Soy-Marinated Eggs (Mayak Eggs)

Delicious Soy-Marinated Eggs are the perfect tasty topper for a warm bed of rice. When you bust the soft boiled egg the yolk will spill its heavenly rich flavor over the steaming bed of white rice. This soy marinade is savory and delicious. Best part is you can keep reusing it until you have had your fill of tasty eggs. This is a simple and affordable way to add a bit of sophistication to Avery simple dish.

When I first presented this to my family, it was met with curiosity. But when they busted the eggs and took a bite, it turned a normal almost boring meal into a visually pleasing and tastebud rewarding experience. This is a great technique to prep for meals during the week to help when you are running short on time. The longer the eggs stay in the marinade the more saturated with savory flavor they become. As you remove eggs continue to add fresh ones tot he marinade and have protein at the ready for those times the youngsters have to feed them selves. Watch the short video, follow the simple instructions and create your very own foodliciousd incredible edible egg.

Serve with rice, noodles or toast.

Ingredients

Fill pot half way with water and add 1 tsp vinegar. Bring to a boil. Slowly add eggs into the pot (make sure the eggs fully submerge). Cook for 6 minutes ~soft boiled and 10 minutes ~hard boiled. Highly recommended: set a clock/timer.

Transfer the eggs to a bowl of ice-water. Let eggs chill for 10 minutes.

Gently crack, peel and rinse the eggs.

Marinade ingredients

Gently place the boiled eggs in the marinade.

Cover with a lid. Refrigerate at least 4 hours but preferably 8 hours. Rotate the eggs after 2-3 hours (to marinate the other side).

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Soy-Marinated Eggs (Mayak Eggs)

5 from 2 votes
Prep Time 10 mins
Cook Time 6 mins
Total Time 16 mins
Course Main Course, Side Dish
Cuisine Asian, Korean
Servings 6

Ingredients
  

  • 6 large eggs preferably organic room temp. at least 1 hour
  • 1 tsp white vinegar
  • 1 tbsp toasted sesame seeds optional

Marinate Sauce

  • ½ cup soy-sauce
  • ½ cup warm water
  • ¼ cup sugar
  • ½ cup green onions chopped
  • 3 garlic cloves minced
  • 2 medium shallot minced
  • 2-4 Thai peppers chopped

Instructions
 

Cook

  • Fill pot half way with water and add 1 tsp vinegar. Bring to a boil.
  • Slowly add eggs into the pot (make sure the eggs fully submerge). Cook for 6 minutes ~soft boiled and 10 minutes ~hard boiled. Highly recommended: set a clock/timer.
  • Transfer the eggs to a bowl of ice-water. Let eggs chill for 10 minutes.
  • Gently crack, peel and rinse the eggs.

Marinade

  • Add sugar and warm water to a food container. Mix until the sugar is fully dissolved.
  • Add the rest of the marinade ingredients to the container and mix well.
  • Gently place the boiled eggs in the marinade and cover with a lid.
  • Refrigerate at least 4 hours but preferably 8 hours. Rotate the eggs after 2-3 hours (to marinate the other side).
  • Optional: When ready to serve, sprinkle toasted sesame seeds on to the eggs.

Serve with rice, noodles or toast.

    Video

    Keyword best soy marinade egg recipe, easy soy marinade eggs recipe, korean soy marinate eggs recipe, mayak egg recipe, soy marinade eggs
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    More Asian Recipes

    Matcha Tiramisu

    Matcha Tiramisu has a rich traditional texture of soft sweetness that delightfully finishes with a satisfying tea flavored earth note. Each delicious bite rewards you with time tested creamy filling atop layers of tea soaked sponges that form a combination worthy of any dessert planning. This is a kid friendly recipe and does not contain alcohol that may be found in traditional Tiramisu recipes. Also the technique used to create the custard will slightly heat the eggs further reducing any reservations with sharing this dessert with the younger inhabitants of your residence. This is also the perfect dish to teach your children how to appreciate a dessert and not just devour it. Small portions will prove to be satisfying and pleasant at almost any point in the day. I love a small slice with my morning coffee.

