One pan mongolian beef with veggies and rice
ONE PAN MONGOLIAN BEEF with broccoli, snow peas, and rice, all in ONE SKILLET! You don't need to leave your house to have amazing Chinese food.
SO excited for today's recipe, ONE PAN MONGOLIAN BEEF!! As in one pan for all the beef, rice, and veggies. ONLY ONE PAN!! I have been so excited to attempt this for weeks and finally found the time. Roaring success folks! If you remember, I posted my One Pan Cheesy BBQ Ranch Chicken Skillet last week, and let's just say I'm hooked. I want to make all my meals and only have one pan to clean. Now that's living!
One of my favorite meals at PF Changs in the Mongolian Beef. So flavorful, saucy, and delish. I tried to make the sauce the same (THE SAUCE IS SO GOOD), but added some snow peas and broccoli to add some color and texture. And veggies make this meal healthy...right??
With this being all in one pan and all baking together, I didn't make it too saucy within the pan. But be sure you reserve some extra sauce for serving. You won't regret it. This sauce is sent straight form the heavens!
Expect many more one pan meals from me in the future. I think I've found my foodie calling!!
1 tablespoon Vegetable oil
1 tablespoon minced garlic
2 teaspoons minced ginger
½ cup soy sauce
½ cup water
¾ cup dark brown sugar
1 teaspoon red pepper flakes
1 cup Vegetable oil
1½ pounds flank steak, thinly sliced against the grain
1/4 cup cornstarch
1 cup chopped broccoli
1 cup snow peas
1 1/2 cup long grain white rice (not instant rice)
salt and pepper to taste
chopped green onion and sesame seeds for garnish
Preheat oven to 350F
In a large (12 inch) and deep skillet, heat 1 tablespoon vegetable oil over medium heat. Add garlic and ginger and stir to combine. When simmering, add in the water, soy sauce, red pepper flakes, and brown sugar. Stir to combine and then bring to a boil. Once boiling, reduce to a simmer and let cook for 15 minutes (see note below)
While sauce is simmering, place sliced flank steak into a medium bowl. Toss beef in cornstarch and salt and pepper to taste. Allow to sit while the sauce simmers.
Once sauce is thickened to your liking (the longer you simmer the thicker it will get), pour into a heat safe bowl and set aside.
Return skillet to medium/high heat and pour in the 1 cup vegetable oil. Cook the steak in batches, about 3-4 minutes per batch. Allow it to be just a bit undercooked for your liking, because it will continue cooking in the oven. Be sure to flip to make sure both sides cook. When each batch is finished, place it on a paper towel lined plate to drain. During the last batch, add in the veggies as well and cook them until brighter in color and a bit soft. They will also continue to cook in the oven, so no need to cook them all the way through.
When all the flank steak has cooked, place in a large bowl and marinate in the sauce.
Drain the oil from the skillet, its okay if a bit remains. Add the rice and the water and allow to simmer for about 5 minutes.
Remove the steak from the sauce, reserving the sauce for serving. Add the steak directly into the rice/water. Some will be submerged, and that's fine. Add the veggies around the steak.
Cover and cook for 25 minutes. Remove cover and cook for another 5-10 more minutes.
Garnish with green onion, sesame seeds, and of course lots of sauce.
Note: You can make the sauce ahead of time and store in an airtight container for up to a week.
WATCH: How to make the perfect egg drop soup to go with your Mongolian beef: