Peking Beef (Mongolian Beef) Crouch

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1 lb Flank steak; shredded
1/2 ts Chili paste; w/ garlic (optional)
1 c Green onion; green part only
2 tb Chicken Stock
1/2 ts Sugar
1 Egg white
2 c Oil; for deep frying
1/2 c Bamboo shoots; shredded
1 ts Cornstarch
1/2 ts Salt
2 tb Hoisin sauce
2 tb Dark soy sauce
1 ts Cornstarch
1 tb Sherry

Original recipe makes 4



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 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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