Have you ever tried an Asian style fried chicken? It’s got many names including Korean Fried Chicken, Garlic Fried Chicken, and Mochiko Chicken, just to name a few.
But whatever you call it the taste is very similar and the recipes are pretty much the same. And of course it’s delicious! It’s slightly sweet, slightly salty garlicy chicken pieces that are delicately battered and fried to a crisp chicken that’s tender and juicy on the inside. In short it’s perfect!
Serve it hot over a bed of hot steamed rice or a stack of noodles. A crisp fresh salad of greens makes a great addition. Or serve it as a nice lunch on a bed of mixed greens and drizzle with the homemade garlic sauce.
For the tastiest Asian Garlic Fried Chicken make the sauce ahead of time and marinate your chicken pieces in some of the sauce overnight in the fridge. Also this recipe uses boneless skinless chicken thighs not breasts which tend to be less tasty and dry.
My family loves this delicious chicken dish I’m sure yours will too!
As many of you know one of my daughter’s gave me an Instant Pot for Christmas last year. It took a few weeks of staring at the box before I actually opened it; all those buttons were a bit intimidating! But once I made my first recipe, Instant Pot Beef Stew, it was instant love! Now I don’t know what I’d do without it! So I’ve been exploring possibilities and one of my new favorites in this Instant Pot Mongolian Beef.
Mongolian Beef is a family favorite and we always order it when we dine at Chinese Restaurants, we love the tender morsels of beef in its delicious sauce. I’ve tried to make it at home, after all it’s just a basic sitr fry, but I could never get the meat to be so tender. I’d tried all sorts of cuts except filet mignon, I mean seriously who’d use filet in a stir fry? Whatever I did I could never get it as tender as the restaurants do; that is until now! It never occurred to me that the secret was in the cooking method. I mean all the recipes said fry the meat in a wok or a pan, I’m guessing you’d get very tender meat if you stir fired filet mignon, but at over $15 a pound that wasn’t going to happen anytime soon!
Well it seems to me the secret to tender beef is to pressure cook it! Enter the new love of my life, the Instant Pot! When I adapted my Mongolian Beef stir fry recipe to the Instant Pot the whole dish changed! It transformed from a pretty good stir fry to a tender delicious restaurant worthy dish! This Instant Pot Mongolian Beef is seriously delicious!
But it’s not only yummy, Instant Pot Mongolian Beef is easier than stir fry! What? Easier than stir fry? How is that possible? First of all my original recipe has me marinating the meat for at least an hour; no need to marinate Instant Pot Mongolian Beef so that cuts kitchen time down a bit. And stir fry requires you to, um, well, stir what you’re frying; with the Instant Pot Mongolian Beef stirring is kept to just a few minutes to brown the meat. And best of all from start to finish you could get Instant Pot Mongolian Beef on the table in about 30 minutes!
I serve it over steamed white rice which I make in my Zojirushi Rice Cooker. You can even make bowls and bentos with this recipe!
So here’s the recipe for Instant Pot Mongolian Beef!
2 Lbs. Flank or Sirloin Steak cut into small thin slices
1 Tbs. Sesame Oil or vegetable oil will work if you’re allergic to sesame seeds or don’t have sesame oil on hand
Beef Broccoli is probably the most ordered type of Chinese food. I mean who hasn’t had beef broccoli?
You know that dish with thinly sliced pieces of beef and crunchy broccoli in savory soy sauce, yes that’s beef broccoli. It’s such a popular dish that I’m pretty sure all Chinese restaurants in the US and possibly around the world have it on their menus.
Beef Broccoli, or as others say Beef with Broccoli, is arguably the most popular stirfry around. It’s the first thing that pops in our mind when we pick up the phone to order Chinese take-out, stand in line at Panda Express, or sit down at our favorite Chinese restaurant. But it’s so easy to make at home, that if you’re a real fan you could make it every day if you wanted to.
The secret to this dish is to use flank steak that is sliced very thin against the grain. Easy right?
Here’s the recipe!
1lbflank steaktrimmed of fat and sliced thin against the grain
1headbroccolicut into small florets
1 onion thinly sliced
1 tsp fresh ginger minced
3 tsp minced garlic
2 tbs sesame oil
1/2 cup beef stock
2 tbs cornstarch dissolved in 1/2 cup water
Mix soy sauce, ginger, and garlic in a bowl.
Add the beef and toss to cover in sauce mixture.
Marinate in the refrigerator for at least 30 minutes.
Heat sesame oil in wok or large skillet.
Add onions and fry about 1 minute.
Add marinated beef and cook about 2-3 minutes stir in constantly.
Stir in beef stock.
Add broccoli and cook until tender.
Slowly stir in cornstarch mixture until the sauce thickens.
Remove from heat and serve with steamed white rice or noodles.
Easy Beef Broccoli Stir-Fry - Better Than Take-Out!
