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Mongolian Beef and Spring Onions

Reviewed: Jan. 21, 2015
I made this for my dad and me a few days ago. We love our local Chinese take-out place, but for health reasons we only treat ourselves to restaurant food a few times a year. This was AMAZING! It tasted just like it came from the restaurant! I added in about a cup of thinly sliced carrots, and used low-sodium soy sauce. Also, I didn't have dark brown sugar, so I used light brown and added about 2T of Steen's cane syrup. I heated up leftovers today and added in some steamed broccoli, which made it even more delicious. I am definitely going to make this again. Next time I will add mushrooms as well. Everyone should try this!!
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Shish Tawook Marinated Chicken

Reviewed: Mar. 20, 2014
I just made this tonight, for about my fourth or fifth time. I absolutely love it! I always bake it, because I live in a condo, & have an electric grill that is temperamental. I always mix up the marinade in a gallon zipper bag & add the chicken, and usually give it 24 hours. The only adjustment I made to the marinade is to double the curry powder, because I love curry. This is the first time I made the yogurt dipping sauce. All I did differently: after tasting it as the recipe called for, I added a slight amount more salt (not quite double), and about 2 T of fresh lemon juice. I made mine into a pita, with a bit of romaine for texture. It was so wonderful! Thank you for such a great recipe!
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