What wonderful meatballs! They melt in your mouth with just the right amount of spice and whiskey! I did make them a bit larger and still got twenty from a pound of meat. I also used ground beef and ground pork from Tony’s. Yumm-o!
I thought I posted this, but I can’t find it on here anywhere. Matt loves this dish, and it is quite delicious, especially with rice. I suggested it for dinner tonight and the response was, “OHHH, YEAH!”
Mongolian Beef
From Noshings
Sauce:
1/2 c. water
1/3 c. low sodium soy sauce
1/2 c. brown sugar
1/2 – 1 tsp. red pepper flakes
1 lb. flank steak or cube steak, thinly sliced crosswise
1/4 c. cornstarch
2 T canola oil
1/2 tsp. grated ginger
2 cloves garlic, minced
3 large green onions, sliced
2 c. broccoli, chopped and cooked until crisp tender
Rice, for serving
Whisk together the first four ingredients in a small bowl. Set aside for sauce. Blot meat dry with a paper towel. Evenly coat meat with cornstarch. In a large skillet, saute the meat in oil over medium-high heat until cooked through. Remove from skillet and set aside. (This may need to be done in batches so that meat sits in a single layer in the pan.)
In the same pan, add 1 tablespoon oil if needed, and add the garlic, green onions and ginger. Saute for 1 minute. Add the sauce to the pan and cook until the sauce begins to boil and sugar is dissolved. Add meat and broccoli and cook until sauce thickens, 3-5 minutes. Serve over rice.
Serves 3.
Another good stir fry, another great recipe from Food Network Magazine. Have you subscribed yet?
Chinese Beef with Broccoli
2 tablespoons cornstarch
4 tablespoons soy sauce
2 teaspoons sugar
5 tablespoons peanut oil
1 pound flank steak, thinly sliced against the grain
1 tablespoon oyster sauce
1 1/4 cups low-sodium chicken broth
4 thin slices peeled ginger
1 head broccoli, cut into florets
1 large onion, halved and sliced 1/2 inch thick
3 plum tomatoes, quartered lengthwise (I used halved cherry tomatoes)
2 cloves garlic, minced
Cooked white rice, for serving
1. Whisk 1 tablespoon cornstarch, 3 tablespoons soy sauce, 1 teaspoon sugar, and 1 tablespoon peanut oil in a large bowl. Add the steak and toss to coat. Refrigerate until ready to cook.
2. Whisk the remaining 1 tablespoon each cornstarch and soy sauce, the oyster sauce, and chicken broth in a small bowl; set aside.
3. Heat 1 tablespoon oil in a large skillet over high heat. Add the ginger, broccoli and remaining 1 teaspoon sugar and stir-fry 3-4 minutes; transfer to a plate. Heat 1 more tablespoon oil in the skillet, add the onion and stir-fry 2-3 minutes. Add the tomatoes and cook, turning gently, 2 minutes. Transfer the onion and tomatoes to the plate with the broccoli.
4. Reduce the heat to medium high; add the remaining 2 tablespoons peanut oil to the skillet. Add the garlic and steak and stir-fry 1 minute. Whisk the sauce mixture, then add to the skillet and simmer 1 minute. Return the vegetables to the skillet; cook until the meat is cooked through, 3-4 minutes. Serve with rice.
Made this tonight in my new wok. Recipe from Steamy Kitchen.
1 lb (460 g) top sirloin or flank steak, sliced into 1/8-in (3-mm)-thin strips
For the marinade
1½ teaspoons soy sauce
1 teaspoon cornstarch
½ teaspoon cooking oil
For the Stir-fry Sauce
3 tablespoons oyster sauce
2 teaspoons Chinese rice wine (or dry sherry)
2 teaspoons black vinegar
For the Broccoli
1½ lb (700 g) broccoli, cut into bite-sized florets
½ teaspoon kosher or sea salt
1 tablespoon cooking oil
1 tablespoon minced garlic
Marinate the beef in soy sauce, cornstarch and the ½ teaspoon of oil for 10 minutes at room temperature.
In a small bowl, mix together the stir-fry sauce ingredients (I added 1 teaspoon of chile garlic sauce for some kick!).
In a wok or large frying pan, add 1 inch (2.5 cm) of water and salt and bring to a boil. Add the broccoli and cover to steam for 3 minutes. Broccoli should be bright green, crisp tender and you should be able to pierce the stem with a fork. Drain.
