Mongolian Beef
By: Anonymous
Published: Friday, February 12, 2010 - 9:28pm

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

Preparation

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.  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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