Mongolian Beef and Spicy Asian Noodles

I'm back! I hate not being able to cook and post recipes because to me, that is my "fun time." But, I have been super busy lately and also not feeling well...Anyways, enough with the excuses and on to the yummiest, most tasty recipe I have made in quite a while. I am going to  apologize up front because I did not get any pictures during the cooking/prep time because I wasn't sure if I was going to post this recipe or not. If you love sweet/spicy foods, you will love both of these. The beef is not spicy (you could make it spicy) but the noodles have a little kick! I hope you enjoy both! :)

Mongolian Beef

Ingredients:

2 tsp + 3/4 Cup Vegetable Oil

2 Tbs Minced Garlic (Fresh is always best!)

1 tsp Fresh chopped (as small as you can chop) Ginger

1/2 Cup Soy Sauce

1/2 Cup Water

2/3 Cup Brown Sugar

1 LB Flank Steak (I used the sliced up Stir Fry Beef)

1/4 Cup Corn Starch

4 Scallions Copped in 1/2 inch pieces (Only use the Green Part for this)

(If you want spicy, Add in a pinch or two of crushed red peppers)

Cooking Instructions:

• Heat 2 tsp oil over Med/Low heat in Med/Small sauce pan. No hotter because vegetable oil does not have a super high smoke point.
• Once the oil is hot, add the garlic and ginger and sautee for 2 mins. Add in water, soy sauce, and brown sugar. Bring to a boil for 2 mins and remove from heat. Set aside on another burner to keep it from cooking if you use an electric stove. The sauce WILL burn if you keep it on heat and that probably tastes bad.
• Toss meat in cornstarch until the pieces are all coated on both sides. If you didn't use the pre-sliced up stir fry beef, cut your steak into 1/4 inch slices then toss in corn starch. Put the meat in a sieve and sift the extra starch off the meat.
• In a large Saute Pan, heat 3/4 Cup Vegetable Oil over med heat. When oil is hot add meat. Cook each side 1.5 minutes. Remove meat and place on paper towel lined plate.
• Drain remaining vegetable oil from large saute pan and add in the brown sauce you made earlier. Leave it on Med heat. Once the sauce comes to a boil again, add the meat and scallions. Stir continuously for about 4-5 Minutes. 
• Serve & Enjoy!

Spicy Asian Noodles

Ingredients:

1 LB Asian Noodles (whatever kind you want. Get them in the Asian section)

3 tsp Fresh Chopped Ginger (chop as small as you can)

2 Tbs Sriracha

4 Tbs Rice Vinegar

1/2 Cup Brown Sugar

1 Cup Soy Sauce

1/2 tsp Crushed Red Peppers (If you don't like spicy, leave this out)

1 Cup Shredded Carrots

Cooking Instructions:

• Mix Soy Sauce, Brown Sugar, Sriracha, Rice Vinegar, Ginger, and Crush Red Peppers in large mixing bowl.
• Cook Noodles as package instructs.
• Drain Noodles and add to large mixing bowl of sauce
• Marinate the noodles in the fridge for 30 minutes-1 hour
• After marinating, add in carrots and toss. If there is a lot of liquid still in the bowl, dump some out.
• Put noodles in pot on stove and heat through. 
• Serve & Enjoy.

I served the beef and noodles together, but I also made some Basmati rice and served the beef over it. 

Also, These are the Asian Noodles I chose to use. The Noodles turn out so much better if you use Asian noodles rather than regular Spaghetti Noodles or Fettuccine Noodles.

Also, Erik and I went to Shamrock Fest last weekend in DC and had a blast. This is the one and only picture I got from that.

And, Last but not least, Here's a picture of Bob Marley the Cat because he is just too stinkin' cute. :)