Mongolian Beef

I always love a good Asian inspired recipe that I can make at home. Sure, I love ordering out as much as the next person, but we all know that’s not possible all of the time. So when I saw this recipe I figured I’d give it a shot. The pictures that were shown in the original recipe looked amazing, and I was set out to try it myself. There’s usually always something that I change up, but I really didn’t change much this time.  We don’t like anything spicy so I didn’t add in the red pepper flakes. The only other change I made was subbing beef broth for the water and I added in a tablespoon of dry sherry.

[original recipe from Pink Bites]


  • 1 lb of flank steak, thinly sliced crosswise
  • 1/4 cup of cornstarch
  • 3 teaspoons of canola oil
  • 1/2 teaspoon of grated ginger (about 1/2 inch piece)
  • 1 tablespoon of chopped garlic (about 2 -3 large cloves)
  • 1/2 teaspoon of red pepper flakes
  • 1/2 cup of beef broth
  • 1/2 cup of soy sauce (I use low sodium)
  • 1 tablespoon dry sherry
  • 1/2 cup brown sugar
  • 2 large green onions, sliced


Make sure the steak slices are dry and mix them with the corn starch. Using your hands or a spoon, move them around to make sure all pieces are coated. Place beef slices in a strainer and shake off excess corn starch.

Turn the heat up and add half of the oil to the wok. Add the beef and cook, stirring until it is all browned (this is a quick thing).  It won’t be cooked all of the way through. It will finish cooking in the sauce. I ended up browning half at a time because I didn’t want to crowd the wok. Remove the beef from the pan and place in a bowl.

Heat the other half of the oil in a large wok at medium-high and add the garlic and ginger. Immediately add the soy sauce, water, brown sugar and pepper flakes (if you’re adding them). Cook the sauce for about 2 minutes.  I mixed a little bit more corn starch with some beef broth and added it into the sauce. This thickened it up a bit. The original recipe does everything a bit differently – you can do whatever you want.

Add the meat into the sauce and let it cook on low while your rice cooks.

Add the green onions at the last minute so the green parts will stay green and the white parts crunchy. Serve it hot with rice.

This is one of our favorite dishes. It’s very good. It’s a bit on the sweet side, so if you don’t really like sweet things this may not be your kind of dish. Although if you really wanted you could probably cut down the brown sugar a bit. This also reheats well. I love to take this for lunch a couple of days after we have it for dinner.

Mom’s Lightened Beef Stroganoff from Skinnytaste

I always love a good Beef Stroganoff, but I always make my Beef Stroganoff in the crock pot. When I came across this recipe for Mom’s Beef Stroganoff that was made on the stove top, I decided I needed to try it.  All of the other Skinnytaste recipes I’ve tried have turned out really good, so I knew this one would probably be good.

[Adapted recipe from Skinnytaste]


  • 1-1/2 lbs lean tri-tip sirlion steak, cut in thin 1/4″ x 2″ strips
  • 1 teaspoon vegetable oil
  • 1 tablespoon butter
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 10 oz of sliced mushrooms
  • 1 can of Campbell’s tomato soup
  • 1 cup of beef broth
  • 1 small fresh bay leaf
  • 2 teaspoons worcestershire sauce
  • 2/3 cup of light sour cream


In a heavy saucepan (I used a Dutch Oven), heat pan over high heat. When pan is hot, add the  oil and let it heat up for about a minute or so. Add steak and let it brown on all sides. Remove meat from pan.

Lower heat, melt butter, then add onions. Cook about 2-3 minutes until translucent, add garlic and mushrooms and sauté about 2-3 more minutes until cooked.

Add a can of tomato soup, steak, beef broth, bay leaf, and Worcestershire sauce. Cover and cook on low about 40 minutes. Remove bay leaf and mix in sour cream.

Serve over noodles or rice.

I served Sunny Anderson’s Easy String Beans & Onions with this meal as well. They are my favorite! So…I thought this was a really good dish! As you can see we had ours over Noodles.  I think the next time I might cook the meat in the liquid for a little longer – maybe an hour or so. I thought it could’ve been a bit more tender, but I still enjoyed it. I LOVED the addition of the sour cream, and I think the bay leaf is a key ingredient. This meal is a keeper and leftovers the next day for lunch were delicious as well!

Teriyaki Meatball Bowl

One thing Pinterest has been good for is finding new recipes to try! Making the same things for dinner gets old so it’s so nice to make 2 – 3 new recipes a week. Sometimes we love them, sometimes we don’t. But it gets us to try new things and experiment a little bit!  I feel like I’m always making something with chicken, so it was so nice to find a recipe for Teriyaki Meatball Bowls.

(I made a few changes from the original recipe that can be found here)



  •  1 lb. ground turkey
  • 1 large egg
  • ½ cup panko breadcrumbs
  • 1 clove garlic, minced
  • 1 tablespoon fresh ginger, grated
  • ½ teaspoon soy sauce
  • 2 whole green onions
  • 1/8 teaspoon freshly cracked black pepper

 Teriyaki Glaze:

  •  ½ cup soy sauce
  • ½ cup brown sugar
  • ½ cup water
  • ½ tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon fresh ginger, grated
  • 2 tablespoons corn starch
  • Sesame seeds


STEP 1: Preheat the oven to 400 degrees. Place the ground turkey in a large bowl. Peel the ginger and then grate it using a small holed cheese grater into the bowl. Mince the garlic, slice the green onions, and add them to the bowl. Also add the egg, breadcrumbs, soy sauce, and black pepper.

Mix these ingredients really well until it is all evenly combined (clean hands work best).

