Mongolian beef 6

Yield: 1 Servings

Measure Ingredient
1 pounds Thinly sliced beef
3 tablespoons Soy sauce; divided
1 tablespoon Cornstarch
2 \N Cloves garlic; pressed
¾ cup Water
2½ teaspoon Cornstarch
1 teaspoon Sesame seed; toasted
½ teaspoon Sugar
⅛ teaspoon Crushed red pepper; (1/8 to 1/4)
2 tablespoons Vegetable oil; divided
2 mediums Carrots; cut diagonally into thin slices
1 bunch Green onions; cut into 2-inch lengths, separating whites from tops
\N \N Hot cooked rice

Cut beef across grain into long, thin slices.

Combine 1 tablespoon each soy sauce and cornstarch with garlic in a medium bowl; stir in beef. Let stand 10 minutes.

Meanwhile, combine water, remaining 2 tablespoons soy sauce, 2½ teaspoons cornstarch, sesame seed, sugar and red pepper; set aside.

Heat 1 tablespoon oil in hot wok or large skillet over high heat. Add beef and stir fry 1 minute; remove.

Heat remaining 1 tablespoon oil in same pan. Add carrots and white parts of green onions; stir-fry 2 minutes. Add green onion topsl stir-fry 1 minute.

Add beef and soy sauce mixture. Cook and stir until sauce boils and thickens.

Serve immediately with rice.

I love REALLY hot food, so I use a lot more red pepper than this recipe calls for. It's all a matter of taste! Posted to recipelu-digest Volume 01 Number 656 by "Diane Geary." <diane@...> on Jan 31, 1998

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