What is Mongolian Beef supposed to be?
Feb 10, 2007 | 6:30 pm
#16
Join Date: Jan 2002
Location: Virginia
Posts: 74
Mongolian Beef is supposed to be just beef, scallions, and a little bit of seasoning. That's it. The seasoning depends on the chef. It started out as a lamb dish but became popular as beef because a lot of people didn't like lamb. I am no expert, but I do have 4 chinese chefs in my family. 
My uncle used to cater Embassy dinners/parties in D.C, so I asked him.
My uncle used to cater Embassy dinners/parties in D.C, so I asked him.
Feb 11, 2007 | 5:06 pm
#17
Join Date: Dec 2003
Location: Pasadena,Ca.,US.
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Posts: 7,140
The above is correct.
There is a great chinese place here in Pasadena-Fu Shing,they still have a lamb version as well as something called FireCracker lamb with hot chilis and scallion brushes.They also make the best pot stickers I have ever had!
There is a great chinese place here in Pasadena-Fu Shing,they still have a lamb version as well as something called FireCracker lamb with hot chilis and scallion brushes.They also make the best pot stickers I have ever had!
Feb 15, 2007 | 4:52 pm
#18
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My favorite style of Mongolian Beef is when it's in a thick sauce that is caramelized, and with green onions. At a local restaurant at college, they serve it with sliced white onions, which have not been cooked very long. Due to my general distaste of uncooked onions, I select only the meat, which is quite good.