Mongolian Beef Recipe
Last month throughout the Beijing Olympics, I shared numerous well-known American Chinese food recipes and the responses were overwhelming. I got numerous emails from my readers trying out my recipes with excellent success. They thanked me profusely with some on the sweetest emails I’ve ever received and requested much more famous Chinese Recipes such as Mongolian beef and orange chicken. Mongolian beef is possibly one of the most common beef dishes inside the United States, possibly proper right after beef and broccoli. Mongolian beef–as the cover shot above suggested–is not a standard Mongolian dish. I’m personally not sure about the origins of this Recipe but according to Wikipedia, Mongolian beef is a Chinese-American creation. However, I have a Shang Palace Cookbook (Shang Palace will be the signature Chinese restaurant at Shangri-La Hotels) and Mongolian beef is featured. I believe Mongolian beef is usually a legitimate Chinese dish that has been adapted by overseas Chinese restaurants…
Near my office at Beverly Hills–where Chinese restaurants are almost non-existent–I must go to PF Chang when I require my Chinese lunch fix. While I am not a fan of PF Chang and chain restaurants, I’ve to say that PF Chang does a decent job with its Mongolian beef. In fact, Mongolian beef is possibly one of several few redeeming items on their menu.
My Mongolian beef recipe is very close for the taste of PF Chang’s, except that I used leeks instead of scallions. In case you are not a fan of leeks, or can’t get them where you live, scallions work, as well. Now, tell me if your local Chinese restaurants (inside the UK, Australia, Canada) serve Mongolian beef? I am actually curious to know.
