Friday, May 25, 2018
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Mongolian Beef

Mongolian Beef

Combine beef, egg white, salt and cornstarch and mix well by hand.
Heat oil to 400 and deep fry beef 30 seconds and drain.
Reheat 2 tbsp sesame oil to 375 in a wok.
Stir fry bamboo shoots and scallions 1 minute.
Combine sauce ingredients in bowl, add to vegetables.
Bring to boil, add beef and stir fry quickly until heated through.
Serve with steamed broccoli and steamed white rice.



Mongolian BeefIngredients:
– 1 lb flank steak, sliced thin and against the grain
– 1 egg white
– 1/2 tsp salt
– 1 tsp cornstarch
– 2 cups peanut oil for deep frying
– 2 tsbp sesame oil
– 1/2 c bamboo shoots, julienned
– 1 cup sliced green onions, green parts only

Sauce:
– 1 tbsp sherry
– 2 tbsp hoisin sauce
– 2 tbsp dark soy sauce
– 2 tbsp chicken stock
– 1/2 tsp sugar
– 1 tsp cornstarch
– 1/2 tsp garlic chili paste