Homemade Mongolian Beef & Fried Rice | Recipe

The husband and I very much enjoy Chinese food takeout, but have never really found a recipe that can compare to what we are sure is not a very healthy meal when we run over to the local Panda Haven. Until now! We’ve recently taken to trying to replicate our favorite restaurant meals at home and had a lot of success with the Friday Special from Taziki’s – click here for recipe! – so we wanted to explore this option as well. This is somewhat of a copy cat of P.F. Chang’s version of Mongolian Beef and Fried Rice and we are thrilled with the results. Enjoy!

Homemade Mongolian Beef & Fried Rice

This is somewhat of a copy cat of P.F. Chang's version of Mongolian Beef and Fried Rice and we are thrilled with the results.

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Ingredients Method

Ingredients

  

• 2 tsp vegetable oil  
• 1/2 tsp ginger minced
• 1 tbsp garlic chopped
• 1/2 cup soy sauce
• 1/2 cup water
• 3/4 cup dark brown sugar
• vegetable oil for frying
• 1 lb flank steak
• 1/4 cup cornstarch
• 2 large green onions sliced on the diagonal into 1 inch lenghts

Method

 

FOR THE FRIED RICE

1. Put cold white rice in a pan with a bit of hot oil.
2. Add soy sauce in small amounts until the rice is completely changed color, but not too much so there is extra liquid.
3. Cook until rice is “crisped” and sizzling.
4. Add chopped green onions & stir just prior to serving. 
5. Make rice the day before for best results and keep in fridge.

FOR THE SAUCE

1. Heat 2 tsp of vegetable oil in a medium saucepan over med/low heat.
2. Add ginger and garlic to the pan and quickly add the soy sauce & water before the garlic scorches.
3. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce until the it thickens. (about 3-5 minutes)
4. Once thickened, remove it from the heat & set aside to cool.

FOR MONGOLIAN BEEF

1. Slice the flank steak (against the grain) into 1/4" thick bite-size slices
2. Cover the beef with thin dusting of cornstarch (to both sides)
3. Let the beef sit for about 10 minutes so that the cornstarch sticks.
4. Now, heat up one cup of oil in a wok or large skillet over medium heat
5. Add the beef to the oil and sauté for just 2-4 minutes (until the beef just begins to darken on the edges), stirring to ensure even cooking.
6. Use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet & wipe clean
7. Put the pan back over the heat, dump the meat back into it, and simmer for one minute.
8. Add the sauce, cook for one minute while stirring
9. Then add all the green onions, cook for one more minute
10. Remove the beef and onions with tongs or a slotted spoon to a serving plate. (Leave the excess sauce behind in the pan)
11. Serve with the fried rice for an easy & yummy meal that is way better than take-out!