takeout recipe

Want to try an easy Chinese takeout recipe? This Beef Fried Rice Recipe from Delish.com is the best.

Beef Fried Rice

lb. flank steak,

kosher salt

black pepper

cornstarch

eggs,

garlic,

grated ginger

onion, diced

c. peas

c. leftover white rice

soy sauce

white vinegar

sesame oil

In a medium bowl, season meat with salt, pepper and 1 teaspoon sugar, then toss with cornstarch until well-coated. Set aside.

In a large skillet over medium-high heat, heat 1 teaspoon oil. Add eggs and scramble using a rubber spatula; transfer to a plate. Turn heat on high, and add another teaspoon of oil. Add meat, working in batches, and cook&nbsp;until seared all over, about 2 minutes per side; transfer to a plate.

In same skillet over medium-low heat, add &nbsp;2 tablespoons oil, onion, garlic, ginger, and cook until starting to soften, 2 to 3 minutes. Add peas and 2 tablespoons water, and cook until peas are tender. Add cooked rice and break up using spatula, cooking 2 to 3 minutes more. Stir in soy sauce, white vinegar, pepper, remaining 4 teaspoons sugar, and sesame oil. Add back meat and eggs, then toss together and serve immediately.

Made this last night, we LOVED it.  Yes, the video does not match the written directions. However, the directions were easy to follow.  The only change I made as that I added 1/2 tsp red pepper flakes to give it a little kick - the way we like our Chinese food.  Yummy, definitely a repeater.

The dish was great but the meats a little too salty.

Easy and delicious.  Added a little more of everything since I had more rice.  Very good even without the ginger

Very good, but ... written instructions do not match the video!
Using frozen peas, cooking those thoroughly before adding the rice (as per written instructions) was pretty critical -- video doesn't do this.
The four teaspoons of sugar at the end may be a bit much.

Mediocre at best...bland. Oddly complicated directions for something so simple.

https://streaming.hearstdigitalstudios.com/manual_upload/58d57adfd55930653af0b8aa/mp4/Beef_Fried_Rice-FRONT_1490385664_4000_hd_v3.mp4

Transform leftover rice into better-than-takeout stir fry.

Beef Fried Rice Tastes so Much Better When it Doesn't Come Out of a Paper Box!

In this Takeout Style Chinese Beef and Mushrooms Stir Fry, the beef is cooked together with plenty of mushrooms, green onions and a delicious savory brown Chinese sauce. This takeaway style Chinese recipe is healthy and quick to make, and it tastes so much better than takeout! Serve it with fried rice or noodles for a family dinner that is quick and healthy. Plus, I'll show you how to get the soft, tender beef, just like your favorite takeaway.

Takeout Style Chinese Beef and Mushroom Recipe

flank steak/skirt steak

½ tbsp bicarb of soda

mushrooms

garlic (- thinly sliced)

green onions

tbsp oil

beef stock/broth

Chinese cooking wine

tsp oyster sauce

tsp sesame oil

¼ tsp pepper

tsp sugar

Cut 1lb of flank steak into thin strips across the grain. (see bulk of post for pictures)

Place in a bowl and sprinkle with 1 1/2 tbsp of baking soda, stir gently to coat all of the beef. Then cover and let the beef marinate for 15 minutes.

Wash off the baking soda and rinse the beef several times. (See note 5)

Pat the beef dry with kitchen paper and set to one side.

Start with tenderizing the beef

Add all the sauce ingredients into a large measuring cup/jug and stir well. Ensure the beef broth is cold to stop the cornstarch from clumping.

Next, make the sauce.

Pour the oil into a heavy-based frying pan and place over high heat.

While the oil is heating up, remove the roots from the green onions and chop them into 2-inch (5cm) length chunks.

Add the green onions to the oil (be careful it can spit) and stir fry them for 1 minute to flavor the oil.

Add the beef to the pan and cook for 1 minute, stirring constantly.

Add in the chopped mushrooms and stir fry for a further 2 minutes.

Add the sliced garlic and continuously stir for a minute.

Give the prepared sauce a good stir and then pour it into the pan. The sauce will thicken quickly, so stir it to coat your stir fry and cook for 1 minute to heat through. (see note 6).

Serve immediately.

