WE’RE BAACCCKKK !!!
Ok..so we took a little sabbatical..I had a baby boy !! But now I’m back and bigger than ever and ready to continue this project that I love so much 🙂
On my journey to creating Lhyme, I had some really great friends and family who supported me on this project . One of my biggest supporters was my amazing friend, Vinny Villescaz. During my break from Lhyme , I learned Vinny had passed away and the world truly lost an original. Its one of the most shocking losses to me and I still can’t believe he is gone. He is truly one of the most creative, funny, unique and talented people I’ve met throughout my life. He really believed in Lhyme and while he was in and out of the hospital, I promised him he would have a chance to have a column on Lhyme. Sadly, he passed away before he ever got a chance to do so.
He possessed everything Lhyme stands for to me : heart, creativity, individuality, humor, intelligence, love of music and food …and being confident to not care what people think and to be proud of yourself no matter what people think…that’s the Vinny I remember. One of my fondest food memories with Vinny is eating Mongolian Beef from P.F. Chang’s. It was his favorite dish there and as a tribute to him I have created a fusion Mongolian Beef dish for Vinny. I have also added the music video “I Was Here” by Beyonce ..Vinny’s Favorite Performer. I will truly miss him and could not think of a better person to dedicate the return of Lhyme in his honor.
Vinny’s Mongolian Beef Kibbeh with Ginger Soy Dipping Sauce
Yields Three Servings
- 2 teaspoons and 2 cup ( for frying) Vegetable Oil
- 1 tablespoon chopped Garlic
- 1/2 teaspoon minced Ginger
- 1/2 cup low sodium Soy Sauce ;3 tablespoons Low Sodium Soy Sauce for Dipping Sauce
- 1 Cup H20
- 3/4 cup Dark Brown Sugar
- 1 pound of Flank Beef Steaks, chopped into small squares
- 1 teaspoon Cornstarch
- 2 large Green Onions, chopped into small squares
- 1 cup of cooked Jasmine Rice
- 1/2 cup of Ginger Preserves ( I used Duerr’s Chunky Ginger Preserve)
Part One : Kibbeh Stuffing
- First we’re going to focus on making the Mongolian Beef stuffing for the Kibbeh. Heat one cup of Oil and add the Flank Steak. Saute until lightly brown and remove from heat. ..DO NOT OVERCOOK THIS…THE MEAT WILL BE VERY DRY IF IT IS OVERCOOKED.
- Drain the Flank Steak and set aside.
- In your original saucepan, heat 2 tablespoons of oil over medium heat and add the ginger and garlic.
- Add 1/2 cup Water and 1/2 cup of Soy Sauce
- Add the Brown Sugar and allow the sauce to thicken and slightly boil. This should take about 2 minutes.
- Add your Cornstarch and Cooked Steak and allow it to all cook for about one minute .
- Add your Green Onions and cook for 2 minutes. Remove from heat.
- Cook your Jasmine Rice as directed on the package and drain.
- Allow the stuffing and rice to slightly cool, this will make it a little easier when dealing with shaping and stuffing your Kibbehs.
Part Two : Stuffing the Kibbehs and Frying Them
- Take about a palm’s worth of rice in your hand and shape it into the shape of a large bullet.
- With your thumb, form a small dip into the Kibbeh for the stuffing.
- Fill the hole with the stuffing and then cover the hole with rice.
- Heat 1 cup of oil and fry each kibbeh until golden which usually takes about 4 minutes. ( They are usually darker but you are using white rice not bulgar therefore the Kibbeh will naturally be lighter.)
- Set the Kibbeh on a plate covered with a paper towel to allow the oil to slightly drain.
- In a small bowl, mix the Ginger Preserves and Soy Sauce for your dipping sauce.
- Serve and enjoy a FLAVOR EXPLOSION in Vinny’s Honor 🙂