A few weeks back, I invited a few friends over for a relaxed evening of good food and wine. My cooking theme was Chinese … and I’m talking about REALLY Americanized Chinese food.
I prepared dishes like Chicken Chop Suey, Pork Potstickers, Egg Drop Soup, Stir-Fried Tofu,and Mongolian Beef.
I’ve always loved Chinese food. At the age of six, Golden Star Restaurant in Houston was my first food crush, so to be able to re-create some of these dishes in my own home has always been super fun, albeit, at times quite disappointing. It was also one of the first cuisines I tried to truly master early on in my cooking endeavors. To this day, my attempt at Teriyaki Chicken in college goes down as my worst dish ever.
Eighteen years later, and with tons of failures and successes under my belt, I still get a little excited about cooking Chinese food at home. I guess the process of it all has always fascinated me. So much attention is devoted to preparation—going to the K Oriental on Bowman, lining up all of the ingredients the counter, and washing and chopping veggies. Everything has to be at your fingertips, because once that first snow pea hits the oil, all hell breaks loose for about 10 minutes.
It’s a cooking rush!
Anyways, I wanted to share one of the recipes for Mongolian Beef. Don’t laugh, I found this P.F. Chang’s knock-off recipe, made a few adjustments, and damn if it wasn’t fantastic.
Here are my suggestions:
1. Follow the directions precisely, but add some chopped boy choy and fresh sprouts to the mix.
2. Buy yourself an excellent quality flank steak. Spend a few more bucks … believe me, it makes a difference. One suggestion is to go to H.A.M. For mine, I was able to score some Creekstone Beef at Weldon’s in Hot Springs.
3. Make more of a meal out of it by preparing some basic egg noodles and tossing them in at the end.
Enjoy this recipe … and I hope you have just as much fun cooking it as I did.