Name: Mongolian Beef
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 c Vegetable oil; MEAT MARINADE; 3 -(up to); 1/2 ts Hot bean sauce; 3 ds White pepper more or less; 1 tb Dark soy sauce; 1/2 ts Sweet bean sauce; 3 tb Garlic minced; 1/2 ts Salt; SAUCE MIXTURE; 1 ts White vinegar; 6 lg Green onions; cut into; 1 ts Cornstarch mixed with:; 2 ts Water; 1 ts Dried chili pepper crushed; 2 -(up to); 4 tb Kikkoman soy (or equivalent); 1 1/2 tb Sugar; 1/2 oz (1 small package or less); 1 ts Sherry; 5 dried (or less for mild); 2 Egg whites lightly beaten; 1 tb Cornstarch; 1 tb Sesame oil; 1/2 -(up to); 1 tb Sherry; 1 -(up to); 2 ts Vegetable oil; OTHER; 3/4 lb Flank steak

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INGREDIENTS

2 c Vegetable oil
MEAT MARINADE
3 -(up to)
1/2 ts Hot bean sauce
3 ds White pepper ; more or less
1 tb Dark soy sauce
1/2 ts Sweet bean sauce
3 tb Garlic ; minced
1/2 ts Salt
SAUCE MIXTURE
1 ts White vinegar
6 lg Green onions; cut into
1 ts Cornstarch ; mixed with:
2 ts Water
1 ts Dried chili pepper ; crushed
2 -(up to)
4 tb Kikkoman soy ; (or equivalent)
1 1/2 tb Sugar
1/2 oz ; (1 small package or less)
1 ts Sherry
5 dried ; (or less for mild)
2 Egg whites ; lightly beaten
1 tb Cornstarch
1 tb Sesame oil
1/2 -(up to)
1 tb Sherry
1 -(up to)
2 ts Vegetable oil
OTHER
3/4 lb Flank steak

Servings

INSTRUCTIONS

Mongolian Beef, Taken from Szechuan & Northern Cooking: From Hot to Cold by Rhoda Yee (Pub by Taylor & Ng; San Francisco, 1982) Preparation: Cut flank steak cross-grain into 1/8-inch slices. Mix with meat marinade. Combine sauce ingredients. Cooking: In wok, heat 1 1/2 cups oil to very hot. Deep fry bean threads (they will puff up instantly). (Warning: Do only a few of the DRY bean threads -- alias cellophane noodles -- at a time; they expand dramatically.) Set fried bean threads aside on paper toweling. Add the remaining 1/2 cup oil (this is to cool down the oil already in the wok). Make sure it is now no hotter than 250 deg Farenheit. To test, place a piece of beef in the oil. It should just BARELY sizzle. Deep fry beef in two separate batches until just done, about 10 seconds. Drain off all but 2 T oil. Throw in the 3 or so dried chili peppers (if desired). Pour in sauce mixture and let it reduce for 2 minutes over high heat. Add beef and stir until well mixed. If the sauce appears a bit thin, add a little of the cornstarch/water mixture to thicken. Add green onions for 15 seconds. Place beef on top of bean threads and serve. Comments: This is a wonderfully rich and velvety dish. The beef is cooked by the velveting method and, if done properly, will melt in your mouth. I tried stir frying the beef instead of using the velveting method and it didnt have the same texture. If you have two woks, cook the sauce in one while cooking the beef in the other. Itll go much faster. If the taste is too hot, decrease the chili peppers. Also, you can omit serving this on the bed of fried bean threads. Though they are very good because they sop up the great sauce. riacmt@ubvmsa.cc.buffalo.edu (Carol Miller-Tutzauer) CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.

NOTES

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Mongolian Beef

2 c Vegetable oil 
  MEAT MARINADE 
3  -(up to) 
1/2 ts Hot bean sauce 
3 ds White pepper more or less
1 tb Dark soy sauce 
1/2 ts Sweet bean sauce 
3 tb Garlic minced
1/2 ts Salt 
  SAUCE MIXTURE 
1 ts White vinegar 
6 lg Green onions; cut into 
1 ts Cornstarch mixed with:
2 ts Water 
1 ts Dried chili pepper crushed
2  -(up to) 
4 tb Kikkoman soy (or equivalent)
1 1/2 tb Sugar 
1/2 oz  (1 small package or less)
1 ts Sherry 
5  dried (or less for mild)
2  Egg whites lightly beaten
1 tb Cornstarch 
1 tb Sesame oil 
1/2  -(up to) 
1 tb Sherry 
1  -(up to) 
2 ts Vegetable oil 
  OTHER 
3/4 lb Flank steak

Mongolian Beef, Taken from Szechuan & Northern Cooking:  From Hot to Cold  by Rhoda Yee (Pub by Taylor & Ng; San Francisco, 1982)    Preparation: Cut flank steak cross-grain into 1/8-inch slices.  Mix with  meat marinade.  Combine sauce ingredients.    Cooking: In wok, heat 1 1/2 cups oil to very hot.  Deep fry bean threads  (they will puff up instantly).  (Warning:  Do only a few of the DRY bean  threads -- alias cellophane noodles -- at a time; they expand  dramatically.) Set fried bean threads aside on paper toweling. Add the  remaining 1/2 cup oil (this is to cool down the oil already in the wok).  Make sure it is now no hotter than 250 deg Farenheit. To test, place a  piece of beef in the oil.  It should just BARELY sizzle. Deep fry beef in two separate batches until  just done, about 10 seconds. Drain off all but 2 T oil. Throw in the 3 or  so dried chili peppers (if desired). Pour in sauce mixture and let it  reduce for 2 minutes over high heat. Add beef and stir until well mixed. If  the sauce appears a bit thin, add a little of the cornstarch/water mixture  to thicken. Add green onions for 15 seconds. Place beef on top of bean  threads and serve.    Comments: This is a wonderfully rich and velvety dish.  The beef is cooked  by the velveting method and, if done properly, will melt in your mouth.  I  tried stir frying the beef instead of using the velveting method and it  didnt have the same texture. If you have two woks, cook the sauce in one  while cooking the beef in the other. Itll go much faster. If the taste is  too hot, decrease the chili peppers. Also, you can omit serving this on the  bed of fried bean threads. Though they are very good because they sop up  the great sauce.    riacmt@ubvmsa.cc.buffalo.edu (Carol Miller-Tutzauer)    CHILE-HEADS ARCHIVES    From the Chile-Heads recipe list.  Downloaded from Glens MM Recipe  Archive, G Internet.

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Nutrition

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Serving Size: 1 Serving (316g)
Recipe Makes: 4

Calories: 1625
Calories from Fat: 1439 (89%)

Amt Per Serving		% DV

	Total Fat 159.9g	213 %
	Saturated Fat 14.3g	71 %
	Monounsaturated Fat 98.1g
	Polyunsanturated Fat 44.4g
Cholesterol 29.4mg		9 %
Sodium 338.5mg		12 %
Potassium 532.9mg		14 %
Total Carbohydrate 20.6g		6 %
	Dietary Fiber 1g	4 %
	Sugars, other 19.6g
Protein 29.6g		42 %
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Calories per serving: 1625

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