Asian. Ever since I learned about velveting meat I love to use that method. It really does make all the difference in the quality of the meal.
If you don’t know what velveting is it is a method of cooking commonly used in Chinese restaurants in which the meat if first marinated then blanched and finally stir fried. It’s involved but worth it. Especially with this recipe for Mongolian Beef.
Tonight I decided to perk the rice up a bit by toasting it in butter first to bring out a slightly nutty flavor that complimented the beef.
We coupled that with nice Stir Fry Vegetable dish for a healthy dinner that everyone loved.