    This meticulous simple to follow short recipe is a true test of patience and planning. Watch the video a couple of times, read through the instructions at least once prior to attempting and you will also be able to create this aristocratic dish in your home today. If you enjoy a fine rewarding treat that is suitable for formal occasions or just because you are in the mood for something heavenly, you must give this a try. Do not fear the attempt and add a level of sophistication to your desert repertoire as you embark on your next foodlicious adventure.

    Homemade Matcha Tiramisu

    Ingredients

    Combine sugar, egg yolks and vanilla extract. Beat for 3-5 minutes or until smooth.

    Continue to mix as you add small amounts (~1tbsp) of hot milk to the beaten eggs.

    Gently spread the mascarpone cheese until it softens.

    Slowly add the egg mixture to the soft mascarpone cheese. Mix/stir until smooth and creamy with no lumps to form the custard.

    Pour the heavy whipping cream in and whip for 7-10 minutes until stiff peaks begin to form.

    Add the whipped cream to the custard as you continuously fold them together until uniformly constant and smooth.

    One at a time, dip both sides of the ladyfingers into the room temperature tea and transfer to the bottom of your serving dish (8″ x 8″).

    First layer: Using approx ~12 ladyfingers. One at a time, dip both sides of the ladyfingers into the room temperature tea and transfer to the bottom of your serving dish (8″ x 8″).

    Second layer: Place half of the custard into the dish atop the tea dipped lady fingers. Gently smooth and spread the custard until level.

    Third layer: Repeat and dip both sides of the ~12 additional ladyfingers into the tea.

    Fourth layer: Place the other half of the custard atop the second layer of ladyfinges. Be sure to level and smooth as you spread the custard for the top/final layer. Cover and refrigerate for 8 hours.

    Dusting with matcha powder.

    Place the matcha powder into a fine wire mesh and gently tap the side to dust the top layer of custard.

    Serve and enjoy!

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    Matcha Tiramisu

    5 from 2 votes
    Prep Time 30 mins
    Total Time 30 mins
    Course Dessert
    Cuisine Asian, Japanese
    Servings 9

    Equipment

    • 8"x8" baking dish

    Ingredients
      

    Cake

    • 1 cup boiling water
    • 2 tbsp matcha powder
    • 24 lady fingers

    Custard

    • 3 egg yolks
    • 8 oz mascarpone cheese
    • ½ cup granulated sugar
    • 1 tbsp vanilla extract
    • ¼ cup hot milk
    • 1 ½ cup heavy whipping cream

    Dusting

    • 2 tbsp matcha powder

    Instructions
     

    Tea

    • Make tea by disolving 2 tbsp matcha powder in 1 cup HOT water.
    • Pour tea in a shallow dish, let stand until cool to touch (~10 minutes).

    Custard

    • In a medium bowl: Combine sugar, egg yolks and vanilla extract. Beat for 3-5 minutes or until smooth.
    • Continue to mix as you add small amounts (~1tbsp) of hot milk to the beaten eggs. Mix well between increments and continue until all milk has been slowly added to the egg mixture. (If too much hot milk is added in a single increment, the eggs will form undesirable clumps) Watch video for reference and exercise patience.
    • In a separate bowl: gently spread the mascarpone cheese until it softens.
    • Slowly add the egg mixture to the soft mascarpone cheese. Mix/stir until smooth and creamy with no lumps to form the custard. Set aside until ready for use.
    • In a separate large bowl or kitchen-aid mixer: Pour the heavy whipping cream in and whip for 7-10 minutes until stiff peaks begin to form.
    • Slowly add the whipped cream to the custard as you continuously fold them together until consistent and smooth.

