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
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.