Cooking Basics..Everything you need to know about cooking

{September 12, 2010}   Mongolian Beef + 9/11 + Get To Know Me

First of all, today’s 9/11. 9/11 is such a sad and special day for me. I didn’t lose anybody I know, thank God, but I know so many innocent people were attacked today, 9 years ago. Take a second, watch some videos on 9/11, and you will really realize how sad it is. I live in DC, and on my way to school, I pass the Pentagon everyday. Today I had a soccer game, and passed the Pentagon, and I think I may have shed a tear or two. It was beautiful seeing all of the flags today. I think DC and New York were the places to be today, to pay tribute to 9/11 and all of the victims.

Anyways, on a lighter note, this week I made Mongolian Beef, I got the recipe from I really love this recipe, it’s fairly quick, and very easy. Serve it on top of rice and voila, a wonderful meal.

Can I tell you guys something? I really, really, hate that I am such a terrible food photographer. I look at all these fab websites’ food photos, and then I look at mine and feel really bad. Sorry, about that. I hope I can improve for you guys! 🙂

Mongolian Beef

You Will Need:

– 1 cup soy sauce

– 1/2 cup water

– 1 lb flank steak, cut into thin strips

– a dash of red pepper flakes

– 1 bunch green onions, thinly sliced

– 2 tablespoons minced ginger

– 2 tsp minced garlic

– scant 3/4 cup brown sugar (it’s a sweet dish, cut the sugar down a little if it’s too much for you)

–  1 1/2 tsp sesame oil

– 1/4 cup cornstarch

– canola oil


1. Coat flank steak strips with cornstarch for 10 minutes.

2. Heat sesame oil. Add in ginger and garlic, and cook on medium low heat for about 2 minutes, or until translucent.

3.  Turn heat down, and quickly add in soy sauce and water.

4. Add in red pepper flakes, and put heat on medium. Let come to a boil, and cook for 2 minutes. It should look slightly thickened.

5. Heat oil (enough to coat the meat)  in a wok. Add in flank steak pieces, and cook for 2 1/2 minutes (don’t worry about cooking it totally through, it will cook a little longer with the sauce.)

6. On a paper plate, place paper towels, and take off the grease from steak. Pour the oil out of the pan.

7. Pour the sauce into the wok, and gently stir in green onions. Let simmer for 5 minutes.

8. Serve over rice.

This is officially one of my favorite recipes. It’s one that would be featured on Rachel Ray’s “30 Minute Meals” Thanks for reading, and have an amazing week:)


Bonnie Polla says:

Hi there-I’ve made the Mongolian Beef again since we tried it together, and it’s really good.I miss cooking with my special chef. This weekend I had a special request to make an edible arrangement for Drew’s baptism. It looked great and everyone loved it. I made pineapple daisies, watermelon, cantelope, blueberry and grape spears. Also added plain and chocolate covered strawberries and starfruit (carambola).It was a special request, by my grandchild, Maisie. She loves fruit!!

I think it would be great to see you alter some of your favorite recipes to make them lighter? Just an idea. You are a great cook and so creative…I think it’d be a great angle for your posts.

owner says:

@Granny I miss cooking with you too 🙂
@Danielle Yes, exactly! I rarely cook with a large amount of butter in the first place, but I will definitely make my fave recipes lighter

Charlie says:

Wow i really loove the new decor, it looks great!

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