Archives for : December2013

Mongolian Beef!



  • 8 ounces beef tenderloin, flank steak, or flap meat, cut into pieces
  • 2 1/2 tablespoons oil
  • 2 cloves garlic, minced
  • One 1-inch piece fresh ginger, peeled and sliced into thin pieces
  • 3 green onions, cut into 2-inch lengths
  • 2 tablespoons soy sauce
  • 1/2 tablespoons oyster sauce
  • 1 teaspoon hoisin sauce
  • 1 teaspoon Chinese rice wine or sherry
  • 1 teaspoon cornstarch
  • 1/2 teaspoon sesame oil
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 3 dashes white pepper


  1. Combine the marinade ingredients in a bowl, and add the beef.  Let marinate for 15 minutes.
  2. Heat 1 tablespoon of the oil in a large skillet or a wok over high heat.  Stir fry the beef until the outside is brown, but the inside is still pink.  Remove from pan and set aside.
  3. In the same skillet, add the remaining oil.  Add the garlic and ginger and stir fry until aromatic.  Add the beef back in and cook until the beef is cooked through, about 1 to 2 minutes.  Add the green onion and stir to combine.  Serve immediately with steamed rice.
  4. —————————–
  5. Slightly adapted from Easy Chinese Recipes: Family Favorites From Dim Sum to Kung


Queso Blanco Dip:White Heat!




Queso Blanco Dip ~ Spicy White Cheese Dip
recipe adapted from Seeded At The Table
Yield: 2 cups

1/2 lb White American Cheese, roughly chopped into 1″ pieces
2 tablespoons chopped green chiles, frozen or canned will work fine
1 tablespoon pickled jalapeno slices, diced fine
1 tablespoon juice from the pickled jalapenos
1/3 cup milk
1/4 cup water
dash of cumin

Combine all ingredients in a medium size glass bowl. Microwave for five minutes, pausing to stir after every minute. The dip will be very watery at first, but it will thicken as it finishes cooking. Serve hot, poured over just about anything that you want to make more delicious. Enjoy!

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