Thread: Mongolian beef
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Travis McGee Travis McGee is offline
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Default Mongolian beef

On 10/7/2014 1:51 AM, Timo wrote:
> On Tuesday, October 7, 2014 2:32:23 PM UTC+10, Travis McGee wrote:
>> I made Mongolian beef tonight, and it came out great. I have several
>> Chinese cookbooks, but none of them had a recipe for this dish, I
>> suspect because it's "American Chinese", and not an "authentic" recipe.

>
> A friend of mine was in a group hosting some visitors from Mongolia. They took them out for dinner, to a Chinese restaurant. The visitors saw "Mongolian lamb" on the menu, and one ordered it, just to see what it was. When it came, "Ah! This is what we call 'Cantonese lamb'."
>
>


Do you know what was in it? Here in the USA "Mongolian Beef" usually
means beef, stir-fried with a lot of onion, and I mean a LOT of onion,
with a sweet, soy flavored sauce. I usually like it from a restaurant,
but this was the first time that I've made it myself.

This recipe differed from the dishes I've had from restaurants in that
it calls only for green onions, hardly cooked at all; the restaurant
versions that I've had usually have a lot of yellow onion, cooked until
fairly soft. Regardless, they are all good.