How to make Sheet Pan Mongolian Beef & Fried Rice P.F. Chang’s copycat r...

To learn how to make Sheet Pan Mongolian Beef & Fried Rice P.F. Chang’s copycat recipe | Show Number 447 https://youtu.be/Pl_C4c56sUE Click the Subscribe button and then click here for the recipe. #TheDiabeticDietShow #mongolianbeef Click the Subscribe button and then click here for the recipe. Start by making the Sheet Pan Fried Rice. or steam rice I like better or make both. Total: 25 mins Active: 15 mins Yield: Serves 4 (serving size: 1 1/4 cups) Sheet Pan Fried Rice Ingredients ⅓ cup mayonnaise 1 tablespoon Sriracha chili sauce 1 tablespoon water 1 tablespoon canola oil 2 (8.8-oz.) pouch microwavable rice (such as Uncle Ben’s Ready Rice Original) 1 cup frozen peas and carrots blend, thawed ¼ cup chopped scallions (from about 2 scallions) 2 teaspoons chopped garlic (about 2 garlic cloves) 1 tablespoon soy sauce 1 teaspoon toasted sesame oil 5 large eggs Directions Step 1 Stir together mayonnaise, Sriracha, and water in a small bowl. Set aside. Step 2 Preheat broiler with oven rack in center of oven. Place a sheet pan or rimmed baking sheet in a hot oven for 5 minutes. Add oil and rice to a sheet pan, and carefully stir to coat the rice, breaking up any clumps. Spread rice into an even layer. Broil, stirring every 3 to 4 minutes, until rice is light golden brown, 10 to 12 minutes. Add peas and carrots, scallions, garlic, soy sauce, and sesame oil; toss to coat. Spread rice mixture in an even layer and, using the back of a spoon, press to form 5 indentations in the rice mixture. Crack eggs into indentations; broil until eggs are set, about 4 minutes. Drizzle with Sriracha mayonnaise. Next, make the MONGOLIAN BEEF P.F. Chang’s version of this dish is probably the most well-known, but, personally, I think their dish is way too sweet, this comes from Shanghai, where sweet-savory dishes are often the main event). Most Mongolian beef recipes are “Too sweet! Too oily! This Mongolian Beef Recipe is a crispy homemade version that's less sweet and more flavorful than restaurant versions. So, I adjusted things to make them better. I cut the sugar–way down. Reduce the amount of oil used. I came out great. Mongolian Beef Cook time 10 mins Course: Beef recipesCuisine: Chinese Servings: 3 Calories: 375kcal Ingredients 8 ounces flank steak (225g, sliced against the grain into 1/4-inch thick slices) 1 teaspoon vegetable oil (plus 1/3 cup for frying) 1 teaspoon soy sauce 1 tablespoon cornstarch (plus 1/4 cup, divided) 2 tablespoons brown sugar 1/4 cup hot water (or hot low sodium chicken or beef stock) 1/4 cup low sodium soy sauce or 1 1/2 tablespoons water and 2 1/2 tablespoons regular soy sauce 1/2 teaspoon ginger (minced) 2 cloves garlic (chopped) 1 tablespoon cornstarch (mixed with 1 tablespoon water to make a slurry) 2 scallions (cut into 1-inch long slices on the diagonal) (optional) 5 dried red chili peppers Instructions 1. Combine the sliced beef with 1 teaspoon oil, 1 teaspoon soy sauce, 1 tablespoon cornstarch. Marinate for 1 hour. The beef should still be quite moist after it has marinated. If it looks too dry, add a tablespoon of water to it. 2. Dredge the marinated beef slices in the remaining 1/4 cup of cornstarch until lightly coated. 3. In a small bowl, mix brown sugar and hot water (or low sodium chicken or beef stock) until the sugar is dissolved. Mix in 1/4 cup low sodium soy sauce. If you don't have low sodium soy sauce, substitute 2 1/2 tablespoons regular soy sauce and 1 1/2 tablespoons water. The saltiness of various soy sauce brands varies, so give the sauce a taste, and adjust the amounts of sugar/soy sauce/water/stock to your own taste. 4. Heat 1/3 cup vegetable oil in the wok over high heat. Just before the oil starts to smoke, spread the flank steak pieces evenly in the wok, and sear for 1 minute (depending upon the heat of your wok). Turn over and let the other side sear for another 30 seconds. 5. Remove to a sheet pan. Tilt it slightly to let the oil drain to one side (lean it on a cookbook or cutting board). The beef should be seared with a crusty coating. 6. Drain the oil from the wok, leaving 1 tablespoon behind, and turn the heat to medium-high. 7. Add the ginger and dried chili peppers, if using. After about 15 seconds, add the garlic. Stir for another 10 seconds and add the premixed sauce. 8. Let the sauce simmer for about 2 minutes and slowly stir in the cornstarch slurry mixture. Cook until the sauce has thickened enough to coat the back of a spoon. 9. Add the beef and scallions and toss everything together for another 30 seconds. There should be almost no liquid, as the sauce should be clinging to the beef. If you still have sauce, increase the heat slightly and stir until thickened. 10. Plate and serve with steamed or fried rice! This show is about what I eat and what my family eats. Not all our family members are Diabetic.