Mongolian beef # 2
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Flank steak |
| 2 | tablespoons | Peanut oil |
| 2 | tablespoons | Chopped garlic |
| 2 | Green onions,slivered | |
| 1 | teaspoon | Salt |
| 2 | teaspoons | Sugar |
| 2 | teaspoons | Hin soy sauce |
| 1 | tablespoon | Oyster sauce |
| Pepper | ||
| 1 | tablespoon | Wine (I suggest sherry) |
| 1½ | tablespoon | Cornstarch |
| ¼ | cup | Chicken stock |
| 2 | tablespoons | Hoisin sauce |
| 2 | teaspoons | Catsup |
| ½ | teaspoon | Crushed red chili pepper |
Directions
~------------------------------SAUCE------------------- ~- 1. Cut steak across grain into strips about 2 in. long , and very thin. 2.Add seasoning to meat. 3.Combine sauce ingredients and mix well. 4.Heat wok. Add oil. Add garlic and cook quickly. 5.Add beef and onions and stir-fry until tender.
6.Add sauce mixture. Mix and cook about 1 Min. This is from Jennie Low's cook book "Chopstick,Cleaver, and wok.