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Heat large nonstick skillet over medium heat until hot. Add Ground Beef, onion and chiles; cook 8 to 10 minutes, breaking beef up into 3/4-inch crumbles. Remove drippings. Cook's Tip: Cooking times ...

Put beef slices into a mixing bowl. Add rice wine, salt, egg white, baking soda and oil and mix well. Let it set for 10 minutes. For the sauce: In a small bowl, combine salt, sugar, sesame oil, soy ...

Slow cookers are perfect for cooking your favorite takeout dishes right at home. With just a few ingredients and minimal ...

Combine cornstarch, five spices, sugar, garlic, and 1/2 the soy sauce in a medium bowl. Add steak. Toss to coat. Refrigerate for 15 minutes. Heat a wok over medium-high heat. Add 2 tablespoons oil.

Make Ahead: The sauce can be made up to three days in advance and stored in a sealed container in your fridge.

Mongolian beef has been a long-time favorite on Chinese restaurant menus. The dish isn't complicated in its ingredients, but manages to contain an explosion of flavor. Thinly sliced beef is stir-fried ...

In a shallow glass container, whisk together the cornstarch, 2 teaspoons soy sauce, rice wine and 1 teaspoon sesame oil. Season steak with salt, add to marinade and turn to coat. Let sit at room ...

I try to recreate all our favorite restaurant meals at home. While some miss the mark, there’s others I absolutely nail. Like Mongolian beef inspired by P.F. Chang’s. With my husband’s obsession for ...