Mongolian Beef

Mongolian Beef (Inspired by P.F. Chang's)

 This recipe is from a book called Secret Restaurant Recipes/The Ultimate Collection

Makes 4+ servings

Ingredients:

1 1/4 lb beef flank steak

1/4 Cup Cornstarch

3 Tablespoons vegetable oil, divided

3 cloves Garlic, minced (I uses squeeze garlic in a bottle)

2 teaspoons grated fresh ginger (I used ground)

1/2 Cup water

1/2 Soy sauce (I used low sodium)

1/3 Cup packed brown sugar (recipe calls for dark I used light)

A pinch of red pepper flakes

2-3 green onions, diagonally sliced

Sesame seeds (for garnish)

Hot cooked rice (I used Jasmine rice)

Cut beef into thin slices, combine with cornstarch in a medium bowl.

Place 1 Tablespoon of oil in a pan or wok over medium to high heat, add beef and cook til browned but not over cooked ( you will be adding this beef back into the hot pan later)

Remove beef from pan

Place 1 Tablespoon of oil in the same pan as used above over medium heat.  Add garlic & ginger, cook for approx 30 seconds stirring frequently.

Next add in the water, Soy sauce, brown sugar and red pepper flakes.  Bring to a boil, stirring until well blended. Cook this for about 8 minutes or until slightly thickened.

Add in the beef back into the pan, cook another 2-3 minutes or until sauce thickens and beef is heated thru.  

Stir in green onions.

Serve over rice

Top with sesame seeds.

Enjoy!

Swedish Meatballs

Swedish Meatballs

· ¼ Cup chopped onion (fine)

· 1 Tblsp. butter

· 1 lb. lean ground beef

· ¼ teasp. Nutmeg

· ¼ teasp Allspice

· 1 egg

· ¼ light cream (can substitute sour cream)

· ¾ Cup breadcrumbs

Cook onions in butter until soft.

Combine all ingredients including the onions with the beef and mix well.

Make little meatballs and brown in additional butter.

Remove meatballs, add more butter to pan, 2 Tblsp flour and brown.

Then add 2 Cups of water with 2 cubes of beef bouillon or 2 cans of beef broth instead of the water and bouillon.

Return meatballs to the pan, cover and simmer.

Just before serving add in ½ Cup sour cream if desired.

Serve over egg noodles.

Beef Wellington for 2

Beef Wellington with Mushroom Duxelles

Ingredients:
• 2 filets mignon, 1-inch thick
• 2 sheets puff pastry
• Salt and pepper to taste
• 1 Tbsp. unsalted butter
• 4 Tbsp. Mushroom Duxelles
• 1 egg
Preparation:
1. Thaw puff pastry according to package directions.
2. Filets are often irregular in shape, if yours are use a piece of kitchen twine to tie them into a round.
3. Season filets generously with salt and pepper.
4. Pre-heat a medium (10-inch) non-stick skillet over medium heat. Add butter and swirl in pan to melt.
5. Cook filets on both sides for about 3 minutes until well-browned, then brown the edges. Note: Regularly check the internal temperature of the filets, they should not be cooked past 120F at the center.*** Allow filets to cool, then wrap in plastic and chill for at least a couple of hours. In the meantime make the duxelles*.
6. Heat oven to 400F. Whisk together egg and 1 tablespoon water (egg wash).
7. Wrap the filets in puff pastry according to the steps outlined in the photo tutorial for Individual Beef Wellingtons. Brush with egg wash, and bake in center of oven until golden brown; about 30 minutes.


Mushroom Duxelles:
Ingredients:
• 1/2 lb.mushrooms (morels are great, but button mushrooms work-I used Baby Bellas without the stems)
• 2 Tbsp. unsalted butter; divided
• 3 Tbsp. finely chopped shallot
• Salt and pepper to taste
• 1/2 tsp. dried thyme or 1 1/2 Tbsp. fresh thyme leaves
• 1/4 cup dry vermouth, sherry, or white wine
Preparation:
1. Finely chop mushrooms in a food processor.
2. Scrape mushrooms out into a clean, cotton towel. (Note: Do not use terry cloth, and choose an old towel as you will stain it.)
3. Twist towel around mushrooms and wring out as much liquid as you can over the sink.
4. Heat a large (10-inch) non-stick skillet over a burner set between medium and medium-high.
5. Add 1 tablespoon butter and swirl to melt and avoid burning.
6. Add mushrooms, shallots, a pinch of salt, a pinch of black pepper, and thyme.
7. Cook, stirring frequently, until mushrooms appear dry and are beginning to brown; about 5 minutes.
8. Stir in remaining tablespoon of butter, and, when melted, the sherry or wine.
9. Cook, stirring frequently, until the vermouth has evaporated.
10. Remove from heat and cool.
Note: Duxelles freeze well, so although this recipe produces more than you need for two wellingtons, you can save the remainder for future use.