Mongolian Beef #1 Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 cup: Peanut Oil,
15: Green Onion Tops,
1 tbsp: Minced Ginger,
1 lbs: Flank Or Sirloin Steak,
1 1/2 tbsp: Water Chestnut Flour,
2: Egg Whites,
1 pinch: Salt,
1: Cornstarch Paste,
SAUCE
1 tsp: Chili Paste With Garlic,
1/4 cup: Chicken Stock,
2 tbsp: Dark Soy Sauce,
1 pinch: Sugar,
1 1/2 tbsp: Dry Sherry,
Directions:
Preparation: Cut tops of green onions into 2" long pieces. Combine
sauce ingredients in small bowl & stir thoroughly. Cut steak across
the grain into thin slices, about 1/2" deep by 2" long. In bowl big
enough to hold meat, combine egg whites, salt & water chestnut flour.
Beat with chopstick until frothy. Add steak, & use fingers to coat
each slice. Deep-frying: In wok, heat oil to moderately hot. When
ready, piece of coated meat will rise to surface immediately. Fry
meat in small batches; drop in 1 slice at a time to avoid sticking.
Cook until lightly brown, about 1 minute. Drain on Chinese strainer
or paper bag. Stir-frying: Remove all but 2 T of oil from wok. With
wok at medium heat, quickly stir-fry green onions & ginger for about
20 seconds. Add sauce; bring to boil on high heat while stirring.
Add beef all at once, & toss with sauce until beef is hot & coated.
Push beef out of sauce, dribble in cornstarch paste to lightly
thicken. Recombine. Serve immediately.
Source from luhu.jp
sauce ingredients in small bowl & stir thoroughly. Cut steak across
the grain into thin slices, about 1/2" deep by 2" long. In bowl big
enough to hold meat, combine egg whites, salt & water chestnut flour.
Beat with chopstick until frothy. Add steak, & use fingers to coat
each slice. Deep-frying: In wok, heat oil to moderately hot. When
ready, piece of coated meat will rise to surface immediately. Fry
meat in small batches; drop in 1 slice at a time to avoid sticking.
Cook until lightly brown, about 1 minute. Drain on Chinese strainer
or paper bag. Stir-frying: Remove all but 2 T of oil from wok. With
wok at medium heat, quickly stir-fry green onions & ginger for about
20 seconds. Add sauce; bring to boil on high heat while stirring.
Add beef all at once, & toss with sauce until beef is hot & coated.
Push beef out of sauce, dribble in cornstarch paste to lightly
thicken. Recombine. Serve immediately.
Source from luhu.jp