Mongolian beef is a dish made with flank steak, mushrooms, and green onions in a savory brown sauce. It is typically served over steamed rice.
SAUCE:1 ts chili paste with garlic1 ea pinch sugar1/4 cchicken stock1 1/2 tb dry sherry2 tb dark soy sauce Preparation:Cut tops of green onions into 2 long pieces.
Combinesauce ingredients in small bowl
Cut steak acrossthe grain into thin slices, about 1/2 deep by 2 long.
In bowl bigenough to hold meat, combine egg whites, salt
Beat with chopstick until frothy.
Add steak,
Deep-frying:In wok, heat oil to moderately hot.
When ready, pieceof coated meat will rise to surface immediately.
Fry meat in smallbatches; drop in 1 slice at a time to avoid sticking.
Cook untillightly brown, about 1 minute.
Drain on Chinese strainer or paperbag.
Stir-frying:Remove all but 2 T of oil from wok.
With wok at mediumheat, quickly stir-fry green onions
Add sauce; bring to boil on high heat while stirring.
Add beef all atonce,
Push beef out ofsauce, dribble in cornstarch paste to lightly thicken.
Recombine.
Serve immediately.
Serves 4~ .
Ingredients
Directions
SAUCE:1 ts chili paste with garlic1 ea pinch sugar1/4 cchicken stock1 1/2 tb dry sherry2 tb dark soy sauce Preparation:Cut tops of green onions into 2 long pieces.
Combinesauce ingredients in small bowl
Cut steak acrossthe grain into thin slices, about 1/2 deep by 2 long.
In bowl bigenough to hold meat, combine egg whites, salt
Beat with chopstick until frothy.
Add steak,
Deep-frying:In wok, heat oil to moderately hot.
When ready, pieceof coated meat will rise to surface immediately.
Fry meat in smallbatches; drop in 1 slice at a time to avoid sticking.
Cook untillightly brown, about 1 minute.
Drain on Chinese strainer or paperbag.
Stir-frying:Remove all but 2 T of oil from wok.
With wok at mediumheat, quickly stir-fry green onions
Add sauce; bring to boil on high heat while stirring.
Add beef all atonce,
Push beef out ofsauce, dribble in cornstarch paste to lightly thicken.
Recombine.
Serve immediately.
Serves 4~ .