    Cake

    • First layer: Using approx ~12 ladyfingers.
      One at a time, dip both sides of the ladyfingers into the room temperature tea and transfer to the bottom of your serving dish (8" x 8").
    • Second layer: Place half of the custard into the dish atop the tea dipped lady fingers. Gently smooth and spread the custard until level.
    • Third layer: Repeat and dip both sides of the ~12 additional ladyfingers into the tea.
    • Fourth layer: Place the other half of the custard atop the second layer of ladyfinges. Be sure to level and smooth as you spread the custard for the top/final layer. (wipe any excess custard from the edges of your serving dish)
    • Cover and refrigerate for 8 hours.
    • Dusting with matcha powder: place the matcha powder into a fine wire mesh and gently tap the side to dust the top layer of custard. (see picture for refernce) Clean edges of serving dish to remove excess powder, this make it presentation ready.

    Serve and enjoy!

      Store the leftovers in the refrigerator and can be kepp up to 3 days.

        Video

        Keyword best matcha tiramisu recipe, easy matcha tiramisu recipe, japanese matcha tiramisu recipe, matcha tiramisu
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        More Dessert Recipes

        Ham & Bacon Fried Rice

        Fresh bits of crispy bacon and tender juicy ham embedded in soft warm rice filled with juicy vegetables is a comfort food lovers dream come true. This simple to make kid friendly twist on a classic dish is great for meal preparations and will satisfy your taste for bacon. My kids ate this so fast, next time I may need to double the recipe to hold their hunger at bay. This dish keeps well on low in the cooker all day and can be grazed upon at the convince of those that are looking for food. Prepare this the day before, refrigerate and return to the cooker first thing in the morning and have your self a lazy day as you watch the hunger driven residents figure out they can feed themselves for at least one meal.

        Watch the video, follow the instructions below to add this simple to make easy mom recipe to the rotation. Be sure to have those teenagers watch the video and teach them how to cook a meal they will enjoy consuming. Be bold in your next food adventure and eatfoodlicious at every available occurrence possible.

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        Quick and easy meal.

        Ingredients

        Combine all the sauce ingredients together and mix.

        Add the (4) lightly beaten eggs to the wok/skillet. Cook for 2-3 minutes or until desired doneness. Remove the eggs and set aside.

        Add chopped bacon to the wok. Cook for 5-7 minutes or until crispy. Remove the bacon bits and discard the grease but reserve 1 tbsp in the wok.

        Add chopped ham, mix and cook for 1 minute. Add chopped onion, minced garlic and cook for 1 minute or until fragrant.

        Add the frozen vegetables to the wok and mix for another minute.

        Add cold rice. Pour the sauce mixture on top of the rice. Mix well or until the rice is evenly coated with the sauce.

        Return the bacon bits and cooked eggs. Chop the eggs up into pieces and mix/toss everything together.

        Add chopped green onions and mix well.

        Remove the wok from heat source.

        Serve immediately and Enjoy!

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        Ham & Bacon Fried Rice

        5 from 2 votes
        Prep Time 15 mins
        Cook Time 15 mins
        Total Time 30 mins
        Course Main Course, Side Dish, Snack
        Cuisine Asian
        Servings 5

        Equipment

        • Wok or skillet.

        Ingredients
          

        Sauce

        • 4 cups cold rice an day old
        • 2 cups frozen vegetables
        • 1 cup ham chopped
        • 2 tbsp oil
        • 5 bacon chopped
        • 4 eggs lighty beaten
        • 4 green onions chopped
        • 3 garlic cloves minced
        • ½ onion chopped

        Sauce

        • 2 tbsp soy sauce
        • 1 tbsp dark soy sauce
        • 1 tbsp oyster sauce
        • 1 tsp sesame oil
        • 1 tsp white pepper

        Instructions
         

        Sauce

        • In a small bowl: combine all the sauce ingredients together and mix.

        Cook

        • Heat the wok up to medium-high and add 3 tbsp oil. Wait for 1-2 minutes.
        • Add the (4) lightly beaten eggs to the wok/skillet. Cook for 2-3 minutes or until desired doneness. Remove the eggs and set aside.
        • Turn down the heat to medium. Add chopped bacon to the wok. Cook for 5-7 minutes or until crispy. Remove the bacon bits and discard the grease but reserve 1 tbsp in the wok.
        • Turn up the heat to medium-high. Add chopped ham, mix and cook for 1 minute.
        • Add chopped onion, minced garlic and cook for 1 minute or until fragrant.
        • Add the frozen vegetables to the wok and mix for another minute.
        • Add cold rice. Pour the sauce mixture on top of the rice. Mix well or until the rice is evenly coated with the sauce.
        • Return the bacon bits and cooked eggs. Chop the eggs up into pieces and mix/toss everything together.
        • Add chopped green onions and mix well. Remove the wok from heat source.

