Mongolian Beef

Mongolian Beef

Ready in: 45 minutes

Serves:0.06 people

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. Cut tops of green onions into 2" long pieces.
  2. Combine sauce ingredients in small bowl & stir thoroughly.
  3. 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.
  4. 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. 2
  5. 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.
  6. 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.
  7. Recombine.
  8. Serve immediately.
  9. Serves 4 -