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Chinese   -   Mongolian Beef   adapted from unknown

Description  
Ingredients
  • 4 Cups peanut oil
  • 15 Each green onion tops
  • 1 Tablespoon minced ginger
  • 1 Pound flank or sirloin steak
  • 1 1/2 Tablespoons Water Chestnut Flour -- or just flour
  • 2 Each egg whites
  • 1 Each pinch salt
  • 1 Each cornstarch paste
  • -----SAUCE-----
  • 1 Teaspoon chili paste with garlic
  • 1/4 Cup chicken stock
  • 2 Tablespoons dark soy sauce
  • 1 Each pinch sugar
  • 1 1/2 Tablespoons dry sherry
Directions 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 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
Time to Make 0:00



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