A classic Indo-Chinese favorite, this soup perfectly balances spicy and tangy flavors. Loaded with shredded vegetables and tofu, it's the ultimate comfort food that tastes just like it came from your favorite restaurant.
Tender, crispy strips of beef coated in a savory and slightly sweet garlic ginger sauce. This classic Chinese-American takeout favorite is surprisingly easy to make at home and pairs perfectly with steamed rice.
A classic Kolkata street food! A flaky, crispy paratha is layered with a freshly cooked egg, then filled with a crunchy mix of onions and cucumbers, and drizzled with tangy sauces. It's a satisfying and quick meal on the go.
About Hot and Sour Soup, Mongolian Beef and Egg Roll
Tangy hot and sour soup with spicy Mongolian beef and a crispy egg roll – a protein-packed, soul-satisfying feast!
This chinese_american dish is perfect for dinner. With 1132.73 calories and 71.31g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 tbsp Light Soy Sauce
1 tbsp Dark Soy Sauce (for color)
3 tbsp Rice Vinegar
1 tbsp Red Chili Sauce (e.g., Sriracha)
100 g Firm Tofu (cut into small cubes)
0.75 tsp White Pepper Powder
0.5 tsp Sugar
0.5 tsp Salt (or to taste)
3 tbsp Cornstarch
0.25 cup Water (for cornstarch slurry)
3 tbsp Spring Onion Greens (finely chopped, for garnish)
Instructions
1
Sauté Aromatics and Vegetables
Heat sesame oil in a large pot or wok over medium-high heat.
Add the finely chopped ginger, garlic, and slit green chilies. Sauté for 30-45 seconds until fragrant.
Add the julienned carrot, shredded cabbage, sliced mushrooms, and green bell pepper. Stir-fry for 2-3 minutes until the vegetables are slightly tender but still have a crunch.
2
Build the Soup Base
Pour in the vegetable broth. Add light soy sauce, dark soy sauce, rice vinegar, and red chili sauce.
Stir in the white pepper powder, sugar, and salt.
Bring the soup to a rolling boil, which should take about 4-5 minutes.
3
Thicken the Soup
While the soup is coming to a boil, prepare the cornstarch slurry. In a small bowl, whisk the cornstarch and 1/4 cup of water until completely smooth with no lumps.
Once the soup is boiling, reduce the heat to a simmer. Add the tofu cubes.
Give the cornstarch slurry a final stir, then slowly pour it into the soup in a thin stream while stirring the soup continuously to prevent lumps.
Continue to simmer and stir for 1-2 minutes until the soup thickens to your desired consistency.
4
Garnish and Serve
Turn off the heat. Taste the soup and adjust the seasonings. Add more vinegar for sourness, chili sauce for heat, or soy sauce for saltiness if needed.
Stir in the chopped spring onion greens.
Ladle the hot soup into bowls and serve immediately, garnished with extra spring onions if desired.
535cal
50gprotein
37gcarbs
20gfat
Ingredients
1.5 lb Flank Steak (Sliced thinly against the grain)
0.25 cup Cornstarch
0.5 cup Soy Sauce (Low sodium recommended)
0.5 cup Water
0.5 cup Brown Sugar (Packed)
4 cloves Garlic (Minced)
1 tbsp Ginger (Freshly grated)
0.5 cup Vegetable Oil (For shallow frying)
1 bunch Scallions (Cut into 2-inch pieces, greens and whites separated)
Instructions
1
Prepare the Beef
For easier slicing, place the flank steak in the freezer for 20-30 minutes until firm. Slice the beef very thinly (about 1/4-inch thick) against the grain.
In a medium bowl, combine the sliced beef with 1 tablespoon of the soy sauce and the entire 1/4 cup of cornstarch.
Toss thoroughly with your hands until every piece of beef is evenly and lightly coated. Set aside to marinate while you prepare the sauce.
2
Mix the Sauce
In a small bowl or liquid measuring cup, whisk together the remaining soy sauce, water, packed brown sugar, minced garlic, and grated ginger.
Continue whisking until the brown sugar is mostly dissolved. Set the sauce mixture aside.
