Chinese mongolian beef 2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Peanut oil |
| 15 | Green onion tops | |
| 1 | tablespoon | Minced ginger |
| 1 | pounds | Flank or sirloin steak |
| 1½ | tablespoon | Water chestnut flour |
| 2 | Egg whites | |
| 1 | pinch | Salt |
| Cornstarch paste | ||
| 1 | teaspoon | Chili paste with garlic |
| ¼ | cup | Chicken stock |
| 2 | tablespoons | Dark soy sauce |
| 1 | pinch | Sugar |
| 1½ | tablespoon | Dry sherry |
Directions
SAUCE
Servings: 4 Preparation: Cut tops of green onions into 2" long pieces.
Combine sauce ingredients in small bowl & stir thoroughly. Cut steak across the grain into thin slices, about ½" deep by 2" long. In bowl big enough to hold meat, combine egg whites, salt & water chestnut flour. Beat with chopstick until frothy. Add steak, & use fingers to coat each slice.
Deep-frying: In wok, heat oil to moderately hot. When ready, piece of coated meat will rise to surface immediately. Fry meat in small batches; drop in 1 slice at a time to avoid sticking. Cook until lightly brown, about 1 minute. Drain on Chinese strainer or paper bag.
Stir-frying: Remove all but 2 T of oil from wok. With wok at medium heat, quickly stir-fry green onions & ginger for about 20 seconds. Add sauce; bring to boil on high heat while stirring. Add beef all at once, & toss with sauce until beef is hot & coated. Push beef out of sauce, dribble in cornstarch paste to lightly thicken. Recombine. Serve immediately.
Serves 4
Posted to MC-Recipe Digest V1 #993 by Gr8seeksM8<Gr8seeksM8@...> on Jan 8, 1998