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

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Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat.
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This Recipe for Mongolian Beef # 2 is one of thousands in the Recipes-to-go Meat Cookbook.

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This is a recipe for Mongolian Beef # 2 from the recipe cookbook of Recipes-to-go (Meat)

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Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

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Mongolian Beef # 2

Food Tip
Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes

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

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

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