Jet Tila's Mongolian Beef | In the Kitchen with Jet Tila | Food Network
Jet shares his secrets for using a marinade to get super-tender meat and offers some tips on the best knife techniques for different foods as he makes this sweet and savory Mongolian beef dish!
Get the recipe ▶
Subscribe to Food Network ▶
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Mongolian Beef
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 2 hr 25 min (includes marinating time)
Active: 25 min
Yield: 4 to 6 servings
Ingredients
Beef:
1 1/2 pounds (750 grams) flank steak, trimmed
2 tablespoons (16 grams) cornstarch
2 teaspoons baking soda
1 teaspoon kosher salt
2 tablespoons (30 milliliters) water
2 tablespoons (30 milliliters) vegetable oil
Sauce:
3 tablespoons (45 milliliters) oyster sauce
3 tablespoons (45 milliliters) hoisin sauce
2 tablespoons (30 milliliters) soy sauce
1/2 tablespoon (4 grams) cornstarch
1/2 teaspoon (2.5 milliliters) white vinegar
1 teaspoon minced garlic
1-inch piece ginger, peeled and thinly sliced
Stir-Fry:
3 tablespoons (45 milliliters) vegetable oil
4 cloves garlic, minced
1/2 red bell pepper, cut into large dice
1/2 green bell pepper, cut into large dice
1/2 medium onion, cut into large dice
3 scallions, whites sliced on the bias in 1-inch pieces and greens thinly sliced on the bias, separated
4 to 6 dried chiles
Directions
For the beef: Slice the flank steak across the grain into 3/4-inch (19 millimeters)-thick slices on an angle to make planks then cut the planks into 3/4-inch (19 millimeters) cubes. Combine the cornstarch, baking soda and salt with 2 tablespoons of water in a small bowl and set aside. Place the steak in a shallow bowl and add the water, vegetable, and cornstarch mixture. Massage all the ingredients into the meat. Cover and refrigerate for 2 to 12 hours.
For the sauce: Combine the oyster sauce, hoisin sauce, soy sauce, cornstarch, vinegar, garlic and half the ginger in a small bowl and set aside.
For the stir-fry: Heat the oil to medium-high in a wok or medium saute pan. Stir in the beef and cook to medium-rare, stirring constantly, about 3 minutes. Drain off excess oil. Add the garlic and remaining ginger and saute 20 to 30 seconds. Stir in the bell peppers and onions and let them cook until the edges of the onion and bell peppers begin to brown, about 2 minutes. Add the scallion whites, dried chilies and sauce, stir constantly and let it cook for about 2 minutes, until the sauce thickens.
Transfer to a platter and garnish with the scallion greens.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP:
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#JetTila #MongolianBeef #FoodNetwork #InTheKitchenWithJetTila
Jet Tila's Mongolian Beef | In the Kitchen with Jet Tila | Food Network
Pork Chop Marinade Recipe
If you want a perfectly grilled pork chop, then you NEED to use this marinade. This video shows you how to make the best pork chop marinade in all of history...or at least in your neighborhood. It's an easy pork chop marinade that will make your mouth water the moment you start grilling.
Ingredients...
In English:
1/3 cup soy sauce
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon yellow mustard
2 cloves minced garlic
1/4 teaspoon black pepper
Thai:
ซอสถั่วเหลือง 1/3 ถ้วย
น้ำตาลทรายแดง 2 ช้อนโต๊ะ
ซอส Worcestershire 2 ช้อนชา
มัสตาร์ดสีเหลือง 1 ช้อนชา
กระเทียม 2 กลีบ
พริกไทยดำ 1/4 ช้อนชา
Tagalog:
1/3 tasa ng toyo
2 kutsarang brown sugar
2 kutsarita Worcestershire na sarsa
1 kutsarita dilaw na mustasa
2 sibuyas na bawang
1/4 kutsarita itim na paminta
Hindi:
1/3 कप सोया सॉस
2 बड़े चम्मच ब्राउन शुगर
2 चम्मच वोरसेस्टरशायर सॉस
1 चम्मच पीली सरसों
2 लौंग लहसुन
1/4 चम्मच काली मिर्च
Spanish:
1/3 taza de salsa de soja
2 cucharadas de azúcar morena
2 cucharaditas de salsa Worcestershire
1 cucharadita de mostaza amarilla
2 dientes de ajo
1/4 de cucharadita de pimienta negra
Indonesian:
1/3 cangkir kecap
2 sendok makan gula merah
2 sendok teh saus Worcestershire
1 sendok teh mustard kuning
2 siung bawang putih
1/4 sendok teh lada hitam
Subscribe Here:
Frying pan I use:
Aeropress coffee maker:
Here's the link to my Amazon store:
*********** A New Recipe Video Every Tuesday & Friday*************
If you enjoyed this video, give it a like.
If you know someone who would like to see it, share it.
Leave a comment below with your thoughts.
Add it to a playlist if you want to watch it later.
