Chef Te is a member of the Showman family and is often behind the scenes creating the amazing Showman dishes that you enjoy. You may have also recently seen him on The Beat 103’s Unfiltered Show, but below is a bit more about what excites this talented chef, in the kitchen.
Q: What excites you most about cooking?
A: What makes me most excited about cooking is the pure bliss that comes with creating something new and creative, while rolling with the “vibes” in the kitchen. Whether it’s something completely out of my head or a recipe I’ve been dying to try – every time I pick up the knife the “vibes” are about to be immaculate.
Q: What is one tip that you would share with other home cooks?
A: One tip I would give to my cooks at home is to never be afraid! If you see a recipe that you’re interested in but are too afraid or hesitant to try because of its level of difficulty, try it anyways! Failure is nothing but a lesson and one never stops learning. Rome wasn’t built in a day and the good Lord himself took 6 to make the world, so keep punching and never limit yourself.
Q: What is one ingredient that you think every kitchen should have?
A: GARLIC! Garlic, garlic garlic garlic and oh yeah… garlic! Garlic has to be one of my favorite ingredients when cooking and just belongs in every kitchen, in my opinion.
Below is a quick recipe for one of Chef Te’s favorite recipes growing up that you can try at home – Mongolian Beef! It can be served over rice, with noodles, or even just with vegetables.
Chef Te’s Mongolian Beef
8 ounces flank steak or whole beef of choice
1 teaspoon vegetable oil (and 1/3 cup for frying)
1 teaspoon soy sauce
1 tablespoon cornstarch (plus 1/4 cup)
4 tablespoons brown sugar
1/4 cup hot water
1/4 cup low sodium soy (4 tablespoons regular soy to 1/2 water)
1 tablespoon ginger (minced)
2 teaspoons crushed red pepper
3 cloves garlic (chopped)
1 tablespoon cornstarch (mixed with 1 tablespoon water to make a slurry)
2 scallions (thick slices)
* Combine the sliced beef with 1 teaspoon oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch. Marinate for 1 hour.
* Dredge the marinated beef slices in the remaining 1/4 cup of cornstarch until lightly coated.
* In a small bowl, mix brown sugar and hot water until the sugar is dissolved. Mix in 1/4 cup low sodium soy sauce.
* Heat 1/3 cup vegetable oil in the frying pan over high heat. When hot, spread the flank steak pieces evenly in the pan, and sear for 1 minute. Turn over and let the other side sear for another 30 seconds or until crusted and brown. Remove and slow to rest.
* Drain the oil from the pan, leaving 1 tablespoon behind, and adjust heat to medium-high. Add the ginger and red pepper flakes and sauté. After 15 seconds, add the garlic to prevent burning. Stir for another 10 seconds and add the premixed sauce.
* Let the sauce simmer for about 2 minutes and slowly stir in the cornstarch slurry mixture. Cook until the sauce has thickened enough to coat the back of a spoon.
* Add the beef and scallions and toss everything together for another 30 seconds. The sauce should be clinging to the beef. If you still have sauce, increase the heat slightly and stir until thickened. Plate and serve!