As executive chef for Dragon Noodle Co. at the Monte Carlo, Canton native Jian Quan Yu draws upon his vast culinary experience while overseeing a diverse menu. A Las Vegan since 1989 and at Dragon Noodle since 2008, Yu leads a simple life outside the kitchen with his family; as such, he knows exactly which dishes make a good choice for the busy home cook. “I like the Mongolian beef,” he says, “because it’s a Szechuan dish, and it’s an easy dish to cook for the family.”
½ lb. thinly sliced flank steak
¼ sliced onion
3 scallions (cut into 2-inch pieces)
1 tbsp. rice wine
2 cups oil
¾ tsp. oyster sauce
1 tsp. hoisin sauce
1½ tsp. sugar
1½ cups chicken bouillon
1 tsp. chopped chili (dry)
Methods: Mix sauce ingredients together in a bowl and put aside prior to stir-fry. Heat majority of oil in a saucepan until hot. Drop flank steak into pan and cook until medium. Drain steak. Heat a stir-fry pan, add a little oil and stir-fry onions and scallions. Add rice wine and flank steak to stir-fry. Add sauce and stir-fry everything together. Cook until flank steak is done, then serve.
Dragon Noodle Co. Monte Carlo, 730-7965. Sunday-Thursday, 11 a.m.-10:30 p.m.; Friday & Saturday, 11 a.m.-11 p.m.