1 lb flank steak, shredded
1 egg white
1/2 tsp salt
1 tsp cornstarch
2 cup oil, for deep frying
1/2 cup bamboo shoots, shredded
1 cup green onion, green part 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 chili paste, w/ garlic (opt
A Recipe for
Peking Beef (Mongolian Beef)
"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’." |
| John Thorne, American food writer |
There is a lot more juice in grapefruit than meets the eye. |
| Author Unknown |
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
This Recipe for Peking Beef (Mongolian Beef) is one of thousands in the Recipes-to-go Beef Cookbook.
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. |
| Robert Orben |
If you enjoy this Peking Beef (Mongolian Beef) Recipe - you should enjoy the recipe collections you can find on the websites below:
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
| Charles Pierre Monselet |
What's the difference between a boyfriend and a husband? About 30 pounds. |
| Cindy Garner |
This is a recipe for Peking Beef (Mongolian Beef) from the recipe cookbook of Recipes-to-go (Beef)
Food Tip |
This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. |
| Gracie Allen |
When one has tasted watermelon he knows what the angels eat. |
| Mark Twain |
Eat little, sleep sound. |
| Iranian Proverb |
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
Dyspepsia is the remorse of a guilty stomach. |
| A. Kerr |
Combine beef, egg white, salt and 1 T cornstarch. Mix well with hand. Heat
oil to 400 and deep fry beef 30 seconds, drain. Reheat 2 T oil to 375 in
wok. Stir fry bamboo shoots and scallions 1 minute. Combine sauce
ingredients in bowl, add to vegetables. Bring to boil. Add beef. Stir fry
quickly until heated through. Also known as Mongolian Beef--Mike FROM:
MIKE CROUCH (NNBB09A)
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Per Serving (excluding unknown items): 1212 Calories; 121g Fat (89.3%
calories from fat); 24g Protein; 8g Carbohydrate; 1g Dietary Fiber; 58mg
Cholesterol; 564mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat;
1/2 Vegetable; 22 1/2 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
Serves: 4
Peking Beef (Mongolian Beef) Recipe brought to you by Recipes To-Go