Tablescape Thursday~ The Un-Invited

A little un-invited spirit at this tablescape...

(Please click on the photo to get a better look)

I'm Linking up with Susan at Between Naps on the Porch for

Tablescape Thursday

Foodie Friday!

We have a great little Asian restaurant around here called Pei Wei's... Oh my gosh its SO good... One night my Daughter was craving the Pei Wei Mongolian Beef. We were going to get in our car and drive the 30 minutes but the baby was SO cranky! So I Googled the recipe and found a couple versions...
But this one sounded the best! Oh and it was!

Mongolian Beef
(Pei Wei Style)

• 2 lbs London Broil or tri tip steak
  
• 1/4 cup corn starch
• 2 tsp vegetable or peanut oil
• 1 tsp fresh ginger, minced
• 1 tbsp garlic, minced
• 1/2 cup low sodium soy sauce
• 1/2 cup water
• 1/2 cup brown sugar
• 4 tab. for browning meat
  
• 8 oz button or bella mushrooms, quartered
  
• 1 bunch green onions, cut in large chunks

1. Start your rice on the stove or in your rice cooker...
2. Trim all fat and silver skin from meat. Slice the meat into manageable sized pieces. Then cut the meat opposite the grain (horizontal) into two bite-sized pieces.
   
3. Dust steak pieces lightly in cornstarch and set aside while preparing the sauce. (the meat will marinate and become very tender)
   
4. In a small sauce pan heat the 2 tea. oil over medium high heat. Add ginger and garlic.
5. Add soy sauce and water to the ginger and garlic before it browns.
6. Add brown sugar and whisk until dissolved.
7. Bring sauce to a boil and simmer about 10 minutes or until slightly reduced and thickened. Remove from the heat and reserve.
8. In a large skillet or wok heat the 4 tab of oil over medium high heat.
9. Working in batches, add the steak a handful at a time to the hot oil. Cook about 1 minute without touching the meat then flip each piece and cook 1 minute more.
10. Remove meat while still rare inside, and continue with next batch.
11. Once all meat is browned, add all the meat back to the pan... along with the mushrooms. Saute a few minutes till mushrooms are tender.
    
12. Add the sauce and cook till it thickens.
13. Add the green onions all at once, turn off heat and stir onions in.
14. Serve over rice.

This is SO GOOD...
If you like Pei Wei You have to try this!
Enjoy!
~Rainey~

I'm linking up with
Foodie Friday
Click on that link above to see lots more Foodie Friday posts or join in the fun!

I'll Never Forget...

Foodie Friday!

Cesar Chicken Salad to go!

I'm still using the South Beach Diet,
so I don't often eat bread.
But sometimes you need a portable lunch!



2 Slices of Deli Roasted Chicken
Romaine lettuce
chopped tomato
Whipped cream cheese
Cesar dressing for dipping

Spread cream cheese over two slices of deli chicken. Layer lettuce and tomato and tightly roll and place in fridge for a little while... then slice! Use Cesar dressing for dipping.





Enjoy!

I'm hooking up with Miss "G's" Foodie Friday!