Discard the water in the pan and dry the pan well. Heat the pan over high heat and when hot, add the 1 tablespoon of cooking oil and swirl to coat. Add the garlic and fry for 15 to 30 seconds, until fragrant. Add the steak strips, keeping them in one layer and fry 30 seconds. Flip the strips and fry the other side.
Pour in the stir-fry sauce and stir to combine. Simmer until the sauce is thick enough to coat a back of a spoon, about 30 seconds. Add the cooked broccoli back into the pan and toss to coat well.
Will and I have been trying some recipes from EatingWell.com in an effort to eat healthier. Actually, it all started because we are trying to eat vegetarian twice a week since we are surrounded by so many amazing fruits and veggies. Anyway, this recipe was great and I love using the Crock Pot. I know there are many great kitchen tools out there, but Crock Pot is in the top five for me (with my Kitchen-Aid Stand Mixer, food mill, and my knives!). Here’s the recipe, courtesy of Eating Well. I served it with spaetzle.
Matt said he ate goulash as a kid, and wanted me to try my hand. I thought goulash was only eaten by people in the Minnesota, (or is that hotdish??) and didn’t really know what it was. I came across this recipe on a blog that I follow, and I thought I’d try it. I made a few changes. I cooked about 4 oz (dry) of elbow noodles and added them, didn’t use the allspice and just added a touch of nutmeg (which I thought I could taste, but who knows…). It actually turned out quite good – very simple flavors, but pretty comforting too. Matt seems to like it!
Healthy Goulash
Courtesy of A Modern Gal
2 slices bacon, slivered
1 lb. ground meat (beef or turkey)
1 onion, diced
2 cloves garlic, minced
1 can diced tomatoes (I prefer fire roasted)
1 carrot, peeled and diced
1/2 t allspice
1 t sweet paprika (or half sweet, half smoked)
red pepper flakes to taste
1 cup chicken or beef stock
1/2 head cabbage, cored and thinly sliced
1 T red wine vinegar
In a large deep pan or stockpot, render the fat from the bacon, then brown the ground meat in the pan. Add onion, garlic, and carrot and continue to cook until meat is cooked through and onion is tender. Add tomatoes, spices, and chicken stock and bring to a boil. Simmer for about 5 minutes. Add cabbage and stir to incorporate thoroughly (this will be a relatively large volume), add the red wine vinegar. Bring to a boil, cover and lower heat and simmer until cabbage is just tender, about 8 minutes. Stir well, and serve immediately.
http://www.epicurious.com/recipes/food/views/Beer-Braised-Beef-and-Onions-35144
yield: Makes 6 to 8 servings
active time: 40 min
total time: 4 3/4 hr
Halve onions lengthwise, then slice lengthwise 1/4 inch thick.
Pat beef dry and season all over with 2 1/2 teaspoons salt and 1 teaspoon pepper. Heat 1 tablespoon oil in a wide 5-to 6-quart heavy pot over medium-high heat until it shimmers. Brown beef on all sides, about 15 minutes, then transfer to a plate.
Cook onions with bay leaves and 1/2 teaspoon salt in remaining tablespoon oil in pot, scraping up brown bits from bottom and stirring occasionally, until onions are well browned, about 25 minutes.
Meanwhile, preheat oven to 350°F with rack in middle. Cut a round of parchment paper the diameter of the inside of pot (near the top). Set parchment round aside.
Add beer and vinegar to onions and bring to a boil, stirring and scraping up brown bits. Add beef and meat juices from plate and return to a boil.
Cover with parchment round and lid and braise in oven until meat is very tender when pierced in several places with a meat fork, about 3 1/2 hours.
Transfer beef to a cutting board and let stand, loosely covered, 20 minutes. Cut off string, then slice meat. Skim off fat from sauce and discard bay leaves. Reheat if necessary.
Serve braised beef with onions and sauce.
Cooks’ note: Beef improves in flavor if made at least 1 day ahead (up to 4 days) and chilled in sauce (covered once cool). Discard solidified fat. To reheat, remove meat from sauce and slice, then spoon gelled sauce over meat in a shallow baking dish. Cover tightly with foil and heat in a 325°F oven, about 45 minutes. Alternatively, you can reheat meat, unsliced, in sauce.