KANSAS CITY, Mo. — It’s hard to beat a big plate of steaming Chinese food for dinner. Or lunch. Or breakfast. Heck, we’re not your mom. FOX4’s Karli Ritter teamed up with chef Matt Chatfield, of ...

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.

The newest restaurant offering at the Resort at Summerlin (which includes the Rampart Casino and the JW Marriott Resort & Spa) is a delicious adventure through Chinese, Japanese and Korean cuisine, ...

Cookbook author Kevin Curry stops by Studio 1A to share his recipe for a healthier and lighter Mongolian beef bowl with seared beef sauté cabbage and veggies, and brown rice mixed with ginger soy ...

There’s something undeniably comforting about Chinese cuisine, with its rich flavors and heartwarming aromas that invite you ...

Add sliced flank steak and cornstarch to a large resealable plastic bag. Close and shake to coat well. This can be done in a large mixing bowl as well, but I find it's less messy to do in a bag. To ...

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 ...