Mongolian Beef

Dave DeWitt Recipes Leave a Comment



This recipe and others can be found in the following article:

 Oodles and Oodles of Asian Noodles

by Nancy Gerlach, Food Editor Emeritus 




For the Beef:

  • 1 pound flank or round steak, thinly sliced in pieces 1 1/2 inches by 3/4 inches

  • 2 cups vegetable oil for deep-frying

  • 2 to 3-ounces rice vermicelli noodles

  • 4 small dried red chiles, such as piquin or Thai

  • 2 cloves garlic, minced

  • 1 tablespoon hoisin sauce

  • 1 tablespoon hot bean sauce

  • 8 green onions, cut in 1 1/2-inch lengths

For the Marinade:

  • 2 tablespoons dark soy sauce

  • 1 tablespoon vegetable oil

  • 1 tablespoon rice wine or dry sherry

  • 2 teaspoons cornstarch

  • 1 teaspoon sesame oil

  • 1/2 teaspoon sugar


Slice the beef across grain and at an angle into thin strips. Combine all the ingredients for the marinade in bowl and mix well. Add the beef and marinate, at room temperature for an hour, or in the refrigerator for up to 4 hours.

Heat a wok until hot, add the oil and heat to a temperature of 375 degrees F. Gently loosen the roll of noodles with your fingers and break into 3 portions. Carefully lower one of the portions of the noodles into the oil with a slotted spoon and press under the oil for 2 seconds until puffed and crisp. Immediately remove the noodles from wok and drain. Repeat with remaining noodles.

Pour off all but 1 to 2 tablespoons of the oil and reheat. Add the chiles and garlic and stir-fry for a minute. Add the beef and stir-fry until the meat is lightly browned.

Add the hoisin sauce, hot bean sauce, cornstarch and on-half cup water to the wok. Bring to a boil over medium heat and add the green onions. Simmer for a couple of minutes to thicken the sauce so it clings to the meat.

To serve, place the noodles on a platter and top with the meat.

VESTA: The Fire-Flavored Mead

Dave DeWitt MyBlog Leave a Comment

Gwynne Spencer reports: "Mead was the first wine" is the motto of Bacchus Meadery.  Their new Vesta Mead takes on a unique red chile flavor that fires up your brain and taste buds. Named after Vesta, the goddess of the fire, this delightfully light and spicy mix of honey and whole red chiles is not sweet, as are many meads. …

Cleaning Steel Grills

Jackson Ortega-Scheiner Misc. Leave a Comment

Q: Hi Dr. BBQ: What’s the best way to clean off, or soak off, blackened food materials from my steel grills? Thanks, Tim A: Hi Tim, Take the grates out of the cooker, spray them with oven cleaner, put them in a big garbage bag and let them sit for a day. They should clean up pretty easy after that. …

Rosemary-Scented Lamb Chops

Dave DeWitt Recipes Leave a Comment

Anyone who has eaten at my house knows that sooner or later they will have something flavored with two of my favorites–chiles and rosemary. Depending on your preference, the marinade can be strained before reducing. This recipe will also work well with ribs, roasts, or even cubed lamb, which can be made into kebabs.


  • 1 cup fresh lemon juice
  • 1 cup dry red wine
  • 1 cup red wine vinegar
  • 3/4 cup chile-flavored mustard
  • 3/4 cup chile-and-herb-infused olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons minced onion
  • 2 to 3 chiltepins, crushed
  • Salt and freshly ground black pepper
  • 4 lamb chops


Combine the lemon juice, wine, vinegar, and mustard together in a nonreactive bowl. Whisk the mixture while slowly adding the oil in a steady stream. Add the remainder of the ingredients, except the lamb, and mix well.

Marinate the lamb in the mixture for an hour at room temperature.

Remove the lamb and reserve the marinade.

Grill or broil the lamb chops to desired doneness.

Place the reserved marinade in a saucepan and simmer the sauce, stirring occasionally, until reduced by one half, about 20 minutes.

To serve, place some of the cooked marinade on a plate and arrange the chops on top. Additional sauce can be served on the side.

Mastering Ceramic Cookers

Dave DeWitt General Leave a Comment

By Mike Stines, Ph.B. Because of its versatility as a grill, an oven and a smoker, the ceramic cooker is gaining in popularity with backyard cooks throughout the country. More and more folks opt to purchase a ceramic cooker instead of—or in addition to—a traditional gas-fired or charcoal grill. Ceramic cookers are based on the ancient clay pot cookers used …