What is the difference between Mongolian Beef and Beef with Oyster Sauce served in Thai restaurants?!
Answers: They taste just about the same.
the main difference is that mongolian beef isnt thai. Beef with oyster sauce is prepared very quickly. THey jsut sautee beef with oyster sauce (hoy nang rom) and thats it. Other ingredients are added such as veggies or mushrooms...usually in a wok.
mongolian beef might also be prepared quickly i dont know, but they probably use a different sauce adn different prep method.
Thats the way they're supposed to do it. Americanized thai food probably takes the easy way out and use the same sauce an coooking techniques for both. THey jsut vary the additional ingredients.
hope this helps!
http://en.wikipedia.org/wiki/Mongolian_b...
maybe they are the same, except one dish has onions in it.
they taste the same because the restaurants use the same sauce for other dishes with different names. I know because I 'd worked in oriental restaurants before.
In my favorite Thai restaurant:
Mongolian beef is anything from slightly hot to burn your mouth out,
Beef with oyster sauce is kind of sweet.
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Mongolian Beef is a dish that was more or less invented in the US.
Your experience may be compounded by the fact that unless you live in an urban area, most likely your neighborhood Thai restaurant is actually run by non-Thais--Chinese, most likely. Though there are many Chinese-Thais, the Chinese who are usually in the restaurant business in the US are Cantonese or Fujianese...depending on the area that you live.
So you're trying to find the difference between 2 non authentic meals...most likely.