Stir Fry

Mongolian Beef

Stir fry is a go to of mine because it’s easy and healthy. Josh will eat it which is also a plus. Here’s a delicious recipe for a meal that everyone will enjoy.

Today on the Bite Tonight: Mongolian Beef

1. Brown 1 lb. of your favorite cut of beef. I used chunks of beef for stew found in your grocery store.

2. For the sauce, I mixed 1/4 cup Teriyaki, 1/4 cup water,  1/4 cup soy sauce and a Mongolian Beef seasoning packet. These are a great go to and are found in the international aisle at your grocery store. I prepared the sauce per the directions on the packet, but added Teriyaki & water because it was a little salty.

3. Add the sauce to the beef once browned and let simmer for 5-10 min.

4. Cut up your favorite veggies and add to beef. You can add as much or as little as you like. Go wild!



5. Cover and simmer for 5 min. This will create steam and cook the carrots and broccoli which will take longer than the rest of the veggies.

6. Simmer for another 5 min, checking tenderness of veggies. I like my veggies crunchy, but cook longer if you like them more tender.




Serve over rice and enjoy!


mongolian beef


Delicious tender meat, fresh crispy veggies and a slightly spicy, rich sauce. It’s a great way to keep Asian cuisine affordable.

Polish Stir Fry

I’m a fan of thinking up quick recipes and improvising when my stomach is growling and yelling at me to feed it. This creation was inspired from a co-worker, but since I am lousy at making rice, I served over egg noodles instead.

I sliced up Kielbasa, added onions, red & yellow peppers and a few dashes of Kraft sweet BBQ sauce and sauteed on medium until the kielbasa browned up.  The sweetness from the peppers really fit well with the caramelized kielbasa.

It was delicious, quick, and nutritious! Try it out.

polish stirfry

Bd's Mongolian Grill

Since working at the Dearborn Bd’s Mongolian Grill, when I’m craving stir fry I prefer the Royal Oak location. It seems to be better and I don’t feel obligated to talk to my old teammates (I take dinner very seriously and like to have a little privacy). Josh and I wanted to check out Slows BBQ (stay tuned) but there’s always a wait on a Friday night. So we opted for stir fry instead.

Josh’s creation: Marinated chicken, edamame, onions, red pepper, zucchini, pineapple, egg, and long noodles with a mix of Cayenne seasoning, seasoned salt, Mongolian Ginger and Teriyaki sauces.

Tip: Fill two sauce cups for an extra saucy bowl.


My creation: Marinated chicken, red skin potato, zucchini, edamame, sausage, carrots, onions, mushrooms, pineapple, egg, a surprise piece of Crab and rotini noodles with a mix of Cajun seasoning, red pepper flakes, garlic, Mongolian Ginger and Teriyaki sauces. Our creations are similar, but still unique to each of us (I like more veggies).  I was really excited to order lettuce wraps instead of the usual “rice and torts” with our meal. The sauce adds sweetness and the lettuce wraps add coolness and crunch to the spicy, hot stir fry.

Tip: Don’t be afraid of adding an egg. It’s delicious, goes with any combination, and a is good source of protein. Josh and I each add two.


Bd’s Mongolian Grill has come a long way from it’s opening in 1994. The menu now consists of a laundry list of appetizers ranging from pot stickers to fried zucchini, fried rice bowls, signature drinks, beer and wine, and decadent desserts (Try the deep fried Oreo)! Each location also has slightly different items to choose from: The Okemos location had coconut and bow tie pasta once upon a time. The website is also very interactive and informational: you can create your own bowl prior to visiting the restaurant and view nutrition information. Join Club Mongo for great perks and free meals!

If you haven’t been here in a while (or never been here) check it out. It’s a fun experience (especially for the picky eater: cough, Josh, cough) and you get to eat whatever you want!

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