        Serve immediately and Enjoy!

          Video

          Keyword asian fried rice recipe, bacon fried rice, best ham & bacon fried rice recipe, easy ham & bacon fried rice recipe, ham & bacon fried rice, ham fried rice
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          Air-Fryer Chinese Crispy Pork Belly

          Chinese/Vietnamese New Year is just around the corner; this fried pork belly is a must for your celebratory feast. Crunchy, tasty pork skin capped over juicy tender well seasoned pork is so delicious it borders on addictive. The air fryer is perfect for creating this authentic dish and your family will be thanking you for trying this recipe. The skin will delight your taste buds as you enjoy each bite and the soft meat will ease your hunger as you feast. Best served warm this dish will enhance the homecooking menu as you take your game to the next level.

          This year skip the restaurant for the deep fried pork and reward yourself with another home cooked legendary meal. Watch the vide and follow the instructions below to better understand this simple method of preparation that will rival almost any deep fried recipe as you unlock years of secrets and traditions. Best part is you don’t have grease splattering all over your kitchen and have a hot mess to clean up once you are through. Be bold in your food adventures and start your New Year with an eatfoodlicious experience.

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          Cut Crispy Pork Belly

          Ingredients

          Pat dry.

          Lay the pork skin facing down and meat facing up.

          Rub shaoxing wine all over the pork meat and sides. Rub chinese five spice and white pepper all over the meat (not the skin).

          Flip/turn the skin side up and pat dry once again. Use ice pick, metal skewer or meat piercer to prick alot of tiny holes all over the skin (it will probably take about 10 minutes to completly prick the skin). Avoid pricking down into the meat.

          Place the pork belly on a tray/plate with the skin side up. Refrigerate uncovered for 18-24 hours.

          Pat dry the pork skin with a paper towel one last time. Place the pork onto a very large sheet of aluminum foil. Fold the foil up sides of the pork.

          Transfer the pork to a baking sheet lined in foil. Spread rock salt on top of the pork skin. Don’t worry, rock salt will not make the pork salty; it is discarded later.

          Air fry for 30 minutes at 300°F (150°C).

          Remove the pork from the air fryer. Remove/discard rock salt.

          Return the pork to the air fryer for another 25 minutes at 400°F (200°C).

          Cooking in the air-fryer.

          Remove the pork and place on a cutting board. Cut or slice meat into 3 strips.

          Then cut horizontally into smaller pieces.

          Serve with your favorite dipping sauce, vegetables, steam buns, noodles or rice.

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          Air Fryer Chinese Crispy Pork Belly

          5 from 4 votes
          Prep Time 15 mins
          Cook Time 55 mins
          Total Time 1 hr 10 mins
          Course Appetizer, Main Course, Snack
          Cuisine Asian, Chinese
          Servings 8

          Equipment

          • Air Fryer

          Ingredients
            

          • 2 lbs pork belly (with skin)
          • 1 tbsp shaoxing wine or substitute with dry sherry
          • 1 tsp chinese five spice
          • 1 tsp white pepper
          • 1 cup rock salt

          Instructions
           

          Marinate

          • Rinse and dry (pat with paper towels) the pork belly. Make sure to dry the pork really well.
          • Lay the pork skin facing down and meat facing up. Rub shaoxing wine all over the pork meat and sides (not the skin).
          • Rub chinese five spice and white pepper all over the meat (not the skin).
          • Flip/turn the skin side up and pat dry once again. Use ice pick, metal skewer or meat piercer to prick alot of tiny holes all over the skin (it will probably take about 10 minutes to completly prick the skin). Avoid pricking down into the meat.
          • Place the pork belly on a tray/plate with the skin side up. Refrigerate uncovered for 18-24 hours.

