Mongolian Beef

Mongolian Beef

Mongolian Beef (Photo credit: ravissant7

5th grade, huge year for me. I cut my hair to my shoulders for the first time. I got the weirdest teacher. My cousin was born, I got braces, and I had my first piece of Mongolian beef. Its weird I don’t remember any of any other grades. Well, I have glimpses. In kindergarten We played musical chairs on the rainbow carpet. And I had an awful math teacher in 6th grade! Now I’m gonna go cry myself cause I love this so much. WHAT? I had to send the kids to school, sad! So lets raise our glasses and cheer for the best 1st day of school dinner! It was so nice, just making this waiting for the kids to come home, it was comforting!

Asian Inspiration!! I love all asian food. Chinese, Japanese. I think this is Chinese. I’m not sure. I do know its delicious!! It is the most tender juicy beef I have eve had and I eat a lot of beef. Look in all my beef recipes, I never said that in any of them. I said they were juicy and tender but never that juicy and tender! Its so juicy you when you bite into it the juice just comes down, YUM!!There are so many asian flavors in here. Some ginger, soy sauce, and garlic. Those are used in almost every savory Asian dish.

Of course it wouldn’t be as meal on itself. You can put the beef over noodles or rice. I like rice better then noodles because noodles in my  opinion are for beef stroanof. But if you do use noodles, I suggest egg noodles. I sware, when I was a kid every tie my grandma came she would make me egg noodles. I would get home from school there would be a big bowl of fresh egg noodles. All she did was put butter on it. I don’t know why, no body made them as good as she did!! But I still prefer rice. But speaking of my family making great food,  My makes this great Mongolian beef. She found it on Pinterest, I changed it up a bit. Speaking of pinterest, I just got one!


  • 2 tsp vegetable oil
  • 1 tablespoon mince garlic
  • 1/2 tsp garlic root
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 2/3 cup brown sugar
  • 1 pound beef flank steak cut into 1/2 inch cubes
  • 1/4 cup cornstarch
  • 1 cup vegetable oil, for frying
  • 2 bunches green onions,cut
  • Salt and Pepper


  1. Heat 2 tsp of vegetable
    oil in a saucepan over medium heat, and cook and stir the garlic and
    ginger  about 30 seconds. Pour in the
    soy sauce, water, and brown sugar. Raise the heat to medium-high, and
    stir 4 minutes, until the sugar has dissolved and the sauce boils and
    slightly thickens. Remove sauce from the heat, and set aside.
  2. Place the
    sliced beef into a bowl, and stir the cornstarch into the beef, coating
    it thoroughly. Allow the beef and cornstarch to sit until most of the
    juices from the meat have been absorbed by the cornstarch, about 10
  3. Heat the vegetable oil in a deep-sided skillet or wok to 375
  4. Drop them into the hot oil, a few
    at a time. Stir, and fry until the edges become crisp and start
    to brown, about 3 minutes. Remove the beef from the oil, and drain on paper towels to remove excess oil.
  5. Pour the oil
    out of the skillet, and return the pan to medium heat. Return the
    beef slices to the pan, stir briefly, and pour in the reserved sauce.
    Stir to combine, and add the green onions. Bring the
    mixture to a boil, and cook until the onions have softened and turned
    bright green

Three Meat Sliders

Lets start by saying, this is amazing!! I love it!!! I got the idea from meatloaf. My mom makes this amazing meatloaf that has ground pork,bee, and veal in it. I decided, what if I did that in a slider. If was amazing! Those three meats go amazing beyond amazing together. You will be surprised!  Its so moist and juicy!! So I like to serve it on the bun, but then put it on a plate with a bunch of condiments are the side. This way my guest can put on what ever they want. I will give you a list of some good things to put on

  • Sauteed Onions
  • Roasted Peppers
  • Sauteed Mushrooms
  • Fresh Basil
  • Provolone cheese
  • lettuce
  • Tomato

Those are just my personal favorites. I always Leave out some sauces to but personaly, I don’t let BBQ sauce on this! Bread Wise, simple answer.Mini Potato rolls. You can buy them in a pack of 24 and they are the most common used buns for burgers. They aren’t sweet just buttery so the flavor won’t affect the meat. It is delicious! Every body loves a good burger they say, but everybody loves a great burger even more!! So make this!!

