Peking beef (mongolian beef) crouch
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Flank steak; shredded |
| 1 | Egg white | |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Cornstarch |
| 2 | cups | Oil; for deep frying |
| ½ | cup | Bamboo shoots; shredded |
| 1 | cup | Green onion; green part only |
| 1 | tablespoon | Sherry |
| 2 | tablespoons | Hoisin sauce |
| 2 | tablespoons | Dark soy sauce |
| 2 | tablespoons | Chicken stock |
| ½ | teaspoon | Sugar |
| 1 | teaspoon | Cornstarch |
| ½ | teaspoon | Chili paste; w/ garlic (opt |
Directions
SAUCE
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 and scallions 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)
Posted to MC-Recipe Digest V1 #993 by Gr8seeksM8<Gr8seeksM8@...> on Jan 8, 1998