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Mongolian Beef + Secret Restaurant Recipes Review and Giveaway!

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 Mongolian Beef is an easy and delicious restaurant style dish that you can make at home thanks to a great new cookbook, Secret Restaurant Recipes.

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I’m so excited to bring you an in-depth review of this amazing new book: Secret Restaurant Recipes by Leah Schapira and Victoria Dwek – and I’m giving one lucky reader a chance to win their own copy! Scroll down past the review and recipe for the giveaway. 

Years ago, when Leah Schapira and I were just getting to know each other, one of our first conversations ever was about getting restaurant recipes. I told her that a local pizza shop makes a great techinah sauce – and she told me to beg for the recipe. And ever since then, I knew she has an obsession with getting recipes and techniques from restaurants and sharing them with home cooks. Now, she’s teamed up with another good friend of mine, Victoria Dwek, and turned that obsession into the hottest new cookbook: Secret Restaurant Recipes: from the world’s top kosher restaurants.

At a first glance: 

Whoa. The cover is beautiful, and a good indication of what’s to come. It’s got a couple of really striking photos, plus a metallic stamping around the title. It’s striking and beautiful and makes you want to just dig in.

It’s also good to note that unlike their previous cookbooks, the made easy cookbook series, this is a full-sized, hardcover cookbook.

Once you open it… wow. Just wow. The photos are mind-blowing, and they have one for every recipe.

Once I opened the book and perused it, my first reaction was, “wow! There’s an amazing variety of recipes in this book!” You might think that a book of restaurant recipes would consist of all fancy dishes for special occasions, or that the mains would just be a bunch of steaks, but that isn’t the case at all with this book! Secret Restaurant Recipes showcases a wide variety of restaurants, from the fanciest to some favorite delis, and the recipes vary too. There are definitely recipes that I will be making for the next special occasion or holiday, but I have my eye on a bunch of everyday recipes as well!

The second thing that struck me about this book is how international it is. I’m a stereotypical New York-er (who forgets there’s actually life outside of NY;), so I was amazed to discover that there are Kosher restaurants in places like Pheonix, AZ, Panama City and Venice, Italy – and they’ve all shared recipes in this book!

Some features I like:

This cookbook doesn’t just have recipes! For every dish, there’s a HUGE, gorgeous photo, a write-up about the restaurant that shared the recipe (complete with suggestions on what to order when you go there). There’s also tips and techniques listed from the chefs who shared the recipes. The authors also teach you about the ingredients and tools used in the recipes.

The beginning of the book has a chapter on techniques, where the authors talk about some of the things they learned while watching the chefs, for example, the importance of cooking with super-hot pans, or how emulsification works and why it’s vital when making things like dressings and sauces.

If you’re often stuck for ideas when menu planning, you’ll find the menu suggestions very helpful, with complete menus for a fancy dinner for two, a cozy winter family dinner, a barbecue, a dairy luncheon, and lots more.

Lastly, but most importantly, there’s a real “cool” factor to this book. If you’re a kosher foodie, you’ll find it very cool to be able to recreate the dishes of your favorite restaurants (and to learn from the chefs!).

Some recipes I can’t wait to try:

Eggplant Chicken in Garlic Sauce – This is my favorite thing to order from Chinese restaurants, and I’m totally going to have to make this one myself!

Smoked Short Rib Tacos – I’ve never eaten at Reserve Cut (anyone wanna treat me?;) but my friends who’ve gone there keep raving about this dish – so I’m definitely excited to try it at home.

Cauliflower Bisque – another recipe I want to try because people rave about it after eating at Amsterdam Burger Co.

Yakisoba Pan Noodles – I’ve had the real version from Sushi Metsuyan, and it’s a delicious side dish and packed with flavor. Can’t wait to make it!

Sweet Potato Soup – I love a good soup, and the plating on this one is gorgeous. Plus, I’ve heard really good things about Citron and Rose, the restaurant that shared this recipe.

California Salad and House Salad – Both of these look delicious, and packed with flavor. Who doesn’t love a good new salad recipe?!

