Spicy Mongolian Beef with Fried Rice
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:
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.
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.
Serve:
Plate the fried rice and top with the spicy Mongolian beef.
Garnish with additional green onions or sesame seeds if desired. Serve hot!