For the stir fry

This Chinese Beef Curry is a quick, easy, and delicious recipe that will have you ditching the takeout menu. You won't need hard-to-find ingredients, just a few pantry staples and my clever trick to leave your beef so tender it melts in the mouth. Just like your favorite takeaway beef! Ready in under 30 minutes, it's perfect for a weeknight dinner. Plus, it's super versatile; you can easily add extra veggies. Serve it with rice or noodles for a dinner the family will love.

Chinese Beef Curry

lb beef ((see note 1))

baking soda ((see note 2))

onion

carrot

red bell pepper (sliced)

salt

garlic (sliced)

beef broth

cornstarch/cornflour

Chinese cooking wine ((see note 4))

curry powder ((see note 5))

sugar

turmeric

Chinese 5-spice ((see note 6))

white pepper ((see note 7))

Cut the beef into thin strips across the grain.1 lb beef

Place in a non-metallic bowl and sprinkle with the baking soda. Stir gently to coat all of the beef. Then cover and let the beef marinate for 15 minutes.1½ tablespoons baking soda

Wash off the baking soda and rinse the beef several times. (See note 8)

Pat the beef dry with kitchen paper and set it to one side.

Start with tenderizing the beef.

Add all the sauce ingredients into a large measuring cup/jug and stir well. Ensure the broth is cold to stop the cornstarch from clumping.2 cups beef broth2 tablespoons cornstarch/cornflour2 tablespoons Chinese cooking wine1½ tablespoons curry powder1 teaspoon soy sauce½ teaspoon sugar½ teaspoon turmericpinch Chinese 5-spicepinch white pepper

Pour the oil into a heavy-based frying pan or wok and place over high heat.2 tablespoons oil

Add the sliced onions to the oil and stir-fry them over high heat for 2 minutes.1 onion

Add the sliced carrots and bell pepper, then stir fry them over high heat for 2 minutes.1 carrot1 red bell pepper

Add the beef to the pan and cook for 2-3 minutes, stirring constantly. Add the salt and stir.½ teaspoon salt

Add the garlic and stir constantly for 30 seconds.2 cloves garlic

Give the prepared sauce another stir, then pour it into the pan. The sauce will thicken quickly, so stir it to coat your stir fry.

Have dinner on the table in under 30 minutes with this delicious and easy honey garlic chicken stir fry recipe! That even includes the marinating time, so you can have it on the table even faster if you need to.

Honey Garlic Chicken Stir Fry Recipe

Tablespoons honey

olive oil

apple cider vinegar

garlic (diced)

boneless skinless chicken thighs

butter

frozen stir fry veggie mix

water

In a small bowl, mix together the honey,...

In a small bowl, mix together the honey, soy sauce, olive oil, apple cider vinegar, and garlic.

Cut the chicken thighs into 1” pieces. Add...

Cut the chicken thighs into 1” pieces. Add the chicken to a medium bowl, add half of the marinade, and place the rest of the marinade in a small jar in the refrigerator (reserve it for later). Toss the chicken in the marinade, and place it covered in the fridge to marinate for 10 - 30 minutes (*see notes).

Heat a large nonstick skillet over medium-high heat....

Heat a large nonstick skillet over medium-high heat. Once the pan is hot, add a Tablespoon of olive oil and swirl to coat the pan. Saute the chicken, stirring as needed, until it’s browned and cooked through. Remove the chicken from the pan, and leave the remaining olive oil in the pan.

Turn the heat down to medium. Add the...

Turn the heat down to medium. Add the butter to the pan, and swirl to melt it and coat the pan. Carefully add the frozen vegetables (any ice on the vegetables can make it splatter against the hot oil, so do this very carefully). Saute until they’re thawed and hot, but still crisp.

Add the chicken back to the pan and...

Add the chicken back to the pan and stir to mix.

Mix the cornstarch and water together until the...

Mix the cornstarch and water together until the cornstarch is dissolved. Add it to the reserved sauce, and mix to combine. Pour the honey garlic sauce into the pan, stir to mix with the vegetables and chicken, and heat over medium heat until it simmers and thickens.

Serve with rice and green onion.

Enjoy the ultimate comfort food with our homemade Mongolian Beef recipe.

