I am a huge fan of Mongolian beef, and this is a quick way to serve it at home and avoid carry out from your local Asian restaurant
Ingredients
12 oz flank steak
1/3 cup soy sauce
3 tablespoons packed brown sugar
1 tablespoon grated fresh gingerroot
2 teaspoons toasted sesame oil
2 cloves garlic, finely chopped
1/2 teaspoon crushed red pepper flakes
2 tablespoons vegetable oil
1 cup carrots, cut into matchsticks
3 green onions, cut into 1-inch long slices on the diagonal
1/2 cup beef flavored broth
1 tablespoon cornstarch
1 tablespoon water
10 oz uncooked wide rice noodles, cooked as directed on package
3 tablespoons thinly sliced green onions
Directions
Place flank steak in freezer 30 minutes. Cut against the grain into 1/8-inch slices; place in medium bowl. In small bowl, beat soy sauce, brown sugar, gingerroot, sesame oil, garlic and pepper flakes until sugar is dissolved. Add 1/4 cup of the soy sauce mixture to beef; toss to coat. Reserve remaining soy sauce mixture. Cover and refrigerate beef 45 minutes. In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add half of the marinated beef, spreading it out into single layer; cook 1 minute on each side until browned. Transfer beef to plate. Add another 1 tablespoon oil to skillet; repeat cooking remaining half of beef. Transfer to plate. Reduce heat to medium. Add carrots; cook and stir about 2 minutes or until they begin to soften. Add 3 green onions cut into 1-inch slices; cook another minute. Add broth to reserved soy sauce mixture. Beat in cornstarch and water with whisk; add to hot skillet. Cook until sauce is boiling and thickened. Add beef and cooked rice noodles; toss to coat with sauce, and heat through. Transfer to serving plate; garnish with 3 tablespoons thinly sliced green onions.
Cheryl's Mixed Drink Corner
Asian Summer
Description
How about a fresh cocktail with an Asian twist?
Ingredients
1 1/2 oz Orange flavored Vodka
1/2 oz Amaretto
1/2 oz Simple Syrup
3/4 oz Fresh Lime Juice
1 tsp Sesame Oil
Pinch of Ground Ginger
1 tsp Sugar
Star Anise
Directions
Using your finger, rub the outside edge of a martini cocktail glass with sesame oil then roll in sugar to coat rim. Fill a cocktail shaker with ice. Add Orange Flavored Vodka, Amaretto, simple syrup, lime juice and ginger. Shake vigorously and strain into chilled martini cocktail glass. Grate a pinch of star anise over the top and then drop pod in glass for garnish.
Russ's Drink Corner
Calumet Farm 16 KSBW "Single Rack Black - Citation"
Description
Calumet Farm 16 Year Old Bourbon Whiskey is the newest offering from our stables of the Single Rack Black premium bourbon line. Its bold tastes and flavors are matched perfectly well with a balanced finish. As a tribute to one of the greatest thoroughbreds in racing history, this bourbon represents the dedication and patience it takes to create a champion. This expression of the Calumet Farm Bourbon family is our most aged and highest proof to date. It is Non-Chill Filtered for added depth of character and color.
Details
Mashbill: 74% corn, 18% rye, 8% malted barley
Proof: 106 (53 %ABV)
Region: Bowling Green, Kentucky
Color: Deep mahogany with dark red shadows and golden highlights
Taste: Oak tannins, rye, baking spices, cherry, dark fruit, bread, toffee, corn meal
Finish: Notes of toasted grains, sugar coated nuts, oak
Price: $150 (750ml)
Rating: 94
Bill's Whatever Corner
RY3 Whiskey - Cask Strength Rum Cask Finish
The blend of three whiskies (American and Canadian rye), three mash bills and three age statements add up to RY3, a sumptuous and heavenly honeycombed mouthful of peach nectar and maple bran. White pepper punctuates an otherwise seamless coat of orange peel, vanilla musk, and cigar leaf. At 100 proof, it shines.
Proof: 117.2 (58.6% ABV)
Private Reserve Barrel Select - PR#004 Bottle 115
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