Sorry this post is so late in the day, but my blog was being weird and I had to wait for them to fix it.
Yesterday as you all may have heard the shuttle Discovery was taking its last flight around the DC area, and we were lucky enough to spot it.
can you see the little dot? It seemed a lot closer in person than it does on camera. But not as close as some of my other friends who got to see it literally fly RIGHT over them. Either way it was awesome to see it. After that spotting we decided to go back inside the office to get a closer look.
ha, it was awesome 🙂 Last night I wanted to make the Bubble meat balls, but when I got home I realized that I did not have any frozen meatballs as I had previously thought, so I had to make a different planned meal. I was supposed to make this Friday but hey I had all the ingredients so I made the Mongolian Beef recipe I pinned from this site. I absolutely loved it!
Mongolian Beef Recipe:
- 1 lb of flank steak, thinly sliced crosswise
- 1/4 cup of cornstarch
- 3 teaspoons of canola oil
- 1/2 teaspoon of grated ginger (about 1/2 inch piece)
- 1 tablespoon of chopped garlic (about 2 -3 large cloves)
- 1/2 cup of water
- 1/2 cup of soy sauce (I use low sodium)
- 1/2 cup brown sugar
- 1/2 teaspoon of red pepper flakes
- 3 large green onions, sliced crosswise into thirds
- First, make sure the steak slices are dry (pat them dry) and mix them with the corn starch. Using your hands or a spoon, move them around to make sure all pieces are coated. Place beef slices in a strainer and shake off excess corn starch.
- Heat half of the oil in a large wok at medium-high and add the garlic and ginger. Immediately add the soy sauce, water, brown sugar and pepper flakes.
- Cook the sauce for about 2 minutes and transfer to a bowl. Don’t worry if the sauce doesn’t look thick enough at this point. The corn starch in the beef will thicken it up later.
- Turn the heat up and add the remaining oil to the wok. Add the beef and cook, stirring until it is all browned (this is a quick thing). Pour the sauce back into the wok and let it cook along with the meat. Now you can choose to cook it down and reduce the sauce or leave it thinner. Add the green onions on the last minute so the green parts will stay green and the white parts crunchy. Serve it hot with rice.
Have a great rest of your day!
Make anything new this week?