Yesterday I really missed working from home.  I left work at 5:07 pm and got to the YMCA around 6:20… just in time for my son and husband to be all pruny from being in the pool so long waiting for Mom to come join them at Family Swim.  I was in tears.

We did go out to dinner together afterwards, which was fun.  But I do miss the zero-minute commute that I used to have.  I guess there are advantages and disadvantages to both scenarios… but yesterday, not showing up in time to swim with my family, was a definite downer.

Ok, enough complaining from me.  Who wants to read a whiny blog? 

So Monday night I made this.  I got home and put rice noodles on to boil, and started on the beef.  It was super quick and really easy.  I used a ginger-garlic paste that I had on hand from Indian cooking instead of ginger, and garlic separately.  I also used a little less chili sauce so my son could have a little (but mostly he ate the rice noodles plain).

I loved it and plan on making it again for sure! 

Does everyone like the yellow backround?  I actually can’t stand it but was too lazy to change to a different backdrop!    So bright & shiny yellow it is!

Mongolian Beef
courtesy of Cooking Light, Dec. 2009
Serves: 4 (serving size: 1 cup)
WW Points: 5

2 tablespoons low-sodium soy sauce
1 teaspoon sugar
1 teaspoon cornstarch
2 teaspoons dry sherry
2 teaspoons hoisin sauce
1 teaspoon rice vinegar
1 teaspoon chile paste with garlic
1/4 teaspoon salt
2 teaspoons peanut oil
1 tablespoon minced peeled fresh ginger
1 tablespoon minced fresh garlic
1 pound sirloin steak, thinly sliced across the grain
16 medium green onions, cut into 2-inch pieces

Combine first 8 ingredients, stirring until smooth.

Heat peanut oil in a large nonstick skillet over medium-high heat. Add minced ginger, minced garlic, and beef; sauté for 2 minutes or until beef is browned. Add green onion pieces; sauté 30 seconds. Add soy sauce mixture; cook 1 minute or until thickened, stirring constantly.

(I served over rice noodles.. and I admit I didn’t have peanut oil so I used extra virgin olive oil)

~M