Mongolian beef 2
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Peanut oil |
| 1 | tablespoon | Minced ginger |
| 1½ | tablespoon | Water chestnut flour |
| 1 | each | Pinch salt |
| 1 | each | Cornstarch paste |
| 15 | eaches | Green onion tops |
| 1 | pounds | Flank or sirloin steak |
| 2 | eaches | Egg whites ---------sauce------------ |
| 1 | teaspoon | Chili paste with garlic |
| ¼ | cup | Chicken stock |
| 1 | each | Pinch sugar |
| 2 | tablespoons | Dark soy sauce |
| 1½ | tablespoon | Dry sherry |
Directions
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 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. Submitted By KATHERINE WALDEN On 09-29-94