Take-Out Mongolian Beef

This Mongolian beef stir fry is a delicious weeknight dinner and it’s decently quick to whip up. (minus marinating your steak. but you can really just omit that step if you wanted to.) You’ve got to give this a try!!

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Ingredients: (Serves 4)

Marinade/Sauce:

  • 1 large flank steak, thinly sliced against the grain. As THIN as you can get.
  • 1C China Lily soy sauce
  • 1/3C water or chicken stock
  • 1 tbsp sriracha hot sauce (more if you want it spicier.)
  • 2 tbsp Rice wine vinegar (Or a sherry vinegar.)
  • 1/4c Hoisin sauce
  • 2 tbsp Brown sugar (You can omit this and use honey instead.)
  • 1″ ginger, finely grated (or minced. I freeze peeled ginger and grate it as I need. WAY easier.)
  • 3 large garlic cloves, minced. I would use 5 if they’re smaller.
  • Salt and pepper, to taste. (I suggest tasting the sauce before adding salt. depends on your soy sauce and how salty it already is. This is why I use china lily, it is DELISH and not crazy salty like most soy sauces.)

For the rest:

  • 1.5C dry rice + 3 cups water (Or you can use noodles. whatever makes you happy!)
  • 1 medium red bell pepper, thinly sliced into strips
  • 1 medium yellow bell pepper, thinly sliced into strips
  • 1 small Spanish onion, halved and thinly sliced into strips
  • 1/2 + 1.5 Tbsp corn starch, separated
  • small handful of Cilantro (or flat leaf parsley if you hate cilantro.)

Directions:

  1. In a freezer zip lock bag or bowl, add ALL marinade/sauce ingredients, including your thinly sliced steak. Marinate for at least 1 hour and up to 24 hours.
  2. Start cooking your rice according to package directions.
  3. Remove sliced steak from the marinade to a piece of paper towel. (KEEP THE MARINADE. we are USING this and not wasting it.) Dry it as much as you can. In a bowl, add 1/2 c cornstarch and add your beef to it. Toss the beef to coat.
  4. Heat a large skillet over medium-high heat with about 1.4c EVOO, vegetable or cooking oil. Once the oil is hot, add your beef. Let it sit and cook and get crispy, then stir it up to crisp up the rest. When you’ve stirred the beef to crisp the other side, add your peppers and onions. Let them cook together for a couple minutes.
  5. Add 1.5 tbsp corn starch to your marinade. Mix it together, and then add it to the skillet with the beef and veggies. Let the sauce come to a boil for a minute or two. Turn the heat down to low-medium and let it thicken up and cook your peppers and onions a little bit more.
  6. Once the peppers and onions are cooked to your liking and your sauce has thickened up a bit, remove the skillet from the heat. Spoon on top of your steaming hot rice or noodles and throw some parsley or cilantro on it. AND EAT UP!!

Warm Thai Steak Salad

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I’ve got a hankering for something gingery and garlicky… And I just so happened to have a flank steak pulled out. Thai inspired steak salad, here we come!!

Ingredients:

1 flank steak

Marinade:

-1/4c sesame oil

-1/4c soy sauce

-3 tbsp worcestershire sauce

-2″ knob ginger, grated

-5 cloves garlic, minced

-2 tbsp sriracha sauce

-2 tbsp rice wine vinegar

Noodles:

-1 lb boccatini spaghetti, cooked

-2 tbsp tahini sauce

-1 heaping tbsp peanut butter

-1 tbsp honey

-2 cups romaine lettuce, chopped

-1/4c fresh chives, sliced

-lightly toasted sesame seeds

In a resealable freezer bag, add all your marinade ingredients. Score your flank steak across the grain from one end to the other. this will allow the marinade to sink in. Marinate 4 hours or over night.

Remove steak from the bag. KEEP the marinade. Pat the steak dry with paper towel. Turn your BBQ to medium-high heat. BBQ steak 6-7 mins a side for a medium rare. Remove from the BBQ and let rest.

in a sauce pan over low-medium heat, add your marinade and the rest of the sauce ingredients. (All except the sesame seeds and chives.) Bring to a boil, and let simmer. Once the sauce is thickened to your liking, add it to the noodles. Add your chopped up lettuce and mix. Top with steak, chives and sesame seeds.

 

 

 


Beefy Chili Flank Steak

If you want a good flank steak that isn’t chewy and flavourless, the trick is in marinating it. For 2-3 days. And vinegar. Trust me, it makes it ammmmmazing. Try this for a delish meal. Use the marinade as a sauce for the beef once it’s cooked.

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Ingredients:

-1 flank steak

-salt and pepper to taste

-1 tsp cumin

-1/4c soy sauce

-1/4c canola oil

-1″ knob ginger, peeled and minced

-4 cloves garlic, crushed

-3 tbsp rice wine vinegar

-1 tbsp fresh lemon juice

-1/4c Worcestershire sauce

-3 sprigs thyme

-3 chili’s, minced

Add all ingredients to a large ziplock bag. mix, coat the steak. Put in the fridge for at least 24 hours and up to 3 days.

When ready to cook, bring the steak to room temp. Heat your bbq to medium-medium high heat. Remove the steak from the bag of marinade, keep the marinade. Throw the steak on the grill. Grill 7-8 mins per side, or until it’s done to your desired doneness.

In a sauce pan over medium high heat, add the marinade. Bring to a boil, then let simmer until ready to use.

Pour over the steak.