Mongolian Beef Stir Fry

Charlotte Zolotow June 26, 1915 – November 19, 2013) was an American author, poet, editor, and publisher of many books for children at over 70 books. She was a legend in children’s publishing whose works include William’s Doll, The Storm Book, If You Listen, and Mr. Rabbit and the Lovely Present.

In an interview, Charlotte said “Things that matter to children — that’s what I try to get into my books. Things that are very important, even if they aren’t important to the adults around them.”

Published in 1993, Snippets is exactly that — forty-one brief passages gathered from Zolotow’s many books. As the subtitle says: A Gathering of Poems, Pictures, and Possibilities . . .

The pages read like small poems, offering concrete and sturdy observations, or hopes and dreams and wild imaginings.

Nancy Willard was born June 26, 1936. She is a novelist, a poet, and a children's writer and occasional illustrator. Her 1981 collection of poems, "A Visit to William Blake's Inn," won the Newberry Medal as that year's most distinguished contribution to American children's literature.

Her magical view of life, blending of the ordinary and the extraordinary, wonder-filled language, and evocative images are characteristic of her poetry and prose for both adults and children. Her first children's book, Sailing to Cythera, and Other Anatole Stories (1974), was followed by further adventures of the young Anatole, including The Island of the Grass King (1977), Stranger's Bread (1979), and Uncle Terrible (1982), all illustrated by David McPhail. Another series, inspired by her son, James, includes The Snow Rabbit (1975) and The Well-Mannered Balloon (1976). 

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Mongolian Beef Stir Fry

Cook's notes: It is interesting to note that neither the ingredients nor the method of cooking is Mongolian in origin but the name is widely known and served virtually in every Chinese restaurant.  

This dish is full of flavor with juicy beef cubes in a luxurious sauce. I added blanched green beans and grape tomatoes. This dish is versatile because snap peas, asparagus or broccoli could be substituted for the green beans. The dish takes advantage of summer garden produce.  

Ingredients:

• 1 TB. vegetable oil
• 1 pound of steak (sirloin or flank) sliced in thin strips or cut in chunks
• 2 garlic cloves, minced
• 1/2 cup diced green onions
• 1 cup grape tomatoes, halved
• 1 tsp. ginger grated or 1/2 tsp. ground ginger 
• 1/2 tsp. cinnamon  

Sauce

• 1/4 cup light soy sauce
• 2 TB. hoisin sauce
• 2 TB. brown sugar
• several squirts of Sriracha
• 2 TB. cornstarch
• 1/2 cup low sodium chicken or beef broth
• 2 cups green beans
• 1 cup grape tomatoes, halved

Directions:

• Heat oil in a wok or large skillet over medium high heat, add the beef and sprinkle beef with cinnamon.
• Saute about 4 minutes and stir frequently.
• Add garlic, onions and ginger; saute one minute more.
• In a small bowl or liquid measuring glass mix soy sauce, hoisin sauce, brown sugar, Sriracha, cornstarch and broth.
• Blanch green beans or asparagus.
• In skillet or wok move meat to the side and wipe pan clean with paper towel.
• Add sauce mixture, green beans or asparagus cook on low heat 5 minutes or until sauce thickens.
• Remove heat serve over rice and garnish with a few diced green onions.