Print Options:

Mongolian Beef Recipe

Yields1 ServingPrep Time5 minsCook Time20 minsTotal Time25 mins

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.

PREPARATION:
 4 c peanut oil
 1 1/2 tb water chestnut flour
 15 ea green onion tops
 2 ea egg whites
 1 tb minced ginger
 1 ea pinch salt
 1 lb flank or sirloin steak
 1 tb cornstarch paste
1

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.

2

Combinesauce ingredients in small bowl

3

Cut steak acrossthe grain into thin slices, about 1/2 deep by 2 long.

4

In bowl bigenough to hold meat, combine egg whites, salt

5

Beat with chopstick until frothy.

6

Add steak,

7

Deep-frying:In wok, heat oil to moderately hot.

8

When ready, pieceof coated meat will rise to surface immediately.

9

Fry meat in smallbatches; drop in 1 slice at a time to avoid sticking.

10

Cook untillightly brown, about 1 minute.

11

Drain on Chinese strainer or paperbag.

12

Stir-frying:Remove all but 2 T of oil from wok.

13

With wok at mediumheat, quickly stir-fry green onions

14

Add sauce; bring to boil on high heat while stirring.

15

Add beef all atonce,

16

Push beef out ofsauce, dribble in cornstarch paste to lightly thicken.

17

Recombine.

18

Serve immediately.

19

Serves 4~ .