Slow cookers are perfect for cooking your favorite takeout dishes right at home. With just a few ingredients and minimal ...

The newest restaurant offering at the Resort at Summerlin (which includes the Rampart Casino and the JW Marriott Resort & Spa) is a delicious adventure through Chinese, Japanese and Korean cuisine, ...

Mongolian Beef is a favorite when dining out. The tender beef, ample peppers and onions and a sauce that’s both sweet and savory are a mouthwatering combination. But even better is making it at home ...

Craving the flavors of your favorite takeout but want something homemade and satisfying? This Easy Mongolian Beef Noodles recipe is the perfect answer! It is packed with tender ground beef, ...

Cookbook author Kevin Curry stops by Studio 1A to share his recipe for a healthier and lighter Mongolian beef bowl with seared beef sauté cabbage and veggies, and brown rice mixed with ginger soy ...

KANSAS CITY, Mo. — It’s hard to beat a big plate of steaming Chinese food for dinner. Or lunch. Or breakfast. Heck, we’re not your mom. FOX4’s Karli Ritter teamed up with chef Matt Chatfield, of ...

Here’s a delicious recipe for Mongolian beef you’re gonna love! It starts out with a velveting technique to tenderize the meat and finishes off with a delicious sauce! Your family is going to love ...

This is apparently my year for visiting Asian-food eateries with steep learning curves. KPOT Korean BBQ just about hurt my head a few months back, but thankfully the drill at Yummy Bowl — recently ...

His New York City restaurant Charley St. is known for healthy and tasty food. Chef, cookbook author, TV host and New York City restaurant owner Dan Churchill is at the top of his culinary game. The ...

"The lamb ribs from Rhubarb restaurant in Asheville, North Carolina perfectly walk the line between savory and sweet. And that line is succulence. I'm going out on a lamb here and saying these are the ...

Combine cornstarch, five spices, sugar, garlic, and 1/2 the soy sauce in a medium bowl. Add steak. Toss to coat. Refrigerate for 15 minutes. Heat a wok over medium-high heat. Add 2 tablespoons oil.

Add sliced flank steak and cornstarch to a large resealable plastic bag. Close and shake to coat well. This can be done in a large mixing bowl as well, but I find it's less messy to do in a bag. To ...