This is great for a party appetizer, a super bowl, or dinner. Make sure they are served no later then 10 minutes after burger gets off the grill. If you wait longer they will dry out and will lose all the flavor. Then they will taste terrible!! I will tell you, if you have eaten a dried out and flavorless burger, its not fun!

Okay, well lets get grilling. By the way that is a really fun game!! It is a shockwave game and there are 100 levels and 20 bonus levels. You grill and cook and serve a ton of food!! Its is hard, really hard on top levels but a ton of fun!! There are other games from the same company that is the same idea but you don’t grill. Lets get cooking, lets get baking, lets get drinking! Fun,Fun,Fun.

Okay, now we are really gonna get grilling!!


  • 1 pound Ground Beef
  • 1 pound Ground Veal
  • 1 pound ground pork
  • 16 mini slider rolls
  • Any toppings you want to put on


  1. In a large bowl combine beef,veal, and pork
  2. Using your hands, blend the two meats together and form into one large ball.
  3. Press into 3 inch patties
  4. In a large skillet over medium-high heat, pan fry 4 or 5 sliders at a time.
  5. Cook in till desired doneness
  6. Slice the buns and top the sliders with your favorite condiments.!



Roasted Herb Beef Tenderloin

Beef Tenderloin150

Beef Tenderloin150 (Photo credit: Wikipedia)

Y’all saw the title right?You probably did because if you didn’t you probably wouldn’t be reading this. So this has herb AND spice. That is a lot of flavor! I love spices and seasonings. I do!! I love to put a bunch of seasonings on.Like when I make lamb I put herbs and a bunch of seasonings on it. I love to do this with lamb but the best ingredient to do this with is beef. Beef is such a tender rich piece of meat.All the seasonings and textures are on one piece of meat But the finish protect looks and taste amazing. I was always a carnivor. I love rare meat and ribs and big meaty steak. So this beef is up my alley!!!!!!!!!! I love herbs. As a kid we would always,every year  do  a garden. My dad knew how to garden! We would grow tomatoes, squash,peppers, pumpkins, carrots, radishes,even cabbage . My mom would always grow herbs  in these big pots on the deck. We would grow them from seeds and water them everyday and put them in the corner of the deck so they get perfect sunlight. We grew basil,parsley, and rosemary. That was the usual  but we grew other things to. Anyway, the point of this was I grew up growing and cooking with herbs.If you roast something with herbs its always good(if you cook  it right) turkey,chicken,lamb,duck,veal,beef its all cooked a lot with herbs.The herbs juices always soak into the meat and it taste great!!!!!!!!!!!!!!!!!!!! I love beef. My family has always prefered beef over pork and chicken. We have always loved red meat. Growing up, we had a lot of herbed beef. I wanted to bring it back because it was one of  my favorite meals to have. Served with bread, potatoes,and green beans are the best sides and my personal favorite!! A glass of red wine is the best thing ever to have with this! This stuff is truely amazing! I needed another recipe to put up so I was going threw some of my older recipes and I found this. I forgot about this recipe and it brought back so many memories!

I really want some of this now. That is the problem. I love to blog so I try to do it whenever I can, but I have a food blog. Whenever I post a recipe, I start craving it because its so good! Like seriously I’m dying so lets get started!


Cook-35 minutes

Ready- 6 hours 55 minutes


2 tablespoons fresh rosemary  

2 tablespoons fresh thyme leaves 

2 bay leaves 

1 tablespoon fresh sage

4 cloves garlic 

1 large shallot, peeled and quartered 

1 tablespoon grated orange zest

Salt and Pepper 

1/2 teaspoon ground nutmeg 

1/4 teaspoon ground cloves 

2 tablespoons olive oil 

2 (2 pound) beef tenderloin roasts, trimmed 



In a food processor, combine rosemary, thyme, bay leaves, garlic, shallot, orange zest, salt, pepper, nutmeg, and cloves. Add oil and process until smooth. Spread mixture evenly over all sides of tenderloins. Place beef in a large glass baking dish. Cover with tin foil, and refrigerate for at least 6 hours(or over night).

Preheat oven to 400 Place tenderloins on a rack in a large roasting pan.Roast beef in preheated oven until a meat thermometer says 140 degrees when put  into center of beef, about 35 minutes. Remove from oven, and cover loosely with foil- let stand for 10 minutes. Slice Slice and Serve