Mongolian Beef

Recipe & Photo Courtesy of: Favorite Family Recipes

I’ll admit that I’m one of those people who goes to a restaurant and orders the same thing every time, so when I go to P.F. Chang’s, there’s no question that I’m getting my absolute fave: Mongolian Beef! That’s why when I saw this copycat recipe from the talented ladies at Favorite Family Recipes, I just had to do my happy dance!

Ingredients:

  • 4 tsp. vegetable oil
  • 2 tsp. ginger, minced
  • 2 Tbsp. garlic, minced
  • 1 c. soy sauce
  • 1 c. water
  • 1 c. brown sugar (packed)
  • 2 c. vegetable oil
  • 2 Lb. flank steaks
  • ½ c. cornstarch
  • 3 large green onions

Instructions:

  1. Make the sauce by heating 4 tsp. vegetable oil in a medium saucepan over medium/low heat. Don’t get the oil too hot. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to medium and boil the sauce 2-3 minutes or until sauce thickens a little bit. Remove sauce from heat.
  2. Slice the flank steak against the grain into 1/4 inch slices. Tilt the blade of your knife at about a 45 degree angle to the top of the steak so you get wider cuts. Dip the steak pieces into cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit about 10 min. so the cornstarch sticks. As the beef sits, heat up 1 c. oil in a wok (or skillet). Heat the oil over medium heat until its hot, but not smoking. Add the beef to the oil and saute for just 2 minutes, or until beef just begins to darken on the edges. Stir the meat around a little bit so that it cooks evenly.
  3. After a few minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour most of the oil out of the skillet. Put the pan back over the heat, dump the meat back into it and stir-fry for 1 minute. Add the sauce, cook for 1 minute while stirring and add green onions. Cook for 1 more minute. Now at this point you can either remove the beef with a slotted spoon or tongs and discard the sauce (this is what P.F. Chang’s does) OR thicken the sauce with a cornstarch-water mixture to desired thickness and serve it over rice with the beef.

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Spaghetti alla Carbonara

Recipe & Photo Courtesy of: Favorite Family Recipes

I have to say that when I visited Italy a few years ago, my absolute favorite meal there was Spaghetti Carbonara, which is why this recipe speaks straight to my tummy! There will be nothing left on the plate after making this tasty dish!

Ingredients:

  • 1 Lb. Spaghetti noodles
  • 1 Lb. bacon (or traditionally pancetta.. but that is usually tougher to find)
  • 5-6 cloves garlic
  • 2 eggs
  • 2 Tbsp. milk (or heavy cream)
  • pepper (to taste)
  • 5 oz. fresh Parmesan cheese, flaked or shredded (divided)

Instructions:

  1. Cook pasta to al dente according to package directions.
  2. While pasta is cooking, cook bacon in a large skillet. When bacon is cooked and slightly crispy, remove from skillet and drain all but about 3-4 Tbsp. of the remaining bacon grease from the skillet. Crumble bacon.
  3. Return skillet to stovetop and reduce heat to low. Stir in garlic and heat until garlic becomes golden brown and fragrant.
  4. Beat together eggs, milk, and pepper. Stir in about 1/2 of the Parmesan cheese to the egg mixture.
  5. Using tongs, take pasta directly from pasta water to the skillet –DO NOT DRAIN and DO NOT DISCARD PASTA WATER. Keep skillet on low heat.
  6. Add crumbled bacon, egg mixture, and remaining Parmesan to pasta. Toss together until everything is mixed together.
  7. If the pasta becomes too dry, spoon in some of the pasta water a little at a time. Garnish with chopped green onion, red pepper flakes or extra Parmesan to taste.

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Steak Marinade

Recipe & Photo Courtesy of: Baked Bree

The picture says it all, doesn’t it?  What I love about this recipe is that it’s quick, easy, and oh-so-good! Best part is that you probably have all of the ingredients in your pantry right now…

Ingredients:

  • 1/2 cup soy sauce
  • 1/2 cup sherry
  • 2 Tablespoons tomato paste
  • 3 Tablespoons brown sugar
  • 1 Tablespoon minced garlic
  • 1 Tablespoon Creole Seasoning
  • 1/2 teaspoon fresh ground pepper

Instructions:

  1. This is the easiest recipe ever. Put everything in a bowl.
  2. Stir it around.
  3. Pour the marinade in a Ziploc bag.
  4. Insert beef of some sort. This is an organic and grass fed tri-tip. Flank steak, London Broil, Sirloin, any cuts works and every cut will benefit from this amazing marinade.
  5. Squeeze the air out of the bag and put the bag into a pan. Just in case. I don’t want to clean marinade out of the fridge, do you? I had it happen once and it was ugly. So now I use insurance.

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