STEP 2: Cover a baking sheet with foil. Roll the meatball mixture into small balls, about one tablespoon each. I ended up using a cookie scoop.

You should yield about 30 meatballs. Place the meatballs on the baking sheet as you roll them. Bake in the preheated oven until golden brown; about 30 minutes or so.

STEP 3: While the meatballs are in the oven, begin cooking the rice according to the package directions; or if you’re like me you can throw the rice and water into your rice cooker!

STEP 4: While the meatballs are in the oven, also prepare the Teriyaki glaze. In a medium pot combine the soy sauce, water, brown sugar, rice vinegar, and sesame oil. Peel and grate the ginger into the pot. Heat over a low flame until the brown sugar is dissolved (just a few minutes).

STEP 5: Dissolve the cornstarch in just enough water to make it pourable. Pour it into the pot with the glaze ingredients. Turn the heat up to medium high, stir and cook until thickened. It should thicken as soon as it begins to simmer.

STEP 6: When the meatballs come out of the oven, transfer them from the baking sheet into the pot with the glaze. Stir to coat.

Fluff the rice with a fork. Build the bowls by placing one cup of rice in a bowl, add five meatballs and a couple of spoons of extra teriyaki glaze, then sprinkle a few sliced green onions over top.


These were a huge hit in my house. I used 99% fat free ground turkey that I had on hand but I would not recommend using something that lean.  They were a bit on the dry side. Next time I’ll try using 93/7 ground turkey and I won’t cook them for as long.  I think I may also add a little bit of beef broth to moisten the meat a little as well. But overall we were very happy with how these came out. They’ll definitely be making it onto our dinner table again!

5 Ingredient Friday: The Sloppy Joe

There are meals that can be made in a simple way, or a more complex way. Sometimes you just want a quick meal and you don’t want to mess with a bunch of ingredients. Other times you want something that has a bunch of different flavors and to get that you have to use several ingredients. The Sloppy Joe is one of those recipes that I make that can either be simple or a little more complex.  Today I’m going to share the simple way with you. It only involves 5 ingredients and can made rather quickly! This is the Sloppy Joe that I grew up eating. My Mom has always made it this way.  Another day I’ll show you the more complex way that I make the Sloppy Joe.

  • 1 pound ground beef or ground turkey
  • 1 can tomato soup
  • 1 green pepper, chopped
  • 1 small onion, chopped
  • salt & pepper (freebies)
  • rolls

Brown the ground beef or ground turkey in a medium sized pan until it is cooked all the way through and there is no pink.

Add in the chopped onion and green pepper, stir. Cook until the vegetables are soft, about 15 minutes or so, stirring often.

Add in the can of tomato soup (do not add water) and stir until it’s incorporated.

Let it simmer for about 10 minutes or so, stirring every so often so it doesn’t stick to the pan. Give it a taste, and season with salt and pepper, as needed.

Serve on your favorite roll!


5 Ingredient Friday: Cheesesteak Empanadas

This week’s 5 Ingredient Friday recipe is Cheesesteak Empanadas.


  [em-puh-nahduh; Sp. em-pah-nahth ah]

noun Latin-American Cookery . a turnover or mold of pastry filled with chopped or ground meat, vegetables, fruit, etc., and usually baked or fried. []

There was a Food Truck here in Philadelphia that was called Far From Home Cafe.  They served a number of items such as Burgers, Tacos, Fries, Sweets, and Empanadas. Their Empanadas were a HUGE hit. That’s all you heard people talk about…how wonderful they were. They had a bunch of different flavors and they all sounded delicious.  Unfortunately [for Philly] they’ve recently closed up shop to pursue a book deal and consulting opportunity [but good for them!]. I never had a chance to try their Empanadas, but I can imagine they were out of this world.  I came across Empanada discs at the grocery story and I figured I’d try to make them myself!

We really enjoyed the Cheesesteak Egg Rolls that we made a while back, so I figured I’d use that same idea to make the Empanadas. They ended up turning out great and I loved the flavor.


  • 1 Pack of Empanada Discs (found in the frozen food section near Goya)
  •  Beef  (whatever you use to make Cheesesteaks – I used Philly Gourmet Steaks)
  • 1 medium onion, diced
  • American Cheese (shredded or slices)
  • 1 egg, beaten


Preheat the oven to 375 degrees.

Cook the steak in a large pan. When it’s fully cooked, put the beef in a strainer with a bowl beneath so that the fat drains out.

Cook the onions in a tiny bit of the fat until they are a light golden brown. Add the steak in and incorporate the onions and the steak. 

You have a few options for the cheese – you can either add it in with the steak and onions, or you can put it on top of the beef as you are making the Empanadas. I did a little of both – you can never have to much cheese! 😉

Roll out the Empanada disc from top to bottom (I usually only do it once; you don’t want it to get too thin).

Place some of the steak & onion mixture in the center of the Empanada disc. Add some cheese if you desire.

 Fold the shell over into a half moon shape. Push the edges together with your fingers and then seal it with a fork.

Place the Empanada on a baking sheet lined with Parchment paper. Brush the outside with the egg wash.  Repeat until you’ve used up all of the steak and Empanada discs.

Place the Empanadas  in the preheated oven for about 20 minutes, until they are golden brown.

Place on a dish lined with a paper towel and allow to cool for about 5 minutes or so.  Enjoy!

I really loved these. Since they were baked, they weren’t greasy at all. They browned very nicely and turned out great.  These can be fried, but for a healthier option you should bake them. These are definitely going in my recipe box. They would make wonderful appetizers for get-togethers.