Peking Beef (mongolian Beef) Recipe
Tagged in Chinese
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Directions
Combine beef, egg white, salt and 1 T cornstarch. Mix well with hand. Heat
oil to 400 and deep fry beef 30 seconds, drain. Reheat 2 T oil to 375 in
wok. Stir fry bamboo shoots and scallions 1 minute. Combine sauce
ingredients in bowl, add to vegetables. Bring to boil.
Add beef. Stir fry quickly until heated through. Also known as Mongolian beef.
Ingredients
- 1 pound Flank steak -- shredded
- 1 Egg white
- 1/2 teaspoon Salt
- 1 teaspoon Cornstarch
- 2 cups Oil -- for deep frying
- 1/2 cup Bamboo shoots -- shredded
- 1 cup Green onion -- green part onl
- Sauce
- 1 tablespoon Sherry
- 2 tablespoons Hoisin sauce
- 2 tablespoons Dark soy sauce
- 2 tablespoons Chicken stock
- 1/2 teaspoon Sugar
- 1 teaspoon Cornstarch
- 1/2 teaspoon Chili paste -- w/ garlic (opt
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