1.11.2009

Dinner #11 of the 12 Dinners of Christmas -- Mongolian Sirloin Steak



Sunday night dinner in some houses is a day long affair. From the shopping to the chopping to the cooking to the eating, Sunday dinner is an event and not just a meal. Once in a while I spend the day cooking for Sunday dinner. It is not that frequent in my kitchen because I usually find another activity like today's chore of finally putting away the last of the Christmas decorations. They actually only made it to my basement which now looks like a bomb went off at the Christmas Tree Shop. Out of sight out of mind. I'll save the organization for another day.

My February issue of Cuisine at Home arrived in my mailbox a week ago, and I bookmarked a stir fry recipe. I made a few changes and we dined on Mongolian Sirloin Steak tonight. This stir fry with thinly sliced sirloin steak, red peppers and edamame, includes extra sauce so diners can add more to their portion if they so desire. Just look how much the recipe made.
Make sure you use a large saute pan for cooking the beef and vegetables. This recipe makes enough for 6 servings plus some for tomorrow's lunch.


We ate in shifts tonight. Mongolian Sirloin Steak is a perfect dish to make ahead and let your family dish up their dinner on their own. I enjoyed it so much that I'm thinking about raiding the refrigerator now to have a little more. No. I'm going to have a couple servings of the rice pudding I made this afternoon. YUM!

Mongolian Sirloin Steak

serves about 6

1 1/2 cups jasmine rice, cooked and kept warm
1 cup hoisin sauce
3/4 cup rice wine vinegar
1 small can (6 ounces) pineapple juice
1/3 cup honey
2 garlic cloves, minced
1 tablespoon garlic, minced
1 tablespoon ginger root, minced
1 teaspoon salt
2 pounds top sirloin, trimmed and sliced thin
3 tablespoons brown sugar
2 tablespoons canola oil
dash of red pepper flakes
3 cups red bell pepper, seeded and thinly sliced
1 1/2 cups frozen shelled edamame
3 scallions, large slice
sesame seeds

Combine hoisin sauce, rice wine vinegar, pineapple juice, honey, garlic, ginger, and salt in a saucepan. Bring to a boil and reduce to about half, about 20 - 30 minutes.

Toss sirloin with brown sugar, canola oil, and pepper flakes. Heat a large saute pan over medium high heat and brown beef for about 2 - 3 minutes. Add bell peppers and edamame, cover pan and cook for and additional 3 - 4 minutes. Add scallions and about 1/3 cup of the hoisin mixture. Toss to cook.

Serve with rice, additional hoisin mixture on the side, and a sprinkle of sesame seeds.

Print recipe

Shopping list


14 comments:

Lisa said...

Love these flavors and I like the addition of black sesame seeds.

That Girl said...

ooohhhh this looks fantastic!

Martha said...

I'm always looking for new beef dishes, especially ones that are good (or better!) heated up the next day. Thanks for posting.

Robin Sue said...

Woo Hoo! You did it! All 12 days of meals. I enjoyed reading all of them and now I have some I need to try. I am still trying to get out from under Christmas!

Sara said...

This looks great, I have a flank steak in the freezer that I'm not sure what to do with. I think this recipe would work nicely!

Rue said...

That looks wonderful!

Thank you so much for visiting me. Now I know where to go for great food :)

rue

DineInDiva said...

That looks really good!

Dragon said...

Healthy and gorgeous. You can't go wrong with this one.

Kristen said...

I will be definitely trying this. My hubby always orders Mongolian beef at Chinese restaurants but I've never made it at home. Thanks for sharing!

Donna-FFW said...

I just stumbled upon your site. I LOVE it!! Everything looks delectable. I am soo trying this. Keep the posts coming!

we are never full said...

love the addition of edamame in this. what an excellent idea!

MaryBeth said...

Looks very yummy.

Trish said...

How much ginger? It says to add it to the hosin mixture but there are no quanities listed. Oh well, I'm trying this tonight!

EAT! said...

Trish - I tablespoon fresh ginger root - minced. Happy cooking!