CHINESE AND MONGOLIAN RECIPES

Steps:

• Cut the beef into thin slices.
• Add salt, black pepper powder, starch and light soy sauce in the beef within a small blow and mix evenly.
• Just before cooking process, add egg white to marinated beef and stir in one direction until you get a paste.
• Heat up cooking oil in wok and stir fry beef slices around 1 to 2 minutes or until the beef begins to change color.
• Move the beef slices out and leave the oil in wok. Add ginger slices, 2/3 of scallion sections and chili pepper shred to cook until aroma.
• Return the beef slices in wok, do a quick fry and stir in stir fry sauce. Turn off the fire and add green onion sections and the left scallion. Mix well.
• Transfer to serving bowl and serve hot.

Steps:

• Place chicken strips and cornstarch in a large resealable plastic bag. Shake to coat.
• Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on the outside and juices run clear, about 5 minutes on each side. Transfer to a paper towel-lined plate.
• Whisk together garlic, ginger puree, Sriracha, sesame oil, rice vinegar, brown sugar, and soy sauce. Add mixture to the skillet and bring to a boil. Reduce heat and simmer until sauce has thickened, about 3 minutes.
• Return chicken to the skillet. Add green onions and toss to coat. Cook over medium-high until heated through, about 2 minutes. Serve immediately.