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 ...

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.

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, ...

Make Ahead: The sauce can be made up to three days in advance and stored in a sealed container in your fridge.

Mongolian Beef is a beloved dish that is rich in flavor! There’s no wonder why it’s a staple item at restaurants. However, if you’re watching your calorie intake, you might be concerned about its ...

While Mongolian beef may not be an authentic Chinese dish (or even a Mongolian dish), its popularity in Chinese-American restaurants is undeniable, and it was one of my favorite dishes from the ...

In a shallow glass container, whisk together the cornstarch, 2 teaspoons soy sauce, rice wine and 1 teaspoon sesame oil. Season steak with salt, add to marinade and turn to coat. Let sit at room ...