Mongolian Beef Stir-Fry

I’m always looking for quick dinners and this one fits! I love stir-fry – there’s something about meat and veggies in a delicious sauce served over rice or quinoa……except when your kids complain about it. When I made this, my kids were off – I’m blaming the full moon! My son told me he doesn’t like broccoli (news to me) and my daughter took a plate but complained about how “chewy” the beef was. My husband and I loved it and we had no complaints! I guess you can’t please everyone.

Mongolian Beef Stir-Fry | Join Us, Pull up a Chair
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Kung Pao Chickpeas

Kung Pao chicken is probably the one dish I order most often from our local Chinese restaurant. I kept seeing this recipe on Pinterest and finally had to try it and I’m so glad I did! It was really good and super spicy. I used a bottled Kung Pao sauce,  but next time I want to make my own sauce.

What’s the one dish that’s your go-to for take out Chinese? My husband always orders the boneless spare ribs!

Kung Pao Chickpeas | Join Us, Pull up a Chair

Chickpeas marinade :
2 Tbsp reduced sodium soy sauce
2 Tbsp rice wine vinegar
1 lime, juiced and zested
1 Tbsp honey
1 Tbsp coconut oil, melted
1 Tbsp cornstarch

14.5 oz can chickpeas, drained and rinsed
2 Tbsp coconut oil
1 cup Kung Pao sauce (bottled or homemade)
3 cloves garlic, minced
1 inch knob ginger, grated
1/2 tsp crushed red pepper flakes
1 small bunch green onions, thinly sliced
Cashews
Steamed brown rice

In a medium bowl, combine the marinade for the chickpeas. Add the drained and rinsed chickpeas in the marinade, cover and let allow to marinade for at least 30 minutes up to 1 hour.

In a large saute pan, melt the 2 tablespoons of coconut oil over medium heat. Add the marinade chickpeas, Kung Pao sauce, garlic, ginger, and crushed red peppers flakes. Cook for 6-8 minutes until the chickpeas become slightly brown and starts to caramelize. Remove from heat and allow to cool slightly, the sauce will thicken up during this time.

In a bowl, place the steamed rice, top with the chickpeas and garnish with chopped cashews and sliced green onions.

Source: She Knows