Peking beef (mongolian beef) crouch

Yield: 4 Servings

Measure Ingredient
\N 1 Egg white

1 lb Flank steak -- shredded

½ ts Salt

1 ts Cornstarch

2 c Oil -- for deep frying

½ c Bamboo shoots -- shredded 1 c Green onion -- green part

: onl

: Sauce

1 TB Sherry

2 TB Hoisin sauce

2 TB Dark soy sauce

2 TB Chicken stock

½ ts Sugar

1 ts Cornstarch

½ ts Chili paste -- w/ garlic : (opt

Combine beef, egg white, salt and 1 T cornstarch. Mix well with hand.

Heat oil to 400 and deep fry beef 30 seconds, drain. Reheat 2 T oil to 375 in wok. Stir fry bamboo shoots andscallions 1 minute. Combine sauce ingredients in bowl, add to vegetables. Bring to boil. Add beef. Stir fry quickly until heated through. Also known as Mongolian Beef--Mike FROM: MIKE CROUCH (NNBB09A) Recipe By :

From: Sweeney <sweeney@...>date: Mon, 28 Oct 1996 21:35:19 +0800 (

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