I’ve become obsessed with the cookbook ‘Cooking Light – Fresh Fast Food’.
I’ve tried several recipes, and loved them all! The recipes are simple in preparation and do not require many ingredients. Below is a recipe that we made tonight for dinner – Mongolian beef. This is ridiculously simple and very flavorful. I adjusted the amounts of the ingredients so there would be leftovers. Try it on a night when you don’t have a lot of time.
1 3/4 pounds of thinly sliced flank steak 2 tablespoons veggie oil1/2 cup hoisin sauce 3 tablespoons water 2 teaspoons grated fresh ginger 1 1/2 teaspoons pressed garlic 1/2 to 1 teaspoon crushed red pepper, to taste 4 green onions sliced diagonally into 1 inch slices
Heat a large chef pan over medium high heat. Add oil and cook steak until it begins to brown and liquid has begun to evaporate. Stir occasionally.
While steak cooks, combine hoisin sauce and next 5 ingredients in a small bowl. Add sauce mixture and onions to the meat in the pan, cook for 1 to 2 minutes or until sauce is slightly reduced. (Do not overcook meat). Serve immediately over Jasmine rice, with steamed pea pods.
Notes: Pea Pods are best when bright green and crunchy. They can be steamed, sauteed separately from the beef, or blanched quickly in boiling water. We had the butcher slice the meat for us since they have the equipment to make it very thin. Don’t be shy, this is their job!