Chinese take-out always gets the best of us. You’re tired when you come home from work and you have kids & husbands whining (haha) that they’re hungry. What’s the easy thing to do? Pick up the phone and call take-out. I mean, I won’t lie, I’ve done it numerous times. Panda Express is literally 2 minutes from my house and some nights I’m like “screw it, let’s go get some.” It happens, but you can’t let it happen one too many times cause that stuff just isn’t good for you and it starts to show in numerous parts of your body ;)
So this past weekend I went to my first dress fitting. It went pretty well. The dress fits like a glove. The seamstress only has to hem it and put in a bustle. Which is great, except when it’s all zipped up, I have back cleavage. Haha, it’s such a funny term but it’s actually a real good description of back fat. All I gotta do is just lose probably 5 pounds and I should be good to go. If I lose any more weight, then I’m going to have to get the dress taken in and I don’t want to spend more money for that!
No more greasy take-out until after the wedding ;) until then, I can most definitely suffice with this take-out, fake-out mongolian beef. This thing is KILLER and tastes amazing. I swear Jason and I each had two bowls of it (oh yeah, portion control needs to kick in haha). It makes a lot so leftovers for lunch or dinner the next day is super awesome! I love having leftovers of delicious meals :) makes it feel like cooking the meal was well worth it!
Oh, so the best part of this? You can have this on your table in less than 30 minutes. I sound like Rachael Ray, don’t I? I didn’t mean to, but I had to get my point across, lol
Take-Out, Fake-Out: Mongolian Beef
Yield: 4-6 servings | Prep Time: 15 minutes | Cook Time: 15 minutes
1 tsp. fresh ginger, minced
2 tbsp. garlic, minced
1 cup low sodium soy sauce
1 cup water
1 1/3 cup dark brown sugar
2 pounds flank steak, sliced
1/2 cup cornstarch
Green onions, sliced
- In a small saucepot, over medium heat, add 2 tsp. of vegetable oil and sauté ginger and garlic until fragrant, about 2 minutes. Add the soy sauce, water, and brown sugar and stir to combine. Bring mixture to a boil and let boil for 3 minutes, then remove from heat and set aside.
- In a large bowl, toss sliced flank steak with cornstarch, shaking off the excess. Place in fridge for 10 minutes to allow coating to stick better on the beef.
- After 10 minutes, in a heavy bottom saucepan, over medium high heat, add 1/2 cup of vegetable oil and add the beef to the pan, in batches, to sear the outside on all sides, but barely cooked in the middle. Remove and let drain on paper towels as you finish up the rest of the beef. Pour out any excess oil in the saucepan.
- Place the saucepan back on the burner, but on medium heat, and pour in the sauce from earlier. It should come to a boil immediately. Add in the steak and coat with the sauce. Continue cooking beef and sauce at a boil for 2 minutes, stirring constantly. The sauce will thicken gradually. Add in the scallions.
- Serve hot over white or brown rice.
- Place leftovers in an airtight container in the refrigerator.