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Saturday, October 27, 2012

Sunday Night Dinner

I LOVE Sunday nights!!  They are mine and Mark's time for unwinding, processing, celebrating a week's worth of praying and planning that culminated in one awesome CCA service.  It is also the time I look at my Action Steps for another new week and get my mind seasoned with what's ahead.

Sometimes I even begin working on those Action Steps because I really enjoying waking up on Monday morning knowing I have already crossed some things off my To-Do list!!

When our kids were still living at home our Sunday night tradition would be to go to that pancake capital of the world (International House of Pancakes, aka IHOP) for some fam time and LOTS of carbs.

Now, we just settle in for the evening, unless it is hunting season, then one of us is usually sitting on the side of a tree (BTW, that one is not me, of course you already knew that).

So since the IHOP tradition has passed, and we still like to eat, I usually cook us up something that we can also warm up on Monday night when we come home from a long day at the office.  Planning ahead.  It's a good thing!

Today I wanted to share with you one recipe I discovered last week that my hubby said was even better than the restaurant's.  Although, if you are feeding more than two, there probably wont be any leftovers for your Monday nights.  It's that good.

Hope your family loves it too!!

P.F. Chang's Mongolian Beef Recipe:

2 teaspoons vegetable oil
½ teaspoon ginger, minced
1 tablespoon garlic, chopped
½ cup soy sauce
½ cup water
¾ cup dark brown sugar
vegetable oil, for frying (about 1 cup)
1 lb flank steak (I used sirloin since it was on sale)
¼ cup cornstarch (I will use flour next time)
2 large green onions, chopped


Heat 2 tsp. of vegetable oil in a medium saucepan over medium/low heat.  Don't get the oil too hot.

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 increase the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.

Slice the flank steak against the grain into 1/4" thick bite-size slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.  

Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.  Let the beef sit for about 10 minutes so that the cornstarch sticks.  As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). Heat the oil over medium heat until it's nice and hot, but not smoking. 

Add the beef to the oil and sauté until brown. Stir the meat around a little so that it cooks evenly.  After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels.  Dab excess oil off meat with a paper towel and add to medium saucepan with the sauce in it.  Put the pan back on the stove over medium/low heat.  Add chopped green onions and let sauce simmer until warm. Serve over rice.

Bon Appétit!!

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