Mongolian Beef and Broccoli

Asian, Beef, Dips, Dressings, and Spreads

Evening guys! My husband saw a recipe like this on You Tube and wanted me to make it for dinner. I added some broccoli to the recipe and topped it on some sticky sushi rice. Delicious!

Ingredients

1 large flank steak or 2 skirt steaks, sliced thinly against the grain
1/4 cup cornstarch
3 Tablespoons vegetable oil
1/2 cup low sodium soy sauce (I didn’t realize ours was not, so it was a tad salty, but still tasty)
1/4 cup sesame oil (next time I might add a bit more)
1/4 cup brown sugar
1/4 cup water
3 teaspoons minced ginger
3 garlic cloves, minced
1 package of broccoli (could use snow peas or whatever veggie you like)

 
Directions

In a large bowl or zip top bag add the sliced steak and cornstarch. Toss the beef for an even coating.

In a small mixing bowl combine soy sauce, sesame oil, brown sugar, water, ginger, and garlic. Add the sauce to a large heated wok or heavy pan and bring to a boil.

Pour the sauce back in the bowl for now. Add a bit of oil to the pan and let it heat up again.

Add the steak in a single layer and cook on each side for about a minute until the edges just start to brown. Do this in batches so your beef browns and does not steam. Once the steak is cooked, remove and set aside on a plate

Add a bit more oil the the pan and cook your broccoli for about 3-5 minutes until tender. I like mine to get a little crispy and still have a bit of a bite to it.

Add the steak to the pan as well as all of the sauce. Mix well and allow the sauce to thicken for a couple of minutes.

You could top with some sliced green onions, but my family is not typically a big fan of green onions.
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Tofu, Black Beans, and Veggie Quesadillas

Mexican, Thrifty Meals, Vegetarian

Say what you want about tofu, but to me, it is a blank slate of perfect protein. You can complain about it all you want, but you have to know how to handle it. In this preparation,  I added all the flavoring of chorizo with none of the sausage. I think I made one of the best vegetarian quesadillas I have ever eaten.

SAY WHAT? I would never lie about tofu or quesadillas. Most vegetarian quesadillas at restaurants are way too soggy. The only vegetarian quesadilla I like with tofu is at Moe’s where I just get tofu, black beans, and maybe a few mushrooms. This one has WAY more flavor!

Tofu, Black Beans, and Veggie Quesadillas

Ingredients

1 shallot, diced
1 red pepper sliced thinly
1/2 a small head of cauliflower, chopped
1 small can black beans
1 tablespoon chorizo powder (you can buy or make https://emerils.com/126059/chorizo-seasoning)
1 container tofu, drained and chopped
1 large whole wheat tortilla
1 handful of mixed Mexican cheese, or whatever you have

Directions

Prepare all your veggies
Coat your pan with some oil
Add in your shallots and red peppers and cook down for 5 minutes.
Add your cauliflower and tofu with your chorizo spice blend. Mix together well for another 5 minutes.
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In a nonstick pan, add a tablespoon of oil or butter, then add a large whole wheat tortilla (or whatever you have. I have a tall stack of different tortillas in my fridge)

Add a good helping of the tofu veggie mixture with a nice handful of cheese. img_3703

Fold the tortilla over and cook until crispy on both sides, about 3 minutes on medium high heat for both sides. So yummy! I have leftover filling for something else later! =)

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Pot Roast

Beef

Hey guys! Last night I made this yummy pot roast for a table full of special guests 😉 Everyone loved it and went back in for seconds. Always a good sign! Give it a try!

Pot Roast

 Ingredients

A Beef Round Roast or Rump Roast
Red New potatoes and Yellow Gold-  Look for medium sized, otherwise cut in half large ones. Small ones will break a part and become a part of the sauce, which is awesome!
1 lb of baby carrots or regular carrots cut in thirds and halved
1  box of low sodium beef stock and one beer (wine would be great as well)
1 large onion cut in to large pieces. 
3 tablespoons Worcestershire
1 tablespoon garlic salt or powder (or fresh garlic crushed and chopped)
2 tablespoons each of Salt and pepper
1 tablespoon each of dried oregano and thyme

 Instructions

Rub your roast on both sides with your spices; salt, pepper, oregano, and thyme
Brown all sides of the roast in a large dutch oven (in a bit of butter or oil)
Take out the beef and add in your onion. I like to add in the beer here to get up all those bits of meat. I save a swig for the cook 😉
Put your potatoes and carrots on the bottom.
Add the meat back in on top.
Add in your beef stock and Worcestershire
Cover and cook on medium heat for 3-4 hours, depending on the size of your roast. Honestly, the longer it cooks the better and you really can never over cook a pot roast 🙂
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