mongolian beef
- Categories
- Meats
- Chinese
- Restaurants
- Yield
- 8 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Lean beef |
| Soy sauce | |
| ½ teaspoon | Salt |
| 1 tablespoon | Sweet white wine OR rice wine |
| ½ teaspoon | Sichuan peppercorn powder |
| (brown pepper powder) | |
| Oil | |
| 1 pounds | Green onions |
| 1 tablespoon | Sesame oil |
| 3 tablespoons | Garlic, sliced |
LA TIMES
* Wang Kung, LA Slice beef very thin. (Meat will slice easily if partially frozen.) Place in bowl and add 1 tablespoon soy sauce, salt, wine, peppercorn powder and 2 tablespoons oil. Cut green onions lengthwise, then in diagonal strips. Mix 1 tablespoon soy sauce and sesame oil in small bowl. Heat ½ cup oil in skillet or wok until very hot. Add garlic and cook 3 seconds. Add beef and stir-fry over high heat 10 seconds. Add onion and sesame oil mixture and continue to stir-fry until thoroughly heated. Serve at once.
Submitted By DAN KLEPACH On 04-28-95
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