Who needs Take-Out? {Mongolian Beef with Snow Peas}

Mongolian Beef

This is a tried & true recipe that I've made lots of times.... I think [and my family would agree] that it's the best mongolian beef I've ever had.... even better than P.F. Changs! In fact David said.... I don't make it often enough.

WHAT YOU NEED [for4]:
1 TBSP chopped garlic
1/2 tsp ginger
1/2 cup soy sauce
1/2 cup water
2/3 cup dark brown sugar
1 lb beef flank steak, sliced 1/4 inch thick on the diagonal
1/4 cup cornstarch
 1 cup peanut oil for frying
1 bunch scallions or green onions, cut in 2-inch lengths
2 cups snow pea pods, ends trimmed


 WHAT YOU DO:
 
PREP:

Place the sliced beef into a bowl, and toss with cornstarch. Allow the beef and cornstarch to sit about 10 minutes. 

Trim the snow peas and chop the onions, set aside.

Heat soy sauce, water, ginger, garlic and brown sugar. Raise the heat to medium-high, and stir about 4 minutes, until the sugar has dissolved and the sauce boils and slightly thickens. Remove sauce from the heat, and set aside.


COOKING:
Heat the peanut oil in a deep-sided skillet or wok to 375 degrees F .
Shake excess cornstarch from the beef slices, and drop them into the hot oil, a half dozen at a time. Stir briefly, and fry until the edges become crisp and start to brown, about 2 minutes . Remove the beef from the oil with tongs, and allow to drain on paper towels while you cook the rest. 
When they are all cooked, pour the oil out of the skillet, and return the pan to medium heat. Return the beef slices to the pan and cover with the soy sauce then add the green onions and pea pods. Bring the mixture to a boil, and cook until the onions  and pea pods have softened, about 4 minutes.

I serve over Sobe noodles.... yum!


Сайхан хооллоорой
(Saihan hoollooroi)!              

FEATURED 5!

Oh My Word.... Friday?

Already?

Well, other than illness 

zipping through Chez Webb 

I had a GREAT week.

Productive!

Got enough done early in week 

to not mind end of week getting bogged down.

And yes, I made time to keep my finger on the PULSE....

Cause that's how I roll!

It's no surprise that after all my drinkin' last weekend that I'd kick off my top 5 with a COCKTAIL!  Thanks Anita at the Hungry Couple for giving me another reason to celebrate Strawberry season with her Strawberry & Basil Martini.... YUM!

Mojito?  Did someone say Mojito?  

Besides me that is..... yes sireee someone did.  

Lauren over at the Part Time House Wife was grillin' up some Mojito Mahi Mahi.  

Yeah, she said it.  I heard it.  and here it is!

Did you see this? Well, I'm glad I didn't miss it! Jenn over at Home Skillet was busy being an artist as far as I'm concerned with this vibrant fruit salad!

Honey Pork Stir-fry from Pass the Sushi

I saw this post from Pass the Sushi for her Honey Pork Stir-fry & immediately made my own version.... you REALLY need to try this, the sauce was To. Die. For.

I saw this pop into my inbox and was like.... 

SHUT. UP. Joanne! Are you SPYING ON ME?  All I do is talk about my sweet chili sauce and you pop in with this bit of yumminess?  OMGoodness.... and the peppers are ripe in "our" garden.... Thank you Fifteen Spatulas for this recipe for Hot Pepper Jelly!

& My one for good luck? 

It just arrived..... and it's simplicity is perfection!

  Thanks to Kelly at Eat Yourself Skinny for her Lemon Water with Fresh Mint...... ahhhhhh

****ALL PHOTO CREDITS TO THE POST REFERENCED,

HUGE Thank you to all for letting me repost****

As usual I have a couple housekeeping matters :)

I'm over on Wilde In The Kitchen participating in her bake sale to raise money for Relay for Life!  Someone needs to bid on my Trail Mix Cookies.... they are SO VERY YUM <3

BIDDING ENDS TONIGHT!

and of course don't forget May's GIVEAWAY is under way.... a Sea Salt collection 

& POSSIBLY a grilling rub collection too! 

WOOT WOOT!

It's Only Wok & Roll But I Like It {Sweet Chili Chicken Stirfry}

Sweet Chili Chicken Stirfry

I've really got a thing for my Asian Sweet Chili Sauce these days.... so, when I saw Pass the Sushi's Pork stir fry this week I thought..... I see a Sweet Chili Sauce opportunity.  And I went for it.... I completely credit this stir fry to her recipe because even though I changed up the main components, I stayed true to her sauce, which is to die for.

It Started With My Magic Bullet And A Pear {Shrimp Stir fry with Asian Pear Sauce}

Shrimp Stir fry with Asian Pear Sauce

OK, well I guess it's inevitable that a little of our diet will pop in here... but only to the extent that I have really good food to tell you about AND it was created by overcoming the challenges my current parameters are creating.... and I imagine the "sticker" shock so-to-speak will wear off quickly.  So, do you look at labels?  I apparently usually don't.  I think in some ways ignorance was certainly bliss... because this avoiding sugar and white flour and trans-fats in all their evil forms is KILLING me.  It's all EVERYWHERE.  EVERYTHING has Sugar in the first 4 ingredients IF it has a label.  That said, I had to think outside the box on my stir-fry sauce because no hoisin, no teriyaki, no bottled stir-fry sauce, no adding some brown sugar to my soy sauce.... ay yi yi, I really had to THINK.  Then I remembered this sauce I had whipped up to go with an an Asian appetizer once that everyone raved about and it started with my Magic Bullet and a pear, so that's where I started tonight and here is where it took me.