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Mongolian Beef

Thursday, June 8th, 2017

It’s been hard getting back into the blogging groove lately. I surprised myself when I kept things going so consistently ever since baby #5 came last July, but those days of sleeping babies are long gone, and my little rascal is crawling around putting every last tiny speck and crumb into her mouth.


I also lost my cleaning help (of 6 years!)  recently, which any mom knows is the single most important thing to help us keep our sanity. I mean, who do you think did the dishes after every cookfest I had in the kitchen? I mean, I love to cook, but I don’t love to clean up after myself. ;) Yes, my friends. That is my dirty little secret.

People always ask me, “How do you do what you do?” and the truth is, I’d never be able to do it without help! I always say – somethings got to give. Having five kids is a full time job in and of itself, so how I manage recipe testing, blogging, cooking classes and photography work boils down to this – I can’t do it all. I’m not very active in the gazillion whatsapp groups I belong to. I went off Facebook. I cut down on volunteer work (and send a donation instead!) and I have, ahem – had, cleaning help.

Luckily, this recipe was photographed and tested months ago, and I love saving things like these in the archives for those stressful times when I don’t have time to work on new recipes. I had made it for dinner one night and it came together super fast with little fuss. Who doesn’t love recipes like that?!

With summer coming and school coming to an end, we all need those quick and easy stir fries that we can throw together at the last minute. I hope you all enjoy this one as much as we did!

Related Recipes:

pepper steak with plum sauce
soy and ginger glazed sugar snap peas

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Pepper Steak with Plum Sauce

Monday, April 16th, 2012

As the song goes, it’s “back to life, back to reality.” While Pesach was a wonderful opportunity to spend time with family and friends, there’s something nice about getting back into a routine. Not to mention, being able to eat chometz again!

One of my most favorite chometzdik dinners is a dish my mom makes with pepper steak and plum jelly. She found the gourmet jam in Australia, and every time she visits, she brings home a jar. I decided to try and recreate her recipe without the jam, and I think I came pretty close!

It took me a while to learn how to make pepper steak that didn’t taste like I was chewing rubber. I learned, first and foremost, that good pepper steak has to be quality pepper steak. The better the quality of the meat, the softer it will turn out in the end. The second thing I learned about cooking pepper steak is to cook it low and slow. The longer the steak simmers, the longer the meat will tenderize. Lastly, I learned to add the sauce at the end, so that the sugar in it does not burn and harden the meat.

Have you got any tips for making your pepper steak soft? I’d love to hear them!

 

1 year ago: 1-2-3 decadent molten chocolate chip cakes

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