You may have figured it out by now but most of the meals we offer here at Kate’s Plate are just tweaked versions of my favorite foods. 

I love going out to eat for the authentic experience now and then but I enjoy taking my favorites and making them a little more practical for me (and for you) at home. 

That’s exactly how the Mongolian Beef made it to the menu. It’s one of my absolute go-to dishes whenever we go out to eat Chinese. I love it SPICY and I love the sauce but, to be honest, it can be a little too sweet and the spice level I love is not “family-friendly”. I wanted to rework the recipe to keep all that flavor while making it something you can still enjoy on a regular weeknight with the whole family. 

So, here’s what we’ve got: a savory, sweet-and-salty sauce (just with a lot less sugar than what you find in the restaurant version) that’s elevated with that pop from the garlic and ginger. Paired with short-grain brown rice because I just looove the chewy texture (and it stands up to the sauce so much better than white rice). Then green onions on top for some zing and a pop of color. 

This dish is pretty easy to put together, but I do have some tips so you get the best results. First off, use a big pan. A wok works great here. The bigger the pan the less likely you are to overcrowd the meat. You want some room to get a light golden color and some crispiness. Oh, and don’t forget a splatter guard; things can get messy when you’re working with hot oil. Second, if you’re like me and you like spicy food, throw in some sriracha or red pepper flakes. The extra kick really amps up the flavor. 

I won’t say this tastes exactly like the restaurant version, but that’s kind of the point—it’s a more practical version that’s still totally delicious. With these tips, you’ll get a delicious meal that’s perfect for any night of the week.

Check it out on our January 27th menu, I hope you love it as much as I do. Enjoy!