The Belt (Sandwich) – Grilled chicken, grilled peppers, pesto…plus bread?! Mmm. Totally need to make this one!

Tortelloni – The pastas at Ottimo Cafe (in Lakewood) are delicious, so I gotta try this stuffed version. The sweet potato filling and cream sauce are calling my name.

Who this cookbooks is for: 

If you’re a kosher foodie who loves to eat out, you’ll love this book.

If you’re a kosher cook who enjoys making exciting new dishes, you’ll love this book.

Who this cookbook isn’t for:

The recipes in this book are somewhat more involved, so if you’re looking for 10 minute, 3 ingredient meals, this isn’t the book for you.

If you’re on a special diet, you may find that a number of recipes are not going to work for you, so you should take that into consideration.

What I didn’t like about this book:

Overall, I loved this book so much, it’s hard to say anything negative about it, but there are a few points:

Firstly, a number of recipes in this book call for expensive and/or hard to find ingredients, so those particular recipes would have to be considered “special occasion” food.

Secondly, restaurant food isn’t always the healthiest, and there are some recipes in this book that are kinda unhealthy too. (Like the Mongolian Beef recipe I am sharing now…I don’t often deep fry my meat for dinner.)

Conclusion: 

Secret Restaurant Recipes is a beautiful, almost coffee table book, filled with innovative recipes, packed with tips, and bound to make you hungry!

Click here to purchase a copy of this book on Amazon. 

————–

mongolian beef on OvertimeCook

Let’s talk about this Mongolian Beef recipe from a restaurant called TK Asian Fusion in Oakhurst, NJ. The meat is velvety soft (thanks to the technique below, the sauce is insanely delicious, and I love how easy it was to make – start to finish, this recipe took me less than 10 minutes to make!

Before we get to the recipe, here’s a technique shared in the book:

“Cornstarch and egg white are used to soften chicken or beef in Asian dishes. This process is called velveting. This marinade can coat up to 1½ pounds of meat if you’re making multiple batches.”

5.0 from 7 reviews
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Mongolian Beef + Secret Restaurant Recipes Review and Giveaway!
Author: 
Recipe type: Main
Cuisine: Asian
Serves: 2 servings
 
Adapted from Secret Restaurant Recipes by Leah Schapira and Victoria Dwek
Ingredients
  • ½ lb beef, thinly sliced*
  • pinch kosher salt
  • pinch black pepper
  • 1 egg white
  • 1 tablespoon corn starch
  • oil, for deep frying
  • 1 onion, cut in thin strips
  • 1 long hot pepper, cut into rings**
  • 2 scallions, cut into 2 inch strips
  • 2 tablespoons sugar
  • 2 tablespoons hoisin sauce
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil
*The book suggests using silver tip, rib eye or neck meat. I used shoulder steak, which worked really nicely.
**The original recipe called for this, but I omitted it because I don't like things too hot.
Instructions
  1. In a small bowl, combine the meat, salt, pepper and egg white. Add the corn starch and stir to dissolve. Refrigerate and marinate overnight.
  2. Heat a wok or deep frying pan over high heat. When hot, add enough oil for deep frying.
  3. Add the meat to the wok and fry for about 3-4 minutes. Remove from the pan and set aside. Discard most of the oil, and leave about 2-3 tablespoons for the vegetables.
  4. Add the onions and hot peppers (if using) to the hot oil and stir fry for about a minute or two. Add the scallions and beef.
  5. Add the sugar, hoisin sauce, soy sauce and sesame oil. Stir and cook for about a minute, making sure everything is evenly coated.
  6. Serve immediately, over rice.

Another tip from the book: 

“To get this recipe perfect, we went behind the scenes and watched TK Asian Fusion’s chef in action. At Asian restaurants like this one, dishes are prepared in single portions in a wok set over an open fire pit. Preheat your pan until very hot to get the same results at home.”


