4 cup Peanut Oil
15 Green Onion Tops
1 tbsp Minced Ginger
1 lb Flank Or Sirloin Steak
1 1/2 tbsp Water Chestnut Flour
2 Egg Whites
1 pinch Salt
1 Cornstarch Paste
SAUCE
1 tsp Chili Paste With Garlic
1/4 cup Chicken Stock
2 tbsp Dark Soy Sauce
1 pinch Sugar
1 1/2 tbsp Dry Sherry
A Recipe for
Mongolian Beef #1
Plant a radish, get a radish, never any doubt. That's why I love vegetables, you know what they're about! |
| Tom Jones and Harvey Schmidt |
Without ice cream, there would be darkness and chaos. |
| Don Kardong |
I don't even butter my bread; I consider that cooking. |
| Katherine Cebrian |
This Recipe for Mongolian Beef #1 is one of thousands in the Recipes-to-go Beef Cookbook.
Those who forget the pasta are condemned to reheat it. |
| Author Unknown |
If you enjoy this Mongolian Beef #1 Recipe - you should enjoy the recipe collections you can find on the websites below:
Food Tip |
After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
| Miss Piggy |
This is a recipe for Mongolian Beef #1 from the recipe cookbook of Recipes-to-go (Beef)
There is no such thing as a little garlic. |
| A. Baer |
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
The poets have been mysteriously silent on the subject of cheese. |
| G.K. Chesterton |
"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die." |
| 'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910) |
Never trust a dog to watch your food. |
| Patrick age 10 Advice from Kids |
Food Tip |
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
Mongolian Beef #1 Recipe brought to you by Recipes To-Go