Mongolian Beef # 2 Recipe

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Mongolian Beef # 2 Ingredients

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
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.

Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.
Doug Larson

This Mongolian Beef # 2 recipe is one of many in our Meat Category.

“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

Mongolian Beef # 2 Recipe
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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
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces

Mongolian Beef # 2 recipe - a tasty recipe for you to add to your collection!
No man in the world has more courage than the man who can stop after eating one peanut.
Channing Pollack

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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

If you find any errors in this Mongolian Beef # 2 recipe please inform us and we will amend the Mongolian Beef # 2 recipe immediately

Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

Mongolian Beef # 2

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

Mongolian Beef # 2 Directions

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

Mongolian Beef # 2 Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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