previous | next |
Title: Chinese: Mongolian Beef 2
Categories: Entree Beef Chinese Ethnic
Yield: 4 Servings
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 |
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
previous | next |