Stir-Fry Beef With Scallions~Mongolian Beef

This Stir-fry Beef With Scallions (or fondly known as Mongolian Beef in North America) is rich, sweet, spicy, and packed with flavors. Try making this dish at home, it will be ready in minutes and your choice of beef cut will also ensure the meat will be succulent and tastes unlike any Chinese eateries' version. Really simple to cook and is great with a bowl of hot steamed rice!

Stir-Fry Beef With Scallions~Mongolian Beef

2 (About 600 g) Beef Sirloin Steak, trimmed excess fat, sliced into thin strips
¼ tsp Freshly Ground Black Pepper

A pinch of Sea Salt

1 Tbsp Corn Flour

2 Tbsp of Peanut Oil

3 Cloves Garlic, chopped

5 to 6 Stalks Scallions, cut into ½-inch pieces



Sauce


1 ½ Tbsp Soy Sauce
1 Tbsp Dark Soy Sauce
2 tsp Chinese Cooking Wine~such as Shaoxing Wine
1 Tbsp Sugar
1 tsp Sesame Oil
2 tsp Oyster Sauce
2 tsp Chili Flakes
3 Tbsp of Water 


Method




Toss the beef with black pepper, sea salt, and coat with corn flour.


Combine the sauce ingredients in a bowl and set aside.





Heat the oil in a large wok or cast iron pan until hot. Add beef slices into the pan and sauté for about 40 seconds over a moderate high heat. Push the meat to one side, toss in the garlic and stir-fry for a few seconds more, then add the prepared sauce, stirring as it thickens. Mix in the scallions and stir a few times, switch off the heat, and serve immediately with some steamed rice.
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Blueberry Chocolate Energy Bars

Blueberry Chocolate Energy Bars

Ingredients



12 (About 230g) Moist Medjool Dates, pitted and chopped

2 Cups (240g) Raw Almond (without skin)

½ Cup (50g) Organic Cocoa Powder
1 tsp Ground Cinnamon

1 Cup (160g) Dried Blueberries, divided
A Pinch of Sea Salt
3 Tbsp Hemp Seeds
Zest of 1 Lemon
2 Tbsp Lemon Juice
1 ½ to 2 Tbsp Filtered Water



Equipment: Food Processor
11 ½ x 4 ½ inches (29 x 12 cm) Loaf pan, lined with aluminum foil



Method



Combine chopped dates, almonds, cocoa powder, cinnamon, ½ cup blueberries, and sea salt in a food processor. Pulse and process all the ingredients together until the texture is coarse. Then add the hemp seeds, ½ cup of blueberries, lemon zest, a quick pulse, and add the lemon juice, a little water at a time until it reaches a dry but moist dough consistency. Scrape the dough mixture into the lined pan, press evenly with a rubber spatula, and chill for about an hour before serving.


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Parsley, Chili, Garlic, And Lemon Hasselback Potatoes

One of my favorite ways to roast whole potatoes is the Hasselback method. I think many of you would agree, right? Anyway, if you are like me, do try making this Parsley, Chili, Garlic, and Lemon Hasselback Potatoes next time. :-)

Parsley, Chili, Garlic, And Lemon Hasselback Potatoes

Ingredients

6 Medium Yukon Gold Potatoes, scrubbed
3 to 4 Tbsp Parsley, Chili, Garlic, and Lemon Butter, softened at room temperature
Sea Salt
Freshly Ground Black Pepper

Method

Preheat the oven to 220˚C (425˚F).

Place the potato on a wooden spoon, flat side down. Start from one end of the potato and cut all the way until the knife touches the spoon, at about 3 to 4 mm intervals.

Arrange the potatoes in a lightly oiled baking tray. Brush the top of each potatoes with flavored butter, and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.