3
Shallow-Fry the Beef
Heat the vegetable oil in a large wok or heavy-bottomed skillet over medium-high heat. The oil should reach about 350°F (175°C) or be hot enough that a piece of beef sizzles immediately.
Working in two or three batches to avoid overcrowding, carefully add the beef to the hot oil in a single layer.
Fry for 1-2 minutes per side, until golden brown and crispy. The beef cooks very quickly.
1 pcs Cucumber (Medium, deseeded and thinly sliced)
2 pcs Green Chili (Finely chopped, adjust to taste)
2 tbsp Lemon Juice (Freshly squeezed)
4 tbsp Tomato Ketchup
2 tbsp Chili Sauce (Such as Sriracha or a simple red chili sauce)
1 tsp Chaat Masala (For sprinkling)
0.5 tsp Black Salt (Kala Namak, for sprinkling)
Instructions
1
Prepare the Paratha Dough
In a large mixing bowl, combine the all-purpose flour, 0.5 tsp salt, sugar, and 2 tbsp of vegetable oil. Mix well with your fingertips until it resembles coarse breadcrumbs.
Gradually add lukewarm water and knead for 7-10 minutes to form a soft, smooth, and elastic dough. It should be pliable but not sticky.
Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This step is crucial for soft parathas.
2
Prepare the Filling and Egg Mixture
While the dough rests, prepare the filling. In a medium bowl, combine the thinly sliced onion, cucumber, and chopped green chilies.
Squeeze the lemon juice over the mixture, toss well, and set aside. This quick pickling adds a nice crunch and tang.
In a small bowl, lightly beat the 4 eggs with the remaining 0.25 tsp of salt. Keep it ready near the stove.
3
Shape and Cook the Parathas
After resting, divide the dough into 4 equal portions and roll them into smooth balls.
Take one ball, dust it lightly with flour, and roll it into a very thin circle, about 7-8 inches in diameter.
Use a slotted spoon to transfer the cooked beef to a wire rack or a plate lined with paper towels to drain excess oil.
Repeat with the remaining beef.
4
Combine and Finish
Carefully pour out all but 1 tablespoon of oil from the wok or skillet. Return it to medium heat.
Add the white parts of the scallions and stir-fry for 30 seconds until fragrant.
Give the sauce a final whisk and pour it into the wok. Bring it to a vigorous simmer, stirring constantly.
Allow the sauce to bubble and thicken for 1-2 minutes, until it can coat the back of a spoon.
Return the crispy beef to the wok along with the green parts of the scallions. Toss quickly to coat everything in the glossy sauce.
Cook for just 30-60 seconds more, then immediately remove from the heat to prevent the beef from becoming soggy.
5
Serve Immediately
Serve the Mongolian Beef hot over steamed jasmine or basmati rice. Garnish with sesame seeds if desired.
Heat a tawa or a large non-stick skillet over medium-high heat. Place the rolled paratha on the hot tawa.
Cook for about 30-45 seconds until small bubbles appear on the surface. Flip it over.
4
Add the Egg Layer
Drizzle about 1.5 tsp of oil around the edges and on top of the paratha. Press gently with a spatula and cook for another 30-45 seconds until light golden spots appear.
Flip the paratha again. Pour a quarter of the beaten egg mixture (about 1 egg's worth) onto the center.
Using the back of a spoon, quickly spread the egg evenly over the entire surface of the paratha before it sets.
Drizzle another 1.5 tsp of oil around the edges. Cook for 1-2 minutes, until the egg is fully cooked.
Flip the paratha one last time and cook the egg side for about 30 seconds to get it slightly crisp.
Remove from the tawa and place on a plate, egg-side up. Repeat the process for the remaining 3 rolls.
5
Assemble and Serve
Working quickly while the paratha is hot, arrange a line of the onion-cucumber filling down the center.
Drizzle with 1 tbsp of tomato ketchup and 0.5 tbsp of chili sauce.
Sprinkle a generous pinch of chaat masala and black salt over the filling.
Tightly roll the paratha from one side to the other to form a cylinder.
Wrap the bottom half of the roll in parchment paper or aluminum foil to hold it together and catch any drips.
