Mongolian beef has been a long-time favorite on Chinese restaurant menus. The dish isn't complicated in its ingredients, but manages to contain an explosion of flavor. Thinly sliced beef is stir ...

If you are looking for a quick dinner win, you are in for a treat. This copycat Mongolian beef PF Chang’s recipe is tender, juicy and savory. It is so good served over rice and super easy to make.

Some kinds of meat, like ribs or T-bone steaks, have easily identifiable shapes. Shaved steak is much more mysterious in that ...

News flash: Mongolian beef (or Mongolian BBQ. as chain restaurants would have it) does not actually come from Mongolia, just as neither Russian dressing nor Danish pastries originated in their ...

Add sliced flank steak and cornstarch to a large resealable plastic bag. Close and shake to coat well. This can be done in a large mixing bowl as well, but I find it's less messy to do in a bag ...

Chen is an experienced Lehigh Valley restaurateur, who previously operated a Chinese restaurant in Forks Township, and is ...

The chef showed off his Mongolian Beef and D’s Dumplings. The dumplings are an homage to sister Diane, who pretty much perfected the dumplin’ roll-up. Cut Chinese chives into approximately 1/4 ...

To make the beef, place the beef in a large bowl. Pour in the oil and soy, then add the cornflour and mix until the beef is nicely coated. Set aside. To make the sauce, heat a dash of oil in a wok ...

It has a rice porridge section and a noodle section, with a handful of Chinese American standbys like Mongolian beef and ...

There, they meet Mrs. Huynh — chic and sharp-eyed — and always keen to introduce new flavors to customers beyond the usual ...

Founded by Arfan Ahmed and Sonam Lama, The Spice Garden brings together the flavors of India and China, offering a unique ...