Tag: soy sauce

Mongolian Beef

Mongolian Beef

Mongolian Beef:
A Chinese-American Classic
with Taiwanese Roots

Mongolian Beef is a classic of Chinese-American takeout — thin slices of beef stir-fried until tender, then coated in a savory soy-based sauce that clings to every bite. Fresh scallions add a mild pungency, weaving a gentle onion bite through the rich sauce. The sauce itself balances salty, garlicky, and gingery depth with a touch of sweetness, creating that signature glossy glaze.

Despite its name, Mongolian Beef has no connection to Mongolia. It was born in Taipei in the 1950s, when “Mongolian barbecue” was invented as a catchy, exotic-sounding style of stir-fry cooked on large griddles. The dish itself is simple, approachable, and endlessly satisfying — the kind of quick wok dinner that’s even better made at home than it is in a takeout box.

Mongolian Beef Recipe

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Spicy Grilled Swordfish with Tobiko

Spicy Grilled Swordfish with Tobiko

Spicy Grilled Swordfish with Tobiko
Chili Oil, Soy Sauce, Sesame Oil, Lemon
Whole Grilled Jalapeño

Grilled swordfish, with its firm, meaty texture and clean, mildly sweet flavor, holds up beautifully to bold sauces. The char adds depth and a hint of smokiness, creating a sturdy base for layers of seasoning and contrast. Paired with a chili oil–soy sauce brightened by fresh lemon juice, the fish takes on a new dimension—rich with umami, balanced by heat, and sharpened by citrus.

The sauce blends savory soy, warming chili oil, bright lemon, and a touch of toasty sesame oil. The citrus cuts through the richness, adding lift and clarity while enhancing the natural flavor of the fish.

Tobiko (flying fish roe) makes a striking final addition. Scattered over the sauced fish, the roe brings vivid red-orange color and delicate texture—tiny cool pearls that pop against the heat and meatiness of the swordfish. Its clean brininess mirrors the ocean, while its crunch offers a satisfying contrast to the fish’s tenderness.

Thinly sliced cucumber and radish add a crisp, refreshing contrast to the meaty fish, grilled jalapeño, and spicy citrus-soy drizzle. The result is a layered, balanced dish—smoky, spicy, citrusy, savory, and sea-bright—with each component enhancing the next while allowing the swordfish to shine.

Spicy Grilled Swordfish with Tobiko Recipe

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Asian Pizzette


Congratulations, you’re one step closer to becoming the next Food Blog Star!
Your entry has advanced to the next round of Project Food Blog 2010.
Your next challenge? “Recipe Remix.”


Challenge Prompt: One recipe, 72 variations! We’re challenging each of you to put your own spin on the same recipe. How you do it is up to you. Will you try out some molecular gastronomy techniques? Share a super-secret trick? Or re-envision the dish from a different perspective? You’ll be asked to put your own spin on Pizza. For the purpose of this contest and challenge, we are defining pizza as having a solid base, a sauce and at least one topping. Get super creative or just share your secrets for the very best results. (from foodbuzz here)

Thank you to the folks at foodbuzz for hosting such a unique and well-executed competition. It has been a blast! The serendipity of participating in this contest has been the introduction to so many creative bloggers! To my readers, thank you for your warm comments and enthusiasm, as well as taking the time  to vote and support Taste With The Eyes. Voting for this round is now open through Thursday, October 21. Please come to the Pizza Party, and vote for your favorites!

Finally, another note of thanks to my dear friend Gina and and my favorite local restaurant, Gina Lee’s Bistro in Redondo Beach, for the inspiration to remake their terrific dish, Chicken Katsu with Soba Noodles, into a pizzette! I have been meaning to share my noodle cakes made with udon noodles and chow mein noodles – usually topping them with sautéed mushrooms or spinach. The buckwheat soba noodle cake makes an earthy base for the juicy chicken katsu cutlet, and the flavors from three vibrant sauces and colorful slaw work very well together in this Asian Pizzette. I think Gina would approve.


buckwheat soba noodle cake
macadamia nut chicken katsu, yuzu tahini sauce, sweet ginger soy
tri-color slaw, rice wine chile syrup, daikon sprouts

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