Mongolian Beef & Egg Fried Rice

Mongolian Beef

Ingredients

  • 2 New York Strip Steaks, thinly sliced 

  • 3 tbs cornstarch

  • 2 tbs vegetable oil, divided

  • 3 cloves garlic, minced

  • 2 tbs minced ginger

  • 1/3 cup low sodium soy sauce

  • 1/4 cup water

  • 1/4 cup light brown sugar

  • 2 green onions sliced into 1 inch pieces

  • Salt and pepper to taste

  • Garnish: 1 tsp toasted sesame seeds optional

Instructions

  1. Season sliced steak with salt and pepper. Toss steak in cornstarch until fully and evenly coated. Set aside.

  2. Place a large skillet over medium-high heat and add 1 tablespoon oil. Add garlic and ginger and sauté for 1 minute. Add soy sauce, water and sugar and bring to a boil until sugar dissolves, about 2 minutes.

  3. Pour sauce into a liquid measuring cup and set aside.

  4. Place skillet back over heat and add remaining oil. Add steak and sear until evenly browned on both sides, 1 to 2 minutes per side.

  5. Pour sauce back into skillet and stir together with beef. Simmer and allow sauce to thicken, 1 to 2 minutes.

  6. Toss in green onion and continue to cook for 1 more minute until sauce is thick enough to coat the back of a wooden spoon.

  7. Pour Mongolian beef over steamed rice and serve.

*In flyer September 10 - 16, 2023
Recipe and photo credit: Spoon Fork Bacon

egg Fried Rice

Ingredients

  • 3 tbs butter, divided

  • 2 large eggs, whisked

  • 2 medium carrots, peeled and diced

  • 1 small white onion, diced

  • 1/2 cup frozen peas

  • 4 cloves garlic, minced

  • salt and black pepper

  • 4 cups cooked and chilled rice 

  • 3 green onions, thinly sliced

  • 4 tbs soy sauce, or more to taste

  • 2 tsp oyster sauce 

  • 1/2 tsp toasted sesame oil

Instructions

  1. Heat 1/2 tablespoon of butter in a large sauté pan over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.

  2. Add an additional 1 tbs butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tbs of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined.  Then add in the eggs and stir to combine. Remove from heat, and stir in the sesame oil until combined. Taste and season with extra soy sauce, if needed.

*In flyer September 10 - 16, 2023
Recipe and photo credit: Gimme Some Oven

Annah Kassen