We’ve started going to Costco more regularly. I mean, we are a family of 7 and go through milk and eggs in a matter of seconds in this house.
There are good things about shopping in bulk and bad things. Mainly, we don’t have a second fridge or freezer so we don’t really have the storage space for massive amounts of food. Buuuut, it also is forcing me to get creative at home and stop Door Dashing so much. Oy.
This morning I had a really intense workout so by 10:45, I was starving for a hearty meal. I whipped up this Mongolian Beef Recipe with items we already had in the fridge and WOW! It was INCREDIBLE. Very filling and easy to customize with any veggies you might have hanging out in your fridge.
I made this dish with carrots and asparagus, but you could easily sub out for broccoli, edamame, or green beans.
The beautiful thing about this recipe, it will last for dinner tonight and most likely lunch again tomorrow. Let me know if you give it a whirl!
15 Minute Mongolian Beef + Quinoa
- 1 lbs. ground beef
- 1/2 cup low sodium soy sauce
- 1/2 cup brown sugar
- 1/4 cup orange juice or the juice of one orange (I personally think fresh juice tastes much better!)
- 1/2 tablespoon minced garlic
- 1 tablespoon corn starch
- olive oil
- fresh veggies (I used 1/2 cup of diced carrots and asparagus) *You can use frozen veggies too*
- 1 cup of quinoa
- 2 cups chicken broth or veggie broth (optional)
- green onions
- sesame seeds
- Brown your ground beef on a skillet with a little bit of olive oil and drain additional fat when brown
- While browning, mix together soy sauce, brown sugar, corn starch, garlic, oj and set aside… I used a cocktail shaker to shake this up really good, or you can use one of these!
- While browning meat, make quinoa according to package (I like to sub out water for chicken broth to give it a kick!)
- When beef is brown, and skillet is cleaned of additional fat, cook veggies with a little olive oil until tender
- Add beef back in with veggies and slowly stir in soy mixture
- Simmer for about 3-5 minutes until coated and cooked through
- Serve with quinoa and top with green onions and sesame seeds