Mongolian Beef with rice

Ingredients:

  • 1-2 pounds beef, cut into strips (suggestion: flank steak or stir fry beef strips)
  • For the marinade:
    • 1/2 teaspoon baking soda
    • 1 teaspoon sugar
    • 1 Tablespoon corn starch
    • 1 Tablespoon soy sauce
    • 1 teaspoon rice vinegar
    • 2 Tablespoons vegetable oil
  • For the sauce:
    • 4 teaspoons vegetable oil
    • 1 1/2 teaspoons ground ginger
    • 2 Tablespoons minced garlic
    • 1 cup soy sauce
    • 1 cup water
    • 1 2/3 cup brown sugar
    • 3 Tablespoons cold water + 1 1/2 Tbalespoons corn starch
  • Optional: sliced green onions, sesame seeds.

Directions:

  1. Combine all marinade ingredients in a small bowl and whisk until combined. Pour into a zip-lock back with beef strips, seal and chill 1 hour or overnight.
  2. Drain marinade from zip-lock and set beef aside.
  3. In a medium sauce pan combine sauce ingredients. Stir and heat over medium high heat until brown sugar has dissolved. While sauce is cooking, whisk together corn starch and water in a small bowl until corn starch is dissolved. Bring sauce to a boil, then reduce heat to medium low and stir in corn starch-water mixture. Allow sauce to thicken slightly, then remove from heat. 
  4. In a large pan or skillet pan or skillet, cook beef strips over medium high heat until cooked through (5-8 minutes) turning strips over throughout to ensure even cooking, reduce heat to medium. Add 1/2 – 1 cup sauce (depending on how “saucy” you want your beef). Stir and cook 1-2 minutes longer.
  5. Serve over rice with green onions and sesame seeds if desired.

*Note: This recipe makes a large batch of the sauce, more than you will need for your beef. You may half the recipe if you’d like, or we like to use the extra over rice.

*Note: substitute Amino Acid sauce for the Soy Sauce to make it gluten free.

~Recipe adapted from cremedelacrumb.com

Lunch Rice Bowl

Ingredients:

  • Brown rice
  • 1 can Black beans
  • Black Olives
  • Salsa
  • Avocado
  • Cilantro (optional)

Directions:

  • Prepare Brown rice as directed by package. I make a 2 cup batch and use for 4 or 5 days.
  • Rinse black beans and mix into cooked rice.
  • I like to use sliced olives
  • You can use any salsa or home made
  • Cut avocado in half around pit. slice with butter knife lengthwise through the meat of the avocado (without going through the skin). Use large spoon to scoop out of the skin.
  • Sprinkle cilantro over top (optional)

Lunch prep directions: I make 2 cups of rice, mix with beans and store in 4 separate containers in refrigerator. When I’m ready to eat lunch, I microwave the rice mixture 1 minute, then add olives, salsa, avocado, & cilantro. So good!

~Recipe adapted from Cafe Yum

Peanut Butter Cookies (Flour-less)

Ingredients:

  • 1 cup peanut butter
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon cocoa powder
  • 1 teaspoon vanilla

Directions:

  1. Preheat oven to 350°F.
  2. Mix all ingredients in a bowl. 
  3. Make walnut sized bowls of the dough (about a Tablespoon measure) and place on lined baking sheet.
  4. Cook for 9 minutes.
  5. Press each cookie down with fork and bake 1 minute longer.
  6. Let cook slightly on baking sheet before moving to a cooling rack.

~Recipe from Jana

Easy Sesame Chicken

Prep time: 10 minutes
Cook time: 15 minutes

Ingredients:

  • Chicken
    • 1 large egg
    • 2 Tbsp cornstarch
    • 1 pinch each salt & pepper
    • 1 lb boneless, skinless chicken thighs
    • 2 Tbsp vegetable oil (for frying)
  • Sauce
    • 2 Tbsp soy sauce
    • 1 Tbsp water
    • 1/2 Tbs toasted sesame oil
    • 1 1/2 Tbsp brown sugar
    • 1 1/2 Tbsp rice vinegar
    • 1 inch fresh ginger, grated
    • 1 clove garlic, minced
    • 2 Tbsp sesame seeds
    • 1 Tbsp cornstarch
  • For Serving
    • 4 cups cooked jasmine rice
    • 2 whole green onions

Directions:

  1. In a bowl, whisk the egg, 2 Tbsp cornstarch, and a pinch of salt and pepper. Trim any excess fat from the chicken thighs, then cut into small 1 inch pieces. Toss the chicken in the egg and cornstarch mixture.
  2. Heat a large skillet with 2 Tbsp of vegetable oil over medium-high heat. When the oil is very hot (it should look wavy on the surface), add the chicken and all of the egg mixture. Cook the chicken, stirring only occasionally, until it is golden brown and cooked through (about 7-10 minutes). Drain off the excess oil, if desired.
  3. While the chicken is cooking, prepare the sauce. In a small bowl stir together the soy sauce, water, sesame oil, brown sugar, rice vinegar, fresh ginger, minced garlic, cornstarch, and sesame seeds. (You can grate the ginger & garlic with a small-holed cheese grater).
  4. When the chicken is cooked through and golden brown, pour the sauce over top. Toss the chicken to coat in the sauce. The sauce will begin to thicken as soon as it hits the hot skillet. Once the chicken is coated and the sauce thickened, turn off the heat.
  5. Serve the chicken over a bed of rice and sprinkle the sliced green onions over top.

*I used chicken breast rather than thighs.

*Gluten Free Substitute for Soy Sauce: Liquid Aminos

Recipe via budgetbytes.com