Share this video with a friend...
easy pork chop marinade :
If you liked this video, here are a few more you may enjoy:
Aeropress Tutorial
Low Country Boil
Homemade Ginger Ale
Leche Flan
My other channels:
How Do You Math (Math Lessons):
Sajid Chohan Videography (Wedding/Event Filming):
Music: Ponte de Abril
Artist: Steve Adams
************************************ Tags *****************************************
#howdoyoudo #foodbysajid #easy #homemade #food #easyrecipes #howdoyoumath #howdoyoudomarinade #howdoyoudobarbecue
Grilled Flank Steak with Garlic Scape Chimichurri
This Southwestern spiced flank steak covered in a citrus-forward marinade and paired with a quick garlic scape chimichurri is easy enough for a weeknight meal. But better yet, it’s high on flavor, which is everything about a great recipe!
PRINT the recipe:
SUBSCRIBE for more great videos!
Like my page on Facebook:
Visit my website:
Check me out on Instagram:
------------------------------
Skip ahead:
00:00 Intro
00:37 Preparing the marinade
03:45 Marinating the steak
04:31 Getting the sweet potatoes ready
05:55 Grilling the steak and potatoes
06:46 Preparing the chimichurri sauce
09:51 Slicing and tasting the steak
INGREDIENTS
For the steak:
- 1 1/2 lb flank steak
- 1/2 cup orange juice
- 1/4 cup lime juice
- 2 cloves garlic, minced
- 1/4 cup neutral oil
- 1 tbsp chili powder
- 1 tsp cumin
- 2 tsp smoked paprika
- 2 tsp salt
For the garlic scape chimichurri:
- 10 garlic scapes, roughly chopped
- 2 scallions (white and light green parts)
- 1/2 cup parsley, slightly packed
- 1/2 cup cilantro, slightly packed
- 1/4 cup lime juice
- 1/4 cup orange juice
- 1/2 tsp salt
- 3/4 cup olive oil
- 1/4 tsp red chili flakes (optional)
INSTRUCTIONS
For the steak:
In a medium bowl, combine the orange juice, lime juice, garlic, neutral oil, chili powder, cumin, smoked paprika, and salt. Whisk to combine and pour over the flank steak into a small baking dish. Make sure the steak is coated in the marinade. Cover and place in the refrigerator for 2-4 hours. Flip the steak every 30 minutes to ensure it is evenly marinating.
Preheat the grill on high for 15 minutes. Turn to medium-high and grill the steak to your desired temperature, flipping once halfway through. This should be approximately 4-5 minutes per side for a rare to medium-rare steak.
Once grilled to the temperature, remove the steak and allow it to rest for 15 minutes. Once rested, slice the steak on the bias (perpendicular to the grains) and serve with the chimichurri.
For the chimichurri:
In a food processor, combine chopped garlic scapes (or garlic cloves), scallions, parsley, cilantro, lime juice, orange juice, salt, olive oil, and red pepper flakes. Pulse the mixture until the ingredients are evenly chopped with some texture. This can be made up to four days in advance and kept in an airtight container in the refrigerator.
#steak #grilling #summer #recipe
Amazing! SECRET to a Delicious PORK recipe that melts in your mouth ????✅ SIMPLE WAY to COOK Pork Steak
Watch❗ SIMPLE WAY of COOKING Delicious PORK steak!
Mga Ka Taste, Maraming SALAMAT SA INYONG Nag uumapaw na SUPORTA!
HAPPY 291,000 SUBSCRIBERS Salamat po sa inyong LAHAT!!
Have a nice day to all & keep safe everyone!
For questions & reactions, please comment down below.
???????????? FOR MORE RECIPE CLICK HERE: ???????????? :
List of Ingredients:
Pork steak cut
Black pepper
Soy sauce
Garlic powder
Oil
Honey
Butter
Salt
Garlic
#porksteakrecipe #Deliciousporksteakrecipe #bestporksteak
TAKEOUT BEEF & BROCCOLI IN 15 MINUTES
I finally got into wok cooking and there's no going back. Check out my fast and SUPER tasty takeout inspired beef & broccoli recipe. You can get my favorite cookware from Made In today with a 10% off discount using my link
Shout out to the master, @JKenjiLopezAlt and his book The Wok for the inspo and knowledge:
☕Like this content and want to show support? Consider buying me a coffee here:
????INSTAGRAM:
????MY GEAR:
BOOS BLOCK CUTTING BOARD:
ESCALI DIGITAL SCALE:
INSTANT READ THERMOMETER:
MY FAV STAINLESS BOWLS:
-- RECIPE -- makes 4 portions
▪1lb/.5kg beef flank steak or sirloin
▪5g or 1t soy sauce
▪5g or 1t shao-hsing chinese cooking wine (sub with dry sherry or white wine)
▪10g or 2 1/4t sesame oil
▪2g or .5t sugar
▪2g or 3/4t corn starch
▪2g or .5t baking soda
▪350g/12oz broccolini or broccoli cut into small pieces
▪¼ large white onion, sliced
▪10g/3-5 cloves garlic, grated
▪10g or 1-1.5Tbsp ginger, grated
▪Stir fry sauce (see recipe below)
▪Cornstarch slurry (3g/1teas corn starch mixed with 30-40g water/couple of Tbsp)
▪High smokepoint oil (canola, peanut, etc)
Cut steak with the grain into 3 2.5”/6-7cm wide strips. Turn each strip 90 degrees and slice thinly on a bias. Pieces should be approx 1”x ⅛”x2” (2.5x.3x5cm). Place meat in colander and rinse well with water.
