmer or on the stove top. Don't cover the fried fish, it will get soggy.
When you replace the fish in the pan gently stir it so that the fillets warm up a bit. Transfer fish and veggies on to your serving dish (or you can keep it in the frying pan) and pour the hot sauce over all.
This dish is perfect served with steamed white rice.

Share this Recipe
Powered byWP Ultimate Recipe
Best Ever Barbecued Chicken – Homemade BBQ Sauce

Best Ever Barbecued Chicken – Homemade BBQ Sauce

Barbecued chicken

Spring and summer are definitely ideal for barbecuing.  So what are you grilling?  Tired of the same old same old?  Why not grill some finger licking good Barbecued Chicken?

Barbecued Chicken is one of my summer favorites and it took me a while to figure out how those barbecue joints make their delicious barbecues.  Was it the sauce?  Or is there a marinade?  Well, after much searching I found out it takes both!  Yup a really good rub AND a really good sauce is what it takes for some restaurant style Barbecue.  Click here for my Basic BBQ Chicken Rub you’re going to need it to make your Best Ever Barbecued Chicken this weekend!

So really there are 3 steps to making the Best Ever Barbecued Chicken:

  1. Rub the chicken parts with my Basic BBQ Chicken Rub and let rest AT LEAST 30 minutes and not more than 24 hours in the refrigerator. (Use 1/4 of the BBQ Chicken Rub for 8-9 pieces of chicken.  Drizzle 2 Tbs. Olive Oil on the chicken parts then massage the rub into each piece making sure it’s completely covered.  I use boneless chicken thighs but you can use any part or parts you like.  The rub works better on skinless parts so I’d advise you to remove the skin.  Place chicken in ziplock bag and let rest for at least 30 minutes and no more than 24 hours.  If using chicken that has been resting in the fridge for more than 30 minutes place chicken on counter 30 minutes before grilling so that temperature goes down to room temp.)
  2. Grill the marinated chicken perfectly.  Click here for grilling tips.
  3. Baste chicken with my yummy homemade Barbecue Sauce – baste the last 2 minutes for grilling and after the chicken is cooked – you can also serve barbecue sauce on the side for dipping.

So here’s my super yummy Homemade Barbecue Sauce.  The recipe makes about 2 quarts.  I keep the sauce in quart sized mason jars in the fridge.  It keeps for about 3 months.

This article contains affiliate links

Ingredients:

4 Cups Ketchup

1 Cup Blackstrap Molasses

1 Cup Dark Brown Sugar – Packed

1/2 Cup Seedless Blackberry Preserves

2/3 Cup Apple Cider Vinegar

2 Tbl.  Basic BBQ Chicken Rub  (click here from my recipes)

Directions:

Place all ingredients in a saucepan and whisk together until preserves are no longer lumpy.

Simmer 10 – 15 minutes.

Remove from heat and use or transfer to jars for storing.

Best Ever Barbecued Chicken - Homemade BBQ Sauce
Print Recipe
Best Ever Barbecued Chicken - Homemade BBQ Sauce
Print Recipe
Ingredients
Servings:
Instructions
  1. Combine all ingredients in a sauce pan and whisk together until preserves are no longer lumpy
  2. Simmer for 10 - 15 minutes
  3. Remove from heat and use or transfer to jars for storing.
Share this Recipe
Powered byWP Ultimate Recipe