Mongolian Beef

Makes 2 servings
Ingredients
1/2 lb beef tenderloin, thinly sliced against the grain
1 TB corn starch (optional)
2 cloves garlic, minced
1/4 tsp ginger, grated
2 1/2 – 3 TB low sodium soy sauce
1 1/2 TB sugar
1 tsp Mirin
2 TB water*
3 green onion, cut into 2-inch pieces (green parts only)
1-2 TB canola oil for the pan

1. Stir together soy sauce, sugar, water, and Chinese Mirin. Set aside.
2. Heat oil in a pan over medium-high heat. Make sure the oil completely coats the bottom of the pan. Dredge the beef in corn starch (if using). Shake off any excess starch. Add the beef and quickly sauté until lightly browned.
3. Add garlic and ginger. Sauté for a few seconds. Add the sauce from step 1. The sauce should quickly come to a boil. Lower the heat a bit and allow it to bubble. Keep stirring. Reduce until it becomes thicker and glazes the beef. It should happen very quickly, within minutes.
4. Throw in the green onions at the last minute. Mix. Turn off the heat immediately. Serve with steamed rice.

*Cook’s Note: The corn starch helps to brown the beef and thicken the sauce once the sauce is added to the pan. But I’ve made this plenty of times without it; the sauce thickens as it reduces, albeit not as thick. It tastes delicious regardless. And make sure to shake off excess corn starch. It’s not a batter, you just want to lightly coat or dust the beef. If you are not using starch, you do not need to add water to the sauce.

Linguini with Creamy Corn

6 ears corn on the cob, husked

2 tablespoons EVOO – Extra Virgin Olive Oil

1/4 pound pancetta or lean, center-cut bacon, finely chopped

1/2 small sweet red bell pepper, finely chopped
2 tablespoons chopped thyme
1 small sweet onion, very finely chopped
3 to 4 cloves garlic, finely chopped
1 cup shelled fava beans or navy beans
1/2 cup chicken stock
3 tablespoons butter
1 pound linguini pasta
1/2 cup flat-leaf parsley, finely chopped, optional

Grated Parmigiano-Reggiano or Pecorino Romano, for topping

 

 

Into a large bowl, scrape corn off the cobs as well as the cobs themselves for their sweet, starchy juices.

Heat a large skillet over medium heat and bring a large pot of water to a boil for the pasta.

Add EVOO to the hot skillet and add pancetta or bacon. Cook to render fat and crisp, 3-4 minutes. Add corn and juices, and stir to combine. Season with salt and pepper, and cook corn 3-4 minutes. Add peppers, onions and garlic; stir 5 minutes more. Add fava or navy beans and deglaze pan with stock. Stir in butter and reduce heat to low.

Salt boiling water and cook pasta to al dente. Add 1 cup starchy cooking water to the creamy corn succotash. Drain pasta, toss with corn and parsley, top with cheese