"A great, approachable version of a classic."
| Editor's Note | | Mongolian beef and rice hit every time. Only later did I learn the dish has Taiwanese roots: thinly sliced beef and softened onions cloaked in a glossy, deeply savory sauce built on Taiwanese soy paste, an ingredient I now plan to keep stocked in my pantry, for use in everything from stir-fried noodles to marinating meats. | | | | | | Follow to see more of our stories on Google. | | | | | | Food & Wine is part of the People Inc. publishing family. | | | | |