It’s back, baby! The Cooking Challenge is here again and boy is my tummy happy! After a visit to Pei Wei with the elder nieceling, this idea comes to fruition. It’s a meal fit for a Khan!
A meal fit for a different name
So, as with many other dishes from foreign lands, this one has a misleading name: Mongolian beef.
Except, it’s not Mongolian, it’s Chinese. Yes, the countries are adjacent, but all those years have passed without calling it Chinese beef. Now, when you read that, it doesn’t even sound right. Though it is.
And, of course, reduce that further for the “Americanized” versions of the meal. Fit for a Khan? Or fit for an Emperor?
A mess made for a Khan
A moment. Just a moment. And then, zazam!
Not all the hordes under the great Khans would likely have created a bigger mess on my stove than when I stepped away from my boiling sauce to corn starch some beef.
The stove. The counter. And then the floor as it dripped from the counter. Also the pan it was cooking in. Ugh.
Now I have to wait for the glass stove top to cool enough to first clean the stove and then take the razor blade to scrape off the (no doubt) caked-on sauce remains. Ugh.
In the process of making a meal fit for a Khan, I apparently also created the atmospherics of a post-horde mess.
A meal fit for a tummy
But, getting back to the bulk of the recipe for a moment, this one comes in pretty easy, as my recipes go.
As usual, I settled on two different ones from the internet. I like to take “pieces” of recipes that I like and combine them.
These two were mostly the same, but I used the Ziploc bag concept from one and the ingredient measurements of the other.
The recommended meat is flank steak, but, alas, it was not available at my local Penn Dutch. Ridiculous, right? I could have asked and they would have cut me some right then, but I went with thin-sliced sirloin instead. Works just as well.
The rest is just seasonings, but for the green onions. Rice is optional, but, duh.
A meal fit for a Khan
The actual cooking time is nominal. In truth, the rice actually takes the longest, since the sauce takes about 5-10 minutes, all told.
The beef, as thin as it is, takes 2 minutes total. Two batches, to account for not overlapping in the pan, so, 4 minutes.
It’s one of the rare times when a recipe’s suggested prep and cook time actually proved accurate. Not counting horde-level stove top messes.
As you know from reading previous Cooking Challenge posts, I’m a harsh grader on my cooking skills. But, this one was just delightful. Only my Khan-like willpower prevented me from eating seconds (or possibly even thirds).
In the end, it truly was a meal fit for a Khan. Especially since it’s possible no Khan has ever had it (being, you know, in Mongolia when the Chinese are eating it).