Mongolian Beef

Recently, I went to the library and got hold of Kylie Kwong’s Simple Chinese Cooking. As I flipped through the pages, the familiar pictures and recipes got me excited. I am so gonna cook them!

The recipes are divided into differnt categories: stocks, soups, beef, pork, chicken, duck, seafood, eggs, tofu, vegetables, salads, rice, noodles and wantons and side dishes and pickles. Hmm, let’s see if I could cook 80% of them before I return the cookbook. =p

This dish, called Mongolian Beef (not sure why it is called that) requires knife skills as you need to slice the carrots and red pepper and shred the cabbage. I did without the red pepper since Ken and I don’t quite like it. The combination of the meat and vegetables gives colour to the dish. Serve with steamed rice.

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