Needed for this recipe: a wok (this is a great deal on Amazon as of this posting!)

mongolian beef2

Congrats to Chaya on winning the giveaway!

Giveaway Details!

For your chance to win a copy of Secret Restaurant Recipes:

Please note: Each entry requires its own comment! Also – these are different entries than previous giveaways, so please read carefully. 

Multiple entries in one comment will only be counted once! You can do any or all of the following:

Entry #1 – Leave a comment on this post telling me what restaurant dish you want a recipe for!

Entry #2 – Sign up for Overtime Cook Email Newsletters and leave a comment on this post telling me that you did. Note: This is a new list, and will be soon be replacing the emails you may currently get notifying you of new posts. 

Entry #3 – Join the Overtime Cook Recipes facebook group and leave a comment letting me know that you did. Note: this is different from the Overtime Cook page on facebook.

Note: if you already signed up that’s fine. Just leave a comment letting me know that!

Giveaway ends at 11:30 aM on Thursday, December 11th. A valid email address must be provided. Winner will be contacted via email and will have 48 hours to respond. Prize can be shipped within the US. Giveaway is sponsored by the publisher.

Thanks for stopping by! Enjoy this recipe, and make sure to pick up a copy as a chanukah gift for all the foodies in your life!

Disclosure: I was provided with a free copy of this book for review. Additionally, the authors are good friends and colleagues of mine. My opinions however, are all my own. This post contains affiliate link(s), which means that a small percentage of every purchase made through that link goes to help support this blog.


Comments

  2. I don’t have a specific restaurant, but I love the way restaurants get the skin on salmon to be crispy, while the salmon is still perfectly cooked. I’ve tried at home but the inside gets overcooked!

    Reply

    • MArcia do you have a grill pan? It is easy to achieve this with a grill pan. Make sure the pan is super hot, and sear the salmon , it really is simple to get this crispy skin and not overcooked.

      Reply

  3. I’m looking forward to trying the Mongolian Beef. I’m always curious what new and innovative items are being served in restaurants.

    Reply

  11. I love this blog! I’m not on Facebook but I would love the recipe for the horseradish souce they have at gotham burger in manhattan! Yum thanks for the recipes I’m a religious reader!

    Reply

  13. I really enjoyed the Chimichurri Marinated 10oz Hanger @ The Prime Grill. It was not too big and spiced just right!!! How can I make such a perfect steak at home? Also, their BBQ Duck Spring Rolls are delicious. Would be nice to make it on Chanuka, when we have a minhag to fry our food…

    Reply

  20. Hi! i would love to know how to make those delicious iced coffees that you can get in Israel, specifically the ones made by Sam’s Bagels!

    Reply

  21. I really want a recipe for hot and sour soup but one that doesn’t take restaurant-level effort to make. Until I stop being lazy, I just want this cookbook for the pretty pictures. Why humanity painted pictures of scenery and ugly people for centuries when they could have been recording their dinners, I don’t know.

    Reply

  34. I love the salmon teriyaki from the now closed u-cafe!!! Would love to be able to make it now that I can’t get it anymore!

    Reply

  40. I grew up in NY but live in the midwest without too many restaurant options! i’m always excited for any Chinese dishes that taste like the restaurant ones!

    Reply

  44. I want to know how restaurants (not any particular one) make their grilled chicken breast soooo tender and juicy (and cooked thru). Most homemade versions are usually dry and tough or raw. UGH!

    Reply

  47. I’m signed up for new recipes via email.

    I’d like to see the recipe for Cinne Cita’s Penne alla Vodka (in Surfside, FL). Or the eggplant parmesan from Cafe Renaissance in Flatbush.

    Reply

  53. I don’t have a scientific recipe but all the ones you have mentioned you wanted to try and make sound delish!!!! I always wonder how dishes at home never turn out half as good as at home. I have signed up for the email’s and liked the facebook group.

    Reply

  71. Hi! Miriam #2 #3 you know I’m on it. Lol. #1. Mmm.. Which recipe I would like you to write??? Not an ez question.. I’m a big fan of eating out.. Deciding on a certain dish isn’t ez for me to decide. Well any good dessert is always good to hear about. Love all your recipes!!

