One of my favorite classic Chinese dishes is Mongolian Beef.
If you enjoy this dish, I would like to pose the following questions:
1) What distinguishes a truly superb rendition of Mongolian Beef from one that is only mediocre?
2) What are some of the ways that Chinese restaurants ruin their rendition of Mongolian Beef?
3) In which restaurant have you enjoyed the best Mongolian Beef you have ever tasted?
In response to #1, I find that high quality beef and an abundance of green scallions, with a minimum of sauce, tend to enhance this dish.
In response to #2, some restaurants skimp on the scallions and add other needless ingredients. One of our local take outs, for example, adds bean sprouts, which I find to be a total mismatch in this dish.
In response to #3, the best Mongolian Beef I ever had was at the Gee Joon restaurant in Las Vegas, Nevada, located upstairs in Binion's Horseshoe downtown.
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