4 cup peanut oil
15 green onion tops
1 tbsp minced ginger
1 lb flank or sirloin steak
1 1/2 tbsp water chestnut flour
2 egg whites
1 pinch salt
1 cornstarch paste
SAUCE
1 tsp chili paste with garlic
1/4 cup chicken stock
2 tbsp dark soy sauce
1 pinch sugar
1 1/2 tbsp dry sherry
A Recipe for
Mongolian Beef #1
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table. |
| The Anarchist Cookbook |
It's bizarre that the produce manager is more important to my children's health than the pediatrician. |
| Meryl Streep |
This Recipe for Mongolian Beef #1 is one of thousands in the Recipes-to-go Meat Cookbook.
It's difficult to think anything but pleasant thoughts while eating a homegrown tomato. |
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One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. |
| Luciano Pavarotti and William Wright, Pavarotti, My Own Story |
Food Tip |
This is a recipe for Mongolian Beef #1 from the recipe cookbook of Recipes-to-go (Meat)
Life is a banquet, and most poor suckers are starving. |
| Rosalind Russell |
To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. |
| Rev. 2:7 |
What garlic is to food, insanity is to art. |
| Anonymous |
We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
| J.B. Priestly |
Chemicals, n: Noxious substances from which modern foods are made. |
| Author Unknown |
Never eat more than you can lift. |
| Miss Piggy , character on "The Muppet Show," U.S. television show |
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 #1 Recipe brought to you by Recipes To-Go