    Reply

  75. I would love to have this cookbook, we live in a suburb of Chicago and there are not so many restaurants around, always looking for good recipes. I am signed up for overtime facebook groups and emails, is there another email group besides this one?

    Reply

  83. I love the duck empenadas from the now closed Clubhouse Cafe. Really wish they would’ve given out the recipe! Sizzling Korean Short Ribs from Abigail’s is amazing! Would love that too!

    Reply

  88. Completed all the entry requirements! I’m excited to see what recipe Milt’s submitted- their food is awesome! I’m plotzing to get this cookbook!!

    Reply

  95. this recipe looks amazing , I will be sure to try it and would love to get the book
    maybe I’ll get a Chanuka present!
    thank you for all your wonderful recipes I have been signed up for your emails and
    enjoy reading them. Thank you.

    Reply

  96. I would love to recreate the negemaki from the now closed Haikara. Everything they made was yummy but the negemaki was melt in your mouth delicious. I have tried thin slices of many different cuts of beef but it never comes out like the original. Also would love the recipe for pasta Sofia / fettuccine al salmon from Va Bene and at the other end of the price range – the crispy chicken fingers from Carlos & Gabby in Queens.

    Reply

  103. I joined the Overtime Cook Recipes Facebook group. I would love a copy of this book I’ve heard great things about it!

    Reply

  110. My daughter loves the spring rolls from glatt a la carte – would love the recipe for that. I signed up again for your e-mails and joined the Facebook group.

    Reply

  113. The Smoked Short Rib Tacos sound right up my alley. I was a little disappointed in the preview recipe for short ribs they published from Estreia. I don’t need a fancy cookbook to tell me to use apple juice and BBQ sauce. The rest of the recipes sound amazing though, I just hope I don’t go broke buying the random ingredients (I can’t help it, I’m an ingredient addict…)

    Reply

  115. I’d love the recipe for the pesto chestnut gnocchi in Teresa in Jerusalem. Sorry if you haven’t heard of it, but if you’re ever in Israel it’s literally the best food I’ve ever eaten.

    Reply

  122. Hi
    I just joined the new fb grp, signed up for the new email listing and now I’m leaving the comment here.
    Would love to have the recipe for Aroma diet ice coffee (there’s an Aroma in NYC) and to the amazing sushi at yakimono kosher sushi (Montreal Canada, my home town). Hoping to win the book! So excited. Thank you for a wonderful blog, delicious ideas and amazing recipes.

    Reply

  123. i am part of your Facebook group and subscribe to your emails. I really like the crispy ( sticky ) beef from estihana /chai ko tapas in Teaneck , Nj

    Reply

  125. For a specific recipe, i’d love to know how abigael’s makes their brisket eggroll, though i have a feeling that the trick is in the smoker, therefore not practical for the home cook.
    Otherwise, no specific restaurant or recipe but i haven’t managed to perfect a balsamic reduction like i had in mike’s milchig restaurant (i forgot what it’s called.)

    Reply

  126. I would love to get a recipe from restaurant sweetbreads, mikes bistro, glatt ala carte. My husband is a sweetbread addict!

    Reply

  129. I would like to see a good artichoke recipe with a dipping sauce. I have signed up for your newletter and I have been a member of fb overtime cook recipes for a while! I really appreciate your recipes; easy to follow and taste great! Thank you, Liza

    Reply

  138. I’ve always wanted to make a wild mushroom flambe served on pasta that I had in Italy. Maybe you have s/t like that? Signed up for emails and FB thanks.

    Reply

  152. I would love to know the recipe for the lofts shredded beed sliders.
    I’m already a member on the fb page.
    That’s two entries for me… 🙂
    Thanks

    Reply

  157. I would love to try the sweet potato soup! I am searching for a new recipe…
    Also, I am already in your fb group… so does that still count as an entry?
    Thanks!

