Words by Betty Kilpatrick // Images by Kristen Arthur
Nothing seems to highlight the inadequacy of words like watching a loved one suffer a setback or loss. When my heart truly aches for a hurting friend, it seems to paralyze my tongue, inhibiting whatever ability I thought I had to provide comfort. Sometimes the hope in my heart is most fluidly expressed through the heart of my home—the kitchen. A simple meal opens the door for us to actively demonstrate the hope found in a God-given community of believers shadowing his love.
Providing a meal can feel like a daunting task. But remember, it’s not so much what you cook or bring, but that you care enough to show up with something. Try this delicious take on a signature Mongolian dish and let us know how you like it!
1 tbsp Olive oil
2 tsp Ginger paste
1 heaping tbsp Garlic, minced
1 cup Low-sodium soy sauce
½ cup Low-sodium beef stock
1 cup Unpacked brown sugar
1½ cup Vegetable oil (approximate)
1½ lbs Flank steak
⅓ cup Corn starch
1 bunch Green onions, sliced on the diagonal into 2” pieces
3 cups Broccoli, chopped and separated into bite size pieces
8 oz Mushrooms, halved
Slice steak against the grain and on the diagonal into ¼-inch-thick pieces. Toss steak pieces and cornstarch in a Ziploc bag to coat evenly. Let the beef sit while preparing the sauce, allowing the cornstarch to stick.
Make the sauce by heating 1 tablespoon of vegetable oil in saucepan over med/low heat. Flash fry the garlic and ginger for a few seconds and then quickly add soy sauce, stock, and brown sugar. Add mushrooms and boil and stir for about 5 minutes.
In a wok or skillet with sides, heat up enough oil to cover the bottom about ¼-inch deep.* Heat oil until hot but not smoking. Add beef in batches and sauté for a couple of minutes on each side or until meat begins to darken on the edges. Remove with slotted spoon and drain on paper towels. Discard oil. Add broccoli and sauté for a few minutes. Add the meat back to the pan and sauté with the broccoli for a couple of minutes. Add the sauce with mushrooms and cook on high for a couple of minutes. Add onions and toss for two more minutes. Serve over brown rice or brown rice noodles and enjoy!
*Note: An alternative cooking method for the meat is to pan sear in a pan coated with olive oil.
For more shareable recipe suggestions, check out the rest of Contributing Writer Betty Kilpatrick's recipes in our latest issue, Hope.
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