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

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)


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.

Tags: Dining
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