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Mongolian Beef

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Mongolian Beef

Ingredients:

  • 4 cups Peanut oil
  • 15 Green onion tops
  • 1 tablespoon Minced ginger
  • 1 pound Flank or sirloin steak
  • tablespoon Water chestnut flour
  • 2 Egg whites
  • 1 Pinch salt
  • 1 tablespoon Cornstarch paste
  • 1 teaspoon Chili paste with garlic
  • cup Chicken stock
  • 2 tablespoons Dark soy sauce
  • 1 Pinch sugar
  • tablespoon Dry sherry

Instructions:

  1. 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. 2Add beef all at once, & toss with sauce until beef is hot & coated. Push beef out of sauce, dribble in cornstarch paste to lightly thicken.
  2. 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.
  3. Recombine. Serve immediately.
  4. Serves 4 –

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