A belated congratulations to Keith of Thundering Hooves for his prize-winning potluck entry at the VIBRANCE open house in late April. Keith won a $25 gift certificate to Sur La Table to further cultivate his culinary imagination!
Keith’s grass-fed Mongolian Beef recipe was a fantastic addition to the potluck, and narrowly pulled ahead of a southwest quinoa dish contributed by the Purcell family. The mongolian beef was rich with multi-colored veggies and contained very added fat. Grass-fed beef is not only more humane, but it contains less saturated fat and has omega3 fatty acids from the cow’s natural diet of wild plants. VIBRANCE guests raved over the flavor and vegetable variety within this dish.
Thundering Hooves Grass-Fed Mongolian Beef with Veggies
- 1 lg head broccoli, chopped into florets, stalk diced
- 1 lg. onion, thinly sliced
- 1 each – red and green bell pepper, thinly sliced
- 1 sm. serrano chili, diced
- 2 cups snap peas
- 1 bunch scallions, cut into matchsticks
- 1 lb. grass-fed top sirloin steak (skirt or flank steak will also do nicely)
Coat the beef in the following marinade for an hour, then stir-fry until browned:
- 1 tbsp. corn starch
- 1 tsp. sea salt
- 1 tbsp. dry white wine
- 2 tsp. grated ginger
- 1 tbsp. oyster sauce
- 4 garlic cloves, crushed
Whisk together the following sauce for the veggies:
- 1 tbsp. sesame oil
- 1 tbsp. hoisin sauce
- 1 tbsp. dry white wine
- 1 tbsp. oyster sauce
As meat is browned, add veggies and stir fry with sauce until crisp tender.
