Mongolian beef 6
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Thinly sliced beef |
| 3 | tablespoons | Soy sauce; divided |
| 1 | tablespoon | Cornstarch |
| 2 | 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 |
| Hot cooked rice | ||
Directions
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