P.F. Chang's Mongolian Beef Copycat Recipe

So I can't say that I have actually eaten this beef at P.F. Chang's, but regardless, this recipe was really good.  Plus, it's so quick and easy to make.  My whole family enjoyed it.  The sauce didn't thicken up for me as much as I would have liked, but the end result was still delicious.  We will definitely be making this again.   

P.F. Chang's Mongolian Beef Copycat Recipe

Ingredients:

2 teaspoons vegetable oil
½ teaspoon ginger, minced
1 tablespoon garlic, chopped
½ cup low sodium soy sauce
½ cup water
¾ cup dark brown sugar
vegetable oil, for frying (about 1 cup)
1 lb flank steak
¼ cup cornstarch
2 large green onions, chopped

Directions:

Sauce:
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.

Beef:
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 oven over medium/low heat. Add chopped green onions and let sauce simmer until warm. Serve over rice.

Recipe Source:  Six Sisters' Stuff

Hamburger Stroganoff

Back when I first started this blog, I used to have a quote at the top that said, "If you are what you eat, I'm fast, cheap, and easy."  Well, this recipe fits all those qualities while still being a delicious, comforting, home cooked meal.  Kids love this stuff.  My daughter is going through a phase of severe pickiness, but she pounds down the ol' hamburger strogy.  Plus, it takes about 30 minutes to prepare, sometimes even less.  Ya gotta love that. 

Hamburger Stroganoff

Ingredients:
1 lb. ground beef
1 medium onion, chopped
1 can (8 ounces) mushroom stems and pieces or 4-8 ounces fresh mushrooms, sliced
1/4 cup butter (You can reduce this or leave it out if you are wanting to cut a few calories.)
2 tablespoons flour
1 teaspoon salt
1 teaspoon garlic or 1 clove garlic minced
1/4 teaspoon pepper
1 can condensed cream of chicken soup
1/2 soup can water
1 cup sour cream (can be light)
cooked noodles or rice
snipped parsley (optional)

Directions:
Brown ground beef with onion and mushrooms in the butter until onion is tender.  Stir in flour, salt, garlic, and pepper.  Cook 5 minutes stirring constantly.  Remove from heat.  Stir in soup and water.  Simmer covered for 10 minutes.  Stir in sour cream; heat through.  Serve over cooked noodles or rice.  Sprinkle with snipped parsley.

Linked to: Frugal Food Thursday , Tasty Tuesday, Saturday Swap

Honey Mustard Pork and Mango Kabobs with Coconut Cilantro Rice

My hubs and I got our first grill last summer. We have absolutely loved grilling. I'm always trying to find new recipes for the grill. I got this idea from some random store recipe and then created these pork and mango kabobs! These are fabulous! We loved them. This one is a keeper!

Honey Mustard Pork and Mango Kabobs

6 Wooden Skewers

2 Tbsp. honey mustard (I used French's honey mustard dipping sauce.)

2 Tbsp. olive oil

1 tsp. minced garlic

1 1/4 tsp. salt

1/2 tsp. black pepper

1 lb. pork cut into cubes (I just cut up boneless pork chops)

2 mangos (You want the mangos to be almost ripe, but still firm. If they're too ripe, they get mushy on the grill.)

1/4 cup honey

1. In a large bowl, mix honey mustard, olive oil, garlic, salt, and pepper. Coat cubed pork in this marinade and cover. Let it marinate at least 1 hour (preferably over night).

2. Cut mangos into cubes. Thread cubes of pork and mango onto skewers, alternating meat and fruit.

3. Set your grill at medium-high heat with the flame directly under the cooking area. When grill is ready, lay skewers on, close lid and cook about 10 minutes. Turn occasionally until pork is browned on all sides and cooked through.

4. Coat kabobs with honey and cook about 1 minutes longer.

So yummy! Here's the Coconut Cilantro Rice recipe we paired with it! It was perfect.

Cilantro Coconut Rice

Ingredients:
1 1/2 cups (10 ounces) basmati (or jasmine) rice
1/2 cup sweetened flaked coconut
1 Tablespoon finely chopped peeled fresh ginger
2 Tablespoon finely chopped fresh jalapeno, including seeds
2 Tablespoons vegetable/Canola oil
2 cups water (I cooked the rice in part water, part coconut milk)
1 teaspoon salt
1 cup packed fresh cilantro
3 scallions, chopped

Directions:

1. Wash rice in several changes of cold water in a bowl until water is almost clear. Soak rice in cold water 30 minutes, then drain well in a sieve. (I totally skipped this step).

2. Spread coconut in a skillet and toast over medium heat, stirring occasionally, until pale golden; watch carefully so it doesn't brown too much or burn. Cool completely.

3. Cook ginger and jalapeno in 1 Tablespoon oil in a 4-quart heavy pot over moderate heat, stirring, until chile is softened, about 2 minutes. Add rice and cook, stirring, until fragrant, about 2 minutes.

4. Stir in water and 1/2 teaspoon salt and bring to a boil, covered. Reduce heat to low and cook, covered, until rice is tender and water is absorbed, 12-15 minutes.

5. Remove from heat and let stand, covered, 5 minutes. Fluff rice with a fork and transfer to a large bowl.

6. While rice cooks, pulse together coconut, cilantro, scallions, and remaining Tablespoon oil and 1/2 teaspoon salt in a food processor until finely chopped.

7. Add cilantro mixture to cooked rice and stir gently until combined well.

(found on Epicurious.com)

Southwest Rice and Bean Salad

This is a yummy side dish that goes with enchiladas and lots of other Mexican dishes.  People love this stuff! 

Southwest Rice and Bean Salad

5 cups cooked rice, warm or at room temperature

2 teaspoons salt

1 (16-oz.) can black beans, drained and rinsed

1 (16-oz.) can pinto beans, drained and rinsed

1 (12-oz.) can corn, drained

4 green onions, chopped

Dressing:

1/4 cup fresh lime juice

2 tablespoons red wine vinegar

2 tablespoons packed brown sugar

2/3 cup canola oil

4 pickled jalepeno pepper rounds (I always leave this out because I don't have it on hand.)

2 teaspoons chili powder

1 teaspoon cumin

Combine all of the salad ingredients together in a large bowl. Combine dressing ingredients in blender until peppers are finely minced. Toss with salad. Serve warm or at room temperature.

Recipe Source:  adapted slightly from a recipe from My Kitchen Cafe

Hawaiian Chicken Haystacks

 This is the Hawaiian Chicken Haystack with all the toppings. It is delish!

Here's just the rice and the sauce. Also a fabulous option.

I love these things!  They are delicious with the Chicken Sauce and all the toppings. This recipe is from my momma!  It's one of those meals you can throw together and make everyone happy whether they just like to eat them with rice and sauce or add toppings. 

Chicken Sauce:

3 cans cream of mushroom soup

1 1/2 cups sour cream

1 cup grated cheese

1 cup mayonnaise

3-4 cups cooked, shredded chicken

Heat the above in a saucepan. Do not boil. (Half the recipe if you have a smaller family.)

Put the Chicken Sauce on top of cooked rice and then add toppings! (It is delicious plain too. You don't actually need toppings. It just adds to it.)

Topping Options:

Chow Mein Noodles

Grated Cheddar Cheese

Chopped Onions

Chopped Tomatoes

Sliced Olives

Crushed Pineapple

Coconut

Sliced Almonds