• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Chinese: Mongolian Beef

  • Recipe Submitted by on

Category: Main Dish, Chinese, Beef

 Ingredients List

  • 4 c Peanut oil
  • 15 Green onion tops
  • 1 tb Minced ginger
  • 1 lb Flank or sirloin steak
  • 1 1/2 tb Water chestnut flour
  • 2 Egg whites
  • 1 pn Salt
  • Cornstarch paste
  • SAUCE:
  • 1 ts Chili paste with garlic
  • 1/4 c Chicken stock
  • 2 tb Dark soy sauce
  • 1 pn Sugar
  • 1 1/2 tb Dry sherry

 Directions

Servings: 4

Preparation: Cut tops of green onions into 2" long pieces. Combine sauce
ingredients in small bowl & stir thoroughly. Cut steak across the grain
into thin slices, about 1/2" deep by 2" long. In bowl big enough to hold
meat, combine egg whites, salt & water chestnut flour. Beat with chopstick
until frothy. Add steak, & use fingers to coat each slice.

Deep-frying: In wok, heat oil to moderately hot. When ready, piece of
coated meat will rise to surface immediately. Fry meat in small batches;
drop in 1 slice at a time to avoid sticking. Cook until lightly brown,
about 1 minute. Drain on Chinese strainer or paper bag.

Stir-frying: Remove all but 2 T of oil from wok. With wok at medium heat,
quickly stir-fry green onions & ginger for about 20 seconds. Add sauce;
bring to boil on high heat while stirring. Add beef all at once, & toss
with sauce until beef is hot & coated. Push beef out of sauce, dribble in
cornstarch paste to lightly thicken. Recombine. Serve immediately.

Serves 4


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