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Parmesan, Herb, And Garlic Pull-Apart Bread

The smell from your oven which will permeate through the air when you bake this delicious Parmesan, Herb, And Garlic Pull-Apart Bread is unlike anything else! The smell and taste of this bread is just fantastic when it's done. Simply flavored with some rosemary garlic butter, it's so easy to make and everyone will just love it!


Parmesan, Herb, And Garlic Pull-Apart Bread

Ingredients

1 Can (340g/11oz) Refrigerated Pillsbury Flaky Rolls

2 ½ to 3 Tbsp Rosemary And Garlic Butter, melted
¼ Cup Grated Parmesan Cheese
¼ tsp Sea Salt


Baking dish (8 x 5 ½ inches) coated with butter



Method



Preheat the oven to 375˚F.


Separate the dough and cut each into quarters. Dip the dough in melted butter, and layer the dough in the baking dish, sprinkle some Parmesan cheese, sea salt, and continue to another layer of dough, sea salt and cheese. Bake for about 20 minutes or until the top is golden brown in color. Serve warm.


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Flavored Butter

I'm quite fond of making my own compound or Flavored Butter at home. It's a really versatile ingredient to have in your fridge. This butter works brilliantly with bread, chicken, seafood, or vegetables. You could also dot it over your steak, sweet corn, or grilled fish. Today, I am sharing two of my favorite Flavored Butter recipes with you. Over the next couple of days, I will share a few recipes which uses this butter.

Compound/Flavored Butter

Rosemary And Garlic
1 Small Whole Roasted Garlic
2 tsp Finely Chopped Fresh Rosemary
1/2 tsp Sea Salt
1/4 tsp Freshly Ground Black Pepper
1 Stick/1/2 Cup Unsalted Butter, softened at room temperature

Parsley, Chili, Garlic, And Lemon
4 Tbsp Finely Chopped Fresh Italian Flat-Leaf Parsley
1 tsp Chili Flakes
4 Cloves Garlic, finely chopped
Zest of 1 Lemon
1/2 tsp Coarsely Ground Black Pepper
1 Stick/1/2 Cup Unsalted Butter, softened at room temperature

Method

Put the butter with all the ingredients in a bowl, and mix with a rubber spatula until well combined. Transfer the butter onto the center of saran wrap or parchment paper. Roll it up, shape into neat rolls that measure about 4 to 5 inches long and tie the ends with kitchen strings. The flavored butter can be kept in your fridge for up to 1 week, or in the freezer for up to 1 month.

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Baguette Filled With Prosciutto, Scrambled Eggs, And Bacon

This is a mouthwatering breakfast treat, baguette filled with prosciutto, scrambled eggs, and bacon. As usual, it tastes best when served warm with some fresh tomato salsa on the side. I will wake up to this every morning without any hesitation! :)


Baguette Filled With Prosciutto, Scrambled Eggs, And Bacon

Ingredients

12 Smoked Bacon Slices, cut into 1-inch dice
2 Mini (6 to 7inches) Baguette
6 Large Eggs
3 Tbsp Cream or Milk
2 Stalks Scallions, chopped
¼ Cup Grated Asiago Cheese
Sea Salt
Freshly Ground Black Pepper
6 Thinly Sliced Prosciutto or Ham

Method

Preheat oven to 350˚F. Line a baking tray with parchment paper.

In a large frying pan over medium heat, cook the bacon, stirring occasionally, until crispy and golden, about 5 to 6 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside.

Slice ¼ inch off the top of baguette. Carefully hollow out the bottom and leave about ¼ inch thick shell. Layer the hollow baguette with 3 slices of prosciutto each.

In a large bowl, using a fork beat the eggs until lightly frothy. Stir in the cream, and add the scallions, cheese, and season with salt and pepper, and stir well. Pour into the prepared baguette, and top with some bacon.

Transfer the baguette to the prepared baking tray and bake until the eggs puff up and the bacon is crispy, about 35 to 40 minutes. Slice the baguette thickly and serve with some fresh tomato salsa and crispy bacon, if desired.

Serves 4
Click here for the recipe...