/ck/ - Food & Cooking

[Anonymous No.6756291]

Anyone have a good mongolian beef recipe they actually use and not just some random PF Chang copy cat that tastes more like teriyaki beef than mongolian beef, or just google a random mongolian beef recipe that ends up as beef in some sort of sweet soy based sauce?

Fed up with PF Chang teriyaki beef style recipes, or recipes light on the garlic and peppers. "Authentic" recipes are no better, because like orange chicken, mongolian beef is really an American-Chinese dish.

I've tried various combinations of black beans, hoisin, oyster sauce,soy sauce, rice wine and some 50/50 salt/msg. But I can never quite get the right balance. The only things I know for sure is lots of garlic.

[Anonymous No.6756316]

bump for interest

[Anonymous No.6756343]

>>6756291

Anon the best advice I can give is that a lot of chinese-american cooking involves pre-purchased ingredients, your soys, fish sauces, hoisin, basically everything you know already, the real key is finding the good stuff.

And for that unfortunately you need experimentation.

My ponzu sauce recipe for example combines 6 different types of soy, and your basic citrus/peppercorns la la la. I use specific brands of 2 mushroom soys(one is a cloud-ear mushroom and the other is pretty generic mystery mushroom soy) A sweet soy, an aged soy, plain old regular kikkoman soy, and a radish infused soy that I make to add to it.

Its all in different ratios and its pretty good, best I've ever had and I've heard the same things from customers, im sure niggas like jiro do it better, but the key is to find the right balance and... steeping time? I don't know the word for it but I let all the zest and peppercorns sit for 4 1/2 days and its so good.

Basically what im saying is purchase some good condiments, high quality, and experiment with them. I'd start off with using a good hoisin, a good sweet soy, a good aged soy and a regular one, as well as trying to marinade as opposed to cooking and then adding sauce.

Asian cuisine is not really my expertise but of all dishes I've made, from korea to japan, I've found that you really need to fuck around with your pars and ratios, until you get the right balance.

[Anonymous No.6756351]

Oh and of course don't forget sherry vinegar, sambal paste, and rice wine vinegar, those go well with everything.

[Anonymous No.6756355]

>>6756291
Simple stuff
Mix light and dark soy sauce together with hoisin, sugar, cornstarch, marinate the beef. Stir fry some garlic and scallion on super hot pan then put the beef in.

[Anonymous No.6756822]

>tfw you order mongolian beef from a restaurant and they use white onions

[Anonymous No.6756843]

>>6756291
You must first extract the blood of a Mongolian.

[Anonymous No.6756865]

>>6756843
>9gag tier humor
christ. what's happening to this place?

[Anonymous No.6756867]

>>6756822
Tfw I order Mongolian beef and they serve me Mongolian yak

[Anonymous No.6758143]

>>6756822
>tfw you order mongolian beef and it has white onions baby corn carrots broccoli and exactly no scallions

[Anonymous No.6758166]

>>6756867
ur really losing ur touch there mate

[Anonymous No.6758186]

Anyone have a recipe for buffalo chicken? I don't want hot chicken tenders, I want buffalo chicken strips. They have to be spicy buffalo chicken, not hot chicken wings. I know what spicy buffalo looks like, and what hot wings sauce looks like. I want spicy (not hot) buffalo chicken tenders.

[Anonymous No.6758199]

>>6756865
i thought the dude's comment was pretty neat, fuck you buddy.

[Anonymous No.6758239]

>>6758199
Why because it's edgy but not quite offensive? Fuck that, quit playing it safe. Go for the fucking throat.

[Anonymous No.6758242]

>>6758186
I would like this too.

[Anonymous No.6759503]

>>6758186
Autism: the post

[Anonymous No.6760892]

>>6756343

>6 types of soy

Sure buddy, sure.

[Anonymous No.6761271]

>tfw you google a chinese recipe and everything is a pf changs copycat