Well, it's officially Fall weather. Again. We went from 80 degrees this past week to a high of 50's and low 60's this weekend. So basically I got to relive my sweaty summer self (super cute!) and I also got to pull out a few plaid shirts, my leather jacket and humongous scarves. I've also been fighting a little cold this weekend so I really wanted to make something easy and quick. Ain't nobody got time to hang out in the kitchen for hours.
Even when I'm in peak physical condition (ha ha!) I'm always on the hunt for a quick weeknight meal and I think I found the perfect one! I haven't made anything Asian-inspired in a hot minute. Let me switch it up right now. This Mongolian Beef dish was super quick, simple, and easy to make. Now, there are quite a few ingredients listed below, BUT that was because I didn't want to run to the store to purchase hoisin sauce. I had a few items which were a good substitute in my pantry already so I made an executive decision. You couldn't even tell the difference!
Easy Mongolian Beef
makes 4-6 servings
- 1 tablespoon oil (olive oil or vegetable oil)
- 1 1/2 lbs steak (sirloin or flank), sliced thinly
- 4 tablespoons soy sauce
- 1/4 teaspoon hot sauce
- pinch of ground ginger
- 1 tablespoon barbecue sauce
- 1/2 teaspoon peanut butter
- 1/2 teaspoon balsamic vinegar
- squeeze of honey
- pinch of smoked salt (optional)
- 1 tablespoon brown sugar
- 1 clove garlic, grated
- 1 tablespoon cornstarch
- 1/3 cup chicken broth or water
- 1 teaspoon sesame oil
- 1/4 cup green onion, sliced, for garnish
1) In a small bowl, whisk together the cornstarch and the water. Set aside.
2) Heat the oil in a pan over medium-high heat. Once warmed through, place the beef in the pan and saute until just about cooked. Do not cook all the way through just yet.
3) In a medium bowl, whisk together everything from the soy sauce through the garlic. Pour this mixture as well as the cornstarch slurry into the pan. Allow to cook until the liquid thickens up, about another minute.
4) Remove the pan from the heat, stir in the sesame oil.
5) Serve hot over white rice or your choice of grains or noodles. Sprinkle the sliced green onions over the dish to finish it.
-- adapted from Closet Cooking