Anyone who knows me, knows that Orange Chicken & Mongolian beef have a death grip on my soul. Doesn’t matter if it’s the cheap eats served up in the mall, from Panda Express or the fancy schmancy Asian eatery downtown–I’m going to devour it.
You know you really like something when you happily eat the leftovers cold. I’m notorious for stumbling naked into the kitchen late at night, only to reach in the refrigerator and scoop a couple heaps of tangy chicken and beef into my mouth (with my fingers), then retreat back to the bed.
To me, OC & MB are simply one of the greatest duos of all time…sorta like Jordan & Pippen, or Grey Goose and Red Bull. They are uniquely awesome individually. But when joined together?? Oh man. My taste buds do backflips. I’m such a fanatic that simply enjoying them at my favorite Chinese spot wasn’t enough. I needed to master the art of making it myself.
At first I thought, oh crap, I don’t have a wok. Traditionally, you see cooks in the back kitchens using those deep-rounded/steel frying pan things to whip up most Chinese dishes like these. But, after doing some research I realized it’s not entirely necessary, it’s mainly just a staple cooking tool of Asian culture. Standard frying pans will do just fine, steel or cast iron. (I prefer to use steel)
This recipe is one that mirrors the traditional ones, but I’ve tweaked it in some areas to make it my own. In my humble opinion, it rivals some of the best. You be the judge!