1 lb flank steak
2 tbsp peanut oil
2 tbsp chopped garlic
2 green onions,slivered
1 tsp salt
2 tsp sugar
2 tsp hin soy sauce
1 tbsp oyster sauce
1 pepper
1 tbsp wine (i suggest sherry)
1 1/2 tbsp cornstarch
1/4 cup chicken stock
2 tbsp hoisin sauce
2 tsp catsup
1/2 tsp crushed red chili pepper
~SAUCE ~ 1. CUT
A Recipe for
Mongolian Beef # 2
Herb Tip |
Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. |
| Doug Larson |
“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.” |
| a nation taste-blind.” M.F.K. Fisher |
This Recipe for Mongolian Beef # 2 is one of thousands in the Recipes-to-go Meat Cookbook.
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
If you enjoy this Mongolian Beef # 2 Recipe - you should enjoy the recipe collections you can find on the websites below:
To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation. |
| Emily Post |
I went to the bank and asked to borrow a cup of money. They said, “What for?” I said, “I'm going to buy some sugar.” |
| Steven Wright |
This is a recipe for Mongolian Beef # 2 from the recipe cookbook of Recipes-to-go (Meat)
Herb Tip |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollack |
It is not necessary to advertise food to hungry people, fuel to cold people, or houses to the homeless. |
| J. K. Galbraith |
No man is lonely eating spaghetti; it requires so much attention. |
| Christopher Morley |
Herb Tip |
This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
| Jane Grigson |
steak across grain into strips about 2 in. long , and very thin.
2.Add seasoning to meat. 3.Combine sauce ingredients and mix well.
4.Heat wok. Add oil. Add garlic and cook quickly. 5.Add beef and
onions and stir-fry until tender. 6.Add sauce mixture. Mix and cook
about 1 Min. This is from Jennie Low's cook book "Chopstick,Cleaver,
and wok.
Serves: 4
Mongolian Beef # 2 Recipe brought to you by Recipes To-Go