Mongolian Beef

1– 1 ¼ pound flank steak (cut into thin ¼ inch strips)

canola oil oil

dry sherry (Shaoxing wine would be ideal)

baking soda

white pepper

brown sugar

oyster sauce

garlic (minced)

ginger (minced)

red pepper flakes

Sesame seeds (garnish (optional))

Slice the steak into thin ¼ inch strips.

Combine the sliced steak in a medium-sized bowl with 2 tablespoons of cooking oil, light soy sauce, dry sherry, baking soda, white pepper, and cornstarch.

Allow the steak mixture to marinate for 15 minutes.

Whisk soy sauce, brown sugar, water, oyster sauce, and cornstarch in a separate bowl.

Heat cooking oil over high heat in a large skillet until it covers the pan. Carefully shallow-fry the marinated beef for 3-4 minutes until it turns golden brown and crispy. You may need to fry the meat in batches to ensure even cooking. Transfer the fried beef to a plate or bowl.

Reduce the amount of oil in the skillet to about 1-2 tablespoons (or add oil until 1 – 2 tablespoons are in the pan). Over medium-high heat, add minced garlic, ginger, and red pepper flakes. Cook for 30-40 seconds until fragrant.

Pour the prepared sauce mixture into the skillet and stir well to combine. Cook for a few minutes until the sauce begins to thicken. Return the fried beef to the skillet and stir until the beef is evenly coated with the sauce.

Add the green scallions to the skillet and continue cooking for another minute to incorporate them into the dish.

This vegan Garlic Butter Tofu is satisfyingly tasty with a sticky glaze. It’s easy to prepare and perfect served with rice or noodles of your choice. The added miso paste gives the sauce an extra kick of umami.

Sticky Garlic Butter Tofu (Vegan Recipe)

lb extra firm tofu

tbsp sugar

maple syrup

tbsp corn starch

vegan butter

White parts of a scallion (chopped)

garlic

tsp miso paste (, I used white miso)

onions

rice

Press your tofu to drain excess liquid. Slice into cubes or your shape of choice. I air-fried my tofu soI simply placed this in my air fryer basket and spray some oil. I left this to air fry for 20-22 minutes at 180-200C. Do note that air fryer settings can vary.

You can also opt to bake or pan-fry your tofu until golden brown and crisp. Set the tofu aside.

Meanwhile, mix together all the sauce ingredients in a small bowl until the corn starch has dissolved. Set aside.

Heat your skillet or pan over medium heat. Once hot, add in the vegan butter and allow to melt. Add the white part of the scallion and garlic. Sauté for 2-3 minutes or until the garlic is lightly brown and aromatic. Add in the miso paste and mix.

Mix the sauce again since the corn starch tends to settle at the bottom. Over medium heat, pour the sauce into the garlic. Leave to simmer over medium heat and continue to stir until it slightly thickens.

Add in the crispy tofu. Coat in the sauce and allow to leave at a medium low to simmer for 4-5 minutes or until the sauce has thickened further and has become sticky from the sugars. The sauce should coat the tofu well and turn into a sticky glaze.

Add the green parts of the scallions.

Serve and enjoy this tofu while hot with rice or noodles of your choice.

I highly recommend to enjoy this tofu immediately after cooking but in case you have leftovers, it’d be best to reheat this on a pan and add some water since the glaze will thicken. Adding a bit of water (around 1-2 tbsp) would allow the glaze to become a bit runnier. It’ll turn back into a glaze as you reheat it over medium heat.

Reheating Tips

I and my family loved this tofu. My mother rated it as restaurant worthy, but I take none of the credit! This is a dish I’ll be making time and again. I might have made the sauce a little too thick, but it was still so tasty. 😅 Thanks so much for sharing.

https://www.youtube.com/watch?v=2qr-pD2u1cQ

Full detailed recipe: www.thefoodietakesflight.com/sticky-garlic-butter-tofu

#tofu #recipe #vegan

Sticky & saucy garlic butter tofu 🧄 #shorts

Growing up in the Philippines, one of my favourite dishes growing up was a Sweet and Sour Bola-Bola (Meatballs) dish packed with a delicious sauce, lots of bell peppers, onions, pineapple, carrot. I used my homemade bola-bola or meatballs and the sauce beautifully coats the fried balls for a super tasty meal.

Vegan Sweet and Sour Meatballs (Filipino Bola-Bola)

bola-bola

sugar (adjust according to desired sweetness)

pineapple juice

tbsp banana ketchup (or tomato ketchup, I used a mix)

ground pepper

neutral oil

red bell pepper

green bell pepper

pineapple chunks

Rice

Mix all the ingredients for the sauce in a large bowl or measuring cup. Mix until the cornstarch is dissolved. Set aside.

Sweet and Sour Sauce

Heat a pan or wok over medium high heat. Add 1-2 tbsp neutral oil.

Once hot, stir-fry the onion, carrot, and bell peppers for 2-3 minutes until the carrots are tender.

Add in the pineapple chunks and cook for 1 minutes

Lower the heat to medium. Give the sauce a good mix again since the starch tends to sit at the bottom.

Over medium heat, pour in the sauce to the pan.

Mix well and then leave the sauce to boil for 2 to 3 minutes. Continuously mix until the sauce thickens.

Once the sauce has thickened, add in the bola-bola or meat balls and immediately mix well in the sauce. Leave the meatballs to simmer in the sauce for 2-3 minutes.

Turn off the heat then serve the sweet and sour bola-bola or meatballs immediately. Enjoy this while hot with some steamed rice.

Stir-Frying

These were SOOO good. On a whim, we made these for an appetizer party so I didn't make the rice. We are NOT Filipino so we really went in blind but sweet and sour meatballs sounded good. We followed your Bola-Bola recipe to a T. We really had to trust the process. Ours were pretty wet so we struggled "balling" them but an ice cream scooper helped. They were also pretty white so looked unappetizing. But, we went for it anyway. We are SOO happy we did. They fried a nice golden brown after 4.5 minutes. We tasted one and said it actually tasted a little plain and wished we seasoned it more. I made the sauce by sautéing red bell pepper and carrot until just under firm (I don't like a mushy carrot). I added the sauce and really questioned whether it would thicken. It turned out great! I accidentally purchased crushed pineapple instead of tidbits but it worked very well too! I added and covered the meatballs once the sauce thickened. Instead of the green bell pepper in the saute, I sprinkled the top with finely chopped scallion to serve. It was a HIT at the party. We all loved it and will definitely make again!

https://www.youtube.com/watch?v=USwcn2200xs

Homemade Bola-Bola or Filipino meatballs made with a mix of tofu or tokwa and plant-based ground/mince. You can enjoy this as is with your favourite dipping sauce or make a sweet & sour sauce to make Sweet & Sour Bola-Bola.

Get the full recipes 👇🏼
Bola-Bola: https://thefoodietakesflight.com/vegan-bola-bola-filipino-meatballs

Sweet & Sour Bola-Bola: https://thefoodietakesflight.com/sweet-and-sour-bola-bola-meatballs

———————————————

📖 GET A COPY OF MY COOKBOOK: https://thefoodietakesflight.com/vegan-asian-cookbook

MORE TOFU RECIPES:
3 Saucy Tofu: https://youtu.be/AjecKJVGSrY
Tofu Katsu: https://youtu.be/Bzhl1mmeEx4
Stuffed Tofu: https://youtu.be/q1d8OwscC_0
Tofu Wrapped in Nori: https://youtu.be/7DVNJsDoL6o
Braised Tofu: https://youtu.be/_FsN4FwLyvg

🍜MORE NOODLE RECIPES:
TANTANMEN: https://www.youtube.com/watch?v=5su5bRpCfnM&t=54s
3 NOODLE RECIPES: https://youtu.be/F5_nqvYuMc4
GINGER SCALLION NOODLES: https://youtu.be/8UoZ2KqoBqg
EASY CHILI GARLIC OIL NOODLES: https://youtu.be/DTok5yN_gzg
SPICY MISO NOODLES: https://youtu.be/0tpoDD7IY_4
JJAJANGMYEON: https://youtu.be/ETdImlm7MpI

#bolabola #sweetandsour #meatballs #veganrecipes

Music from Austin Chen: https://www.youtube.com/watch?v=OWivA_bBPfc

👉🏼If you’re looking for more recipes and inspiration:

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Sharing some of the tools and ingredients I use. These are affiliate links and I do get a small percentage from every purchase made using them, which helps support what I do.

