food, recipes

30-MINUTE MONGOLIAN BEEF

This 30-Minute Mongolian Beef from Taste and See is savory and sweet and so delicious!!  With thinly cut steak, soy sauce, brown sugar, fresh garlic and ginger – all prepped and ready to eat in just 30 minutes! You can serve it with jasmine rice, steamed brown rice, rice noodles, or in lettuce wraps with crispy cellophane noodles. I’m gonna go out on a limb here and just predict that this Mongolian Beef recipe will become one of your new go-to dinner recipes!

Ingredients

Serves 6

  • 1½ pound 1-inch thick sirloin steak (you can also use flank or strip steaks)
  • 1/3 cup cornstarch
  • ¼ cup canola oil
  • ¼ teaspoon salt
  • 1 tablespoon fresh grated ginger
  • 4 tablespoon garlic, minced
  • Red pepper flakes or chili oil
  • 1/3 cup reduced sodium tamari sauce (for gluten-free), or soy sauce if you prefer
  • ½ cup water
  • 1/3 cup brown sugar
  • 8 stalks scallions, green parts only, cut into 2 inch pieces

Directions

  1. Slice the steak in ¼-inch slices. Lay the slices flat, cover with plastic wrap and use a meat pounder to flatten the meat. Put the meat in a ziploc bag and add the cornstarch. Massage the steak and cornstarch together to make sure each piece is fully coated.
  2. Pour the canola oil into a large frying pan, and heat on medium high heat.
  3. Add the steak to the pan in a single layer and cook for 30 seconds per side (1 minute total). Cook the steak in batches rather than over-crowding the pan. Remove the steak from the pan as it finishes cooking, set it aside on a plate, then sprinkle with salt.
  4. Next, add the ginger, garlic, and chili oil or red pepper flakes (if desired for more spice) to the pan and sauté for 10-15 seconds.
  5. Stir in tamari (or soy sauce), water and brown sugar and bring the mixture to a boil.
  6. Fold the steak back in and let the sauce thicken for 20-30 seconds. (The cornstarch used on the steak should thicken the sauce.)
  7. Turn off the heat, add the green onions, and stir to combine.
  8. Serve over rice, rice noodles or in lettuce wraps.
food, recipes

Low Carb Breakfast Casserole

This month’s breakfast recipe comes to us from Buns In My Oven and I love it! It’s great for anyone on a Keto diet or if you just want to lower your carbohydrates! This low carb breakfast casserole is hearty and filling, because it’s packed full of protein from the sausage, bacon, and eggs. It’s great to make ahead of time and either keep in the fridge for a couple of days or in the freezer. Freeze it in individual servings and pull out and reheat in the microwave as needed. The best part? You can add in any vegetables or meat you like! I’m going to try adding mushrooms to mine. You can even top it with a dollop of sour cream and a sprinkle of chives if you want to get fancy!

Ingredients

Serves 6

  • 1/2 lb sausage
  • 1/2 lb bacon
  • 6 eggs
  • 1/4 cup milk
  • 1 cup grated cheddar cheese
  • 1/4 sweet onion, diced
  • 1/2 bell pepper, diced
  • 1/2 tbsp Frank’s Red Hot Sauce
  • 1/4 tsp salt
  • 1/4 tsp pepper

Directions

  1. Brown the sausage in a large skillet, crumbling as it cooks. Drain grease and set aside.
  2. Dice the bacon into bite-sized chunks and cook in a large skillet, stirring often, until crisp. Drain the grease and set aside.
  3. Pre-heat the oven to 350 degrees. Spray a square baking dish with non-stick spray.
  4. Crack the eggs into a large mixing bowl and add the milk. Whisk together until well combined.
  5. Stir in the sausage, bacon, cheddar, onion, pepper, hot sauce, salt, and pepper. Stir until well combined.
  6. Pour the mixture into the prepared baking dish and bake for 35-40 minutes or until eggs are set and edges are golden brown.
  7. Let cool 5 minutes before slicing and serving.
  8. Enjoy!

As always, if you have a favourite recipe that you would like to share, email us at wallaceburgseniorcentre@gmail.com