What is Tofu and is it good for you? Tofu is coagulated soy milk in short soy bean curd. The curd is then pressed into a block and is used in many different Asian and Vegan dishes.
I use it in my stirfrys and egg rolls. I feel that tofu with its soft cheese like texture makes a great protein substitute or addition. I think the verdict is still out on whether or not Tofu or bean curd is healthy or not.
I’ve read arguments for pros and cons. I don’t pay too much attention to them as I did grow up eating Tofu, it’s an Asian thing I guess. Regardless of the debate I see it this way, tofu like anything can be good or bad for you depending on how much you consume regularly. I mean babies allergic to lactose, like my grandson Jett, pretty much live off soy milk for the first year of their lives, so I’m guessing tofu made from soy milk isn’t a bad thing. But like I always say too much of anything is bad for you so I’m thinking Tofu falls into this category.
Having said that here is a tofu side dish I make that the whole family enjoys. It’s super easy to make and can actually be eaten as a main dish when paired with steamed rice. By the way you can serve it hot or cold. On hot summer days I chill it in the fridge and serve very cold. It’s a great side dish that goes well with my Spicy Kalbi Kabobs! The some what bland creamy tofu taste tempers the spiciness of the beef kabobs and kimchee!
1 Block Firm Tofu – sliced into 1/2″ cubes
1 Tbs. Sesame Oil
1 Tsp. Finely Minced Garlic
1/4 Cup Soy Sauce
1/4 Cup Sesame Oil
1 Tsp. White Sesame Seeds
1 Tbs. Chopped Green Onions optional
Sautee garlic until they start to brown
Gently add tofu cubes
Cook until all sides turn slightly brown – gently turning cubes with a spatula – about 5 -10 minutes.
Remove cooked Tofu cubes from heat and transfer into serving bowl
In a small bowl stir together soy sauce, sesame oil, and sesame seeds until well mixed
Pour over tofu
Gently toss tofu cubes until well coated with soy sauce mixture
Sprinkle with chopped green onions before serving
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One of our favorite food is Korean Kalbi, or barbecued beef short ribs. We usually order this at one of the local fast food Korean restaurants, but it’s pretty pricey; you get 3 thin short ribs, a couple of scoops of steamed white rice, and a choice of 4 side dishes (kim chee, bean sprouts, tofu, etc.) for a over $12 a plate.
My husband’s main complaint about the local restaurants isn’t the the price or the serving size of the kalbi, it’s about the flimsy plastic utensils they provide which usually snaps in half the moment you try to cut into the meat. Hence he has decided not to patronize any of the fast food style Korean barbecue joints.
There are sit down Korean restaurants where you can grill your own meats, the meal comes with many side dishes, soup, and steamed rice; but they also come with a hefty price tag. The last time my girlfriend and I stopped at one for lunch it cost us a little bit over $65, and that’s without drinks or tip! Not to mention that was the least expensive barbecue dish on the menu! The food was good, specially the kalbi, but I’m sure we won’t be repeating it often.
To solve all these issues I’ve found a great Korean Kalbi recipe to make at home. I make it of our Sunday barbecue and it was a big hit with my family. I used thin cut boneless beef short ribs which I threaded on to bamboo skewers to make them into kebabs. You can use bone-in short ribs and don’t have to thread them on to skewers, I do however recommend that you use the thinner cuts so that the marinade will infuse the meat better.
I served this with steamed white rice, macaroni salad, and kim chee cabbage; it was even better than the plates we get at the Korean restaurants at less than half the price! (The short ribs cost $6.97 a pound, if you get the thin cut that’s 6 short ribs).
Another way to serve this is on small white corn tortillas with shredded cabbage, just like the Korean Kalbi Tacos from the food truck in L.A.! We served it this way for my mom’s 80th. birthday party a few years ago.
Just in time for your Labor Day barbeque! Here’s my recipe!
Boneless Beef Short Rib Kalbi Kebabs
Makes 18 skewers
3 lbs. thin cut boneless beef short ribs (you should get 18 short ribs. You can use bone-in ribs if you prefer)
1 cup soy sauce
1/2 cup brown sugar
1 tbls. fresh ginger – finely grated
1/4 cup sesame oil
2 tbls. minced garlic
1 tbls. white sesame seeds
1 tbls. black sesame seeds
2 stalks green onions – chopped
1. Cut short ribs into thirds if you will be threading them on to skewers, if not then don’t cut them.
2. Combine the rest of the ingredients in a bowl. Mix until sugar dissolves.
3. Pour marinade into large ziplock bag.
4. Put meat into marinade and marinate in the fridge overnight.
5. Thread meat on to skewers and barbecue on the grill to desired doneness. If you’re not making kebabs then cook ribs on the grill until done.
Serve hot immediately off the grill.
Looking for more grilling inspiration? Check out PersonalCreations.com and see how people grill around the world!