Mongolian Beef

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Mongolian Beef Ingredients

2 lb Sirloin steak, boneless	2 tb Oil, peanut
1/3 c Soy sauce	4 bn Scallion; cut in 3" pieces
3 tb Cornstarch	1/2 tb Oil, peanut
3 tb Shao xing	1/4 c Water
1 ts Sugar	2 ts Sweet bean sauce
1 ts Sesame oil	2 ts Hoisin sauce
1 ts Chili sauce

Instructions for Mongolian Beef

Partially freeze steak; slice diagonally across the grain into 3"x1/4X strips. Set aside. Combine soy sauce, cornstarch, shao xing, sugar, sesame oil, and chili sauce in a bowl; add beef and mix well. Pour 2 teaspoons of peanut oil around top of hot wok; allow to heat until it begins to smoke. Add scallions; cover, reduce heat to low, and cook 5 to 6 minutes, stirring occasionally. Remove onions, and drain on paper towels. Pour 2 tablespoons peanut oil around top of wok; allow to reheat until smoking. Add beef mixture; stir-fry 5 minutes or until lightly browned. Remove beef with slotted spoon, and drain on paper towels. Reserve 2 tablespoons drippings in wok. Combine water, bean sauce, and hoisin sauce; stir well, and add to wok. Bring to a boil. Add scallions and beef; stir-fry 30 seconds or until thoroughly heated. Serve immediately. Posted to TNT - Prodigys Recipe Exchange Newsletter, by Douglas Weller on Sun, 12 Jan 1997.

Main Ingredient: BeefCuisine: Uncategorized