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Mongolian Beef and Spring Onions Savory Mongolian Beef Stir-Fry with Crisp Spring Onions Ingredients: 1 lb flank steak, thinly sliced against the grain 1/4 cup cornstarch 2 tablespoons vegetable oil 2 teaspoons fresh ginger, minced 4 cloves garlic, minced 1/2 cup low-sodium soy sauce 1/2 cup water 1/3 cup brown sugar 1/2 teaspoon red pepper flakes (optional) 6–8 spring onions, cut into 2-inch pieces Cooked white rice, for serving Toasted sesame seeds, for garnish (optional) Directions: Toss sliced beef with cornstarch in a large bowl until well-coated. Let sit for 10 minutes. Heat oil in a large skillet or wok over medium-high heat. Sear the beef in batches for 1–2 minutes per side until browned and crispy. Remove and set aside. In the same pan, reduce heat to medium. Add garlic and ginger and sauté for 30 seconds until fragrant. Stir in soy sauce, water, brown sugar, and red pepper flakes. Simmer for 3–4 minutes until sauce slightly thickens. Return the beef to the pan and toss to coat with sauce. Add spring onions and cook for 1–2 minutes until just wilted. Serve hot over rice, garnished with sesame seeds if desired. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 420 kcal | Servings: 4 servings #mongolianbeef #beefrecipes #stirfry #springonions #easyasianrecipes #dinnerideas #beefstirfry #chinesetakeout #quickdinners #homemadechinesefood #ricebowl #weeknightdinner #soygarlic #gingerbeef #savorysauces #asiancuisine #glutenfreerecipe #flanksteak #beeflover #asianinspired This Mongolian Beef with Spring Onions is everything you love about takeout—sweet, savory, and done in under 30 minutes!

Mushroom and Spinach Alfredo Pasta Creamy Alfredo Pasta with Garlic Sautéed Mushrooms and Wilted Spinach Ingredients: 12 oz fettuccine or pasta of choice 1 tbsp olive oil 2 tbsp butter 3 cloves garlic, minced 10 oz mushrooms (cremini or white button), sliced 4 cups baby spinach 1 ½ cups heavy cream 1 cup grated Parmesan cheese Salt and black pepper to taste 1/4 tsp nutmeg (optional) Extra Parmesan and parsley, for garnish Directions: Cook pasta in salted boiling water until al dente. Reserve 1/4 cup pasta water, drain, and set aside. In a large skillet, heat olive oil and butter over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add mushrooms and cook until golden and their moisture evaporates, 6–8 minutes. Stir in the spinach and cook until just wilted, about 1–2 minutes. Pour in the cream, then stir in Parmesan and nutmeg. Simmer gently until the sauce thickens slightly. Add cooked pasta and toss to coat. Use reserved pasta water to loosen the sauce if needed. Season with salt and pepper to taste. Serve hot, topped with extra Parmesan and fresh parsley. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 590 kcal | Servings: 4 servings #alfredopasta #mushroomalfredo #spinachpasta #creamygarlicpasta #comfortfood #pastarecipe #easyweeknightmeal #vegetarianpasta #homemadealfredo #mushroomrecipes #spinachlover #cheesypasta #italianinspired #quickdinnerideas #fettuccinealfredo #pastaandcheese #garliccream #meatlessmeal #pastawithveggies #easycomfortfood Creamy. Garlicky. Packed with mushrooms & greens This Mushroom & Spinach Alfredo Pasta is total comfort in a bowl!

Beef and Miso Soup Savory Miso Soup with Thinly Sliced Beef, Tofu, and Greens Ingredients: 1 tablespoon vegetable oil ½ lb thinly sliced beef (sirloin, flank, or hot pot style) 1 tablespoon soy sauce 1 tablespoon mirin (or rice vinegar) 1 teaspoon sesame oil 4 cups dashi broth (or low-sodium beef broth) 3 tablespoons white or red miso paste ½ cup firm tofu, cubed 1 cup shiitake mushrooms, sliced 1 cup baby spinach or napa cabbage 2 green onions, sliced 1 teaspoon grated fresh ginger Salt, to taste Optional: chili oil or shichimi togarashi for heat Directions: In a pot over medium heat, add vegetable oil. Sauté sliced beef with soy sauce, mirin, sesame oil, and grated ginger for 2–3 minutes until browned. Remove and set aside. In the same pot, pour in dashi broth and bring to a gentle simmer. In a small bowl, whisk miso paste with a few tablespoons of hot broth until smooth, then stir it back into the pot. Do not boil once miso is added. Add mushrooms and tofu; simmer gently for 5 minutes. Return beef to the pot along with spinach or napa cabbage. Cook for 2 more minutes until greens wilt. Taste and adjust seasoning. Ladle into bowls and top with green onions and optional chili oil or togarashi. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 310 kcal | Servings: 3–4 servings #misosoup #beefmiso #japaneserecipes #comfortsoup #umamisoup #quickjapanesemeals #beefsoup #heartybroth #misobroth #tofusoup #japanesecooking #homemadesoup #asianflavors #easycomfortfood #misodinner #healthybroth #soupseason #mushroomsoup #beefnoodlebowl #gingersoup A steaming bowl of miso soup + tender beef = weeknight magic in under 30 minutes Cozy, savory, and soul-warming.