Make this dish next time you think of heading out to PF Changs!

It’s delish and the kids love it.

WHAT YOU NEED:

2 flank steak sliced thin

2 T vegetable oil

1/2 cup soy sauce

1/4 cup chicken stock

3/4 cup brown sugar

1/4 cup rice wine

2 t sriracha sauce

1 t sesame oil

3 T cornstarch

1 inch minced ginger

2 cloves chopped garlic

4 green onions, chopped

2 T peanut oil

WHAT TO DO:

Combine all the ingredients except the peanut oil and 2 of the green onions in a large plastic bag and allow to marinate for at least one hour.

Heat the peanut oil in a wok over high heat.  When the oil is smoking add everything in the bag into the wok.  Cook for about 5 minutes, stirring almost constantly.  Serve over brown rice or you can jazz it up with some stir fry soba noodles and veggies!

Toss the beef on top of the noodles, voila,

Mongolian Beef Noodle Bowl!

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Serves: 4   Prep time: 20 minutes  Cook time: 20 minutes

For the stir-fry:

1 pound chicken tenders, sliced thinly

1 T vegetable oil

½ large onion, chopped

1 T minced garlic

½ T minced ginger

pinch of Salt & Pepper (S&P)

½ cup broccoli florets

6 oz sliced mushrooms

1 can water chestnuts, drained

½ cup Chinese snow peas

½ cup bean sprouts

2 T all purpose flour

For the sauce:

3 T Hoisin sauce

2 T soy sauce

2 T sake

1 t sugar

½ T red chili paste

1 t toasted sesame oil

¼ c chicken stock

2 t corn starch combined with 1 T water mixed until smooth

2 cups chicken broth

1 cup jasmine rice

Combine all of the ingredients for the sauce in a medium sized bowl.  Mix well and set aside to let the flavors come together.  In a small saucepan heat 2 cups chicken stock over high heat.  Once the stock is boiling add in 1 cup of rice and stir.  When it comes back up to a boil, cover and turn down to a simmer.  Allow to simmer for 10-15 minutes.

Meanwhile in a wok or extra large skillet, heat vegetable oil over high heat.  While the oil heats up season chicken with S&P and toss with flour to coat lightly.  When oil is smoking add chicken to the wok and allow to brown (about 2 minutes) then flip chicken pieces over to allow other side to brown (about 1 minute more.)  Once your chicken has browned use a slotted spoon to remove chicken to a plate and cover with foil.

Add onions, garlic, and ginger to the oil left in your wok.  Give them a good stir and let the flavor infuse your oil for about a minute or so.  Toss in your broccoli and mushrooms and stir quickly.  After a minute add in your water chestnuts to the stir fry mixture.  Toss to combine.  Allow to cook for another minute.  Return your chicken to the wok along with the snow peas and bean sprouts.  Pour your sauce over the top of your stir fry and stir.  Allow to cook for an additional minute or two or until your sauce has thickened up.

Once your rice is cooked, remove from heat and fluff with a fork.  Scoop a healthy portion of rice into the center of each plate and top with stir fry.

Tasty Tidbit:  You could serve this one up with super healthy brown rice instead of the jasmine.  Just be sure to start the rice early as it takes about 45 minutes to cook!  My family never even notices the difference!

Meaty Morsel:  You can switch out or add any vegetables you like.  Involve your kids in the decision process.  Maybe go with the green theme and add in green pepper and scallions, go orange with an orange pepper and carrots, or try purple with eggplant and purple cabbage!

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