Mongolian beef #1

Yield: 4 Servings

Measure Ingredient
4 cups Peanut Oil
15 \N Green Onion Tops
1 tablespoon Minced Ginger
1 pounds Flank Or Sirloin Steak
1½ tablespoon Water Chestnut Flour
2 \N Egg Whites
1 pinch Salt
1 \N Cornstarch Paste
1 teaspoon Chili Paste With Garlic
¼ cup Chicken Stock
2 tablespoons Dark Soy Sauce
1 pinch Sugar
1½ tablespoon Dry Sherry

SAUCE

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.

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