Thursday, December 1, 2016

138.2...Mongolian Beef and Broccoli

The Skinnytaste Cookbook continues to be a winner. Last night I made Mongolian Beef and Broccoli and it was fantastic. Super easy too!

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Mongolian Beef and Broccoli (Serves 4)

Recipe from The Skinnytaste Cookbook

Ingredients:

2 tsp. cornstarch

3 Tbsp plus 2 tsp. reduced-sodium soy sauce

2 tsp. rice wine

4 tsp. sesame oil

1 lb. sirloin steak, trimmed of fat, thinly sliced against the grain

1/4 tsp. kosher salt

4 cups broccoli florets

4 medium scallions, cut into 1-inch pieces; white and greens separated

1 Tbsp minced garlic

1/2 tsp. minced fresh ginger

2 Tbsp packed dark brown sugar

1 Tbsp oyster sauce

Directions:

1. In a shallow glass container, whisk together the cornstarch, 2 tsp. of the soy sauce, the rice wine, and 1 tsp. of the sesame oil. Season the steak with salt, add to the marinade, and turn to coat. Let sit at room temperature for 30 minutes.

2. Bring a large pot of water to a rolling boil. Add the broccoli and cook until bright green and crisp-tender, about 1 minute. Drain and run under cold water to stop the cooking.

3. Heat a large nonstick wok or skillet over high heat. Add 1 tsp. of the oil, then half of the beef. Cook for 30 seconds without disturbing, flip, and cook another 30 seconds, moving the meat around until browned on all sides. Transfer to a plate and repeat with 1 tsp. oil and the remaining beef. 

4. Heat the remaining 1 tsp. sesame oil in the wok and add the scallion whites, garlic and ginger. Cook until fragrant, about 30 seconds. Add the broccoli, brown sugar, remaining 3 Tbsp soy sauce, and the oyster sauce and cook, stirring, for 30 seconds. Add the beef and cook, stirring, 30 more seconds. Remove from the heat and stir in the scallion greens. 

Printable Recipe 

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Sunday night we went out to dinner at Fidel’s. I had the shrimp fajitas. Yum!

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Monday’s breakfast:

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I took the kids to school, then went to the gym. I ran some errands, stopping at Marketplace Grill for lunch. 

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Grilled Chicken Greek Salad. Love it!

Dinner was tacos but I turn mine into a taco salad. This is one of my favorite, and easiest meals lately. Basically just put some turkey taco meat, beans and a whole bunch of toppings on a plate with lots of hot sauce. 

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Tuesday’s breakfast:

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I went to Orange Theory and came home to get stuff done around the house. Lunch was tuna salad, crackers and pickles. 

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Dinner was the rest of the taco salad leftovers. 

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Yesterday’s breakfast:

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I took the kids to school, then went for a run outside. I went to an appointment, then ran errands. I stopped for lunch at Urban Plates. 

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Their Brussels sprouts are AMAZING. I think I could just eat a plate of those. I didn’t though…I had seared albacore and cauliflower as well.

Dinner was the Mongolian Beef and Broccoli with brown rice. 

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It was extra delicious with some Sriracha!

Today’s breakfast:

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After I dropped the kids off at school I went to the gym, then my tennis lesson. More errand running, followed by lunch at Greenspot Salad Company.

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Sesame Ginger Ahi Bowl. Love!

Kids are home from school, I’m doing laundry and just enjoying a lazy night at home. 

What’s your favorite vegetable?

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