And now for the recipe

A faithful reader pointed out there was not a recipe in the Motherhood post.  I could say it's because mothers shouldn't be cooking on Mother's Day but it was because I forgot.

This is a recipe we're having tonight.  Very fragrant and an easily done, which, as far as recipes go, is one all mothers need in their hip pocket.

Mongolian Beef Ramen
1 lb. sirloin steak, sliced against the grain
2 T corn starch
2 T vegetable oil (I used olive oil)
1 T sesame oil
3 garlic cloves, minced
1 t. minced ginger
1/2 c soy sauce (I prefer the reduced sodium variety)
1/4 c brown sugar
1 c chicken or beef broth
pinch red pepper flakes
1 large head broccoli, cut into florets
1 carrot, peeled and cut into matchsticks
3 pkgs instant ramen, flavor packet discarded**
3 green onions thinly sliced
Toasted sesame seeds

1. Cook ramen noodles** according to package instructions.  Drain and set aside.  (If you don't have ramen, a thin spaghetti noodle also works),
2. In wok or skillet, heat vegetable oil.  Toss steak in corn starch.  Sear on high heat for approximately 2 minutes each side.  Remove steak, put on plate.
3. Add sesame oil to wok/skillet on medium heat.  Cook garlic and ginger until fragrant.  Add soy sauce, brown sugar and brother; mix together and cook until it thickens. (It should thicken because of the leftover cornstarch and if it doesn't, just cook until it starts to boil.)
4. Add vegetables and cook on medium heat until veggies are softened but not mushy.
5. Return steak to skillet; add noddles; toss and cook through.  Top with green onions and sesame seeds.