Whats For Dinner

Last night was Valentines Day. My hubby took me out to lunch and we had a nice lunch. So come dinner time I decided to cook something new and yummy. We would normally go out, but 3 kids and 2 adults gets on the expensive side, so we cooked dinner. It was supposed to me and Andrew cooking, but he got 'paged' and had to work while i cooked, but he was there smiling from time to time. Since I have been cutting back on my portion sizes and not dieting, I'm going to warn you all that this is not a healthy meal, just a yummy one.

I put it on a bed of jasmine rice. Steamed broccoli and cauliflower on the side. In case you are interested here's the recipe. It's a knock off from PF Changs

Ingredients

· 2 teaspoons vegetable oil

· 1/2 teaspoon ginger , minced

· 1 tablespoon garlic , chopped

· 1/2 cup soy sauce

· 1/2 cup water

· 3/4 cup dark brown sugar

· to taste vegetable oil , for frying (about 1 cup)

· 1 lb flank steaks

· 1/4 cup cornstarch

· 2 large green onions

Directions

• Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
• Don't get the oil too hot.
• Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
• Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
• Remove it from the heat.
• Slice the flank steak against the grain into 1/4" thick bite-size slices.
• Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
• Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
• Let the beef sit for about 10 minutes so that the cornstarch sticks.
• As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
• Heat the oil over medium heat until it's nice and hot, but not smoking.
• Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.
• You don't need a thorough cooking here since the beef is going to go back on the heat later.
• Stir the meat around a little so that it cooks evenly.
• After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
• Put the pan back over the heat, dump the meat back into it and simmer for one minute.
• Add the sauce, cook for one minute while stirring, then add all the green onions.
• Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
• Leave the excess sauce behind in the pan.