GF (Not Spicy) Mongolian Beef

I felt inspired to try something new tonight- so I made Mongolian Beef. I worked from a number of recipes. My husband, a huge fan of Mongolian Beef, loved how it turned out. We served it with the fried rice recipe – posted previously.

GF Mongolian Beef
1 package thinly sliced steak*, sliced in 1/2″ strips
2 cloves garlic, pressed
1 Tbsp GF soy sauce (Tamari is our favorite)
1 Tbsp cornstarch

1/2 tsp canola oil
1 clove garlic, pressed
1/2 tsp fresh ginger, minced
1/2 cup water
1/2 cup GF soy sauce
1/2 cup brown sugar

1 cup canola oil

1 bunch green onions, only green tops cut into 2 inch segments

Combine 2 garlic cloves, soy sauce, and cornstarch together. Add meat and stir until evenly coated. Allow to sit for 10 minutes. While it sits, begin to heat 1 cup canola oil in a pot large enough to hold all the meat and oil over medium heat.

Then, in a small sauce pan heat 1/2 tsp oil over medium heat. When hot, a minute or two, add remaining clove garlic and ginger. Cook until barely browned. Then add water and 1/2 cup soy sauce. Allow to simmer for a minute. Then, add brown sugar and stir until dissolved. Remove from heat.

After the ten minutes are complete, and the oil is hot, and the beef. Fry for 2-5 minutes, until edges are browning. Stir often to keep from sticking to the bottom. When done, remove the meat to a paper towel lined plate to drain. Pour off all the oil and then return the meat to the pot over medium heat. Stir frequently and cook for an additional minute. Add sauce created earlier and bring to a simmer for another minute. Finally, add the green onion tops and cook for a final minute.

Serve meat over white or fried rice.

*I have been finding great packages of thinly sliced steak at Safeway. They are cheap, easy to cook, and versatile.



GF Roasted Beets & Potatoes with a side of Greens

In celebration of Father’s Day, we grilled steak for dinner. We seasoned it with Morton’s Steak Seasoning. When at the the local farmers market this week I bought some fresh golden beets. I have never made them before and I thought it was time to try. According to the attendant selling me the beets the golden beets are the sweetest. I found a recipe to work from at I like that this recipe uses both the beets and the beet greens – and makes two side dishes!

Roasted Beets & Potatoes
3 Russet Potatoes, peeled and sliced
1 bunch of golden beets, washed and halved – reserving greens
2 tsp olive oil
Sea salt
2 Tbsp butter

Heat oil in electric skillet heated to 325*. Add potatoes and beets then season with salt and pepper. Cook for 20 minutes and then stir and turn veggies. Add the butter and stir in to coat evenly. Cook until potatoes and beets pierce easily. Remove veggies from the skillet and keep in a warm oven while you cook the greens.

Sautéed Beet Greens
1 bunch beet leaves, washed and with large stems removed
1/2 onion, diced
4 cloves garlic, pressed
Sea salt

Using the remaining butter and oil in the skillet from the beets, sauté the onion and garlic for 5 minutes at 250*. Then, tear the leaves into 2-3 inch pieces and add them to the skillet. Sprinkle with salt and pepper. Continue to sauté mixture until the leaves are wilted and tender- about 5 more minutes.

Serve the Roasted Potatoes & Beets and the Sautéed Beet Greens separately. Mmmmmmm, delicious!


GF Max’s Spaghetti

Max’s Spaghetti was a recipe I found when we were first married. The sauce is naturally gluten free, so the only substitution you need to make is for GF pasta noodles. We like it to have a bit of a kick, but if you like things milder reduce the cayenne pepper.

GF Max’s Spaghetti

1 lb. ground beef
1/2 onion, diced
1/2 green pepper, seeded and diced
1 can diced tomatoes
1 tsp salt
1 tsp sugar
1/2 tsp black pepper
1/2 tsp cayenne pepper

Brown ground beef together with onion and green pepper over medium high heat until no longer pink. Add remaining ingredients and bring to boil. Turn down to low and allow to simmer for 20 minutes.

Serve over rice pasta and top with Parmesan cheese, if desired.


GF Spaghetti Meat Sauce with Mushrooms

Sautéed mushrooms added a depth and richness to the marinara. We layered the mushrooms on top of the marinara to give more control in which bites had mushrooms. The spaghetti was served with salad and Kraft Ranch dressing and GF Dinner Rolls.

GF Sautéed Mushrooms

1/2 package of mushrooms, thinly sliced
1/4 cup olive oil
Splash red wine
3 shakes Lea & Perrins worcestershire
1/2 tsp salt
1/2 tsp garlic powder
1/8 tsp pepper

Combine all ingredients into a sauce pan over medium high heat. After 10 minutes turn to medium low and allow to continue to cook for 15-20 minutes.

GF Meat Sauce Marinara
1 lb. ground beef
1/2 onion, diced
1 jar Barilla Marinara
1 tsp fresh savory, cut
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp thyme, cut
1/4 tsp pepper
Pinch of fresh Italian parsley

Brown the ground beef and onion in a sauce pan until no pink remains. Add marinara sauce and herbs. Allow to simmer on low as pasta cooks. We use DeBoles pasta as directed on box.

Layer spaghetti, marinara, and mushrooms. Top with fresh parmesan cheese. Serve with garden salad and GF dinner rolls.


GF Corned Beef and Cabbage

I have look forward to St. Patty’s day over the last few years because it means corned beef will go on sale! Today is the first day I could find it on sale and the weather was gloomy and perfect for a corned beef dinner! I learned from a butcher today that while the point cuts are generally cheaper, the flat cuts are significantly less fatty and taste better. Tonight I served the Corned Beef with cabbage, steamed broccoli, and fresh rolls.

GF Corned Beef
1 GF Corned Beef flat cut (John Morrell is labeled as GF)
1/2 head green cabbage, roughly sliced

Place corned beef and enclosed seasoning in a stockpot. Add the cabbage and fill with water to 2 inches above beef and cabbage. Bring to a boil and then reduce heat to a simmer. Simmer for 3 hours. Pull out cabbage and beef, slice against the grain and serve.