Mongolian Beef Ii Recipe
Yield: 6 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,
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.
From: Sandee Eveland
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.
From: Sandee Eveland
Source from luhu.jp