Mongolian beef
8 servings
Ingredients
| Quantity | 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 |
Directions
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