Place rinsed and drained meat in a bowl and add soy, cooking wine, sesame oil, sugar, corn starch, and baking soda. Mix well to coat.
I’m using a seasoned 12” carbon steel wok which is recommended for the high heat of this recipe, but if you don’t have one, use a large cast iron or 12-14” nonstick at a lower temp (450F/230C).
Place pan over high heat to preheat to at least 550F/285C (mine was over 600F).
Add a squeeze of oil around the outside of the wok. Add half of the marinated beef. Stir and toss to coat with the oil, moving it around/tossing often. Do this for about 60-90 sec or until browned and cooked about 80-90% through. Transfer beef to a bowl, add another squeeze of oil followed by second half of raw/marinated beef to wok. Cook, stirring and tossing frequently for 60-90 sec. Transfer to cooked beef bowl.
Return wok to high heat. Add splash of water and wet towel with tongs to remove any stuck-on beef gunk from pan. Add squirt of oil followed by half of broccolini and half of onions. Stir and toss to cook for 60-90sec or until charred around the edges and are tender but still snappy. Transfer to bowl with cooked beef. Return wok to high heat, add squeeze of oil and the rest of the broccolini and onions, cook for 60-90 sec. Add garlic and ginger, moving/stirring constantly. Add previously stirfried beef and veg.
Toss to combine for about 15-20 sec. Add stirfry sauce around inside edges of wok. Add 2-3 spoons of cornstarch mixture. Toss and stir together to combine. Serve with rice.
--
STIR FRY SAUCE
▪10g or 2.5t sugar
▪30g or 1.75Tbsp soy sauce
▪45g or 2.5Tbsp oyster sauce (sub with hoisin)
▪30g or 1.75Tbsp shao-hsing cooking wine (sub with dry sherry or white wine)
????MUSIC:
EPIDEMIC SOUND. Free trial available at:
CHAPTERS
0:00 Meat, veg, and sauce prep
4:47 More about my Wok (ad)
5:52 Cooking the beef and broccoli
9:43 Plate up
10:04 Let’s eat this thing
#beefandbroccoli #takeout #wokcooking
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
Grilled Flat Iron Steak with Chimichurri - How To
DOWNLOAD THE HEY GRILL HEY APP
iOS:
ANDROID: RECIPE HERE:
MY SAUCES, RUBS AND MERCH:
This Grilled Flat Iron Steak with Chimichurri is one of those recipes that you need to print out and keep in your back pocket. Pull it out any time you've got a hankering for a rich, true beef experience. The herbaceous chimichurri adds a gorgeous, fresh finish to every bite.
Please like, comment and subscribe! Hit the notification bell so you know when my weekly uploads hit!
00:00:29 - Ingredients
00:01:13 - How to make chimichurri
00:02:37 - How to prepare flatiron steak
00:03:37 - How to grill steak
00:05:30 - How to slice flatiron steak
Ingredients
1 10-12 oz flat iron steak
1 Tablespoon extra virgin olive oil
1 Tablespoon coarse sea salt
Chimichurri
1 cup fresh Italian parsley packed
¼ cup fresh oregano leaves
½ cup extra virgin olive oil
⅓ cup red wine vinegar
4 garlic cloves peeled
1 teaspoon crushed red pepper flakes
1 teaspoon salt
½ teaspoon fresh ground black pepper
Instructions
1. In a food processor, combine all of the ingredients for the chimichurri. Pulse until well combined, but you can still see small pieces of the herbs. Pour into a serving bowl, cover, and set in the fridge until ready to use. Can be made several hours in advance.
2. Remove your steak from the refrigerator 30 minutes prior to grilling. Brush on all sides with the olive oil and season with the sea salt.
3. Preheat your grill for direct heat at a high temperature (around 450 degrees F).
4. Place the steaks directly over the coals or flames and grill for 7-8 minutes. Flip once and grill for an additional 7-8 minutes, or until the internal temperature reads 145 degrees F for a medium doneness. Always use a meat thermometer to watch for the correct internal temperature. Remove the steaks to a cutting board and rest for 5-10 minutes.
5. Slice the steak against the grain, top with the chimichurri sauce or leave it on the side for dipping, and serve immediately.
DISCLOSURE: The following list contains affiliate links, meaning when you click the links and make a purchase, we receive a commission.
Camp Chef:
ThermoWorks thermometers:
Weber Kettle:
Weber Genesis Gas Grill:
Pit Barrel Cooker:
Smoke Tube:
Lodge Cast Iron:
Kamikoto Knives:
Dalstrong Knives: