Title: CHINESE: MONGOLIAN BEEF 2
Categories: Main dish, Beef, Chinese, Ethnic
Yield: 4 servings

4 c Peanut oil
15 Green onion tops
1 tb Minced ginger
1 lb Flank or sirloin steak
1 1/2 tb Water chestnut flour
2 Egg whites
1 pn Salt
Cornstarch paste
SAUCE:
1 ts Chili paste with garlic
1/4 c Chicken stock
2 tb Dark soy sauce
1 pn Sugar
1 1/2 tb Dry sherry

Servings: 4

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

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