🍂Ingredients:
🏵️For the Spicy Mongolian Beef
1 lb flank steak, thinly sliced against the grain
1/4 cup cornstarch
2 tbsp vegetable oil
3 cloves garlic, minced
1-inch piece ginger, grated
1/3 cup soy sauce
1/3 cup brown sugar
1/4 cup water
1-2 tsp red chili flakes (adjust to taste)
2 green onions, sliced
🏵️For the Fried Rice
2 cups cooked and chilled white rice
2 eggs, lightly beaten
1/2 cup diced carrots
1/2 cup frozen peas
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp vegetable oil
2 green onions, chopped
🍂Instructions:
1.Prepare the Mongolian Beef:
🔸Toss the sliced steak in cornstarch, ensuring each piece is evenly coated. Shake off excess.
🔸Heat vegetable oil in a skillet or wok over high heat. Cook the beef in batches for 1-2 minutes per side until crispy. Remove and set aside.
🔸Lower the heat to medium and sauté garlic and ginger until fragrant.
🔸Add soy sauce, brown sugar, water, and chili flakes. Stir and bring to a simmer.
🔸Return the beef to the skillet, toss to coat in the sauce, and cook for 2-3 minutes. Garnish with green onions.
2.Make the Fried Rice:
🔸Heat vegetable oil in a large skillet or wok over medium-high heat. Add carrots and peas, cooking until softened.
🔸Push the vegetables to one side of the skillet. Pour in the beaten eggs and scramble until cooked.
🔸Add the chilled rice, soy sauce, and sesame oil. Stir-fry everything together until heated through.
Stir in chopped green onions.
3.Serve:
🔸Plate the fried rice and top with the spicy Mongolian beef.
🔸Garnish with additional green onions or sesame seeds if desired.
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