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 still like going out for the real deal now and then, but I enjoy taking my favorites and making them a little more practical for me (and you) at home. 

That is how Mongolina Beef made it to the menu.

It’s one of my go-tos whenever we get takeout because I absolutely love the sauce—but it can lean pretty sweet, and the heat level I’d choose for myself isn’t exactly something everyone at the table would agree with. So I reworked the recipe to keep all that flavor while making it something you can still enjoy on a regular weeknight with the whole family. 

Here’s what we’ve got: a sweet-salty sauce, just pulled back on the sugar. Garlic and ginger, sautéed in coconut oil, give the whole dish depth of flavor, while celery and carrots add a nice crunch.

I paired the meal with short-grain brown rice because I love the texture and it stands up to the sauce much better than white rice. Then everything is finished with green onions on top for a bit of bite and color. 

This dish is pretty easy to put together, but a couple of things help you get the best results. Use a big pan if you can—wok, large skillet, whatever you’ve got. The main thing is giving the beef enough space so it can brown and crisp up instead of steaming. And if you’ve ever cooked in hot oil, you already know… things can get a little wild, so a splatter guard isn’t a bad idea.

If you’re like me and like your food spicy, this is where you can make it your own. Add some sriracha or toss in red pepper flakes (I usually do both), 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 little lighter, a little more weeknight-friendly, and still hits the spot.

Check it out on our May 4th menu. I hope you love it as much as I do 🙂 Enjoy!