by Christopher Moorhead | May 2, 2025
Heat pans on medium-high heat; add ¼ C. Korean BBQ & Wing Sauce and 3 oz. cooked shredded beef, sauté until hot. Put about 1 oz. salad (dressed) on each tortilla. Place hot meat (1 oz. per taco) on the salad. Garnish with pickled cucumber, dressing, lime wedges,...
by Christopher Moorhead | Mar 10, 2025
Marinate and velvetize sliced beef as instructed below. Heat a pan or wok at high heat; add oil. Then add the onions, celery, and red and green bell peppers, and let them sear for about 30 seconds before stirring. Add the Garlic/ginger mix and sauté for 30 seconds....
by Christopher Moorhead | Mar 10, 2025
Mix 3 C. Spicy Szechuan Sauce and 1 C. of sugar and set aside. Slice beef and marinate using the instructions below. Coat marinated beef with a Crispy Seasoning Batter. Divide beef into 2 batches and deep fry each batch at 350°F for 3-5 minutes until crispy. Remove,...
by Christopher Moorhead | Mar 10, 2025
Cut meat and vegetables as shown and set aside. Heat pans on high heat; when hot, add oil, then add beef and sear without stirring for 1 minute. Add red onions and red and green bell peppers and sear for about 30 seconds, then stir. Add red wine and sauté for 10...
by Christopher Moorhead | Mar 10, 2025
Portion 4 oz. velvetized sliced beef and set aside. Blanch broccoli, carrots, and bamboo shoots in boiling water for 30-40 seconds; remove and drain. Heat a griddle (or wok) on high heat; when hot, add oil. Add onions & celery. Sear for 10 seconds, then add...
