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Peking Beef (Mongolian Beef) Crouch

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Try this Peking Beef (Mongolian Beef) Crouch recipe, or contribute your own. "Main dishes" and "Chinese" are two of the tags cooks chose for Peking Beef (Mongolian Beef) Crouch.

Yield: 4 Ready in 1 hours

Cuisine: ChineseMain Ingredient: Beef

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Verified by stevemur

Servings          
Original recipe makes 4
1 lbFlank steak; shredded
1/2 tsChili paste; w/ garlic (optional)
1 cGreen onion; green part only
2 tbChicken Stock
1/2 tsSugar
1 Egg white
2 cOil; for deep frying
1/2 cBamboo shoots; shredded
1 tsCornstarch
1/2 tsSalt
2 tbHoisin sauce
2 tbDark soy sauce
1 tsCornstarch
1 tbSherry
SAUCE

Peking Beef (Mongolian Beef) Crouch Preparation

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 on Jan 8, 1998

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Calories Per Serving: 1184
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Tags

  1. FuuddonTkEcWeo
  2. Chinese
  3. Main dishes
  4. Beef
  5. Corn
  6. Sugar
  7. Chicken
  8. Flank Steak
  9. Garlic
  10. Onion
  11. Green Onion
  12. Sherry
  13. Soy Sauce
  14. Steak
  15. Dinner
  16. Spring
  17. Comforting
  18. LXmbGFtrJUlfwgovjg

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