Peking beef (mongolian beef) crouch

4 Servings

Ingredients

Quantity Ingredient
1 pounds Flank steak; shredded
1 Egg white
½ teaspoon Salt
1 teaspoon Cornstarch
2 cups Oil; for deep frying
½ cup Bamboo shoots; shredded
1 cup Green onion; green part only
1 tablespoon Sherry
2 tablespoons Hoisin sauce
2 tablespoons Dark soy sauce
2 tablespoons Chicken stock
½ teaspoon Sugar
1 teaspoon Cornstarch
½ teaspoon Chili paste; w/ garlic (opt

Directions

SAUCE

Combine beef, egg white, salt and 1 T cornstarch. Mix well with hand. Heat oil to 400 and deep fry beef 30 seconds, drain. Reheat 2 T oil to 375 in wok. Stir fry bamboo shoots and scallions 1 minute. Combine sauce ingredients in bowl, add to vegetables. Bring to boil. Add beef. Stir fry quickly until heated through. Also known as Mongolian Beef--Mike FROM: MIKE CROUCH (NNBB09A)

Posted to MC-Recipe Digest V1 #993 by Gr8seeksM8<Gr8seeksM8@...> on Jan 8, 1998

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