A spicy, stir-fried dish with chicken, peanuts, and vegetables, flavored with a pungent sauce.

Kung Pao Chicken

Succulent steak marinated and grilled to perfection, served with a zesty sauce.

Mongolian Steak

Tender beef stir-fried with sesame oil and topped with sesame seeds for a nutty flavor.

Sesame Beef

A savory dish made with tender chicken, grilled to perfection and topped with a delicious teriyaki sauce.

Chicken Teriyaki

In a bowl, whisk together soy sauce, rice vinegar, hoisin sauce, cornstarch, and water until smooth.

Prepare the Sauce

In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Add the diced chicken and stir-fry until cooked through, about 5-7 minutes. Remove from skillet and set aside.

Cook the Chicken

In the same skillet, add another tablespoon of oil. Stir-fry the garlic, ginger, bell pepper, zucchini, and dried red chilies for about 3-4 minutes until vegetables are tender-crisp.

Stir-fry Vegetables

Return the chicken to the skillet, add the prepared sauce, and toss everything together. Cook for an additional 2-3 minutes until the sauce thickens and evenly coats the chicken and vegetables.

Combine Ingredients

Stir in the roasted peanuts and chopped green onions. Mix well and serve hot over rice or noodles.

Add Peanuts and Serve

Chicken breast, diced

Peanuts, roasted

Bell pepper, diced

Zucchini, diced

Green onions, chopped

Garlic, minced

Ginger, minced

Dried red chilies

In a bowl, mix soy sauce, brown sugar, minced garlic, grated ginger, and sesame oil. Place the steak in a resealable plastic bag and pour the marinade over it. Seal the bag and ensure the steak is well coated. Refrigerate for at least 1 hour, preferably overnight.

Marinate the Steak

Preheat the Grill

Remove the steak from the marinade and let it come to room temperature. Place the steak on the grill and cook for about 6-7 minutes on each side for medium-rare, or until desired doneness.

Grill the Steak

Once cooked, remove the steak from the grill and let it rest for 5 minutes before slicing. Garnish with chopped green onions and serve with the remaining marinade as a sauce.

Rest and Serve

beef steak (ribeye or sirloin)

soy sauce

brown sugar

garlic (minced)

ginger (grated)

sesame oil

green onions (chopped, for garnish)

Slice the beef sirloin thinly against the grain. Season with salt and black pepper.

Prepare the Beef

In a large skillet or wok, heat the sesame oil over medium-high heat.

Heat the Oil

Add the sliced beef to the skillet and stir-fry for about 2-3 minutes until browned.

Stir-Fry the Beef

Add minced garlic and ginger to the skillet. Stir-fry for another minute until fragrant.

Add Aromatics

Add the sliced bell pepper and broccoli florets. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

Add Vegetables

Pour in the soy sauce and stir well to combine. Cook for an additional 1-2 minutes.

Add Sauce

Remove from heat and sprinkle with sesame seeds and chopped green onions before serving.

Serve

Beef sirloin

Sesame oil

Soy sauce

Bell pepper, sliced

Broccoli florets

Sesame seeds

Salt

Black pepper

In a bowl, combine the teriyaki sauce, minced garlic, and grated ginger. Add the chicken breasts to the marinade, ensuring they are fully coated. Cover and let marinate in the refrigerator for at least 30 minutes.

Marinate the Chicken

Preheat the grill to medium-high heat. Remove the chicken from the marinade, reserving the marinade for later. Brush the grill grates with olive oil to prevent sticking.

Grill the Chicken

Place the chicken on the grill and cook for about 6-7 minutes on each side, or until the chicken is cooked through and has nice grill marks.

In a small saucepan, bring the reserved teriyaki marinade to a boil. Reduce heat and let it simmer for about 5 minutes until it thickens slightly.

Once the chicken is done, remove it from the grill and let it rest for a few minutes. Slice the chicken and drizzle the thickened teriyaki sauce over the top. Garnish with sesame seeds and chopped green onions before serving.