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Mongolian Beef

We are already into another week AND its already mid-May. Where does the time go? Next weekend is Memorial Day and I am looking forward to the long weekend for sure. Spending time outside enjoying the weather and hopefully being by the water. On that note, I am continuing with another round of 21 day fix and really have kicked my workouts into gear with some light lifting and cardio sessions during the week. After all, beach season is approaching and we are Italy and Greece bound in late July :) I went for a two mile walk during my lunch break this afternoon and soaked in some rays. I finished up at the gym in our clubhouse with some back, arms and leg workouts. Check out our nice empty gym! It was a pleasure having it all to myself. I'm planning on going at least 3-4 times a week to tone up any soft spots for the summer :) I did another 3+ miles once John got home and then headed in to get a start on dinner for us. Where do the evenings go?

Check out our neighborhood geese who are always fluttering around in our fountain. They had three little ducklings waddling behind them. I couldn't take the cuteness I had to snap a quick photo.

After out workout it was time to get cooking. I had found a recipe for a lightened up version of Mongolian beef and since we had sliced pepper steak and tons of stir frying veggies in the fridge I figured I'd give it a whirl. I added some extra veggies to mine and held off on the rice. Here's what you'll need to make my veggie packed version.


-1 pound flank steak, thinly sliced across the grain
-1/4 cup cornstarch
-1/2 cup oil
-2 green onions, thinly sliced
-1 cup of mushrooms
-2 cups of broccoli
-1 cup of edamame
-sesame seeds for garnish

For the sauce

-1/2 cup soy sauce
-1/2 cup brown sugar, packed
-3 cloves garlic, minced
-2 teaspoons grated fresh ginger (make sure to use fresh, it makes a world of  difference!)
-2 teaspoons vegetable oil


Boil your broccoli until tender then drain. Make sure to have your mushrooms, green onions and edamame washed and chopped and ready to go. In a medium bowl, whisk together soy sauce, brown sugar, garlic, ginger, 2 teaspoons vegetable oil and 1/2 cup water. Heat soy sauce mixture in a large wok  until slightly thickened, about 5-10 minutes. Add your broccoli, edamame mushrooms. In a large bowl, combine flank steak and cornstarch. Heat 1/2 cup of oil in a large pan. Add beef and cook until browned and cooked through, about 5 minutes. Add your beef to your sauce and cook over medium heat until sauce thickens for about 10 minutes. Stir in your green onions and cook for another 1-2 minutes. Once plated, add sesame seeds for garnish.

Once all of the veggies are mixed together I like to let simmer for a bit until they are extra soft. No one likes hard broccoli!

And voilĂ ! The finished product. 

Time to make some cranberry vanilla tea and binge watch Bloodline. If you haven't watched it, start NOW! Its a Netflix show and it is completely addicting. The storyline takes place in the Florida Keys and is just beautiful to watch. Until our next meal...xo


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