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

  

• 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

Instructions

 

FOR THE FRIED RICE

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

FOR THE SAUCE

• Heat 2 tsp of vegetable oil in a medium saucepan over med/low heat.
• Add ginger and garlic to the pan and quickly add the soy sauce & water before the garlic scorches.
• 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)
• Once thickened, remove it from the heat & set aside to cool.

FOR MONGOLIAN BEEF

• Slice the flank steak (against the grain) into 1/4" thick bite-size slices
• Cover the beef with thin dusting of cornstarch (to both sides)
• Let the beef sit for about 10 minutes so that the cornstarch sticks.
• Now, heat up one cup of oil in a wok or large skillet over medium heat
• 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.
• 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
• Put the pan back over the heat, dump the meat back into it, and simmer for one minute.
• Add the sauce, cook for one minute while stirring
• Then add all the green onions, cook for one more minute
• Remove the beef and onions with tongs or a slotted spoon to a serving plate. (Leave the excess sauce behind in the pan)
• Serve with the fried rice for an easy & yummy meal that is way better than take-out!