Journey With Cookbooks #18

I tried a new recipe. I asked the hubby…

“Any preference for dinner?”

“I really want some spicy fried chicken!! But I’ll wait for when we go pick up my parents.

“So any idea?”

Something spicy!”

So if you can tell by that statement…I choose a spicy recipe!

Spicy Mongolian Beef

The picture looks delicious! But I wonder how spicy is spicy….

Well…

I didn’t realize I was “doing a new recipe” until I was beginning the frying of the beef…so I have no photos of the process beforehand.

To sum it up: I used round steak; because that’s what I had. I thawed and sliced it in strips along the grain. I marinated it in 1 TBsp of soy sauce for 10-ish min. I then added and coated the meat with 6 TBsp of flour. It called for cornstarch, but I never have cornstarch. Then I prepared the pan for frying.

I already did the first round of meat!

I will say. I know understand why you use a wok. It’s tall, deep, and the oil that explodes won’t burn you. I got burned. Not bad, but wow did it make a mess. This was my solution…

It worked. But man did it hurt when the oil got me…!

I was pretty proud of myself coming up with this idea on the spot. I only had about 30sec to think of something. Since the meat was already cooking.

I stopped mid way to take a picture. This round I cooked less time.

With the guard, mitt, and tongs, I probably looked like I was battling the stove.

But I won in the end! 😎 Yum!

Round steak is quite tough but it looks like it cooked correctly. We will have to see when we eat it. Soy sauce and flour made a thick goop that covered the meat before I cooked it. It really does look like I fried it. It has some crunchy spots!

The sauce. And the additional spices…for the SPICY!!

The recipe called for red peppers. Which of course we don’t have and I don’t want to go to the store. Mostly because I am in my pjs already. So instead I used cayenne pepper. I only put 1/2-3/4 tsp. I didn’t really measure. I just sprinkled it; we will see how spicy I made it!

sauté…Sauté…SAUTÉ!
Our trusty rice cooker.

I started the rice when I was defrosting the meat. So it should be done here soon. Right around the perfect time, I might add. 😎

I added the sauce.

The sauce consisted of soy sauce, brown sugar, and oil. I believe since the spicy part needed to sauté, the sauce will just take on the flavors.

I will explain this picture.

I realize this picture looks the same as the one above but I added the watered flour mixture. (Most people use cornstarch) but if you can see those small clumps in the top center…that is flour that cooked and formed a lump. I tried to whisk it in…it wouldn’t so I… just scooped them out and then…

Look! No more white clumps and thickening up nicely.

Yep. I cheated! I decided to take out the imperfections instead of trying to make it work. Mwahahahaha!

Add the steak!

Looks really yummy. I think I should have cut the meat up thinner, but since it is not the steak it really called for I wanted to make sure I didn’t make a texture similar to shoe.

Looks yummy!

I still don’t know if it’s too spicy. I didn’t taste it.

Well I finished the food, and I will say… WOW! That was a bit spicy. Good! Definitely still delicious, but spicy. So two and half glasses of milk later…

Taste: 8.5! I think I will measure out the cayenne pepper next time. And maybe stay between 1/4-1/2tsp. Just to be on the safe side. I give it an 8.5 because it was almost too spicy. I prefer spicy to be enough where I can still enjoy it.

Look like photo: 9.5! Just because their steak looks thinner.

Easiness: 8. It wasn’t the simplest recipe to follow. Since some steps were left out and I had to improvise. Also the exploding oil; which is considered my fault because I did not have the correct pot. To understand look at the next photo…

😳

I don’t know if you can see all the oil splatters…but I will be cleaning this stove constantly these next few days. Because the burners are probably covered in oil splatter as well. 😑

Leftovers

It made a decent amount of leftovers. Two servings like this.

Leftover sauce

I might use this on some chicken. I think the flavor of the sauce will taste just as good on chicken.

This watermelon is from the 4th. I feel like I’ve been eating it everyday and it never seems to be making a dent…when will it be gone?

Enjoy your Thursday!! The week is more than halfway done. 😎

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