          Air Fry

          • Remove the pork belly from the refrigerator and let it sit at room temperature for ~1 hour prior to air frying.
          • Preheat the air fryer to 300°F (150°C).
          • Pat dry the pork skin with a paper towel one last time. Place the pork onto a very large sheet of aluminum foil. Fold the foil up sides of the pork. If the pork is not level, I recommend placing a thick rectangle/square aluminum foil underneath the low end of the meat. This will help to cook/fry the skin evenly. (See the video or picture for reference)
          • Transfer the pork to a baking sheet lined in foil. [This will save time cleaning the sheet later]
          • Spread rock salt on top of the pork skin. Don't worry, rock salt will not make the pork salty; it is discarded later.
          • Air fry for 30 minutes.
          • Remove the pork from the air fryer. Remove/discard rock salt and aluminum foil (that was against the pork). Place in center of foil lined baking sheet.
          • Return the pork to the air fryer for another 25 minutes at 400°F (200°C).

          Serve

          • Remove the pork and place on a cutting board. Cut or slice meat into 3 strips, then cut horizontally into smaller pieces. See picture for reference.

          Serve with your favorite dipping sauce, vegetables, steam buns, noodles or rice.

            Video

            Keyword Air fryer chinese crispy pork belly, best air fryer Chinese crispy pork belly recipe, chinese crisy pork belly, easy air fryer crisy pork belly recipe, easy chinese crispy pork belly recipe, heo quay, siu yuk
            Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

            Instant Pot Chicken Pho (Pho Ga)

            Vietnamese Chicken Pho (Pho Ga) has an ambrosial scent that permeates throughout the house from the whole cloves, coriander seeds, cinnamon, star anise, onion and ginger, as they pressure cook in the Instant Pot. Using the IP will save you hours of cook time and will yield an authentic Vietnamese Pho the entire family will enjoy. Be sure to use fresh herbs and vegetables to enhance the pure satisfaction that only a hot bowl of Pho can provide. Fight off the chill, steady an upset tummy (from too much fun last night) or just because it is an absolutely fabulous dish. Whatever your reason, you will not be disappointed when following this recipe. If you are a Pho lover as I am, I suggest giving this recipe a try and see how convenient one of the best soups ever invented has just become when using your IP.

            I love stove top Pho, but it takes hours (sometimes over night) to get the flavor just right. This Pressure cooking technique has changed the chemical process to the point where you can achieve a very authentic rich and soothing soup within an hour. I have tried many different methods when working to get the soup as close as possible to the stove top variety and I am very happy to say that my family loves this dish. I have a tasting commitee that meets at the dinner table and will give honest feedback when I am developing a new recipe. I am proud announce that we have voted unanimously to share this recipe with all of you, in the hopes you find it as tasty as we do. Watch the video, carefully follow the instructions below for your very own foodlicious scratch made chicken pho. Please feel free to browse my catalogue and subscribe to my YouTube channel for more recipes daily.

            Flavorful clear chicken Pho soup.

            Ingredients

            Recommend using an organic chicken to achieve the best results.

            Preferably fresh noodles but if you can’t get any; then dry noodles will be fine.

            Place all seasonings in the pan and roast for 5-6 minutes or until very fragrant, then turn off the heat. Remove the seasonings, place them in a tea bag or ball infuser and set aside.

            Place 2 onions and ginger in the pan; char each side for 4 minutes or until blackened.

            Remove the ginger from the pan and transfer to a cuting board. Smash the ginger until it splits.

            Place the charred onions and smashed ginger into the cooker.

            Place the 2 halves of chicken atop of the vegetables. Add seasoning bag, rock sugar and salt.

            Pour water in the cooker. Place the lid on. Pressure cook on high for 17 minutes and natural release for 30 minutes (exercise caution when releasing pressure from the cooker).

            Remove the onions, ginger and seasoning bag. Remove chicken from the cooker and place in a bowl. Debone chicken and remove skin (optional). Shred or cut the chicken meat and set aside until ready to eat. Discard the bones.

