5 Days of Pressure Cooking: Pressure Cooker Mongolian Beef (Day 3)
This weekend we celebrated Chinese New Year by going out to a local Beijing-style restaurant. There we ate two of the dishes the husband grew up with for Chinese New Year: dumplings and noodles. Dumplings, because they resemble the shape of ancient Chinese money. Noodles, to represent long life. Additionally, we ate the Pressure Cooker Mongolian Beef we’re sharing in this post. That is not a Chinese New Year dish. It’s just tasty!
Chinese New Year meal – top left: noodles with meat and veggies; top right: steamed dumplings; bottom: mian bao, steamed and then fried dough with sweet condensed milk
The husband hasn’t celebrated Chinese New Year in a long time, but the last two years I wanted to celebrate it with him. So far, we’ve only eaten out. I’m too intimidated by the preparation of such a grand feast to do it myself.
Pressure Cooker Mongolian Beef
Our first year together, I asked to celebrate Chinese New Year with the then-boyfriend. We weren’t really sure where to go or what to do, so I searched Chinese New Year in our city. It turns out that P.F. Chang’s was having an affordable deal for the holiday. He laughed, said it was somehow symbolic of his background and we went. It was delicious! One of the dishes we had was a Mongolian beef that he really enjoyed. This pressure cooker version is our copycat version.