    Reply

  160. I requested to join your Facebook group and I’m already subscribed to your email list. I would love any recipe from Pardes-ther food is so unique!

    Reply

  165. If you could find out how The Fish Grill in LA gets their salmon to taste so good, I’d be forever indebted!! Seriously the best salmon EVER!

    Reply

  172. I’m already on the new email newsletter list. I tried to subscribe and got a message indicating so. Love your recipes and tips. keep ’em coming!

    Reply

  173. My all-time favorite dessert from a restaurant is the creme brule from Le Marais, but sadly moty told me they stopped making it. The other thing I would love to learn to make is the breakfast burger from Amsterdam Burger. I would love to win the cookbook!

    Reply

  178. Just subscribed to your email newsletter. I loved your choco pb caramel truffles and and I make your grilled chicken all the time. Thanks for the great recipes.

    Reply

  180. I would love to learn the recipe for chicken francaise from our favorite local Italian restaurant – it is my mom’s favorite so I would love to be able to make it for her anytime she wants!

    Reply

  192. Firstly, I follow you on instagram but never realized that you have a group on Facebook. Had I not seen this giveaway, I never would have known!!!
    The Smoked Short Rib Tacos sounds unbelievably amazing. Short Ribs on there own are fabulous and always a treat; I can only imagine what it would be like in a Taco!
    – Putting two delicious things together couldn’t sound more like heaven….

    Reply

  193. I would love the recipes for the desserts that i get by restaurants.. (If its not too complicated)
    I recently went to Reserve cut and ordered these mini donuts that were powdered with cinnamon and were soo yum, fresh and perfect after a heavy meal! It would be perfect for chanuka..

    Reply

  212. I would love to know how to make a good sesame chicken or beef. Ive tried a few recipes but I must be doing something wrong because it never tastes as good as it does at the takeout place. Do you have a fool-proof recipe?

    Reply

  213. I would like the recipe for Eggplant Chicken in Garlic Sauce or any ‘healthy’ recipe the book might have. It is always a challenge to find great tasting, easy, healthy recipes.

    Reply

  215. I would love to get the recipe of the beef jambalaya soup from glatt ala carte….,love ur recipes. I’m on ur email list already

    Reply

  222. i would love the recipe for sushi tokyo’s sweet wasabi sauce. no matter what i do i cant just seem to replicate it. also would love to get the recipe for the chicken fried steak they make in their nashville sandwiches at carlos & gaby. unfortunately due to finances i havent gone out to really good restaurants in many years so i cant post what i would love to make from there.
    i am doing steps 2 & 3 asap!!

    Reply

  231. I had amazing rustic bread last week at a restaurant called Gavna in Israel. I want that recipe!
    Thank you for your fun recipies!

    Reply

    • ive been to many Indian restaurants & would love a great authentic (as authentic as it can be) Tandoori chicken recipe. i know you need a tandoor oven but maybe theres a way to make it without one

      Reply

  247. love the pan fried or steamed dumplings! how to make at home gluten free or not?

    already on email list and FB — thanks!

    Reply

  252. Iwould love a recipe for Pareve “buffalo wings” made from fish like they used to make in the avenue plaza restaurant

    Reply

  253. I am signed up for newsletters and the FB page.I would love to try a lot of the recipes. I live in charlotte, NC and host a lot. I love cooking and showing people that one can have beautiful looking, good quality food that is Kosher.

    Reply

  255. I already subscribed to the Overtime Cook Recipes, Menus and Tips list.
    Thanks for such a great blog! I love it! So practical and yummy!

    Reply

  256. Hi, I subscribed to your e-mails and joined the group. Would love to win this recipe book and I would like to get the recipe for the Yakisoba Pan Noodles. Thank you and love your recipes 🙂

    Reply

  262. Wow really hard choice I absolutely love Mongolian Beef but having never been to Abigail’s and hearing everyone talking about the Brisket Egg Rolls I’ve always wanted to try them so I guess it’s the Egg Roll recipe!!!

