Asian > Chinese > Fried Rice

Mongolian Beef Fried Rice Recipe

Ingredients with Measurements:
- 1 pound flank steak, sliced into thin strips
- 3 cups cooked white rice
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
- 1/4 cup sliced green onions
- 1/4 cup sliced carrots
- 1/4 cup sliced bell peppers
- 1/4 cup sliced mushrooms

Special equipment needed:
- Large skillet or wok

Step-by-step instructions:
1. In a small bowl, whisk together soy sauce, brown sugar, garlic, ginger, red pepper flakes, and black pepper. Set aside.
2. Heat vegetable oil in a large skillet or wok over high heat.
3. Add sliced flank steak and cook until browned, about 3-4 minutes.
4. Remove steak from skillet and set aside.
5. Add sliced green onions, carrots, bell peppers, and mushrooms to the skillet and cook for 2-3 minutes.
6. Add cooked white rice to the skillet and stir to combine with the vegetables.
7. Pour the soy sauce mixture over the rice and vegetables and stir to coat.
8. Add the cooked steak back to the skillet and stir to combine.
9. Cook for an additional 2-3 minutes until everything is heated through.
10. Serve hot.


- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- High heat
Serving size:
- 4 servings

Nutritional information:
- Calories: 460
- Fat: 12g
- Carbohydrates: 57g
- Protein: 32g

Substitutions for ingredients:
- Flank steak can be substituted with sirloin or ribeye steak.
- White rice can be substituted with brown rice or quinoa.
- Vegetables can be substituted with any other vegetables you prefer.

Variations:
- Add scrambled eggs to the fried rice for extra protein.
- Use shrimp instead of beef for a seafood version.
- Add chopped peanuts or cashews for extra crunch.

Tips and tricks:
- Make sure to cook the steak on high heat to get a nice sear.
- Use day-old rice for best results.
- Don't overcrowd the skillet or wok when cooking the vegetables to ensure they cook evenly.

Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.

Presentation ideas:
- Serve in a large bowl or on individual plates.
- Garnish with sliced green onions and chopped peanuts.

Garnishes:
- Sliced green onions
- Chopped peanuts or cashews

Pairings:
- Serve with a side of steamed vegetables or a salad.

Suggested side dishes:
- Steamed broccoli
- Mixed greens salad

Troubleshooting advice:
- If the rice is too dry, add a splash of soy sauce or a drizzle of oil to moisten it.

Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.

Food history:
- Mongolian beef is a popular Chinese-American dish that is not actually from Mongolia. It is believed to have originated in Taiwan in the 1950s.

Flavor profiles:
- Savory, sweet, and slightly spicy.

Serving suggestions:
- Serve hot as a main dish.

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Region: Chinese

Taste: Savory, Tangy, Umami, Spicy, Sweet