I'll share my recipes, if you'll share yours - August 20, 2010

13 years ago

PF Chang's Mongolian Beef

Sauce

2 tsp veg oil

1/2 tsp. minced ginger

1 tbsp. chopped garlic

1/2 c. soy sauce

1/2 c. water

3/4 c. dark brown sugar

Meat

1 c. vegetable oil (I would use less oil)

1 pound flank steak

1/4 c. cornstarch

1 large green onions

1. Make the sauce by heating 2 tsp. veg oil in med saucepan over

med/low heat. Don't get the oil too hot or you'll get a major

splatter when adding liquids. Add ginger and garlic to the pan and

quickly add the soy sauce and water before the garlic scorches.

Dissolve the brown sugar in the sauce, then raise the heat to med

and boil the sauce for 2-3 min. or until the sauce thickens. Remove

from heat.

2. Slice the flank steak against the grain into 1/4 inch thick

slices. Tilt the blade of you knife at about a 45 deg angle to the

top of the steak so that you get wider cuts.

3. Dip the steak pieces into the cornstarch to apply a very thin

dusting to both sides of each piece. Let the beef sit for about 10

min. so that the cornstarch sticks.

4. As the beef sits, heat up one cup of oil in a wok or skillet.

Add the beef to the oil and saute for just 2 min. or until the beef

just begins to darken on the edges. Stir the meat around a little

so that it cooks evenly. After a couple mins, use a large slotted

spoon to take the meat out onto paper towels, then pour the oil out

of the wok. Put the pan back over the heat, dump the meat back into

it and simmer for one minute. Add the sauce, cook for one min while

stirring, then add all the green onions. Cook for 1 more min., then

remove the beef and onions with slotted spoon to serving plate.

Leave excess sauce behind in the pan.

Serve over jasmine rice.

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Comments (2)

Jasdip
13 years ago
Kicked-Up Ketchup
Sweet caramelized onions and southwestern spices transforms ordinary ketchup into something special. Use it to build a burger that speaks to you.

1 tbsp canola oil
1 small onion, quartered and thinly sliced crosswise
1 tbsp cider vinegar
1/2 cup ketchup
1/4 tsp crushed red pepper flakes
1/4 tsp chili powder
1/4 tsp cumin
pinch cinnamon
pinch ground cloves
freshly ground black pepper

Heat the oil in a medium saucepan over medium-low heat. Add the onion and cook, stirring occasionally until browned and very soft, 15-20 minutes. Add the cider vinegar and scrape any browned bits from pan.

Stir in the ketchup, red pepper flakes, chili powder, cumin, cinnamon, cloves, black pepper and 1/4 cup water. Simmer 5 minutes to thicken slightly and meld the flavours.

Keeps about 2 weeks in the frig, serve at room temperature.
patti43
13 years ago
I add 1/2 tsp. dried oregano to this and more croutons. I mix the croutons in rather than sprinkle on top. This makes a lot so it's great for a pot luck (and even kids like it).

PEPPERONI PIZZA SALAD (Tast of Home 2003 Recipe Cookbook)

10 plum tomatoes, chopped
3 green peppers, cut into 1" pieces
2 c. (8 oz.) shredded mozzarella cheese
1 pkg. (3-1/2 oz.) sliced pepperoni
1 can (2-1/4 oz.) sliced ripe olives
1/4 c. chopped onion
1/3 c. tomato juice
1/4 c. red wine vinegar or cider vinegar
1/4 c. olive or veg. oil
1 garlic clove, minced (I use 2)
1/2 tsp. dried basil
1/4 tsp. pepper
3/4 c. seasoned salad croutons

In a large bowl, combine first six ingredients. In a small bowl, combine tomato juice, vinegar, oil, garlic, basil and pepper. Pour over salad and toss to coat. Cover and refrigerate several hours. Just before serving, sprinkle with croutons. Serves: 12-14
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I'll share my recipes, if you'll share yours - August 20, 2010

Comments (2)

Jasdip

patti43

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