Mongolian Beef + Weekly Menu

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I, Nicole Morrissey, have a problem. I buy too many cookbooks. I am OBSESSED with cookbooks.

With the holidays come a lot of gatherings and get-togethers. Just for work, my peers and I are having a happy hour that includes a grab bag, plus the Nutrition Services department is putting together a basket for the Holiday Party’s silent auction. I tend to excel in purchasing when given the instructions to “purchase something you would love to receive.” Taking the guess work out shopping makes it so much more enjoyable.

Of course this translated into buying those things…plus 3 cookbooks. How can you turn down Williams Sonoma and Cooking Light cookbooks for under $10!? Yeah…you can’t. Merry (early) Christmas to me.

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Even still, I left TJ Maxx and several other stores quite a bit money later…with a whole lot accomplished. Luckily. I even found a few things for my brother and my sister-in-law for Christmas. Love it.

I also may have found a cardigan…or 3 for myself (I may also have a cardigan obsession…), plus another really cute work top-blazer thing. I’m such a sucker for black and white.

Now that the cookbook is submitted (and is at a reduced pre-sale price on Amazon!), I feel like life is back to “normal”…as normal as working 50-55 hours a week can be, anyways. Weekends are spent making chili for the chili contest and watching football, while the weeks can resume meal planning. Sadly, several nights a week are committed to work…for now, but I’m still glad to resume a normal schedule that includes making a dent into the ever-growing list of must-make recipes I keep adding to.

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Cooking Light’s issue from last month has continued to make the weekly menu for a month straight and this meal was no disappointment. In fact, it was stellar. I was able to prep all the ingredients before playing hockey and when I got home, this meal was ready in 15 minutes from start to finish (probably 20-25 if you don’t pre-prep).

I opted for flank steak as the serloin was outrageously priced and I have no regrets there. The beef was tender and packed with flavor. Mr. Prevention was a bit skeptical thinking that this couldn’t possibly compare to take-out…but it did.  5-star meal for sure…enjoy!

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Mongolian Beef from Cooking Light

8 oz rice noodles
1/4 cup low-sodium soy sauce
2 tsp sugar
2 tsp cornstarch
4 tsp dry sherry
4 tsp hoisin sauce
2 tsp rice vinegar
2 tsp chile paste with garlic (such as sambal oelek)
1 Tbsp peanut oil
2 Tbsp peeled fresh ginger, minced
2 cloves garlic, minced
1 lb sirloin or flank steak, thinly sliced across the grain
2 cups snap peas
1 bunch green onions, cut into 2-inch pieces

Directions:

Heat 1 quart water in a small pot; bring to a boil. Add rice noodles and cook 8-9 minutes, until al dente. Drain and set aside.

Meanwhile, combine next 7 ingredients (soy sauce through chile garlic sauce), stirring until smooth.

Heat peanut oil in a large nonstick skillet over medium-high heat. Add minced ginger, minced garlic, and beef and snap peas; sauté for 2 minutes or until beef is browned. Add green onion pieces; sauté 30 seconds. Add soy sauce mixture; cook 1 minute or until thickened, stirring constantly.

Serve beef mixture over noodles.

Yield: 4 servings

Nutrition Information (per serving): 533 calories; 16.3 g. fat; 80 mg. cholesterol; 788 mg. sodium; 59.0 g. carbohydrate; 3.8 g. fiber; 36.8 g. protein

Result: So flavorful! I increased the amount of sauce because I bulked up the meal with snap peas (good choice!). The dish also includes the noodles for a complete meal. The portion size is very generous, but I promise…you won’t have trouble finishing this one off. So, so good…TONS of flavor!

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Weekly Menu: November 11th – 16th

Baking for a bake sale at work next week…my kind of Sunday! I love, love, love this weekend! So needed!

Be well,

Comments

  1. says

    Mongolian beef is one of Tony’s favorites – as soon as I leave this comment, I am going to pin this. :D

    Hooray for lasagna soup!! I hope I haven’t hyped it up too much. :D

    Enjoy your Sunday!

  2. STH says

    I made this when it showed up on your menu and we loved it. As recommended by many of the commenters, I doubled the sauce and added some vegetables and it was great. Definitely a keeper.

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