I’ve been feeling the urge to post recipes again. Perhaps because I’ve actually been cooking again.
When I decided to stop posting recipes, I was in the early weeks and months of pregnancy and not exactly interested by food. I found myself making a lot of pasta, rice, and…pasta. The Hubster was surviving on Chipotle and Mad Mex—two things he enjoys without me.
Not exactly the stuff of a thriving food blog.
Somewhere in the middle of the second trimester, food became appealing again. As did cooking.
The first recipe that I attempted was this one for Mongolian Beef. Both The Hubster and I were obsessed, and it has since made its way into our monthly rotation.
Also helped to curb our need to go out for Chinese Food. Which is strange, because that’s pretty much our favorite thing ever.
One of my favorite things about this recipe (aside from how delicious it is, of course), is how quick it is to make. Takes about 15 minutes from start to finish. 5 minutes of prep work, with another 10 for cooking everything.
Definitely makes this preggo happy, as I don’t have to be on my feet slaving over a hot stove for an extensive period of time in order to get dinner on the table. And it makes The Hubster happy, as he doesn’t have to continue fending for himself.
One thing I will say—you’ll probably want to pair this with a veggie of some sort. The first time I made it, I just served it up alongside steamed rice (brown for me, white for The Hubster). It was definitely missing something.
The second time I made it, I paired it with snap peas. Made for a more complete dinner.
I’ve also paired with green beans, and fried rice with carrots and peas. Next go will be with asparagus (yum), and perhaps the time after that with broccoli.
- 2 tsp cooking oil
- 1 tsp ginger, minced
- 1 tbs garlic, minced
- 1/2 cup tamari
- 1/2 cup water
- 1/2 cup brown sugar
- 3-4 tbs vegetable oil
- 1 lb flank steak, cut into 1/4 inch slices
- 1 medium onion, chopped
- 2 large green onions, chopped
- 1 tbs corn starch (or arrowroot powder)
- Heat oil in a medium saucepan over medium/low heat.
- Add ginger and garlic to the pan and stir. Add in the soy sauce and water.
- Add sugar, stirring to make sure it dissolves.
- Bring sauce to a boil, then reduce heat and simmer for 2-3 minutes.
- Remove from heat and set aside.
- Heat oil in a wok (or skillet) over high heat.
- Add half of the beef (helps to use tongs so it doesn't splatter).
- Brown meet on one side for 30 seconds, then turn meat to the other side and cook for another 30 seconds.
- Remove to a clean plate.
- Allow pan to get hot again, and repeat with other half of beef.
- Transfer to plate.
- Add the onion (white not green) and sauté for 3-4 minutes.
- Return beef to pan and add green onions.
- Pour in half of sauce, reserving the rest for another use. Or use all if you want an extra saucy dish.
- Add corn starch, and stir until sauce thickens, about 30 seconds.
- Serve over rice and/or paired with your favorite veggie.
Nightshade Free, Dairy Free, Gluten Free, Wheat Free, Egg Free, Corn Free (if using arrowroot powder).