I think it’s safe to say that until now, we’ve had residual vacation brain. It’s taken Nelson and I quite a while and extra effort to get back to the routines we left behind during our vacation. But, 2 (or has it been 3) weeks should be sufficient time to shift gears (according to which rules, I ask).
It’s not as if Nelson hasn’t been cooking since we returned, but it’s been tough to get in the rhythm of everything that goes with writing and posting to the blog. But, we have actually both missed the blog activities and we’re ready to get back to it. So here we are…
This delicious meal was inspired by Mongolian beef recipes and crossed with a beef stew. It was pretty quick–thanks to our new Salton pressure cooker, and it was pretty darn delicious (thanks to my happy home cook, Nelson). The kids really liked this one too. Our little guy was thrilled that we served this on rice (his absolute favourite carb…next to bread, of course), but this dish is so versatile it would go perfectly with mashed potato, a salad, or… how about as a sandwich… yup!
The kids are back to school and we’ve faced the fact that with shorter evenings we have to work quickly to keep life on track. Crock pot, pressure cooker, and one-pot meals are going to be the way to go. Let’s see what Nelson comes up with (because, yes, this was a friendly suggestion).
Life is hectic for most of us, but we must always eat, so let’s eat well my friends 😉
- 2 lbs flank steak (leave out for 20 minutes before cutting for maximum tenderness)
- 2 tbs + 1 tbs vegetable oil
- 3 cloves of garlic minced
- ½ cooking onion minced
- 1 red bell pepper julienne (thin long slices)
- ½ tsp fresh ginger minced
- ⅓ cup soy sauce
- ⅓ cup chicken stock
- ⅓ cup white wine
- ⅓ cup packed brown sugar
- 2 tbs cornstarch
- 2 tbs water
- 1 green onion diced
- Heat 2 tbs vegetable oil in the pressure cooker (sear/brown setting or medium high in a traditional pressure cooker).
- Sear the beef in batches until all the beef is browned and set aside.
- Add 1 tbs vegetable oil to the pressure cooker and heat.
- Add garlic, onion, red pepper and sauté for about 3 minutes.
- Add ginger, soy sauce, chicken stock, wine and brown sugar. Mix well.
- Add all the beef and juices back into the pressure cooker and stir until fully coated.
- Close the lid and cook on high setting for 15 minutes.
- Release pressure completely and carefully remove the lid.
- In a small bowl, stir the water with the cornstarch until fully dissolved.
- Pour the cornstarch mix over the meat in the pressure cooker.
- Once again set the pressure cooker to brown/sear and whisk (with a plastic whisk to avoid scratching the non-stick coating).
- Keep whisking until the sauce thickens.
- Plate and top with diced green onion.