My family and I have been making this recipe for who knows how long. I’ve always known it as stir fry beef and it wasn’t until I went out to eat with some non Asian people (who did the ordering) did I find out that our family recipe (or something quite similar) was an actual legit thing! Commonly known as “mongolian beef”, popularized by “western-Chinese” restaurants, this simple beef dish is simple to make that incorporates a velvety gravy that tastes great over white rice.
Category:
Food
I’ve often said that poutine is the perfect dish; it encompasses all major food groups: fries, gravy and cheese. With literally hundreds of restaurants that serve our unofficial official dish, poutine alliances in this city run smoked-meat deep. If you ask any true Montrealer where to cop the best poutine, nine times out of 10, they’ll be wrong, but regardless of where you favourite poutine shop is, here is what your poutine of choice says about you…
There are only but a handful of actual fried rice dishes that you can find on most Chinese restaurant menus or make at home. Most fried rice dishes come out of necessity to eat up the left overs that are sitting around in the fridge; which coincidentally was the way my famous, smoked meat poutine with half sour pickles, chicken wings and blueberry pie fried rice was invented.