Mongolian lamb (or beef)
Beef second courses
This is a dish I had many times in Beijing, and learned to make it from the mother of a good friend there. In Northern China, lamb is used as often as beef is here, and sellers of lamb kabobs can be found on many street corners and alleyways in Beijing, grilling their savory fare. When I returned home it took me about a year before I started having bad cravings for this simple but tasty dish, and found a version of it in Celia Chang's "The Seventh Daughter" and altered it to represent the Beijing style version I knew. Here in the States you may not always find the paper thin sliced lamb you want, so just get a round or flank steak, freeze it almost all of the way, then use a very, very sharp knife to slice the pieces off. I found my thin sliced lamb at Chinatown Market in Savannah and it was just as I remembered it! Other than the slicing, it's a pretty quick dish, very savory with the mellow taste of Shaoxing wine, a clear, pale yellow cooking wine used in many sauces and dishes in China. I'm particular about soy sauce--the first ingredient past water should be SOY BEANS, not caramel color or soy protein. Of course Beijing had many good brands, but here, Kikkoman will do just fine.
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