Peking beef (mongolian beef) crouch
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Egg white | |
Directions
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 (