Site not look beautiful? Click here

Taste

[Recipe]

Dragon Noodle Co. puts a flavorful spin on a classic dish

Image
The Dragon Noodle Co. version of Mongolian beef is big on heat and flavor.
Photo: Mona Shield Payne

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.”

Mongolian Beef

(serves 2-4)

Ingredients:

½ lb. thinly sliced flank steak

¼ sliced onion

3 scallions (cut into 2-inch pieces)

1 tbsp. rice wine

2 cups oil

Sauce:

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.

Tags: Dining
Share
Photo of Jim Begley

Jim Begley

Jim Begley is an avid food lover who began writing about his Las Vegas dining adventures to defray his obscene ...

Get more Jim Begley

Commenting Policy

Previous Discussion:

  • Borrow these eclectic dishes to add something different to your turkey-day table.

  • This pasta dish has a lighter touch but doesn't scale back the flavor.

  • This neighborhood fave has been serving delicious vegan fare long before healthier options were so abundant.

  • Get More Recipes Stories
Top of Story