4 cup Peanut oil
15 each Green onion tops
1 tbsp Minced ginger
1 lb Flank or sirloin steak
1 1/2 tbsp Water chestnut flour
2 each Egg whites
1 each Pinch salt
1 each Cornstarch paste
1 X SAUCE
1 tsp Chili paste with garlic
1/4 cup Chicken stock
2 tbsp Dark soy sauce
1 each Pinch sugar
1 1/2 tbsp Dry sherry
A Recipe for
Mongolian Beef
Food Tip |
When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking. |
| Elaine Boosler |
Sex is good, but not as good as fresh, sweet corn. |
| Garrison Keillor |
This Recipe for Mongolian Beef is one of thousands in the Recipes-to-go Beef Cookbook.
Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
| Ambrose Bierce |
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No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollock |
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 |
This is a recipe for Mongolian Beef from the recipe cookbook of Recipes-to-go (Beef)
We load up on oat bran in the morning so we'll live forever. Then we spend the rest of the day living like there's no tomorrow. |
| Lee Iacocca |
Forget love... I'd rather fall in chocolate! |
| Author Unknown |
The rich would have to eat money if the poor did not provide food |
| Russian proverb |
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
Always serve too much hot fudge sauce on hot fudge sundaes. It makes people overjoyed, and puts them in your debt. |
| Judith Olney |
There is no sincerer love than the love of food. |
| George Bernard Shaw (1856-1950) |
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++
+++++ 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 Recipe brought to you by Recipes To-Go