I grew up on Mongolian beef from SoCal... beef stirfried in a very hot wok so that the surface of the meat was caramalized and had this "crust" to it. The only additions were some ginger and green onion.

So imagine my utter disappointment when I moved to Indiana and found "Mongolian" beef there served saucy on a bed of crispy fried rice noodles.

Now, I'm sitting in a Chinese restaurant in San Francisco... the Mongolian beef is is likewise saucy, but also spicy and stirfried with red/green bell peppers and julienned white onions! (Not the first time I've had this version).

So... what is "Mongolian Beef" supposed to be???

(BTW, lunch recommendation... Red Jade, 245 Church St. (just south of Market).... $4.50+ lunch special, includes soup, entree, rice, and tea. Served until 5pm. Very nice setting).