Hello, hello, hello!
I have some exciting news, and some sad news! The first exciting news is that I received a notice saying that my four-year blogiversary had come up this week! It came out of the blue, as I haven’t been following those dates that closely. But it was a delightful reminder that I have been a part of such a wonderful community for so many years now. I have really grown through this blog, explored my interests and come to know a lot more about my body and my dietary needs. I’ve met some amazing people, learned some excellent things, and generally had a wonderful time. So of course I had to make a dish I’ve loved for years to mark this auspicious occasion!
It also served to cheer me up this morning, given this is the first time I’ve had from scratch, gluten-free Mongolian! The sad news is that our old family cat doesn’t look to be very well, and we’ve had a serious discussion about some hard decisions we might have to make this week. Whatever we do, we want to do what’s best for her. So even if it pains us, if she’s going to lose her good quality of life we’ll be taking her to the vet and making our final farewells. It’s been a hard thing to have to face, as we’ve had Rosie ever since I was a little girl. But because we love her so much we’d never make her suffer. So when the time comes we know we’ll be able to do what’s right for her.
So, it’s been a week of ups and downs. But through it all I have gained so much, had lots of good laughs with friends, learned some excellent new dance steps, and felt incredibly loved and well looked after by everybody who immediately came to my side when I was frightened and upset over Rosie. I am blessed, and I’m so glad that I have such brilliant people around me.
Adapted from ChowDivine.com’s
Serves: 1-2, Prep: 10 mins, Cook: 15 mins
- 250g beef tenderloin, thinly sliced against the grain (or use another thin cut of meat)
- 1-2 tbsp cornflour, gluten-free (optional)
- 2 cloves garlic, minced
- 1/4 tsp ginger, grated
- 5 – 6 tbsp soy-reduced Tamari (or any other gluten-free soy sauce)
- 3 tbsp coconut sugar
- 2 tsp dry sherry
- 4 tablespoon water*
- A handful of shallots, green part only, diced into 2 inch pieces
- Oil for cooking
- Steamed rice, to serve.
NOTE: Use water only if using cornflour.
- Combine the soy, sugar, sherry and water (if using the cornflour), and set aside.
- Heat the oil in the pan.
- While the oil is heating, gently toss the pieces of beef in the cornflour, and shake off any excess. You don’t want a batter, just a light dusting.
- Add the garlic and the ginger to the pan and fry until fragrant.
- Add the beef and saute until gently browned and cooked, then add in the sauce.
- Bring up to the boil, then reduce the heat a little until it’s still boiling but not as vigorously. Stir gently, until the sauce has thickened somewhat and is coating the meat.
- Add in the shallots, stir, and immediately remove from the heat and serve with rice!