            Before filtering.

            In a large bowl or pot: place in a mesh strainer lined with a coffee filter or cheesecloth.

            Clear soup.

            Arrange and Assemble.

            Bring Pho to a boil prior to pouring over the noodles and meat.

            Season with hoison sauce, sriracha sauce and lime (to taste). Optional: season with more fish sauce if you prefer. Add fresh herbs, mung beans, culantro, Thai basil leaves and sliced Jalapeño to the bowl.

            ENJOY!

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            Instant Pot Chicken Pho (Pho Ga)

            5 from 2 votes
            Prep Time 15 mins
            Cook Time 17 mins
            Natural Release 25 mins
            Total Time 57 mins
            Course Main Course, Soup
            Cuisine Asian, vietnamese
            Servings 5

            Equipment

            • Pressure Cooker / Instant Pot (8 QT)

            Ingredients
              

            • 4-4.5 lbs organic whole chicken cut in half
            • 12 cups filtered water
            • 2 onion peeled
            • 4" ginger peeled
            • 2 tbsp rock sugar can be substituted with white sugar
            • 2 tbsp fish sauce
            • 1 tbsp salt

            Seasonings

            • 2 tbsp coriander seeds
            • 2 star anise
            • 1 whole saigon cinnamon
            • 4 whole cloves

            Noodles & Toppings

            • 1-2 lbs fresh pho noodles can be substituted with dry noodles
            • 1 lb mung beans
            • green onion thinly sliced
            • white onion thinly sliced
            • Jalapeño thinly sliced
            • lime cut into wedges
            • hoisin sauce to taste
            • sriracha sauce to taste
            • culantro top half
            • Thai basil leaves only

            Instructions
             

            Roast & Char

            • Heat a pan to medium-high.
              Place all seasonings in the pan and roast for 5-6 minutes or until very fragrant then turn off the heat. Remove the seasonings, place them in a tea bag or ball infuser and set aside.
            • Heat the same pan to high.
              Place 2 onions and ginger in the pan; char each side for 4 minutes or until blackened. Turn off heat.
            • Remove the ginger from the pan and transfer to a cuting board. Smash the ginger until it splits.

            Pressure Cook

            • Place the charred onions and smashed ginger into the cooker.
            • Place the 2 halves of chicken atop of the vegetables.
            • Add seasoning bag, rock sugar and salt. Pour water in the cooker.
            • Pour water in the cooker. Place the lid on. Pressure cook on high for 17 minutes and natural release for 25 minutes (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for how to do a quick release. Remove lid. Press the cancel button.
            • Remove and discard the onions, ginger and seasoning bag.
            • Remove chicken from the cooker and place in a bowl. Debone chicken and remove skin (optional). Shred or cut the chicken meat and set aside until ready to eat. Discard the bones.
            • In a large bowl or pot: place in a mesh strainer lined with a coffee filter or cheesecloth. Slowly pour the stock through the filter. Strain to remove all the vegetables and meat solids. This will help to significantly reduce the fat which leaves a clear pho broth. Clean the inner pot and place the pot back in the IP. Transfer the broth back in the cooker.
            • Press the saute button and set to high ~20 minutes.
            • Pour fish sauce in the broth then stir and bring it to a boil.

            Cook Noodles

            • On the stovetop.
              In a medium size pot: fill ~half way with water and bring to a boil. If using fresh pho noodles, blanch for 8-10 seconds in boiling water. If using dry noodles, follow the package instructions for cook time. Remove and strain the noodles then transfer to serving bowl(s).

            Arrange and Assemble

            • Place the cooked noodles in the middle of the bowl.
            • Add shred/cut chicken to the bowl.
            • Add chopped green onions and sliced white onions.
            • Pour boiling broth over the noodles and meat.
            • Season with hoison sauce, sriracha sauce and lime (to taste). Optional: season with more fish sauce if you prefer.
            • Add fresh herbs, mung beans, culantro, Thai basil leaves and sliced Jalapeño to the bowl.