    Reply

  263. i signed up for your emails today and look forward to seeing all of your wonderful ideas and recipes..
    i would love the recipe for Basil fries – yummy !

    Reply

  265. Thanks Miriam for all your great ideas and recipes !!! All truly amazing !! I’m signed up for overtime newsletter already and overtime blog on Facebook so believe I’m good to get into the recipe book giveaway contest – the recipe which I would like to see published is the sweet potato puffs and zucchini fritters from mikes bistro – there so good and always try to figure out how there made. ( get us there secret ) …..

    Reply

  267. They picked the wrong app from La Gondola in LA. The Asian Spring Roll and the Avocado Eggroll have no equals in the US. I want those!

    Reply

  270. Milk n’ Honey’s (LA) Greek salad was delicious! They just closed down.
    Basil’s funnel cake is yum!
    Love overtime cook !

    Reply

  273. resturaunt food is never the same as homemade-like brick oven pizza and penne ala vodka and creamy fish sauces….

    Reply

  276. Would love the recipe for Shanghai (LA)’s sesame beef, it’s delicious! Winning a free copy of this amazing cookbook would be awesome as well!

    Reply

  278. Ottimos penne jason pasta dish is amazing. I was hoping it would be in this cookbook…but its not. I would love the recipe for it. Also wondering what the techina recipe is that you mention at the beginning of this post

    Reply

  284. I really love your recipes – I can always count on them to come out fantastic! Joined the Facebook and email groups. Looking forward to more amazing recipes! Thank you for sharing.

    Reply

  285. I signed up for the newsletters and the faceboojk group. Would love a new cookbook. I’d also love to know how to make the cornbread and onion jam from smokey joes. do you have the recipe?
    thanks
    Susan

    Reply

  289. I would love to have a recipe for le marais hanger steak n the balsamic vinaigrette of the green salad yum!! My favorite dish!!

    Reply

  313. I would love the recipe for Eggplant Chicken in Garlic Sauce, It was my grandmother’s favorite as well. Her birthday was on Christmas Day, so we always celebrated with….what else? Chinese food!

    Reply

  316. My grandmother loved Eggplant Chicken in Garlic Sauce! Her birthday was on Christmas Day….we always celebrated with Chinese food and that is what she ordered. I would love that recipe to make in honor of her!

    Reply

  330. I would love to be able to know the recipe for Percy and Willie’s marinated steak and the 1720 Burger Bar’s chicken sandwich. There is a much longer list of many recipes I would love to have. Thanks for the giveaway.

    Reply

  335. Years ago I had dinner at an upscale milchig restaurant on the UWS. I had a dish of pasta with a fresh portobella mushroom sauce. I’m sure the pasta was made fresh just for that dish and the mushroom sauce was amazing. Not too heavy or creamy. Would love a fresh pasta dough recipe and a mushroom sauce that’s dairy but not too heavy on the dairy and creamy.

    Reply

  347. Hi Miriam. I absolutely love your blog!! You have gotten be through holidays, parties and helped me update my regular Shabbos menus. I am already part of your FB group and now signed up for email newsletters.
    I would love to own this cookbook. We BBQ a lot and the Chimichurri Marinated Hanger recipe sounds amazing.

    Reply

  351. This is my entry for the ‘Secret Restaurant Recipes Cookbook’ by Leah Schapira and Victoria Dwek. I would love to learn how to make a great chicken soup. Where the soup is clear (mine always comes out cloudy). I loved the huge matza ball served in the chicken soup at this great kosher restaurant in Concord, California. They since went out of business, but they had the best chicken soup I have tasted. Good luck everyone!

    Reply

  358. Already signed up for the email. I’m already on facebook. And to decide which recipe is going to be hard because I like trying new things all the time.

    Reply

  361. i haven’t seen the book in person so I’m not sure what recipes are there. But I’ve heard amazing things about it and would love to own a copy! The yakisoba noodle recipe sounds intriguing though so I guess that’s the recipe I’d like to try! Thanks for the opportunity!

    Reply

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