Pantry staples:
All-purpose flour: https://amzn.to/2t9NEO1
Sesame oil: https://amzn.to/2YxWsZJ
Coconut sugar: https://amzn.to/2qA8Iwk
Curry powder: https://amzn.to/38hJALl
Diced tomatoes: https://amzn.to/2PTeNfM
Dried shiitake mushrooms: https://amzn.to/2YsZmPj
Hoisin sauce: https://amzn.to/2DYTcNu
Nutritional yeast: https://amzn.to/2P0PklC
Peanut butter: https://amzn.to/2RuKsGR
Rice stick noodles: https://amzn.to/2P2c6cw
Corn starch: https://amzn.to/2spWBTe
Coconut cream: https://amzn.to/2s3TiRz
Maple syrup: https://amzn.to/2RBQTYC
Soy milk: https://amzn.to/35rp5KG
Sriracha: https://amzn.to/2s7LwFU
Sweet chili sauce: https://amzn.to/2DSPJQH

My kitchen essentials:
Non-stick pan: https://amzn.to/39KWT74
NutriBullet: https://amzn.to/38z8Ahw
Oven toaster with temperature settings (I baked everything in this since I don’t have a fully function oven): https://amzn.to/35eYG2S
Dumpling/Buns rolling pin: https://amzn.to/2PdwgAB
Cast Iron Pan: https://amzn.to/38tDeZK
Tofu Press: https://amzn.to/2DUsUMo
Wooden chopsticks: https://amzn.to/2PBREi4
Glass measuring cups: https://amzn.to/2Pywqmp
Food processor: https://amzn.to/2Ea45MK
Bamboo chopping boards: https://amzn.to/36qAlam
Reusable silicon lids: https://amzn.to/2qPOlvi

Equipment I use:
Camera I use to shoot videos: https://amzn.to/2XlyKl5
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Backdrops: https://amzn.to/2rvZmCm
Super handy reflectors: https://amzn.to/2YGhMwd

Try these Vegan Sweet & Sour Bola-Bola or Filipino Style Meatballs made with tofu or tokwa 😋

This Sesame Chicken Toast recipe is inspired by the classic Chinese appetizer shrimp toast (prawn toast). But it uses ground chicken instead of seafood, and let me tell you, they are amazing! The second best part about this recipe (obviously, taste is the first) is that it's surprisingly easy to make. You'll need just a few simple ingredients, and it only takes about 30 minutes from start to finish. A restaurant-quality, crispy, and flavorful appetizer that will impress your friends and family.

Sesame Chicken Toast

chicken

garlic (finely grated)

½ tsp ginger (finely grated)

¼ tsp white pepper

½ tsp sesame oil

Chinese rice wine

tbsp green onions (finely sliced)

white bread

tbsp sesame seeds

canola oil

green onion

chili sauce

Place the ground chicken, finely grated garlic, finely grated ginger, salt, sugar, and white pepper into a food processor and whiz for 15 seconds until combined.9 oz ground chicken1 clove garlic½ tsp ginger½ tsp salt¼ tsp sugar¼ tsp white pepper

Add the egg white, sesame oil, and Chinese rice wine. Whiz for 30 seconds.1 egg white½ tsp sesame oil½ tsp Chinese rice wine

Add the cornstarch and whiz for 15 seconds.1 tsp cornstarch

Remove the blade and stir in the finely chopped green onions.1 tbsp green onions

Making the paste (food processor)

Top 8 takeout recipe recipes from across the web

The most viewed takeout recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Beef Fried Rice

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Honey Garlic Chicken Stir Fry Recip...

Mongolian Beef

Sticky Garlic Butter Tofu (Vegan Re...

Vegan Sweet and Sour Meatballs (Fil...

Sesame Chicken Toast

Top 8 takeout recipe recipes from across the web

The most viewed takeout recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beef Fried Rice

Takeout Style Chinese Beef and Mush...

Chinese Beef Curry

Honey Garlic Chicken Stir Fry Recip...

Mongolian Beef

Sticky Garlic Butter Tofu (Vegan Re...

Vegan Sweet and Sour Meatballs (Fil...

Sesame Chicken Toast

The most viewed takeout recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine