The Best Baby Back Ribs

The Best Baby Back Ribs

I first marinate each rack of ribs, then add a zesty rub before grilling them. They always turn out moist and flavorful. 

 

Ingredients

  • 2 racks baby back ribs (about 4-1/2 pounds)
  • 3/4 cup chicken broth
  • 3/4 cup soy sauce
  • 1 cup sugar, divided
  • 6 tablespoons cider vinegar
  • 6 tablespoons olive oil
  • 3 garlic cloves, minced
  • 2 teaspoons salt
  • 1 tablespoon paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • Dash cayenne pepper
  • Barbecue sauce, optional

 

Directions

  • If necessary, remove thin membrane from ribs and discard. Combine broth, soy sauce, 1/2 cup sugar, vinegar, olive oil and garlic. Place ribs in a shallow baking dish; pour two-thirds of the marinade over ribs. Turn to coat; refrigerate overnight, turning occasionally. Cover and refrigerate remaining marinade.
  • Drain ribs, discarding marinade. Combine remaining sugar, salt and seasonings; rub over both sides of ribs.
  • Grill ribs, covered, on an oiled rack over indirect medium heat for 30 minutes on each side.
  • Baste with reserved marinade, or, if desired, barbecue sauce. Move ribs to direct medium heat and cook until pork is tender, turning and basting occasionally, 20-40 minutes longer.
Nutrition Facts

1 serving: 647 calories, 41g fat (13g saturated fat), 123mg cholesterol, 2345mg sodium, 30g carbohydrate (29g sugars, 1g fiber), 37g protein.

The Best Baby Back Ribs
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Servings Prep Time
6 10 min
Cook Time
80 min
Servings Prep Time
6 10 min
Cook Time
80 min
The Best Baby Back Ribs
Print Recipe
Servings Prep Time
6 10 min
Cook Time
80 min
Servings Prep Time
6 10 min
Cook Time
80 min
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Servings:
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Mongolian Ground Beef

Mongolian Ground Beef

Mongolian Ground Beef!

EASY dinner recipe for you!

You guys LOVED my Ground Beef Bulgogi recipe so I wanted to share this Mongolian Ground Beef recipe too!

It is as easy, simple and delicious as ground beef bulgogi.

Mongolian ground beef recipe is something you can fix fast and easy with only few ingredients you already have in your pantry, so no reason to not to try!

Are you ready for it?! Let’s get started!

Mongolian Ground Beef

Combine ground beef, garlic, shaoxing wine and black pepper in a mixing bowl and set aside.

In a small mixing bowl, combine soy sauce, sugar, chicken stock (or water), sambal, chili garlic sauce and corn starch and set aside.
Heat a large wok or skillet over high heat, add oil and beef mixture. Cook and break down beef until there’s no moisture and beef is crispy, about 8 to 10 minutes.
Now, go ahead and give a final mix to the sauce mixture, because corn starch tempt to sink on the bottom. Pour the sauce around the wok, and mix well with beef until it’s thicken, about 2 to 3 minutes.
Toss in green onions and turn off the heat.
Mongolian Ground Beef

Garnish with sesame seeds, because it won’t be perfect without sesame seeds.

Mongolian Ground Beef

I love enjoying Mongolian ground beef with fresh warm cooked rice!

INGREDIENTS

  • 1 lb ground beef
  • 8 cloves garlic, chopped
  • 2 tbsp shaoxing wine
  • 1/8 black pepper
  • 1/4 cup soy sauce
  • 1/4 cup sugar
  • 1/4 cup chicken stock or water
  • 1 to 2 tbsp sambal, chili garlic sauce to your taste
  • 1 tsp corn starch
  • 2 tbsp cooking oil
  • 2 bundles of green onions, cut in to 2” long pieces
  • Sesame seeds

INSTRUCTIONS

  1. Combine ground beef, garlic, shaoxing wine and black pepper in a mixing bowl and set aside.
  2. In a small mixing bowl, combine soy sauce, sugar, chicken stock, sambal and corn starch and set aside.
  3. Heat a large wok or skillet over high heat, add oil and beef mixture. Cook and break down beef until there’s no moisture and beef is crispy, about 8 to 10 minutes.
  4. Now, go ahead and give a final mix to the sauce mixture, because corn starch tempt to sink on the bottom. Pour the sauce around the wok, and mix well with beef until it’s thicken, about 2 to 3 minutes.
  5. Toss in green onions and turn off the heat. Garnish with sesame seeds and enjoy with warm cooked rice!

 

 

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Cedar Planked Salmon

Cedar Planked Salmon

This is a dish my brother prepared for me in Seattle. It is by far the best salmon I’ve ever eaten. I like to serve it with an Asian-inspired rice and roasted asparagus.

 

Ingredients

 

Directions

Instructions Checklist
  • Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.

  • In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.

  • Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.

  • Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.

 

Nutrition Facts

678 calories; protein 61.3g; carbohydrates 1.7g; fat 45.8g; cholesterol 178.6mg; sodium 981.2mg.

 

 

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Crunchy Mandarin Orange-Chicken Salad

Crunchy Mandarin Orange-Chicken Salad

This recipe was semi-inspired by the Chinese Chicken Salad at The Cheesecake Factory. I fell in love with dish in eighth grade—it made me feel grown up and sophisticated. Twenty something years later, I still find the salad delicious. It’s sweet, savory, refreshing, and extremely crunchy. (I’m a huge sucker for iceberg lettuce.)

The History of Chinese Chicken Salad

The exact origin of “Chinese Chicken Salad” is unknown. However, legend has it that it was invented in the 1960s at Madam Wu’s in Los Angeles because Cary Grant requested it. Sunset magazine published a recipe in 1970, and Wolfgang Puck created his own version of it in the 80’s.

The salad itself is much more American than it is Chinese. In her book, The Seventh Daughter: My Culinary Journey From Beijing To San Francisco, chef Cecilia Chang says, “In China, lettuce was imported and rare and salads were things that were pickled.” Because my recipe is based on a American chains version of a very American dish, I decided to change the name to more accurately describe what it is: a crunchy salad with chicken and mandarin oranges.

The Crunch Factor

Many restaurant versions of the dish, including The Cheesecake Factory use wonton strips and crispy rice noodles. I sub in a block of broken up ramen—the cheap, dried stuff, not the fresh noodles that come refrigerated. Broken up, the crunchy, wavy noodles act as croutons. The almonds can be easily swapped for cashews or roasted peanuts.

The Chicken 

Leftover rotisserie chicken works wonderfully for this recipe, but if you have chicken breasts on hand, follow our easy guide to poaching chicken.

Mandarin Oranges

I’m a sucker for the syrupy sweetness you get from a can of mandarin oranges. But fresh mandarin oranges (aka clementines) will add the perfect pop of brightness to your salad.

 

 

YIELDS: 8 SERVINGS              PREP TIME: 0 HOURS 15 MINS             TOTAL TIME: 0 HOURS 20 MINS

 

 

INGREDIENTS:

FOR THE SALAD

  • 3 c. finely chopped romaine or iceberg lettuce
  • 2 c. shredded red cabbage
  • 2 c. shredded chicken
  • 1/2 c. jarred mandarin oranges, drained
  • 1 instant ramen packet, crushed (flavor packet discarded)
  • 1/2 c. shredded carrot
  • 1/3 c. sliced green onions
  • 1/4 c. sliced almonds

FOR THE DRESSING

  • 3 tbsp. rice wine vinegar
  • 2 tbsp. honey
  • 1 tbsp. sesame oil
  • 1 tbsp. hoisin sauce
  • 2 tbsp. soy sauce
  • 1 tsp. minced ginger
  • 1 clove garlic, minced
  • 1/4 c. vegetable oil

 

DIRECTIONS:

  1. Make salad: In a large bowl, toss together lettuce, red cabbage, chicken, mandarin oranges, crushed ramen noodles, carrots, green onions, and sliced almonds.
  2. Make dressing: In a small bowl, whisk together vinegar, honey, sesame oil, hoisin sauce, soy sauce, ginger, and garlic. Slowly drizzle in vegetable oil, whisking constantly until emulsified.
  3. Before serving, drizzle dressing over salad and toss to combine.

 

 

Crunchy Mandarin Orange-Chicken Salad
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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
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BEIJING BEEF RECIPE
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