            Serve immediately and enjoy!

              Video

              Keyword Authentic chicken pho (ga) recipe, best instant pot pho chicken (ga) recipe, easy instant pot chicken pho recipe, Instant pot chicken pho, Instant pot pho ga, pressure cook chicken pho, Vietnamese noodle soup
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              Mongolian Beef

              Tender Mongolian Beef that is so moist and flavorful, your family would think it is from a restaurant, if it weren’t for the deliciously aromatic steam permeating from the pan during cooking. The inviting diffusion of garlic, onions and succulent beef that will trace through the air as it calls your family to the dinner table will linger and make your house a home. They will be banging their chopsticks on the table in anticipation of a hearty meal as you proudly carry the main dish to the serving location. Best when enjoyed with warm, soft and fresh white rice; this meal is a must add to your dinner rotation.

              Watch the video and follow the instructions below for a simple, affordable and savory meal. Feel free to shop around my site or YouTube Chanel for meals that meet the eatfoodlicous expectation. I love to go on delicious food adventures with those in my life and I am happy to share them with you. Let me know what you think and please return again soon.

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              Ingredients

              Remove the fat and slice the beef. Place in a bowl.

              Add the marinade ingredients to the bowl with meat; mix well.

              Set aside and let it marinate for ~15 minutes.

              In a separate small bowl: combine all the sauce ingredients together and stir/mix. Set aside.

              Heat a pan up to medium-high. Add ⅓ cup oil and wait for the oil to heat up (approximately 2-3 minutes). Add the coated beef to the pan.

              Pour in the sauce mixture, and toss/mix for 2-3 minutes or until the sauce has almost completly evaporated.

              Add cut green onions, then toss/mix. Remove the pan from the heat.

              Serve with your favorite rice and Enjoy!

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              Mongolian Beef

              5 from 1 vote
              Prep Time 10 mins
              Cook Time 10 mins
              Marinate 15 mins
              Total Time 35 mins
              Course Main Course
              Cuisine Asian, Chinese
              Servings 4

              Ingredients
                

              Marinate

              • 1 lb sirloin steak or flank steak
              • 1 tsp baking soda
              • 1 tsp cornstarch
              • 1 tsp shaoxing cooking wine
              • 1 tsp soy sauce

              Sauce

              • ¼ cup filtered water
              • 2 tbsp soy sauce
              • 1 tbsp shaoxing cooking wine or dry sherry
              • 1 tbsp brown sugar
              • 1 tsp dark soy sauce

              Cook

              • cup vegetable or canola oil 
              • 3 tbsp cornstarch
              • 4 green onions cut 2 "
              • 3 garlic cloves minced

              Instructions
               

              Marinate

              • Remove the fat and slice the beef. Place in a bowl.
              • Add the marinade ingredients to the bowl with meat; mix well. Set aside and let it marinate for ~15 minutes.

              Sauce

              • In a separate small bowl: combine all the sauce ingredients together and stir/mix. Set aside.

              Cook

              • Sprinkle 3 tbsp cornstarch on the marinated beef. Mix until evenly coated.
              • Heat a pan up to medium-high. Add ⅓ cup oil and wait for the oil to heat up (approximately 2-3 minutes).
              • Add the coated beef to the pan. Toss (keeping beef separated into strips) and cook for 2 minutes per-side or until golden/crisp. Remove the cooked beef, place on a plate lined with a paper towel (to drain the grease) and set aside.
              • Remove most of the oil from the pan, leaving at least 1 tsp for reuse.
              • Add garlic to the pan and saute/cook for 30 seconds or until fragrant.
              • Return the cooked beef to the pan, pour in the sauce mixture, and toss/mix for 2-3 minutes or until the sauce has almost completly evaporated.
              • Add cut green onions, then toss/mix. Remove the pan from the heat.

              Serve with your favorite rice and Enjoy!

                Video

                Keyword best mongolian beef recipe, chinese beef stir fry recipe, easy mongolian beef recipe, homemade mongolian beef recipe, mongolian beef
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