I've been looking for good Mongolian Beef in a restaurant ever since I moved from Illinois to the East coast some 30 years ago. It was a favorite growing up, but where I live now it's either not available, or the recipes are too different. Now feeling kind of dumb for not thinking of cooking it myself before, but making up for lost time, I've gotten three recipes for it on line. This is the second I've tried, and although both are good, I'd give this one the edge.
One thing, I left out the red pepper entirely. I do like spicy foods, but this is one dish where I think the spiciness gets in the way of the other flavors. Adjusting the proportions for two servings instead of four, I think I skimped a little on the green onion. But this was delicious, anyway. I left the strips of flank steak marinating overnight; they were very tender, and the flavor was amazing.
The only remaining thing is that the restaurants where I got this when young would always serve it on a bed of crispy rice noodles. The next time I make Mongolian Beef, regardless of the recipe, I'll have to use that.
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I've been looking for good Mongolian Beef in a restaurant ever since I moved from Illinois to...