4 cup peanut oil
15 each green onion tops
1 tbsp minced ginger
1 lb flank or sirloin steak
1 1/2 tbsp water chestnut flour
2 each egg whites
1 each pinch salt
CORNSTARCH PASTE SAUCE
1 tsp chili paste with garlic
1/4 cup chicken stock
2 tbsp dark soy sauce
1 each pinch sugar
1 1/2 tbsp dry sherry
A Recipe for
Mongolian Beef
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I couldn't remember when I had been so disappointed. Except perhaps the time I found out that M&Ms really do melt in your hand... |
| Peter Oakley |
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
This Recipe for Mongolian Beef is one of thousands in the Recipes-to-go Meat Cookbook.
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Welcome to the Church of the Holy Cabbage. Lettuce pray. |
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This is a recipe for Mongolian Beef from the recipe cookbook of Recipes-to-go (Meat)
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Food Tip |
Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
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| Rita Rudner |
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++
+++++ 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 Recipe brought to you by Recipes To-Go