I made a childhood Chinese restaurant favourite tonight, Mongolian Beef.

I largely followed this recipe:

https://thewoksoflife.com/mongolian-beef-recipe/

although with elements of this:

https://www.jessicagavin.com/mongolian-beef/

as I thought it should have the capsicum, and I then added some onion.

I largely prepared the beef as before for a few dishes following this style:

https://thewoksoflife.com/prepare-beef-for-stir-fry/

but did follow Woks of Life’s cornflour drenching.

I served it with some white rice cooked in chicken stock.

All in all it was a good experiment, but not my favourite dish, and something not quite right from my memories of what Mongolian Beef should be. It tasted nice, the meat was largely fairly tender, but something about my recipe mix slightly off flavour-wise. Maybe all these American recipes just aren’t the same to how it was done in my non-American childhood?

I ate too much, L ate too much, G ate plenty, so all-in-all a success. I would change it up if trying again though.