Mongolian Beef with Sticky Rice

Lately I've been crazy for asian-style food. I've been testing a lot of different dishes lately, and this Mongolian Beef recipe is by-far my favorite I've tried. If you like the Mongolian Beef at P.F. Changs, you'll love this stuff, because it tastes even better!

Don't take my word for it though, try it yourself, and let me know what you think.

Serves: 4
Prep/Cooking time: 30-45 minutes


INGREDIENTS:

Meat:

• Canola oil for frying
• 2lb flank steak (you can also use top sirloin)
• 1/3 cup cornstarch (or potato starch)
• 2 Tbsp. Hoisin Sauce
• 1/4 cup reduced-sodium soy sauce

Sauce:

• 1 Tbsp. Canola Oil
• 1 tsp. minced or grated ginger (fresh)
• 3-4 cloves of fresh garlic, minced
• 1/2 cup reduced-sodium soy sauce
• 1/2 cup water
• 1 cup dark brown sugar

Topping:

• 4-5 green onions, chopped

Rice:

• 2 cups long-grain white rice (not instant)
• 4 cups water
• 1/2 tsp. sea salt

Slice the steak at an angle, against the grain, into 1/4-inch thick pieces. Throw it in a bowl and mix with starch until evenly coated. Add Hoisin and soy sauces, mix until steak is thoroughly coated. Set steak in the fridge for 20-30 minutes. 

While your steak is marinating, you can prepare the sauce. Warm the oil over medium heat in a sauce pan, but don't let it get too hot. Add your garlic and ginger, cook for about 1 minute or less, but don't scorch the garlic! Add the soy sauce and brown sugar. Stir until sugar is dissolved, then let the sauce boil for 2-3 minutes, or until it thickens a bit. Remove from heat and set aside. 

Next you'll want to start cooking your sticky rice so it's ready when your steak is. First pour your rice into a bowl, and fill it with warm water. Stir the rice around for a minute or two, until the water becomes cloudy. Strain out the rice, and put it in a sauce pan. Add 4 cups of cold water to the pan, and cook it according to the package instructions. 

In a large frying pan, heat enough canola oil to fry the steak, then add the steak, carefully laying each slice down flat in the pan. Fry for about 2 minutes on each side. Do not over-crowd the pan with the steak, you may have to do it in 2-3 batches, depending on how many slices you cut. 

After you're done cooking all the meat, pour the oil out, and put the meat back in the pan. Cook it for about a minute, then pour the sauce over it and let it cook for another minute or two. Add your chopped green onions, and cook for one more minute. 

Serve the beef on top of the rice, or on the side, whichever you prefer. You can leave the extra sauce in the pan, or if you like lots of flavor, you can drizzle it on top of your beef & rice. Enjoy!

Tuna Fritters Recipe

Tuna fritters are simple to make, so if you're pressed for time, you can whip these up in 30 minutes or less. They are delish served either cold or hot and make great snacks for after school, parties, or picnics.

You can make a double batch, serve half for dinner, put the other half in the fridge for a quick anytime-snack the next day.


Ingredients:

• 12oz can chunk light tuna, drained (You can also use a can of Salmon )
• 1 small sweet onion, chopped
• 1 tablespoon finely chopped fresh parsley (You can also use dried)
• 2 eggs, beaten
• 2/3 cup all-purpose flour 
• 1 cup Panko (japanese bread crumbs)
• 1 medium carrot, peeled and grated
• 2-3 potatoes (about 2 cups), peeled and grated
• 1/2 tsp dried dill 
• 1/4 tsp garlic powder
• 1/2 tsp salt, 
• dash of pepper
• ½ cup of canola oil 

Combine the tuna (or salmon), onion, parsley, eggs, grated carrot and flour in a medium bowl.
Peel potatoes, grate them into the mixture.
Add remaining ingredients, stir until well blended.
Heat oil in a frying pan, make patties out of about 1/4 cup of tuna mixture and fry fritters in batches of a few at a time, until golden brown on both sides and firm. Drain on a wire rack, or paper towels.
Serve the tuna fritters with tarter sauce and lemon wedges, if desired.

Tarter Sauce:

1 cup Mayonnaise (or Miracle Whip)
1/4 cup dill relish
1 Tbsp lemon juice

Mix and serve.