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!