Mongolian beef a la house of hong

Yield: 2 Servings

Measure Ingredient
2 teaspoons Soy sauce
1 teaspoon Red wine
½ pounds Beef flank steak; sliced thin**
4 teaspoons Salad oil
3 \N Cloves garlic; chopped
½ pounds Green onions; cut into
1 teaspoon White vinegar
3 teaspoons Brown sugar
1 teaspoon Ground black pepper
1 teaspoon Sesame oil

** 'Choice' cut is best

Combine the soy sauce and wine. Add the flank steak. Marinate 30 minutes.

Heat the salad oil in a frying pan until very hot. Add the garlic and then the beef, stir-frying for 5 minutes. Add green onions, vinegar, brown sugar and pepper, continuing to stir-fry until the beef is thoroughly cooked. Add sesame oil.

Chef Paul Lee advises that the secret to this dish is to use very high heat and cook quickly... that's what makes the beef juicy and tender.

Source: Dining Ethnic Around Puget Sound by Steve & Mary Taylor, 1993; Poverty Bay Publishing Co, Federal Way, Washington. ISBN# 0-936528-02-8 Recipe by: House of Hong, Seattle Posted to recipelu-digest by Badams <adamsfmle@...> on Feb 20, 1998

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